Podcasts about Union Square Cafe

When a company is small, maintaining a strong culture can feel relatively easy. But as organizations grow, layers of management, geographic distance, and pressure for efficiency can make it much harder to preserve what made the company special in the first place. Restaurateur Danny Meyer has spent decades figuring out how to do just that. He founded Union Square Cafe and built Union Square Hospitality Group, then helped scale Shake Shack from a single location in New York City into a global restaurant chain. Along the way, he's learned that culture isn't what happens when the CEO is in the room—it's what happens when they're not. He explains how he turned his philosophy of “enlightened hospitality” into a set of specific behaviors that employees can understand and practice. He discusses why companies should hire for both technical expertise and emotional skills, how to identify people with a high “hospitality quotient,” and why promotions are one of the most powerful tools leaders have for reinforcing culture. Meyer is the author of What Could Possibly Go Right? The Essential Journey to Scale an Enduring Culture.

Revisiting Viral meez Episodes — we're bringing back one of the most-listened-to conversations in meez Podcast history. This episode originally aired October 31, 2023.Have you ever wondered who is behind all of the new and exciting flavors at Shake Shack? Meet John Karangis, Executive Chef and VP of Culinary Innovation, leading R&D, menu development, and chef collaborations for the brand. John's culinary journey kicked off in the nineties at Union Square Cafe, winding through Paris and San Francisco, before settling back in New York City at Gramercy Tavern. A detour into the corporate kitchen of Goldman Sachs honed his skills in delivering top-notch restaurant-style food in unconventional settings. Prior to Shake Shack, John spent seven years at the helm of Danny Meyer's Union Square Events, fine-tuning his ability to execute high-quality food on a large scale.In this episode, join CEO Josh Sharkey and John as they discuss the intricacies of R&D and innovation at Shake Shack. Discover the secrets behind producing restaurant-quality fare on a grand scale, and get a glimpse into John's passion for endurance training.Links and resources

American skating couple Madison Chock and Evan Bates won the silver medal in ice dancing at the 2026 Winter Olympics. The French team narrowly won gold despite visible mistakes. The couple told CBS News they delivered their "absolute best performance" and thought they would have won gold as controversy swirls around one judge's scoring. Leena Panwala and Tim Drury share their stories with "CBS Mornings" about how they're raising awareness and money for INAD, a rare genetic disorder. Panwala created the INAD Cure foundation after her daughter was diagnosed. The disorder affects about one in 1 million children. In 1969, a 17-year-old was found dead with 14 stab wounds in a field in Wahoo, Nebraska. Authorities couldn't work out why she'd been targeted and the case went cold for more than 50 years. Natalie Morales reports on how authorities eventually made an arrest. Bad Bunny's Super Bowl halftime show has led to a huge spike in interest in his music and Puerto Rican culture. Dorian González Vega, the beverage director at Union Square Cafe in New York City, joins "CBS Mornings" to make some signature drink recipes. "Sinners" cinematographer Autumn Durald Arkapaw says she doesn't want the audience to notice her work because "you wanna make it so good it feels like a dream." The Oscar nominee is the first woman of color nominated in the cinematography category and only the fourth woman ever. It's the only Oscars category never won by a woman. She talks about her career journey to this historic moment. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Next week, Daniel Coyle will join us on the show to talk about his forthcoming book, Flourish. Today, we're revisiting our 2022 conversation with Dan about his last book, The Culture Playbook. Here's how we described the episode back then: The filmmakers at Pixar. The servers at Union Square Cafe. The badasses on SEAL Team Six. What do these super successful groups all have in common? Strong team culture. But what exactly is culture, and how do you build it? Daniel Coyle has spent the last few years searching for answers. In this episode, he shares what he's found. Learn more about your ad choices. Visit megaphone.fm/adchoices

The BanterThe Guys talk about restaurant upselling and how NOT to do it like a sleazy car salesman.The ConversationThe Restaurant Guys talk with friend Ryan DePersio about wins, losses, and marine borers. Ryan believes teamwork and tenacity are keys to surviving and thriving in this industry.Inside TrackThe Guys served Ryan at their restaurant before he became a chef!“My parents were taking us to New York City once or twice a year, and eating at Gotham Bar and Grill and Gramercy Tavern and Union Square Cafe. At that point, I felt like I was only getting that experience at those restaurants in Manhattan. And then I ate at Stage Left and I felt the same thing I felt at a place like Gotham Bar and Grill.It really was a core memory for me of upscale dining and refined service and caring about what was going on the plate. That was 30 years ago,” Ryan DePersio on The Restaurant Guys Podcast 2025BioChef Ryan DePersio is the culinary force behind New Jersey spots Fascino, Kitchen Step, Battello and Ember & Eagle. Known for his “Italian without borders” style, DePersio blends classic technique with modern flair, earning critical and loyal guest acclaim. A James Beard–recognized chef, he's helped shape New Jersey's dining scene with his refined yet approachable cuisine.InfoBattellohttps://www.battellojc.com/Ember & Eaglehttps://www.emberandeagle.com/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This week, Jonathan Alter shares the astounding story of one of the great grifts—how a man passed himself off as a Rockefeller for 40 years and became a member of the ruling elite. Then Christine Muhlke looks at Union Square Cafe, one of New York City's most loved restaurants, as it celebrates its 40th anniversary. And finally, as Netflix releases House of Guinness, Joseph Bullmore gives his thoughts on the Irish clan that turned stout into a legendary family fortune.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It was truly a blast to have Danny Meyer in the studio. Danny is a great spokesperson for the restaurant industry and a hell of a storyteller. In today's episode, we focus on his most near and dear restaurant, New York's Union Square Cafe, which turns 40 this year. We talk about the early years, the legendary customers, and what it was like to pack everything up and move a couple of blocks over in 2016. What a great conversation.  Also on the show, I have a great talk with Lena Ciardullo, the current executive chef of Union Square Cafe. We talk about what it's like to shepherd this iconic restaurant, and we get into her own personal style and tastes. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube 

Jill Rowe's creative journey is anything but conventional—and that's what makes it powerful. She began her career in fashion, modeling for iconic photographers such as Herb Ritts and David Bailey, before transitioning into New York's downtown art world, where she worked with visionaries like Keith Haring and Ed Ruscha. Her curiosity led her to film production, then to the kitchen, where she discovered a love of feeding others, hosting intimate farmhouse dinners, and eventually opening her southern-inspired restaurant. She spent eight years running Danny Meyer's Union Square Cafe, honing her skills in service, leadership, and connection. Ready for a return to entrepreneurship, Jill moved to the Hudson Valley and met photographer and author Matthew Benson, who had already transformed Stonegate Farm into a biodiverse, organic estate. Together, they launched Cultivate Apothecary, crafting potent skincare and wellness products from the botanicals already thriving on the land, while adding new plantings known for their potent efficacy. In today's episode, Nada and Jill discuss her various careers as a model, restaurateur, and farmer, and how each path eventually led to co-founding a beauty brand. Jill describes developing an early interest in skincare while living abroad, and later developing a knack for food during her time in Manhattan. Once she moved to small-scale farming, she began creating with nature's bounty. Jill shares what it's like being partnered in both life and business with her co-founder, as well as the joy of fully discovering herself in the middle third of her life. Check out Cultivate Apothecary for more information on Jill's beauty products. Follow on Instagram @thejillrowe, @stonegatefarmny, and @cultivateapothecary.Please follow us at @thisislibertyroad on Instagram; we want to share and connect with you and hear your thoughts and comments. Please rate and review this podcast. It helps to know if these conversations inspire and equip you to consider your possibilities and lean into your future with intention.

It takes determination to dive into hospitality and come out with a boutique hotel that is successful, and that is what Chris Lenz, Founder and CEO of La Compania Hotels and Resorts. Chris shares his journey from opening 37 restaurants to creating extraordinary hotels in Panama. They explore his passion for hospitality, his uncompromising vision, and the meticulous planning that goes into building unique hospitality experiences. Learn about Chris's journey from restaurateur to hotelier, his innovative trifecta perfecta concept, and his ambitious plans for redefining luxury travel in Panama.Takeaways: Always strive to create unique and memorable experiences that differentiate your property or service from others. Focus on curating personalized touches and special features in your establishment that guests will remember and talk about.Maintain an uncompromising vision and execute it with passion. The team must understand and align with this vision to consistently deliver the intended guest experience.Consider partnerships with larger brands for access to their distribution networks, loyalty programs, and market reach. Ensure the partnership aligns with your property's unique and boutique characteristics to maintain brand integrity.Enhance the guest journey by minimizing travel hassles. For example, offering private transportation or concierge services that streamline and personalize the guest's travel experience.Even with growth, maintain high standards for service, safety, and uniqueness. This is critical for retaining your brand's value and ensuring guest satisfaction.Quote of the Show:“I'm gonna build the best historic landmark hotel in Central America. I'm gonna change the tourism of this country.” - Chris LenzLinks:Website: hlcpanama.com https://www.hyatt.com/unbound-collection/en-US/ptyub-unbound-hotel-la-compania Shout Outs:2:02 - Mikey Dobin https://www.linkedin.com/in/mikey-dobin-04308468/ 2:02 - Diana Dobin https://www.linkedin.com/in/diana-dobin-319108b5/ 4:25 - Journey https://en.wikipedia.org/wiki/Journey_(band) 4:26 - Arnel Pineda https://en.wikipedia.org/wiki/Arnel_Pineda 9:36 - Setting the Table by Danny Meyer https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 10:10 - Union Square Cafe https://www.unionsquarecafe.com/ 10:15 - Gramercy Tavern https://www.gramercytavern.com/ 11:52 - McDonald's https://www.mcdonalds.com/us/en-us.html 13:14 - Rafael Nadal https://en.wikipedia.org/wiki/Rafael_Nadal 25:27 - Holiday Inn https://www.ihg.com/hotels/us/en/reservation 26:25 - UNESCO https://www.unesco.org/en 37:27 - Marriott https://www.marriott.com/default.mi 37:53 - Hyatt https://www.hyatt.com/ 43:41 - booking.com48:08 - Omni Hotels https://www.omnihotels.com/ 1:06:42 - Amtrak https://www.amtrak.com/home.html?msockid=13e7d50d81a968200de9c1bb80596956 

Famed architect and designer David Rockwell shares the best, worst and most hidden aspects of restaurant design. He recalls his favorite projects, from Sushi Zen to Union Square Cafe, and the tiny details you should pay attention to the next time you go out to eat. Plus, Nathalie Cooke takes us on a quirky journey through the history of menus; Adam Gopnik pays tribute to the legendary achievements of Alice Waters; and we prepare a no-cook Tiramisu.Get the recipe for Tiramisu here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys' favorite restaurants.  Check out the secret to his success across multiple venues. The Inside TrackThe Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this "radical" form of hospitality starting with their team members.  BioDanny Meyer opened his first restaurant Union Square Cafe in 1985 at the age of 27. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, in 2015. He has written several books notably The Union Square Cookbook co-authored with Chef Michael Romano and Setting the Table.Meyer has been generously recognized including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list.  USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Meyer accepting Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). InfoDanny Meyer's bookSetting the Table: The Transforming Power of Hospitality in BusinessOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

At 27, long before he gained acclaim as the restaurateur behind Shake Shack and Gramercy Tavern, Danny Meyer launched his first venture, Union Square Cafe. More than 20 James Beard Foundation awards later, Danny shares the strategies and insights that fueled his restaurant empire. He and Adam discuss how to build a culture of excellence and care, how to hire people who treat others well, and how to bring values to life. Danny is the author of the New York Times bestseller Setting the Table.Transcripts for ReThinking are available at go.ted.com/RWAGscripts

At 27, long before he gained acclaim as the restaurateur behind Shake Shack and Gramercy Tavern, Danny Meyer launched his first venture, Union Square Cafe. More than 20 James Beard Foundation awards later, Danny shares the strategies and insights that fueled his restaurant empire. He and Adam discuss how to build a culture of excellence and care, how to hire people who treat others well, and how to bring values to life. Danny is the author of the New York Times bestseller Setting the Table.Transcripts for ReThinking are available at go.ted.com/RWAGscripts

“The food system is broken. There's no way around it… But can you make the best choice you can make with what's in front of you?” —Jamie Poe    The traditional camping aisle has long been due for an overhaul. Growing consciousness now allows us to see outdoor adventure not just as an escape, but as an extension of our values. We seek harmony with nature through mindful gear, sustainable practices, and nutrition in tune with the landscape.     Into this space have stepped innovators who understand the modern outdoors person. Poe&Co. is a catering and food products company founded by chefs and partners Jamie Poe and Jayson Poe. Driven by their passions for local, seasonal cuisine and the outdoors, they have established a thriving catering business while launching a line of plant-based camping meals.   Listen in Justine and Jamie also talk about how bootstrapping allows creative control over the business, how strong partnerships require balancing visionary and operational roles, why new ventures require flexibility, the challenges of choosing sustainable packaging, and the importance of supporting local economies and small businesses, as well as consulting with experts to improve products. Meet Jamie:  Originally from Los Angeles, Jamie Poe attended The Culinary Institute of America in Hyde Park, New York. After graduating in 2005, she moved to New York City and cooked at Danny Meyer's Union Square Cafe and Michelin-starred Gramercy Tavern. Since then, Poe has worked as a Private Chef in New York City, The Hamptons, Los Angeles, Silicon Valley, and Santa Barbara. Jamie also managed a boutique olive oil company in Napa Valley and has contributed to multiple cookbooks and online publications.   WebsiteFacebook Instagram TikTok Pinterest Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 04:38 Challenges of Building a Catering Company 08:21 Partnership and Division of Responsibilities 14:23 Making It Healthy and Accessible 18:33 Lessons in Launching a New Food Product 22:39 Packaging Focused on Sustainability  26:47 Catering with Plant-Based Options     

Chip Wade is the CEO of USHG, founded by Shake Shack founder Danny Meyer. Known for restaurants like Gramercy Tavern and Union Square Cafe, USHG essentially runs the restaurant world. Chip's background of leaving a small, rural town to make it in the restaurant industry is nothing short of remarkable.  Connect with Alexa below: THE PERSONAL BRAND E-COURSE IS LIVE! Get it here! Sponsor this show at https://www.passionfroot.me/alexa-curtis Subscribe to Stay Fearless or Die Trying here.  BUY A MEDIA LIST OR MEDIA KIT HERE! 

This week, we explore a delightful mix of lifestyle events, from vineyards to fiber for sensitive stomachs, and even tried out some invigorating workouts. 1. Vineyard Revelations: Our adventure began with an amazing lunch at Union Square Cafe in New York City, where we learned about the vineyards and wines from Loudon County, Virginia. Did you know that there are nearly 50 wineries located just a short distance from Washington, D.C.? The region is a growing hotspot for wine enthusiasts, and we savored every sip. 2. Gut Health and Fiber Boost: Next, we headed to Clean Market for an afternoon of wellness. There, I experienced a gut health IV trip and discovered Hilma's new product: “Daily Fiber and Digestive Enzymes.” Shockingly, nearly 95% of Americans don't get enough fiber daily! Hilma's plant-based prebiotic fiber powder aims to change that, providing six grams of gentle fiber to support digestion without the discomfort. Plus, it's sugar-free and tastes great in smoothies. 3. Skincare Serenity: No week is complete without skincare updates! MZ Skin's “Skin Calming Range” caught my attention. Designed for sensitive and redness-prone skin, this collection includes the soothing “Calming Rescue Serum.” With ingredients like pro-vitamin D3, red sage root, and hydrating prebiotic extract, it's a must-try for maintaining radiant skin. 4. Workouts Galore: Let's get physical! I dived into three diverse workouts: Level Up with Layla: Circuit training with TRX, battle ropes, resistance bands, and weights. Layla emphasizes agility and mobility alongside muscle building. Jazzercise: A dance-infused workout that feels like a party! It's a global sensation, and I had a blast trying out the cardio sculpt class. P Volve: Low-impact exercises to sculpt and tone. Jennifer Aniston approves, and the ever-changing routines keep me on my toes. 5. Pre-Trip Beauty Essentials: As I prepare for my Mediterranean adventure, I've got beauty appointments lined up: Nails: A pedicure for pampered feet and press-on manicures for chic hands. Hair Care: Freshly touched-up color and roots ensure confidence throughout the trip. Facial Hydration: A pre-trip facial keeps my skin glowing and ready for any climate. Remember, sun protection matters! Wallaroo's wide-brim hats, celebrating 25 years of sun safety, shield our skin from harmful UV rays. Incorporate sun protection into your daily routine—grab that hat by the door! Stay tuned for insightful conversations and expert advice to elevate your skincare routine, fashion game, and travel experiences!  Subscribe to 'What's Your Skincare Routine? with LeAura Luciano' on your favorite podcast platform to stay updated on future episodes.  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Restaurateur Danny Meyer opened Union Square Cafe and Gramercy Tavern in New York more than 30 years ago and proved values matter. One could not only treat staff with the respect they deserve, but make customers happy. Happier, as they say, when they leave than when they arrived. Danny then launched Shake Shack in 2001, a hotdog stand in Madison Park. The rest, as they say, is history. Today, when Ruthie has a question about fair policies for the people who work with her or how to think about expanding or contracting The River Cafe, or whether it would be possible to do exchanges with their best chefs, Danny is the person she calls.See omnystudio.com/listener for privacy information.

Our guest this week has a passion for creating restaurants that redefine the dining experience. With the innate ability to take a concept and turn it into reality, she drives innovation in the industry. Welcome to the show, Senior Director of Design & Concept Development at Union Square Events, Jessica Gidari!Dan Ryan hosts Jessica to delve into her approach to creating unique restaurant experiences and her understanding of true hospitality. Jessica shares the importance of collecting the dots, discusses her experiences with Union Square Hospitality, and explores the power of hospitality in all aspects of life and business.Takeaways: Hospitality is the act of doing something for someone rather than just doing it to them. While it may be customary to offer complimentary drinks, a customer may not want them, thus putting the customer in an awkward situation. Active listening and making connections are key elements in collecting valuable information. Utilizing these skills allows for effective networking and the facilitation of beneficial collaborations.Making meaningful connections with others can unlock the magic of building strong relationships, fostering teamwork, and enhancing personal growth. These connections create moments of excitement and shared understanding that can have a lasting impact.A cohesive combination of design, atmosphere, and narrative in a space can create a powerful and memorable experience. Ensuring all elements align and speak the same language enhances the overall impact and leaves a lasting impression on visitors.Prompt problem-solving is crucial in the hospitality industry, ensuring a seamless experience for guests even in challenging situations. By swiftly addressing issues and offering suitable alternatives, restaurants can uphold customer satisfaction.Hospitality should start by warmly welcoming guests and understanding their purpose for visiting. By paying attention to their cues and preferences, you can offer appropriate suggestions to enhance their experience.Hospitality is crucial in corporate environments, as it creates a sense of belonging and pride for employees while enhancing their overall experience. Incorporating innovative food and beverage concepts helps foster a positive and engaging work environment.Quote of the Show: “Hospitality is when you do something for someone rather than to someone.” - Jessica GidariLinks:LinkedIn: https://www.linkedin.com/in/jessica-gidari-65906120/ Website: https://www.unionsquareevents.com/consulting/ Website: https://www.jgidari.com/ Shout Outs:00:43 - Danny Meyer: https://www.linkedin.com/in/dhmeyer/ 07:32 - Shake Shack: https://shakeshack.com/#/ 07:33 - Union Square Cafe: https://www.unionsquarecafe.com/ 07:36 - Blue Smoke: https://www.bluesmoke.com/ 07:42 - Gramercy Tavern: https://www.gramercytavern.com/ 16:58 - JP Morgan Chase: https://www.jpmorganchase.com/ 17:24 - Foster and Partners: https://www.fosterandpartners.com/ 38:23 - Hospitality Quotient:https://hq.ushg.com/ 44:06 - Arizona State University: https://www.asu.edu/ Ways to Tune In: Spotify: https://open.spotify.com/show/0A2XOJvb6mGqEPYJ5bilPXApple Podcasts: https://podcasts.apple.com/us/podcast/defining-hospitality-podcast/id1573596386Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly93d3cuZGVmaW5pbmdob3NwaXRhbGl0eS5saXZlL2ZlZWQueG1sAmazon Music: ​​https://music.amazon.com/podcasts/8c904932-90fa-41c3-813e-1cb8f3c42419

Since quietly taking the helm of Union Square Cafe in New York City, chef Lena Ciardullo has been turning out some of the best Italian-based food in town ... not bad for a woman who majored in communications in college before deciding to pursue a kitchen career. Recently, Lena sat down with Andrew at Union Square Cafe to discuss her own Italian roots, the time she spent in Italy, the pros and cons of spending her entire post-school career with the same restaurant group, and her philosophies of training and education.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

#36.  Have you ever wondered who is behind all of the new and exciting flavors at Shake Shack? Meet John Karangis, Executive Chef and VP of Culinary Innovation, leading R&D, menu development, and chef collaborations for the brand. John's culinary journey kicked off in the nineties at Union Square Cafe, winding through Paris and San Francisco, before settling back in New York City at Gramercy Tavern. A detour into the corporate kitchen of Goldman Sachs honed his skills in delivering top-notch restaurant-style food in unconventional settings. Prior to Shake Shack, John spent seven years at the helm of Danny Meyer's Union Square Events, fine-tuning his ability to execute high-quality food on a large scale.In this episode, join CEO Josh Sharkey and John as they discuss the intricacies of R&D and innovation at Shake Shack. Discover the secrets behind producing restaurant-quality fare on a grand scale, and get a glimpse into John's passion for endurance training.Where to find John Karangis: InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:11) John's culinary background(06:48) Endurance training(13:12) How endurance training relates to working as a chef(17:41) R&D for Shake Shack(25:07) R&D Customer feedback (29:36) Shake Shake chef collaborations(33:50) When dishes don't make it past testing(42:36) Union Square Events and producing food at a large scale(46:31) How to create high quality food at a large scale(54:36) Working with Delta and seasoning food at high elevation(57:18) Advice on how to start on a fitness journey

Are you looking to hit the ground running with powerful ground marketing strategies? Our ground marketing course offers a range of actionable steps utilizing local restaurants, gyms, corporate locations, and small businesses in your area! With step-by-step scripts, foolproof plans, and real-time video demonstrations, you'll master the art of effectively engaging with your local community to attract new patients effortlessly. Click this link to join the community! https://thedentalmarketer.lpages.co/the-ground-marketing-course-open-enrollment/‍‍Guest: Michael SonickBusiness Name: Michael SonickCheck out Michael's Media:Website: https://www.michaelsonick.com/Michael's Book - Treating People Not Patients: https://a.co/d/gsHKkx3Email: mike@sonickdmd.comPhone: 203-209-7029Free Course Preview: https://www.michaelsonick.com/freepreview‍‍Other Mentions and Links:Dennis tarnowChristian CoachmanPeter DiamandisBroadway TheaterMonopolyUnreasonable Hospitality - Will GuidaraDanny Meyer Shake ShackEleven Madison ParkGramercy TavernUnion Square CafeZagat ModelAdam GrantThe Wizard of OzBlink - Malcolm GladwellHarvard UniversityInvisalignDavid GarberFrank Spear‍Host: Michael Arias‍Website: The Dental Marketer Join my newsletter: https://thedentalmarketer.lpages.co/newsletter/‍Join this podcast's Facebook Group: The Dental Marketer Society‍‍My Key Takeaways:How can you really wow patients, going above and beyond their expectations?What are the keys to hiring, including personality, effective roles, and must-haves?What is the first, and most important step to bringing on effective team members?The 5 core values of Dr. Sonick's practice, and how he implements them.Human to human interaction is irreplaceable when it comes to connecting with patients.The secret sauce Dr. Sonick takes from the restaurant industry to apply to his practice.‍Please don't forget to share with us on Instagram when you are listening to the podcast AND if you are really wanting to show us love, then please leave a 5 star review on iTunes! [Click here to leave a review on iTunes]‍p.s. Some links are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. Please understand that we have experience with these products/ company, and I recommend them because they are helpful and useful, not because of the small commissions we make if you decide to buy something. Please do not spend any money unless you feel you need them or that they will help you with your goals.‍Episode Transcript (Auto-Generated - Please Excuse Errors)Michael Arias: all right, it's time to talk with our featured guest, Dr. Michael Sonic. Michael, how's it going? Michael Sonick: It's going great. Thank you for having me on the show, Michael. Michael Arias: Yeah, definitely. Definitely. I appreciate you coming on. If you don't mind me asking right now, tell us a little bit about your past, your present.How did you get to where you are today? Michael Sonick: Well, I'm a perinatalist. I've been private practice since 1985 and I graduated dental school in 1979. So I'm probably than most of your audience. And I've had a true passion for, you know, working with my hands and also customer service. And so over the course of my 35, 40 years of building a practice, One of the things that resonated with me was really developing great connections with my patients.And my background was in the, not only the furniture business and woodworking, I was a lifeguard, but I also played cocktail piano. I did a lot of work in the restaurant business. So I waited on tables. I was a bartender. I was a busboy. Um, I even was a chef in the kitchen. So in college, every, every summer I would have a job, you know, when I wasn't lifeguarding, I moved over to hospitality. And that was a lot of fun. I met a lot of people and I realized the importance of connecting with, you know, my customers who are people in the restaurant. So for years, I always thought about the importance of really serving, people and we do that as dentists and also serving people in the restaurant business.So there were a lot of parallels between the restaurant business and my office. So when I first opened up my practice, I opened up in 1985 and for whatever reason I was sort of entrepreneurial. I didn't know it at the time, but I just decided I just wanted to work for myself. And, you know, today we have a lot of different choices.You can work for somebody else. You can work for a large corporation. You can open up your own practice. I still think there's a real strong need for people to be in their own practices and to connect with other human beings. But you're going to connect with other human beings, even if you're in a large corporation, or if you're working for somebody.That is critical. So in dental school. I did okay, you know, I liked it, but when I became a periodontist, you know, I was a general dentist for a few years, and then I went to my residency program, became a periodontist, and then I really just really enjoyed it, and I'd pull all nighters, and even though there weren't any grades, and it was a pass fail, I just really, really got into it, and I spent a lot of time the first 15 20 years of my, my, my career.Building my craft. And I think that's essential. You have to be really good at what you do. Most patients don't really know if you graduated first or last, or if you did a good crown prep or a bad ground prep, or you're good at dentures or extracting teeth, but what do they know? They know that you didn't hurt them.They know what your fees are and they know what the experience was like. Unless it's a front tooth, they're really not going to understand, the quality of your work. So. I still think it's real important to do great quality work, because it puts you in a niche, a top. So that's what I did. My first part of my career, I just studied, and I went to a lot of courses, and I spent a lot of time teaching, and I've been teaching for 40 years clinically.But I also realize it's real important to be able to connect with the people that you serve. And you have to do it by building a strong team. And that's by hiring the right people. And that's a whole different, you know, that's a whole different thing. How do you hire, how do you get the right people?How do you develop a culture? So there's a number of things that I believe you have to do to be a really successful dentist. One, you have to be great at your craft. Two, you have to have a nice looking office. It has to be clean. It has to be neat. You have to be clean and neat. And three, I can't say it's most importantly, but it's really important.And it's something that's not taught in dental schools. You have to have the ability to be able to give great superior customer service. Now, when I say customer service, it's not the stuff that's expected. It's the stuff that's not expected. It's the unexpected. It's going above and beyond. And, you know, Mike, I'm sure you remember those four or five great meals you had in restaurants or somewhere it could have been in someone's house.And you, if I asked you what was a great meal, you probably could think like, well, it's this meal. And what happened during that meal was the food was good, but there's also something very special that meal. Maybe it was the type of wine they opened. Maybe it was the way they. Gave you special attention.Maybe you didn't tell them that it was, you know, your friend's birthday. And then they came over with it and they did an over the top, you know, thing for them. Those are the things that, that we really remember. And I try to do that for my patients on every visit. We called it in our office, giving them the wow experience.Michael Arias: I really like how you pointed out these four things. You got to be great at your craft, nice looking office, ability to give great customer service. And I remember not that long ago, I read this book called Unreasonable Hospitality.And it provides... By William Godera. Michael Sonick: Yes, uh huh. Yeah, yeah, yeah, yeah. It's a classic. Michael Arias: Love that book. And I like how he said, service is black and white, but hospitality is color. Right. And so it is what you said, like you got to go above and beyond. So how do we do that in a practice? Because I know you're kind of a master at this.You wrote a book called Treating People, Not Patients. And so you dive deeper into this topic on just hospitality or what is that about? Michael Sonick: Yeah, that's a good question. Well, Will Guderia's mentor was Danny Meyer. I don't know if you know who that is. Danny Meyer. People know Danny Meyer because of Shake Shack, but Will Guderia, his restaurant, 11 Madison Park, was top restaurant in the world one year, voted.it's one of the best restaurants in Manhattan. Well, that was Danny restaurant, and Will Guderia bought that restaurant from him. Danny Meyer started Gramercy Tavern. And he started a union square cafe and he hunted 11 Madison park. He has about 50 restaurants in Manhattan, but he got put on the map financially because he started Shake Shack.And that's a, that's a whole nother story. that's what made him very wealthy, but he, he brought what we call hospitality to the restaurants. And we'll get there ran with that because, you know, he was a mentee of Danny Meyer and took it to the top. And in his book, he talks about the things that they do.They actually have somebody on staff there that's just there. I think it calls the director of customer experiences. Yeah, yeah, yeah, yeah. Great experiences there, buddy. He gives them those, those unique experiences. And in his book, he talks about. these like four people there. I think they were from Iowa and it was their last meal in Manhattan.And they're about to go back to Iowa. And he goes, what restaurants were you here? And I talked about it and, you know, a bunch of food. He used to talk about the same thing. And he probably a foodie if he read that book he says, well, what was your best experience? They go, we had a lot of good ones.He goes, anything you missed? He goes, yes. We never had a New York city hot dog. And so we'll get the era who's, you know, owns the restaurant. He goes outside in his suit in the middle of the day and he gets a couple of hot dogs in the street. brings to the kitchen and he asked them to cut them up.He says to serve and they play them with mustard and relish and, you know, some sauerkraut. And it comes out, of course, the chef didn't want to do that, you know, being a, chef in a, in a top restaurant, but he wanted to do it to give them that experience. Now, whatever kind of food they had, I think they had duck that night.It didn't really matter. They're going to be talking about the hot dog and the hot dog has nothing about food. So how do you do that? And in my book, I have 10 different chapters. I also have a series of videos that you can purchase that are specifically there to train the staff and there are different techniques you need.You need to be able be nice. It's basically four words, be nice to people. And when you have somebody in your chair. Or in your office, or in your waiting room, you know, are you nice to them? And how does your practice look to them? So the model of my practice is actually based on the restaurants, but it's called the Zagat model.Now, Zagat was a restaurant review book that was published by Tim and Nina Zagat out of Yale. It's no longer on the market. It was bought by Google, but they rated restaurants based upon three things, food, service, and decor. So I'm going to make an assumption that every dentist out there knows what they need to do to do good dentistry.So we don't serve food, we serve dentistry. But we still have to have good decor, and we still have to have good service in our practice. So how do you do the decor? Well, there's a whole series of checklists that we have, and we have a checklist for everything that we do in our practice. We have a checklist for the human being in our practice.Is your hair combed? Are you clean? Is your uniform pressed? Do you have a nice smile? Are your fingernails clean? you wear nice shoes? We have something in our office called the white sneakers. So in our practice, everybody wears white sneakers, and they're clean, and I buy them for everybody. And if they're not clean, they go out and buy a new pair, and they're had permission to do that.So when people join our practice, we tell them what our team is about, what our culture is about. And as one of one of the most important things in the dental practice is to be neat and clean because people are afraid of a couple of things in the office. They're afraid of pain. They're afraid of how much it's going to cost.afraid of the unknown, but they're also afraid of diseases and germs and cleanliness over the top clean office. You're going to stand out. Very few offices are like that. So we do a check and we go through it. We go through everything in the office and I do sort of, I'm sort of very picky when it comes to cleanliness and having everything run very smoothly.So I'll do little things like I'll unscrew a light bulb. I'll see how long it's going to take for somebody to realize that the light bulb is unscrewed. And I say, hey, how come nobody saw that light go? We used to have telephones with the cords that used to be raveled. I used to, if I saw a raveled phone cord, I said unravel it.And then when I unravel it, I'd unplug the phone and take the cord out. So people would answer the phone and there'd be nothing there because the cord would be unraveled. They go, Oh, Dr. Sonic was there doing that again. Sometimes I'll leave a piece of trash on the front lawn. I go, didn't anybody see that?and I do sort of games like, you know, with that, with, with the people want to practice. I say, bring it up, bring it up, bring it up. So I think to do that, you have to just make a decision early on. Are you going to be an excellent practitioner? Are you going to be someone who really wants to give great service to your patient?Do you realize that's important? Because I'm telling you it is. It makes such a difference with your patients if you are present for them. And I have a lot of different strategies for that. Cleanliness is one. Another one is giving everybody. On every visit, a phone call after their first visit there, whether it's surgery or not surgery from the team.And the next day, I will call a patient. So, a patient gets two phone calls from our office. Not many people get that from their dentists or their doctors. Another thing that I do that's really important and that I've recommended to every dentist, but nobody does it, is the patient letter. every first visit, Michael, if you came to see me as a new patient, let's say you had, you come in and you look like you have nice teeth, you have no disease or anything.Michael, it's a pleasure seeing you today. Today we did a diagnosis on you and a comprehensive examination. The good news is you have no periodontal disease, you have no decay. You don't grind your teeth. You don't need a bite guard. Okay. And, um, I'm very happy to say that if you get your teeth cleaned every four to six months and just brush and floss, you'll probably not need any dentistry for the rest of your life.Pleasure having you here. If you have any questions, feel free to call me on my cell phone, 203 209 7029, or email me at my private email, mikeatsonicdmd. com. Who gets that from their dentist or their doctor? Now, if you had a severe problem, you'd get a more detailed letter. And then I would say to you, go home, read this, discuss it with your, you know, loved one, or your friend, or maybe you know somebody else who's a dentist.Read it, and if you're not sure about whether you want to go through a treatment, come on back with your, you know, husband, your wife, your mother, whatever, your son, daughter, and let's have a consultation, we'll talk again, and share that letter. So what I do is a very specific strategies as I give information and I make it very easy for patients to communicate with me now.A lot of doctors. Now, I work with a lot of positions. It's really hard to communicate with positions. They want to communicate with faxes. They do not give you your personal email. You never get their cell phone. So if I'm going to meet somebody new, Michael, if you were a new person I'm working with, doctor Michael, what's your cell phone, what's your personal email.I get that all the time. And I have a database and I have a huge database so that I can call you directly when I want to communicate, as opposed to, I haven't heard back from him. I haven't heard back. So I'm very proactive about getting things done. I think my skill is I'm well known as a good surgeon, someone who does a lot of implants, et cetera, but my real skill is good communication.being very clear and direct with my patients. No ambiguity. You know, I don't know if you know about Adam Grant. I'm sure you've read his work as well, a psychologist from the University of Pennsylvania. He says what people find more and more challenging is not getting negative information or positive.It's that one in between. It's the ambiguity. When someone is ambiguous, It's confusing. And you've probably been with people, I mean, a lot of people do this. they don't do it advertently, but they may do it, you know, because it's just their habit. They use confusion to control you because they don't want to make a decision.So they'll start to say, you know, well, I could do this, this way. And you're talking with a patient, it's like, are you going to go through treatment or you're not going to go through treatment? What's the deal? So I find out, I go, you know, seem a little confused. I go, what is it? Is it the money? Are you fear of going through it?Have you had bad experiences? Do you not think you're worth it? Do you want to give the money to your children? Or do you have to pay for something else? Or do you just not trust me because you don't think I'm competent at what I'm doing? Here's what I can do. And I give patients all the information that I can.And I have, I can give it to him many ways. I can talk to him like I'm talking to you. I can write down the pictures. I can open up my website. This is another topic we can talk about. We should have over 1200 pages of content on my website. So they can go there. I've written six books, four of them picture books that are self published in the office.So this is a gum graph before, this is after. And we can all do this. We can just take a picture and do that. So I show them my work so they can say, this is my stuff. So you can look at it. Very few doctors will show you that. I don't know what that's like. Oh, you don't know what a bone wrap looks like?Here, here's a PowerPoint presentation. This is a flap reflector. This is the bone. This is the graft. This is what it looks like six months later. I will show them. I'll take away the mystery. I always say to patients, it's sort of like you're in the Wizard of Oz, and I'm the wizard, very omniscient, have all these powers, I'm behind a curtain.Here's what I'm going to do. I'm going to take back the curtain, I'm going to bring you into my world. I'm going to take you backstage. And I love going backstage in operations, but I'm going to take you to my backstage. And I'm going to show you what I actually do. And a lot of doctors are afraid to show the patients what they do.And then it becomes ambiguous because they don't trust you. And what's the most important thing you want to bring to a dentist or doctor or anybody that has a responsibility? You want to be able to trust them because you want to be able to feel love. cared for, nurtured. It's almost a spiritual experience when you're having that kind of a relationship.It's not an I it relationship where like you're an object and I'm just giving you a coin like I'm going to a toll. It's a really intimate relationship. and I try to break down those barriers. Now, I look, I've been practicing a long time. I couldn't do this when I was 30. I had developed confidence I was very arrogant as a young dentist, because you know, I was good.I was good. You know, I was good. I was good in my residency program. I had no experience, but I thought I was good. I thought I was smart. I thought it was cool. it was all basically a front because I was insecure. I realized I didn't know anything. I've been practicing one year. How do I talk to a patient with confidence?It's very hard to do that. what do you do as a young person? If you don't know how to, if you don't do that, you tell the patient what you can do. You tell the patients what you do know. You tell the patients what your experiences is. And you give them that great experience, you know, in that area. there are a lot of little hints that I can give you to do that.You know, from the simplest ones, to writing a letter, to cleanliness, to calling the patients, to developing a team. Now, developing a team is a very difficult thing to do. Most dentists say, Oh, I love the dentistry. I just hate my staff. Well, that's a problem. Okay, you want to be able to love your staff and you want your staff to support you.I get a lot of compliments on my staff. Most, actually, most people leave the dental practice not because of the quality of the dentist, but because of their relationship with the staff. before I even meet a patient, you know this 'cause, because this is what you do for a living before a doctor, before a patient even meets me.They probably have 15 to 20 different touchstones with our practice before the referral. The phone call, the website, the location, the outside of the building, the parking lot, what is the door squeak or not when you walk in, when it confirmed properly, did they say, or do you say hello? Hey, Michael, welcome or say, what's your name?they know it's at 11 o'clock. We've got one patient coming in. Might as well greet them by their name. How are you doing? The nurse meets them, they go in there. By the time I walk into that room, I got to really be bad to blow it, because they've already been sold. They've been sold because they've been treated well up until that point.And it's like, all of a sudden I walk in, it's like I'm a movie star walking into that room. Because they say, oh, a doctor's here. Yeah, but they've been treated well up until that point. And they often say, you know, well, Danielle or Amelia treat us really well. Whatever they say to do, we'll do, because our team is really what supports us and lifts us up.Michael Arias: Gotcha. And I feel Can you give us a little bit more insight on like how we can build the perfect team? I feel like there's a lot of people who feel like they get B players and they turn into C They get A players and then the B players are bringing them down kind of thing Michael Sonick: it really started, it starts with the, with the leader of your organization when dentistry, how do we become dentists?Well, you got to get good grades in school. It has nothing to do with clinical skills or building a team or being nice to people, right? it means you're good at multiple choice tests. I always say to some of my friends, you know, that are really smart.But they're not successful. I said, you know, the problem is you're too smart. you always the expression, the, uh, the A students work for the C students, you know, so it's a different skill set to build a team and it's, I have a whole chapter on hiring and how do you build a team?And we build it. First of all, you got to know what you want. And I think before you build a team, you got to figure out who you are and that sort of starts with developing a mission statement or a statement of purpose or whatever you want to call it. It starts like, well, what is it? What does your practice want to look like?does your practice want to look like someone who's just making money that just does high quality dentistry? Or does it want to look like someone who really. helps other people. So we developed our mission statement decades ago, and it's really, we've dumbed it down now. It's not really dumbed down, it's simplified.And it's really to improve the quality of patients lives. So when I hire people, I want people to be able to be similar to my mission. I want them to be able to help people. Now, I can't really train people to be nice. You know, I hire nice people. So that's, that's what I would hire you. You seem like a nice guy.No, you're, you're smiling. You're good. You connect with people. So you'd be great. You know, I would probably hire you based upon this, this podcast right now. you can really get, you know, Malcolm Gladwell, I'm sure you know, he talks about a blink, you know, it's like immediately you sort of know. So we develop our core values and I think every practice should look at their mission and their core values.And that's, that's a lot of self work and our core values are involved being servant hearted. So I want people to be servant hearted. I want them to be able to treat Patients. Well, I want them to have very high integrity. I want to be health oriented, and I want them to be teammates. I want them to be educational.So those are our five core values. So the most important ones, okay, are having integrity. That's, that's a, that's a non negotiable in our office. You know, if you don't have integrity, if you lie, if you steal, et cetera, that doesn't work. Um, and you have to be serving hearted. You have to want to serve the people.So everybody in my practice, I have 25 people in my practice. Everybody is there to serve. Okay, that's what we're there and also they should be good teammates. So we want to get along when you have 24, 25 people in the office, small office. It's not always easy, but we always talk about it. We talk about that and we're very transparent.No ambiguity, like I talked about earlier. So we're transparent and that there's a problem. we're going to bring it up and we can say, Hey, what's the problem here? Not make it personal, but talk about what the problem is. So once I find who I want, then we craft an ad and we, we interview people, but before we interview them, we get their resume, and you can tell a lot from resume, We get them to fill out a, um, employment application, you know, some basic information, but what's really important is we do something called a culture index. And not a lot of people know about this, but I do this on almost everybody in my life. What a culture index is, is, is a way that we can, I can look at somebody's personality and I look at them for seven different characteristics.Are they autonomous? Are they going to work on their own? Are they going to follow orders? Are they very social? Or are they very, are they not social? Are they very detail oriented? Something very important for dental assistant or they're not detail oriented. Do they have a sense of urgency or if they're really laid back and they'll just move at a slower pace.So those are the four major ones, but then it's like, how logical are they? I want people who are logical. Do they, are they creative? And do they have higher or lower energy? So I look at that and I'll tell you something. If I look, there's seven dots and I can look at these seven dots and I look at probably, probably look at 15 resumes and culture and disease a week.I can look at them and within about literally seven or eight seconds, I know what that person's like. Okay. I can, I don't know their integrity. I don't know if they're smart, but I know what kind of worker they're going to be. If they have the wrong culture index, they're not getting hired. And every time I don't follow the culture index, I hire the wrong person.Okay. I always try to fire it. So the culture index, the resume and the, um, appointment application. If I like the culture index and their resume, which is about one out of every 25, then they get a FaceTime interview with one of my office managers. If they like them after the FaceTime interview, they bring them in and then we do the blink and I look at them and within about three or four seconds, I know if they're a pretty good fit or not, if they know nothing about my practice, you know, if they haven't read the website, they're probably not very good.They're not curious, and they're probably not the right fit. If they don't stand up and look me in the eye and shake my hand with a firm handshake. They're not going to get hired. If they come in, they are looking terrible, disheveled, unwashed hair. If they're 15 minutes late, okay. If their fingernails are dirty and their shoes are all scuffed up, they're gone.So, I mean, it's just very quickly and it saves us a lot of time. We very rarely hire the wrong person anymore. It took me a long time to do this. And when I like, if I like them doing that blink, then the rest of my team interviews them. If they like that, they go home. Then if we like them at that point in time, we make them back for a working interview where they spend a full day with my team.And that's not for me. My team that makes the final decision. Are they a good teammate or not? We know very, very quickly. If I ever feel badly, sometimes people look great on paper and they, you know, and the other people like them, but they give me a knot in my stomach. They don't get hired. And I think, you know, that you either like it or it's a very, it's a chemical thing that happens.And once you're pretty perceptive and you become perceptive to this, and you can train yourself to become more perceptive, you start to see, because there's nothing worse than hiring the wrong person, and now they're there for four or five months. Now you got to let them go. It's stressful. their life. I'm doing somebody a favor if I don't hire them. you know, I don't want to have to hire somebody to fire them and we very rarely fire anybody. the reason people leave is because, um, usually, you know, the husband gets transferred or wife gets transferred, something like that, or, or they go back to school.We have a lot of people go back to school and, you know, better themselves. You know, I have like three or four people who went to medical school or dental school. So the hiring process is something I find very fascinating because I get to put the team together and I'm not hiring me. I'm hiring a teammates and it's like somebody doesn't work out one area.We have other jobs in the office where I can move them around to like, one of my best. One of my assistants is really social, but she's terrible with details. I mean, you know, I asked her to hand me the blue thing. She hands me the red thing. I know that about her. She's been with me for 11 years, always forgetting stuff.But she's the nicest person, and she always takes care of people who are nervous, and she'll do whatever it takes to really connect with people. She's the best connector, but she's the less detailed. So that's what we use her for, connecting with people, making people feel good. She's great, you know, and we love her.She's just a great, great human being. And I have other people that are really detailed, and really, and really persnickety. They're going to get everything right. great. Those are the people who do all my ordering and make sure everything is there. You know, so I'm not going to give my ordering to the person that's really nice, but not detail oriented and vice versa. I'm not going to put that person, uh, who's very detail oriented, not always that nice, you know, with a, with a disgruntled patient, something like that. very fascinating. How do you put the team, the teams together, stress when I have a good team. Michael Arias: you built like a, a system here to do that. You know what I mean?Especially tailored to you, or I think you can kind of like create this, uh, system and put it in literally any practice, but then they can kind of tailor to their mission statement and stuff like that. Right. and it's very strict in the sense of like, or not strict, I guess, but it's more like, Hey, this is the requirements because every, everything has to have a requirement.Right. In order to, to function well, even if you have, if you play Monopoly, right, you can't just, if I were to play Monopoly with you and I decided to do my own rules, you're going to be like, this is not fun no more. Right. I don't like doing this, but if I were to go by the rules, we can all enjoy it. And it's fun.And, uh, Michael Sonick: nobody in my life is perfect and I'm certainly not perfect. So we're all different. We all know, like my partner, I have two partners and my, partner, Ray Ma, he has a very different personality than I do, but I don't expect him to have my personality he's not a visionary.He's very good surgeon. And he's very detailed and he likes to look at numbers now. I'm good with numbers, but I don't like numbers. I don't like to look at him. I don't like to look at the pros and cons. I give it to somebody else. I make money, but I don't, do the spreadsheets. I don't even know how to use a spreadsheet.I mean, that's, that's not what my, where my brain is. So, like, we said, you know, can you teach me numbers? Yeah, I can teach you numbers. You know, if you make money. And then you have this much, this much debt, you subtract your debt from the money. What's left over is the number that you got. That's your, that's your net worth.I just really simplify it, but he's great at that. And we work out very well because we do different things. So I try to get everybody into their own lane in the practice. So my lane is very clear. You know, I'm the visionary and a marketing person and I do surgery and I try to keep the call and I try to keep to culture.Running well. So when I'm not there, because right now I only work two days a week, I work Tuesdays and Wednesdays. So the rest of my time is either teaching or, um, you know, writing which I love to do too. So I, well, I'm there Tuesday, Wednesday.So I come in Tuesday morning. I'll be frank with you. It's not the same as when I leave on Wednesday night and, you know, boxes may be out. This is here. I go, what's going on? And I just come through and they know it, they know what's coming on. I go. That's right. Dad's back in the house. Okay, get in line, man.I know it. I know it. But I buy him lunch too. And I'm real nice to him during the day, but they know exactly what I want, when I want it. last night we had a, uh, we had a meeting with a group of dentists. We do a lot of education in the office. We have a study club and last night, The other dentists were going, man, they really treat you well.they're putting a cup of coffee down for me. They're cleaning up my area. I go, yeah, they are. They are treating me well. It's not because I beat them. It's because they have certain roles to do. So do I, if I have to entertain 30 dentists, do I need to go down and make a cup of coffee at that time?Isn't my time better spent up there running that room and doing the education, doing everything else. And I make sure that they're all. They're all rewarded for that. they don't know this yet, but we do a bonus system. this month, each of my staff is getting a 2, 000 bonus because based upon what we do, I don't push them to make money because they're not, they're not on this bonus system.Like the more we do, because I don't want to do that. But you know, when we, when their office does better and we're above a certain percentage, you know, they, they get the share in It's always like a gift that they never expect, but nobody would do that.So nobody's on like a percentage there or anything like that. There are hourly employees, including my hygienist, and some people like to bonus them for doing more, but they don't have to do any selling for me. They just go in there and work. then when they work hard, you know, sometimes they get, they get rewarded.So we haven't told him that. I just found that out last night, my partner, because he doesn't. Michael Arias: That's fantastic. And it's good to do that, you know what I mean? To see the team achieve it and everything like that. Michael Sonick: Yeah, and we buy them lunch. We do a lot of nice things for the staff. We go to a Danny Meyers restaurant every year.we rent out the back room. This year we rented out the back room at Gramercy Tavern, which is an unbelievable room. And a lot of my team members have never been to New York City. They've never been to a Broadway play. You know, we'll We spend nine o'clock in the morning until probably midnight every summer, you know, taking the team to New York with four or five events, staying in great restaurants and having a really, really nice time.And so they talk about it to the patients, and then they bring back the same culture from Danny Meyer's restaurant to our office. And they know that we're running Meyer's restaurant. On the cover of my book, my blurb is Mike's deeper calling is to use hospitality gifts to make people feel better as lessons applied in a customer facing business.And it's Danny Myers. he gave me a blog top of the book, which was a big deal. I mean, that meant a lot to me. He, for me, is my role model for hospitality. And Will Guderian. Of course, I mean, you know, he's, he's phenomenal what he does, you know, we call it a wild experience.You know, he tries to do that for everybody in his, in his place. And that's how he became number one restaurant in the world. If you read his book, you know, he, the first time he was, he was invited to Europe. I think it was London. And, uh, they were going to give him an award for being one of the top 50 restaurants.He goes, yeah, great. One of the top 50, but they didn't know where he was. He was number 50. Okay, so one of the top 50, but I'm 50, it bothered him and that was the night he went back to his hotel room with his, um, partner, the chef, and he wrote down on a piece of paper because we're going to be number one, you know, within the next five years.And I think it took two years later. And then he wrote down unreasonable hospitality and that's what he wanted to do. Every time a patient comes in, I want to give them something that they're going to think about. It could be, like, if you want the best restaurants in my area, I have a list. If you want a place to walk, I have a list.If you want the top neurologist, I have that number. You want to go to hospital special surgery, you need knee replacement surgery, I have a list of doctors down there. I have a periodontist in L. A., I know who to send you to out in L. A. So, we make sure that our patients always are well taken care of, and I connect with other people that are similar.And so you end up building a network of like minded people, you know, so if you want to be great, you want to run a really successful practice, look at other successful people and ask them, how can you help me? Call me. I don't do consulting, you know, I just do teaching and, you know, lectures, that's what I don't have a consulting business.But if you have a question, send me an email, mikeatsonicdmd. com. I'm happy to give you some advice. I have it in a direct you to the right place. Oh, you're you're, you're in Idaho. I know somebody out there. That's pretty good that you can look at. You're in Columbus, Ohio. I know a great guy there that you can talk to, find other people to mentor you because great people love to mentor others.I mean, that's what you do. You like to help people. I mean, that's sort of what the core value of your business is making the people that you work with more successful. And that's a, it's a pretty cool way of living that every day I get to go to work and be the gift to my patients, which basically, you know, they always say giving is better than receiving.It is. It is. I mean, it definitely, it definitely is. it's, it's just a great, and you get paid for doing it too. I mean, we, we have a great job. We get to help people get paid for it, do clinical things, meet all these great people. I mean, you know, and improve the quality of people's lives. Yeah, I could be better than that.Michael Arias: Yeah, a thousand percent. So then where can we, cause I know right now we kind of just talked parts of the book, right? Where can we go get this book? Michael Sonick: Well, you can buy it on Amazon, so it's, uh, it's called Treating People, Not Patients. You can go to my website, which is my name, michaelsonic. com, and, uh, on my website, you can see courses that we teach.you can download videos, uh, there's a video series that, that is, uh, I think very powerful. It's three and a half hours videos that you, that are in segments, 15 minute segments. So once a week, you sit down with your team. And you look at the segment comes with a workbook, a course workbook, you can have your whole team right through the course workbook.And there's a series of questions and you get to evaluate your office. You know, there's a bunch of series in there. Like, how do patients want to be cared for? Are you good at telling a story? You know, do you do comprehensive examination? We haven't talked about that, but that being comprehensive is really important.most doctors, most dentists do not do a comprehensive examination. They look for procedures to do Most dentists are pothole fillers and they don't treat people comprehensively because they think they got to fill their book and they got to make money. Bottom line is you treat people comprehensively.Even if they don't need any treatment, they're going to refer you to other people that want the same thing. And going to be waiting around the corner to get into your office, you know, I mean, I booked until January and I don't do any. I mean, I don't do any real marketing.My marketing is all internal. I just started to do some external marketing because I have two partners, my younger one to build their practice and I was just playing around with it, and I take no insurance, so I've never taken insurance. And, uh, 4 to 7 percent of the population, dentists don't take insurance.My partner who joined me 10 years ago, wanted to take insurance to get busy. I go, no, wait, just treat people. And it took him a couple of years. He got busy. It's slower to build a practice if you don't take insurance, but you can do it, but you can't do it by being mediocre. You've got to be exceptional, not as a dentist, but as a human being to your patients, and if you want to do that, you can do that.That's a lot more fun. and my, my youngest partner, you know, she's been with me two years. She thinks no insurance either. So I'm booked. Uh, I'm booked until January. My mid range partner who's middle age, she's 40. He's booked until I don't know, he's booked like six weeks. And, uh, my youngest person, she's out on pregnancy leave now, but she's got a full schedule.not the waiting list, but she's on me when I have 2 years, but in 2 more years, you're not going to get into her schedule either. So, yeah, you know, I always say to my partner. the way, I'm an American I practice in my hometown, 200 yards from where I went to high school.Ray Ma is from, China. communist border of North Korea. Uh, Soo Jin Yoo is from, Korea, Seoul. So, I mean, you know, and I have five, six people from Europe here. I have a very international practice and it doesn't really matter. It doesn't really matter where you're from. The same principles apply.I, I said to my partner, he goes, well, you know, I can't really do what you do. Cause I'm not from Fairfield. I said, I can open up a practice in downtown Beijing and be busier than you. I said, as an American, he goes, what are you talking about? I said, because I'm going to treat people well. And the joke was, cause he's Chinese, all the Chinese patients came in and wanted to see me.Not him, I didn't realize at the time that it was like a, status to see an American dentist, as opposed to a Chinese dentist. It's like everybody in Korea wants to go to Harvard, Yeah. Yeah. Michael Arias: Gotcha. Interesting. My, my Korean Michael Sonick: partner did go to Harvard. So, Michael Arias: yeah, yeah, no, that's interesting.you're doing a lot, man. The seminars, study clubs and the book, right. And then your practice that you're running. It's a lot. So if you could, uh, one of the final pieces of advice that you can give our listeners right now, that would kind of help them move the needle towards where they want to go.Michael Sonick: first of all, I'd take two days. Go to a hotel room by yourself, or somewhere by yourself, and start to write. And write what your practice would look like, if you could do whatever you wanted. If you could take a magic wand and wave it in front of you, what would you like that to look like?And then, I mean, spend some time doing it. Do you want to be a restorative dentist? Do you want to do a lot of Invisalign? Do you want to do a multi specialty practice? Do you want to be, you know, you want to own a group of practices? Because there's so many different options. You know, if you feel like you're entrepreneurial, you want to buy practices, you don't really want to work, but you want them, and create them.And then find mentors and role models that have done that. And hang out with them. I remember when I was in my Early thirties, I said to a friend of mine, I said, in 25 years, this is what I want to do. I want to teach all over the world. I want to be well known nationally and internationally, and I want to be an educator, and I want to write articles, and I want to be well known like these people.And the people at the time were David Garber, who a lot of people know, and Frank Spear. And I said, I, that's where I that's a lofty way to be. I said, and I said, that's what I want. And so what I did was I started to meet those people. And all the well known people in our field. I know, you know, I wouldn't say they're friends of mine, but I have all their cell numbers and I talk to them all the time the sharing that goes on is really, really magical.So create a network of people. One of the things that a lot of people do today, especially your younger audience, is they do things on their own with social media and they learn from Instagram and they see other people and they text, that is a way to do it. I'm not saying it's wrong. But it's not a way to really connect with people.You don't build your practice by texting. You don't build it with social media only. it's a way to get people in front of you, but you really build it with human connectivity. All the work you do for your clients is useless if they come into a dirty office where the dentist doesn't care to them, doesn't spend the time looking in their eye, talking to them, and asking if they have any questions, and handing the business card with their cell phone number or personal email.You don't have to do that. By the way, my cell phone does not go off when a patient is calling me. They very rarely call me, but when they do, if I'm there for them to re cement a crown on it, like as I did last Sunday morning, before the patient flew off to Portugal for two weeks, because their front tooth fell out, you know, his dentist didn't, I'm a periodontist, his general dentist didn't pick up the phone, I did, and I re cemented it in with permanent cement, so he'll be okay in Portugal, and I gave him the name of a dentist I know in Lisbon, say call him if you have a problem.Giving it, not only cementing it, but give him a contact and then giving him my cell phone saying, if you're listening, the tooth falls out, call me. That's a wow experience. That's a hospitality that's over the top. And what did it cost me? I live a mile from my office. It cost me 25 minutes and a little bit of cement, and that is great marketing.Because that patient's going to be telling that story. And I said to him, I said, he goes, well, what do I leave for this? I go, nothing. He goes, nothing? What am I going to charge you? Can I make enough money for that one visit to get the marketing value? Then, not only was I there, I didn't charge him. I said, nothing.I said, you know why? I said, because you're going to be telling this story to people for the next 10 years about how nobody would call you back, but I came, your periodontist came in and re cement your tooth and gave you a cell phone number and a dentist and Lisbon. I told him exactly what I was doing for him.He happened to be a retired guy who was, who used to be in marketing himself. So I told him, and that's kind of transparency was pretty fun, you know? Yeah. Because you could say that I wasn't saying, well, oh, don't worry about, no, hey here, I'm doing it because I'm manipulating you to promote my practice and come back here.By the way, he's gonna need an implant there, so he's gonna be back in, you know, in, in and a few weeks, and I'll take care of him at that point in time. But that really gives great value to him and I, and I, by the way, I sent him a follow up letter to say, call me when you get back. Let's take a look and come up with a treatment plan.Okay? Not only did I see him, Did, did the service, gave 'em a contact number, gave 'em my cell phone. I sent them a letter. Okay, that's over the top and it's fun doing so. What do I do? Be nice to people. Be really nice to people. Connect with them. don't rush off. Be there. And the biggest way you can build your practice is when something goes wrong.Fix it. don't dismiss yourself in a part. That's a lot of younger people. I don't want this complication. Be there. If you can't fix it, find someone who can and develop relationships with those people. It's all about human connectivity and those will transform your relationships, you with everybody.Yeah. This is not about dentistry. This is just about, you know, connecting with people. Michael Arias: No, that's wonderful. Wonderful. So with that in mind, if anybody wanted to reach out to you. Call you or anything like that. Where can they reach out to you? Michael Sonick: Well, they can email me at Mike and Mike at sonic dmd. com. They can text me on my phone.Two Oh three, two Oh nine, seven Oh two nine. They can go to any of my websites, my name, michaelsonic. com. You can read my book, which I think you'll find very helpful, a lot of dentists have read it. I've had over 170 reviews from dentists from Dennis Tarnow to Christian Coachman to leaders in industry like Peter Diamandis and others.It's been really well received. Um, my goal is to get this book into every dental school so that we change the culture of how we treat people, you know, both dental and medical schools. and I'm, I'm talking to physicians as well about this. So it's my passion. I'm not hard to find. So nice, nice, Michael Arias: awesome.So guys, that's going to be in the show notes below. So definitely reach out to Michael and Michael, thank you so much for being with us. It's been a pleasure and we'll hear from you soon. Michael Sonick: Okay. Thank you, Michael. Thank you for having me.‍

Since we've got our Innovation Festival going on this week, here's a quick roundup of business and tech news: United Auto Workers (UAW) deal—the 32-hour week likely not to be a part of it UN General Assembly meets this week: there was a huge climate change protest on Sunday Ukrainian President Volodymyr Zelenskyy's visit with President Biden: to ask for help on a 10-point peace proposal and address the food security crisis Drew Barrymore apologized for her decision to resume production despite the ongoing Writers Guild of America strike and reversed her decision TikTok Shop is the latest social media platform to pivot to e-commerce Orcas are attacking people now . . . ? Or still. But now it might not just be playing and could be actual hunting And then we chatted with Chip Wade, CEO of Union Square Hospitality Group. He told us how he grew up in the hospitality industry and his tips for staying cool in a hot kitchen. USHG operates Gramercy Tavern, Union Square Cafe, and Blue Smoke, among other restaurants.

Mark's the best! He walked into Union Square Cafe more than 30 years ago and only left what became the Danny Meyer-founded Union Square Hospitality Group group recently, having scaled the dizzy heights of a restaurant group that was as iconic and successful as it was disruptive, creating a whole new perspective on how to serve guests and manage the staff that do so, all of which Mark played a large part in. I got to know him better at his last big project at USHG, the ass-kicking Porchlight bar in NY, and we sat down to shoot the shit about just about everything, from being part of Jose Andres' World Kitchen serving people fleeing the war in Ukraine, to diversity 2023-style in restaurant hiring, to the tip controversy (spicy!), to his biggest mistake as a manager, and how he distills that 30 years of expertise to help his consulting clients turbo-charge their business with his new firm, Maynard Consulting. Special thanks to the Institute of Culinary Education in NY  for loaning us a location to record in, and to the one and only Tony Sachs for donating a 50-odd-years-old mini of fine bourbon whisky for us to crack open to get the ball rolling!Maynard Consulting: https://www.maynardconsulting.net  Mark on LinkedIn: https://www.linkedin.com/in/mark-maynard-b8a2976  Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

Eric Gabrynowicz, vice president of culinary for Tupelo Honey Southern Kitchen & Bar, fell in love with knives and fire when he worked in a restaurant kitchen as a teenager. From there, he graduated from the CIA, worked for Danny Meyer at Union Square Cafe and Blue Smoke, and eventually helmed his own kitchen at North Restaurant in Westchester County, N.Y. But Gabrynowicz has always been obsessed with the flavors and passion that go into Southern food. When he landed at Tupelo Honey, he wanted to preserve the Southern signatures that built the restaurant's reputation, but reinvigorate both the food and bar menu with elevated ingredients, techniques and presentation, and add his own culinary stamp. The polished-casual concept now has 23 locations across the U.S., but the menu plays as well in Idaho and Indianapolis as it does in Georgia and North Carolina—the state where it all started. Listen as Chef Gabrynowicz describes how he has brought Tupelo's Southern menu to new heights but learned not to mess with favorites like the mac and cheese, how the refreshed food and drink lineup has boosted sales and profits, and why he is so committed to bringing an end to childhood hunger.

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Lena Ciardullo is the executive chef at Manhattan's Union Square Cafe, the much-loved restaurant and cornerstone of Danny Meyer's legendary Union Square Hospitality Group. Lena has worked for USHG ever since she graduated from the Culinary Institute of America and has had an impressive career. She joins host Kerry Diamond to talk about the road to becoming a chef, translating her dreams about food to the plate, motherhood, and more. In the second half of the show, it's Camilla Velasquez and Emily Weinstein from The New York Times. Camilla is the General Manager of New York Times Cooking and Emily is the Food and Cooking Editor, and they join Kerry to chat about The New York Times Cooking Emoji Line. Text your fave fruit or veg emoji to 361-COOK-NYT and you will get a free recipe in exchange. Don't try to outsmart The Times with an ice cream or pizza emoji. (We did that for you. The Times will politely shut you down.)Thank you to OpenTable for supporting today's show. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Lena: Instagram, Union Square Cafe, Union Square Hospitality GroupMore on NYT Cooking: Instagram, website

In our latest blind tasting episode, host MS Christopher Tanghe speaks with New York City sommeliers Andrea Morris and Jonathan Eichholz. Andrea and Jonathan share their blind tasting challenges and strategies before tasting the same red wine. Andrea Morris is the beverage director at Essential by Christophe. Before this role, she managed the beverage programs at Union Square Cafe, Intersect, and Nix. Jonathan Eichholz is currently an educator at GuildSomm, where he oversees the Wine Law Compendium, contributes to content, and teaches classes. Previously, he was a sommelier at The Modern. Listen in as Andrea and Jonathan blind taste, and see if you can guess along with them. We'll reveal the wine they're tasting at the end of the episode. Thanks for listening. If you enjoy this episode, please leave us a review, as this helps us connect with and grow our community. Cheers!

Danny Meyer is a restaurateur and the founder of Union Square Hospitality Group. His claim to fame includes Union Square Cafe, Gramercy Tavern, Shake Shack and other iconic dining institutions.  In this episode, Danny shares with us about what he calls “Enlightened Hospitality” and the importance of how you make your customers feel. This is part 2 of our interview with Danny Meyer. You can Check out Part 1 of this conversation here or watch the full interview on our Youtube channel.    Key Points: Leading with Generosity  Scaling to multiple restaurants Making a place for people to grow Resources/Links:  Union Square Hospitality Group Podcast Website  The Entrepreneur's Studio is powered by Heartland. Making every day work better. 

Danny Meyer is a restaurateur and the founder of Union Square Hospitality Group. His claim to fame includes Union Square Cafe, Gramercy Tavern, Shake Shack and other iconic dining institutions.  In this episode, Danny guides us from his food-obsessed youth and how he almost missed the lifestyle and career of his dreams by not following his passion. His inspiring story highlights the importance of following the spark to discover the best path for you.  This is Part One of our interview with Danny Meyer.    Key Points: The surprise discovery of food as a career path  Going against the grain to do what you love The five steps to “finding the magic.”   Resources/Links:  Union Square Hospitality Group Watch the full interview with Danny Meyer on our Youtube channel. The Entrepreneur's Studio is powered by Heartland. Providing nearly 1 million entrepreneurs with the technology to make money, move money, manage employees and engage customers. 

Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming.Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996).Danny and his wife, Audrey, live in New York City and have four children.In this episode, Michael and Danny discuss how to build a company culture, tips for working in the service industry, and why you should never ask someone “How are you?”

What began as a labor of love for documentarian and former journalist Joanna James--making the documentary A Fine Line, about her mother Val--turned into an organization, MAPP, that supports women in food organizations through mentorship and advocacy. After a recent kick-off event for their coast-to-coast programming and events for 2023 at New York City's Union Square Cafe, Joanna, Val, and three MAPP ambassadors/board members--Mo Carter, Amanda Mack, and Georgeann Leaming--gathered to discuss the organization's genesis, its multi-pronged approach to a variety of challenges that women in the industry continue to confront today, and share a few personal success stories facilitated by MAPP. Visit MAPP's website.Learn about the Conference in Miami, Florida (May 1, 2023).Follow MAPP on Instagram and/or follow A Fine Line.Listen to Joanna's conversation with Andrew from 2020.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Move over Charlie Sheen, there's a new bad boy in town, and his name is Bobby Flay! Folks, it's time for a trip down memory lane, and the path is slathered in Mango Salsa! Join us for two hilarious NYT reviews of Union Square Cafe and Mesa Grill, and save room for the Blue Corn Crusted everything! Heritage Radio Network is a listener supported nonprofit podcast network. Support Life's A Banquet by becoming a member!Life's A Banquet is Powered by Simplecast.

Today I talked to Will Guidara, author of Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect (Optimism Press, 2022). Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality. Guidara's team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more—not less; and the magic that can happen when a busser starts thinking like an owner. Today, every business can choose to be a hospitality business—and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry's most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do—for ourselves, the people we work with, and the people we serve. Christopher Russell (Host) spent 35 years working for some of the leading hospitality groups in the country, starting with the Clyde's Restaurant Group in his native Washington D.C. and with Union Square Hospitality Group, Patina Restaurant Group, and Restaurant Associates in New York City. He is honored to have been director of restaurant operations at both Mets (Opera and Museum), and to have been entrusted with roles at Gramercy Tavern where he was a member of the opening service team and Union Square Cafe (16th Street) where he served as General Manager. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Today I talked to Will Guidara, author of Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect (Optimism Press, 2022). Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality. Guidara's team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more—not less; and the magic that can happen when a busser starts thinking like an owner. Today, every business can choose to be a hospitality business—and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry's most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do—for ourselves, the people we work with, and the people we serve. Christopher Russell (Host) spent 35 years working for some of the leading hospitality groups in the country, starting with the Clyde's Restaurant Group in his native Washington D.C. and with Union Square Hospitality Group, Patina Restaurant Group, and Restaurant Associates in New York City. He is honored to have been director of restaurant operations at both Mets (Opera and Museum), and to have been entrusted with roles at Gramercy Tavern where he was a member of the opening service team and Union Square Cafe (16th Street) where he served as General Manager. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Today I talked to Will Guidara, author of Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect (Optimism Press, 2022). Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality. Guidara's team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more—not less; and the magic that can happen when a busser starts thinking like an owner. Today, every business can choose to be a hospitality business—and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry's most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do—for ourselves, the people we work with, and the people we serve. Christopher Russell (Host) spent 35 years working for some of the leading hospitality groups in the country, starting with the Clyde's Restaurant Group in his native Washington D.C. and with Union Square Hospitality Group, Patina Restaurant Group, and Restaurant Associates in New York City. He is honored to have been director of restaurant operations at both Mets (Opera and Museum), and to have been entrusted with roles at Gramercy Tavern where he was a member of the opening service team and Union Square Cafe (16th Street) where he served as General Manager. Learn more about your ad choices. Visit megaphone.fm/adchoices

Read the entire Distillation of Danny Meyer HERE Also checkout past Dillations of people like Michael Jordan, Bob Iger, Josh Waitzkin & many more by CLICKING HERE Danny Meyer is the Founder & Executive Chairman of Union Square Hospitality Group and a lifelong restaurateur. Danny grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.  Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization. Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.  Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996)  This Distillation will unpack the signature business and life principles that translate to a wide range of industries that I've learned from Danny over the years. The main themes being unpacked are:  Understanding the importance of Hospitality for every business.  The never ending pursuit of excellence.  The keys to leadership and the ways to develop other leaders.  The essential frameworks and practices for hiring & building culture.  How to use mistakes to your advantage.  You Unleashed Course  50% off You Unleashed is an online personal development course created by Sean DeLaney after spending years working with an interviewing high achievers.The online course that helps you ‘Unleash your potential'! You Unleashed teaches you the MINDSETS, ROUTINES and BEHAVIORS you need to unleash your potential and discover what you're capable of. You know you're capable of more and want to bring out that untapped potential inside of you. We teach you how. Enroll Today for only $99!- Click Here Subscribe to my Momentum Monday Newsletter Connect with us! Whatgotyouthere TikTok YouTube Twitter Instagram 

This episode features Corey Fitzsimmons of Method Spirits. Corey was a bartender in New York City for over a decade. He had the honor of being the head bartender at the new location for the Union Square Cafe. He quickly discovered the he was not able to source local vermouth that would work for classic cocktails. He began working on a vermouth using his own recipes and exploring opportunities. This took him to going out on his own to develop Method Spirits. He and his partners spent 2 years developing the recipe for their sweet vermouth. We have to share that it is delicious and complex. It gives wonderful depth and character to cocktails and it stands on its own neat or with a little club soda. Keep an eye out for the dry vermouth that they have created. www.MethodSpirits.com - Instagram Highlights from our discussion: Bar Convent Brooklyn Union Square Cafe Swedish Hill Vineyard & Winery Finger Lakes Distilling Danny Meyer

This week, host Colbert Cannon is joined by iconic restaurateur Danny Meyer, the founder and Executive Chairman of Union Square Hospitality Group behind notable dining concepts including Shake Shack, Union Square Cafe and Gramercy Tavern. Danny shares how a series of people and events, from a discerning uncle who turned Danny away from pursuing law school to a close friend who connected him to his first restaurant job, led him to the business of good food – and even better hospitality. We hear how Danny brings that ethos to every team he leads and shares his tips for creating a company culture of belonging that extends to the customer. We also find out how his groundbreaking, global fast-casual concept Shake Shake started as a hotdog cart in Madison Square Park as part of a broader revitalization plan for the public green space – plus, why fast-casual and Michelin-star restaurants aren't that different. Learn more about Danny Meyer's tenure at Union Square Hospitality Group here. Watch The Bear, Colbert's Best Idea for this week, here. And check out Danny's impromptu recommendation, the Swedish TV seriesThe Restaurant, here.

Los platillos transmiten la energía detrás de ellos. Felicidad y autenticidad, el sello de la chef Mariana. Acompáñanos a conocer parte de su historia gastronómica y las etapas que he vivido hasta hoy su presente. The Culinary Institute Of America, Union Square Cafe, Verde, Pujol, Cosme, Fulgurances y Grupo Contramar, parte de lo que escucharemos en esta charla. ¡Bienvenidos a Sounds Of Food!

The film nerds at Pixar. The badasses on SEAL Team Six. The suave servers at Union Square Cafe. What do they all have in common? Strong team culture. But what exactly is culture, and how do you build it? Daniel Coyle has spent the last few years searching for answers. In this episode, he shares what he's found.

This week, Colbert sits down with Amor Towles, the author of several New York Times bestselling novels including A Gentleman in Moscow and Rules of Civility. We hear about Amor's long road back to writing, after spending two decades as a finance executive at Select Equity. Amor offers a look into his writing process and shares practical advice about how to carve out time for passion projects that could turn into a new career chapter. We also discuss how Amor's business background helped him navigate the publishing industry.Learn more about Amor and his writing here. You can check out Colbert's Best Idea for this week, Union Square Cafe, and how to order items to ship nationally here.

Jill Rowe is a multi-passionate and serial entrepreneur who has several startups under her belt including running her own Southern Food restaurant that she created from concept to cooking. Her career began after being discovered shortly after starting college by the famous model turned model agency owner, Wilhelmina. Jill lived and modeled around the world, working with some of the best in the business: Herb Ritts, David Bailey, and Sante D'Orazio to name a few. She then followed her passion for all things cultural by working in the art world at two prestigious contemporary art galleries in NYC. Jill also spent time working in feature film production before starting her first business, The Kitchen, a southern food restaurant in Upstate NY, where she was head chef and baker. After several successful years, she sold her share to her business partner and returned to NY landing at the beloved Danny Meyer flagship restaurant, Union Square Cafe, where she became Assistant General Manager, and received a first-level Sommelier certification. Jill brings all of her passion, skills and knowledge to her role as the co-founder of the organic skincare & wellness brand Cultivate Apothecary: cultivated, formulated and bottled at Stonegate Farm in the Hudson Valley, where she lives.  --- Send in a voice message: https://anchor.fm/skincareanarchy/message Support this podcast: https://anchor.fm/skincareanarchy/support

Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.  Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming.  Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization. Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods. Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country. Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). Danny and his wife, Audrey, live in New York City and have four children. On this episode of What's Burning, Danny Meyer's chat with Host Mitchell Davis includes conversation around hospitality as the most potent business input, relying on one's "north star", and managing through uncertain times.

Today on Subscribing to Wellness we are joined by Mark Leavitt, Co-Founder and Managing Partner of Enlightened Hopitatilty Investments. Mark serves on the boards of Joe Coffee, Salt & Straw, Goldbelly, Dig and Banza. He also sits on the board of Union Square Hospitatlity Group. In 2020, Mark was included in Nation's Restaurant News' Top 50 Technology Power List which features the 50 most influential leaders of technology and innovation in the restaurant industry. Mark Leavitt Fun Facts: 1) Union Square Hospitality Group has created some of New York's most beloved restaurants, cafes, and bars including Grammercy Tavern, Daily Provisions, and Union Square Cafe. 2) The EHI portfolio includes some iconic brands in the food and dining ecosystem including Banza, Resy, Tacombi, and NotCo. --- Support this podcast: https://anchor.fm/subtowellness/support

Union Square Cafe. Gramercy Tavern. Shake Shack. Danny Meyer doesn't open restaurants. He opens institutions. In this conversation, the legendary restaurateur shares what he's learned about leading in crisis, how he developed his 'hospitality quotient' philosophy, and why he believes in cultivating a culture of experimentation and risk-taking.

Christopher Russell joins us today, first as a psychoanalyst in private practice in New York City, but also as a 40-year veteran of the hospitality industry. Christopher started by serving tables at Gramercy Tavern in NYC, and went on to become the General Manager and Wine Director at Union Square Cafe, as well as both Mets (The Metropolitan Opera and The Metropolitan Museum of Art). In addition to his practice, Christopher is a host on the podcast New Books in Psychoanalysis. Today we talk with Christopher about why he thinks so many restaurant workers are not returning to the profession, and how he used his love of psychoanalysis in his restaurant jobs. We also take a deep look into grief - what it is, how it manifests, and how we can get through it. Sponsored Promotions: Check out Hootananny Wines for delicious organic and biodynamic wines Interested in sponsoring us? Visit our Patreon page to see the levels of sponsorship or donate here. Show Notes: Steven Olson Danny Meyer Setting the Table Sweetbitter Lance Armstrong US Open Tennis Holly Johnson Matthew Fox Julian Barnes Kat Kinsman Chefs with Issues --- Support this podcast: https://anchor.fm/finelinepodcast/support

7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel Boulud, and Danny Meyer before returning to Vermont to raise a family with his wife and former Union Square Cafe, Maitre D, Noelle Davis. In 2010 with the help of 3 partners and approximately 20 investors, Davis founded Farmhouse Tap and Grill. The restaurant didn't take long to evolve into the Farmhouse Group, which today consist of 5 unique concepts and 7 locations with the addition of El Cortijo Taqueria and Cantina, Guild Tavern,  Pascolo Ristorante, and Bliss Bee. The restaurant group also runs two catering operations. Show notes… Favorite success quote or mantra: "If the only thing separating you from success is effort then you have no excuse." In this episode with Jed Davis we will discuss: Early mentors The lack of appreciation given to staff Getting to know the people who work for you/with you The importance of working harder than everyone around you How to deal with unruly customers Being successful in a small market Becoming a person of value Boot-strapping a new brand/restaurant Business plans The importance of having advocates in your community Adapting to an evolving market Sourcing product locally Catering Delivery 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? Charisma What is your biggest weakness? Remembering people's names What's one question you ask or thing you look for during an interview? What are you looking for? Why do you want to work with us? What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Don't ever let anyone outwork you What is one uncommon standard of service you teach your staff? Find one way to do something else for every guest that their not expecting What's the one thing you feel restaurateurs don't know well enough or do often enough? Thank their employees personally What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast 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? Owning a restaurant is an opportunity for many more than three reasons..... Contact info: The Farmhouse Group website 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 Jed Davis 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!

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss pre-batched artisanal cocktails, spirit foods, farmers markets and of course, Meghan Markle! Our guests for The Weekly Grill are Amanda Wilson and Elizabeth McConnell of Union Square Hospitality Group. After many years as Chef de Cuisine at Union Square Cafe, Amanda recently took on the new role of Executive Chef at Daily Provisions, a neighborhood coffee shop, bakery and sandwich shop concept in NYC. Liz also spent many years in Union Square Cafe's kitchen and currently oversees all foraging and purchasing for the restaurant. The Main Course is powered by Simplecast.

What does it take to relocate, and reimagine, a classic? Chef Carmen Quagliata of Union Square Cafe is about to relaunch the venerable Manhattan restaurant, after three decades in its original location. Carmen shares what it was like taking over the kitchen at this New York City institution when he first came on board about a decade ago, and the nuts and bolts of shutting down, then reconstituting, Union Square Cafe in its about-to-debut new home.

Episode 5 of The Co-Write includes a discussion about an alarming article signaling the end of iTunes music, what is causing the juggernaut's downfall, and what it might mean to the future of independent music.  (8:15)  Also, Donovan gives his review of a new book that has kept his attention, and also changed the way he consumes literature. (33:00) Also Mentioned:  Josh Abbott Band Randy Rogers Band  Eli Young Band  Montgomery Gentry  San Diego Zoo Harambe the Gorilla  Lonestar Music Magazine  Turnpike Troubadours  Digital Music News  iTunes Steve Jobs Spotify  Bob Lefsetz  Garth Brooks  Taylor Swift  Union Square Cafe  Stephanie Danler Sweet Bitter 

Did you ever wonder what and when the chefs and staffs at restaurants eat their meals? Award winning Chef Michael Romano provides a behind-the-scenes peak along with recipes from his new book Family Table: Favorite Staff Meals from Our Restaurants to Your Home. Included are delicious tales and tastes from the iconic Union Square Cafe and the other popular … Read more about this episode...