Mon, 20 July 2020
Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August, where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened Mopho to rave reviews and accolades. Today, Michael has scaled the operation to include Maypop and a second Mopho located in the new Louis Armstrong New Orleans International Airport.
Check out The Last Days of Haute Cuisine by Patric Kuh as mentioned in today's episode.
Check out The Town That Food Saved: How One Community Found Vitality in Local Food by Ben Hewitt as mentioned in today's episode.
Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E. Gerber as mentioned in today's episode.
Calls to ACTION!!!
Favorite success quote or mantra:
In today's episode with Michael Gulotta we will discuss:
Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.
Mopho Instagram: @mophonola
Personal Instagram: @michaelgulotta
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Huge thanks to Michael Gulotta for joining me for another awesome episode. Until next time!
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