Thu, 29 October 2015
186: Authority Thursday | Restaurant Technology Guys | 7 Ways to Prepare For $15 Minimum Wage Increase
Today we're talking to Jeremy Julian, Gary Stotko, and Ryan Williams, a.k.a. The Restaurant Technology Guys who represent Custom Business Solutions, Inc. The topic of discussion: 7 things you can do to prepare for the mandatory salary increases. These changes are coming sooner than later. In an industry that is haunted with such little margins, the thought of a 25-30% increase in labor cost is down right frightening. The good news... you still have time to adapt and make changes in your restaurant that will help you survive and flourish. In this episode, the gentlemen and I share what changes we can make and what technologies we can leverage, to prepare for the future.
Direct download: 186_Restaurant_Tech_Guys.mp3
Category:general -- posted at: 1:55pm EDT
Mon, 26 October 2015
In this episode we discuss: why Delores got into this industry so she could care for her community and create opportunity for her team; how a compelling vision, love for others, drive, work ethic, knowing whats right and understanding leadership can help you be successful; how to protect yourself from being spread to thin; Why it is important to keep you operating cost low early on; and much more.
Five years ago Delores Tronco quit her safe job as an associate at a well respected public relations firm to chase her passion for the restaurant business. After quitting, she immediately immersed herself into the business taking on a management gigs so she could learn all she needed to one day open her own place.
Its safe to say she learned plenty. Today she is official "buck stopper" and partner at Work and Class. Delores oversees the restaurants operations and financial positions. On Saturday Nights, you can find her waiting tables, because that’s what she loves most!
Direct download: 185_Delores_Tronco_.mp3
Category:general -- posted at: 10:49pm EDT
Wed, 21 October 2015
In this episode we'll discuss: what influenced Fox to become a chef; the importance paying attention to detail; how mastering the little things pays off over time with the compounding effect; how a constant drive for perfection can be just as much as a weakness as it can be a strength; and how to use instagram to collect feedback
Chef Jeremy Fox got his start working back-of-house in southern restaurants at the age of 17. He would go on to stage in Europe at three Michelin Star properties, then he found himself back in the states, but this time on the West Coast, in California’s Bay Area. He fine-tuned his skills at Manresa, Rubicon, and Charles Nob Hill before landing the executive Chef position at Ubuntu, in Napa, CA. Under Fox’s tenure, Ubuntu was awarded a Michelin Star. In addition, Fox has garnered accolades including food and wine “Best New Chef 2008” and San Francisoco Chronicle “Rising Star Chef 2008”. In 2013 he joined friends Josh Loeb and Zoe Nathan at Rustic Canyon Wine Bar and Seasonal Kitchen, and this is where you can find him today.
Direct download: 184_Chef_Jeremy_Fox.mp3
Category:general -- posted at: 11:18pm EDT
Wed, 14 October 2015
Listen to this episode to discover: why David chose to focus his law practice on the hospitality industry; what it means to be a nose to tail law firm; and what you can do to protect yourself and your restaurant from food born illnesses.
David Denney is the founder and chairs the Food, Beverage and Hospitality Practice Group and frequently speaks across the country on legal issues facing the restaurant, bar and hospitality industries. Denney is a frequent contributor to Restaurant Startup & Growth Magazine, and has had articles featured in QSR Magazine, Nightclub & Bar Magazine, In the Mix Magazine, Food Safety Solutions, the CMAA Newsletter and various HospitalityLawyer.com newsletters.
Direct download: 183_David_Denney_.mp3
Category:general -- posted at: 6:15pm EDT
Mon, 12 October 2015
In this episode we discuss: how being a connector will serve you when as a restaurant owner; the importance of seeing talent in others and putting them in "the right lane"; why you should celebrate when your staff members leave you; tips to getting started as a POP-UP; why its important to create an email list; why you need to treat your restaurant as a medium to express who you are and tell your story; and understanding that success takes time and to not get discouraged when it doesn't happen over night.
Sarah Gavigan is a graduate of Arizona State University. Gavigan has always been an entrepreneur at heart. She perused her entrepreneurism matching independent artist music into commercials. Somewhere in her 20 years, while living in Los Angeles, Gavigan developed a passion for Japenese ramen. Today Gavigan is exercising her passion as a the founder of Little octopus, Otaku South, and Pop Nashville.
Direct download: 182_Sarah_Gavigan.mp3
Category:general -- posted at: 7:26pm EDT
Mon, 5 October 2015
In this episode we discuss: Why we need to think of our restaurants as a place to restore others, both physically and emotionally; the significance of knowing your purpose and being happy; Why you should transform habits into rituals; the value of living intentionally; Four walls marketing; marketing through story; multi-purposing training content as marketing content; and the need to clearly explain what excellence looks like.
Rudy Miick began working in the restaurant industry at the age of 15, was a partner of a restaurant by the age of 24, and started his own consulting firm by 1978. Miick's work has since focused on the successful start-up, performance improvement, and growth of restaurants, resorts, and other foodservice operations. Miick has served on the board and faculty of the UCLA Extension’s Hospitality Management Program, was a 20 year leader at the Foodservice Consultants Society International and was a member of the Institute of Management Consultants. Outside of his regular consulting work, as founder of The Miick institute, Rudy coaches others in business and life growth, and is an award-winning author of The Leadership Cookbook, published by foodabletv.com, and has authored hundred of article. Additionally, Miick has co-authored four books and regularly speaks at foodservice industry conferences and events.
Direct download: 181_Rudy_Miick.mp3
Category:general -- posted at: 8:16pm EDT