Podcasts about union square events

In this episode, Jessica Gidari, Senior Director of Design and Concept Development at Union Square Events' Hospitality Lab, discusses the art of creating a standout brand in hospitality today through storytelling and experience design.Listeners will learn:The Importance of Brand Narrative: Discover why going beyond logos and fonts to craft a compelling story is crucial for your hospitality brand's success.Starting the Branding Process: Gain insights into the research and discovery phase of branding and how to identify the most potent narrative for your brand.Developing Brand Tenants: Learn how to establish the pillars of your brand experience and ensure every aspect of your operation aligns with these core values.Connecting Disparate Elements: Understand the process of creating a throughline that connects various components of your brand for a cohesive guest experience.Expansive Applications of Hospitality: Find out how hospitality principles can be applied beyond hotels and restaurants, as Jessica shares examples from working with corporate clients like JP Morgan and cultural institutions.Enlightened Hospitality Principles: Dive into the enlightened hospitality ethos and how it can transform interactions within teams and with guests.Whether you're a hospitality professional or someone interested in the power of branding and guest experience, this episode will provide valuable insights into creating a brand that resonates with your audience and stands the test of time. Tune in to learn how to weave storytelling into the fabric of your hospitality brand and create memorable experiences for every team member and guest.Read 'Setting the Table' by Danny MeyerMusic by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

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

#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

This episode explores the power of finding and owning your creative point of view -- and why it's so important in the kitchen. Joining the conversation is Executive Chef Robb Garceau, who's developed a cooking style that's uniquely his and stands out in the marketplace. Throughout his culinary journey, Chef Robb has led some of New York's most prestigious catering and events companies like Union Square Events, Sonnier & Castle and Neuman's Kitchen. Today, he's a pioneer in the catering and events industry, and serves as the Director of Culinary at New York Hospitality Group. Press play to hear his story, and tap the links below to get in touch:  IG: https://www.instagram.com/robbgarceau/  Website: coming soon! 

Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, and Reynard at the Wythe Hotel. She's a first-generation Japanese American that grew up with a heavy sprinkle of Amish and Pennsylvania Dutch Heritage. Her memories, experiences, and love of flavor have shaped the unique cultural background she draws her creative inspirations from. She is most recognized for her work in celebration and wedding cakes, and has been featured in NY Magazine Weddings. Erin competed in Valrhona Chocolate's first USA-hosted C3 Competition and received the bronze Press Prize. In addition to her technical skills, she has honed her skills as a coach and teacher through her experience as an instructor at the International Culinary Center, California Culinary Academy, and the Western Culinary Institute of Portland. Past colleagues often refer to Erin as “The MacGyver of Pastry”, which has helped her in the ever-changing world of food.On the show, we discuss her upbringing, and how it shaped her culinary style. We talk about her career path, and her role as a culinary instructor, which now includes virtual instruction. Found out what her favorite ingredient is, and how to work fish sauce into a dessert.And we'd love it if you supported Chefs Without Restaurants. There are a few ways to help. First, if you have a business or product, we're always looking for sponsors.  Or consider joining our Patreon. If nothing else, it would be great if you subscribed to the show, rated and reviewed it, and shared your favorite episodes. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Erin Kanagy-Loux===========Erin's Instagram================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Episode 2 of Take 5 with Rick! In a Speed-cast, Rick Post and a Special Guest Danny Meyer, CEO of Union Square Hospitality Group and founder of Shake Shack quickly discuss Compass Group’s partnership with Union Square Events and what it means for our company culture, giving the field insight into Compass-wide initiatives directly from the game-changers themselves.

Get ready for your very own casserole party. Erin Kanagy-Loux, executive pastry chef of Union Square Events, dishes on cooking for parties of 12 to 4,000 and how being a mom has influenced and impacted her career. My hometown entertaining hero, Elaine Tuten, gives her top tips on how to throw a successful party at home, and an apartment-ful of our closest friends come over to enjoy chicken strata and other vintage recipes.

John Karangis, Executive Chef of Union Square Events, the catering and venue hospitality business of Danny Meyer’s Union Square Hospitality Group. John has experience in working in some of the most acclaimed kitchens on the West Coast and New York, including Gramercy Tavern and Square One in San Francisco, as well as for Restaurant Associates, and Goldman Sachs, delivering world class dining and hospitality to an elite clientele. John now brings his passion for excellence and hospitality to the Union Square Events team. All in the Industry is powered by Simplecast

Shari Bayer celebrates her 100th episode of All in the Industry with hospitality and restaurant legend, Danny Meyer. Danny Meyer is the CEO of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, The Modern, Maialino, Untitled, North End Grill, Marta, Union Square Events, and Hospitality Quotient. He recounts his childhood and the events that led him to his career in the industry, the new Union Square Cafe location, the tipping conversation and more!

Symbiosis is a beautiful thing in the food world. This week on The Farm Report, Erin Faribanks is joined in the studio by Andrea Cascun, co-owner of Cascun Farms, and John Karangis, Executive Chef with Union Square Events. Recently, Cascun Farms and Union Square Events teamed up in order trade resources. Cascun Farms provides Union Square Events with chickens, and in return, they collect the pulp from Union Square’s Creative Juice production to use as animal feed! Tune into this episode to learn how Andrea and Cascum Farms use rinds, pits, and other waste to feed chickens and pigs. Does the pulp affect the flavor of the chicken or pork? Find out why John and his team find it important to recycle their food waste in a way that supports small farms! This program has been brought to you by The International Culinary Center. Music by Obey City. “Having someone who appreciates the care that we put into our product- that’s something that’s really important to us. It makes for a perfect fit.” [9:00] — Andrea Cascun on The Farm Report “Things with lots of spice like kaffir limes, chiles, or jalapeños- you don’t want to feed them to chickens. They will impart too much of a flavor in the poultry.” [19:30] — John Karangis on The Farm Report