Fri, 24 April 2015
Mike Solomonov and Steve Cook are the men behind CooknSolo a restaurant group which consist of Zahav, Abe Fisher, Di zengoff, Percy Street Barbecue, and four Federal Donuts locations. Mike is a product of the Florida Culinary Institute and Steve was molded from the Wharton School of Business at the University of Pennsylvania and the French Culinary Institute. Their restaurants are getting accolades from all angles, some of which include: two 3 bell and, one 4 bell ratings from the Philadelphia Inquirer (3 bells is excellent and 4 bells is superior), two of their restaurants were listed on Travel and Leisure’s list of 50 best new restaurants in the world and They were featured in The National Eater 38: Where to eat in 2015. Mike and Steve also have their first book Zahav: A World of Israeli Cooking, hitting selves in October of this year. These two chefs say food is secondary in their restaurants; hit play and find out whats primary.
Fri, 17 April 2015
Manager at Everymans Espresso in New York, New York, Lewontin has been called the best Barista in the City. This title isn’t just the opinion of his guests, its been earned through entering and winning numerous barista competitions. Everyman’s Espresso has been featured in Food and Wine, Bon Appetit and The New York Times for its incredible coffees, hospitality and service. In November Lewontin won 1st place in the Northeast Barista Competition, which landed him a position to compete in the US Barista Championships where he won 4th. AWESOME! Listen to this episode and discover why Lewontin stresses the value of systems and providing an incredible guest experiences.
Thu, 16 April 2015
Today we're interviewing Joe Lipple of NoWait. NoWait is a host management and guest seating app. Your ability to create positive experiences is what will determine how often your guest choose to frequent your restaurant. By using technology to leverage communication and information, NoWait is able to create a positive guest experience hours before they even steps foot in your establishment. NoWait is essentially a turn key system that will make life for your staff easy and profits at your restaurant greater. Click play, to discover why NoWait was created and why you should seriously consider implementing it into your restaurant operation. Like, ASAP.
Wed, 15 April 2015
Jon Swire is the CEO of Chop Daddy’s; a fast-casual, multi-unit barbecue concept in the greater of Los Angeles area. Prior to opening Chop Daddy’s Swire was busy acquiring over 11 years of real estate experience and had risen to become a top-performing broker at multiple firms. In addition to practicing real estate, Swire also teaches real estate at UCLA Extension. In 2014 Zagat named Chop Daddy’s as a Top 10 Best New Sandwich and they’ve been called one of four BBQ Chains Catching Fire in the nation. Listen to Swire as he offers his unique perspective as not only a restaurant professional, but as a successful entrepreneur.
Fri, 10 April 2015
Hailing from New York, Richard DiSisto is the Principle of Vantage Restaurant Group. DiSisto’s move West was driven by his desire to recreate his families restaurant business and he’s had great success in doing just that. Today, The Vantage Restaurant Group is most well known for Tipple and Brine, and Tunnel Bar. Both of which have been receiving great accolades from sources like the Los Angele Times, Zagat, Thrillist, CBS and The USA Today. Crush that play button and discover how to "get it done." Richard shares how he tackled what seemed like the impossible, with a nothing to lose attitude, determinism, and creativity.
Direct download: 130-_Richard_DiSisto_Crushes_Obstacles_With_a_Get_It_Done_Attitude_and_Infinite_Creativity.mp3
Category:general -- posted at: 3:30am EST
Wed, 8 April 2015
Jeff Benjamin caught the hospitality bug when he was a young man working as a buss boy. His love for the industry brought him to Umass-Amherst where he majored in Hospitality Business. While working corporate operations in New York City, Jeff met Marc Vetri, and a friendship was formed. In 1998 Jeff was called on to joined Mark Vetri as General Manager at Vetri Restaurant. After two years, Jeff became a partner. Vetri Restaurant has evolved into the Vetri Family: a restaurant group consisting of 7 concepts that has earned countless accolades. Additionally, Jeff Benjamin is the author of Front of the House: Restaurant Manners, Misbehaviors & Secrets a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Click play and hear Jeff's stories, advice, and why he says if he could go back in time to do it all over, he wouldn't change a thing.
Mon, 6 April 2015
Culinary Institute of America Graduate, Ed Doyle, has over 30 years in the hospitality industry. During his tenure at Boston's Aura, it was named one of the best new restaurants in the US. His passion for restaurant operations led to form the RealFood Consulting, where he makes the restaurant dreams of his restaurant clients into reality. Doyle has been featured in Food and Wine, Restaurant Business, and food arts magazine. Many of my past guest, the people we're looking to for advice, like Andy Husbands and Garret Hawker, have gone to RealFood for consultation; Doyle is the mentors mentor. Listen to this episode and find out why.
Direct download: 128_Ed_Doyle_learn_from_those_in_your_network_and_ask_how_you_can_help.mp3
Category:general -- posted at: 10:24am EST
Fri, 3 April 2015
Graduate of the Restaurant School in Philadelphia, Sharon Ardiana is the Chef proprietor of Gialina and Ragazza. Her restaurants have been featured in the New York Times, and the San Francisco Chronicle listed her restaurants in their top 100 4 years consecutively! Additionally Thrillest recognized Ragazza as one of the countries Top 33 Best Pizzas In America. Smash that play button and find out what Chef Ardiana says, "serve every meal as if you were making it for your mother on her birthday."