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391: How to become a great listener with Howard Solomon
In this episode with Howard Solomon, we discuss what made him fall in love with hospitality, the impact of great culture in your business, the “all for one mentality”, paying attention to the...
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392: Fain Mail Friday #2 with Bruce Irving
In this episode we invite Bruce Irving back on the shout to answer some Listener questions. The questions answered: Should you let your Facebook followers know when it is not you who is responding on...
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393: Becoming emotionally sound with Kyle Lee Mcknight
In this episode, we discuss how Chef Kyle Lee Mcknight got his start in the industry, why he does the work he does, when getting started- how cooking was a vehicle for travel, how cooking to make...
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394: Strengthening connections with Jenée Libby
In this episode with Jenée Libby we discuss, why she started her podcast (edacious), how to get out of your own head when starting a scary project, your brand as an extension of who you are, using...
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395: Keeping your restaurant harassment-free with Rudy Miick
In this episode, we’re joined by business, leadership, and culture consultant, Rudy Miick. We’re discussing harassment- what it is, why you can’t afford it, how to prevent it from happening, and what...
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396: Keeping it simple stupid with David Fafara
In this episode with David Fafara, we discuss keeping it simple stupid, giving back to the community, being a hustler, starting small and scaling up, giving before you get, continuous learning, doing...
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397: Shareing your best move with Michael and Heather Harrell
In this episode with Michael and Heather Harrell, we discuss how Michael and Heather got there start in the industry, why they love the work they do, having a well balanced partnership, staying in...
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398: Is this the death of Facebook marketing for restaurants? with Nick Fosberg
In this episode with restaurant marketing expert, Nick Fosberg we discuss if this is the death of Facebook for small business. Facebook is breaking up the newsfeed into two separate segments;...
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399: Embrace community, Serve others, and create culture with Salvador...
In this episode with Salvador Sanchez and Allen Warford, we discuss saving and investing 10% of your income, visioning, planning, location selection, being lean, starting where you can and scaling...
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400: Staying Humble with Chef Jason Alley
In this episode with Chef Jason Alley, we discuss working for the best- even if it means taking a lower ranked or position, getting experience to find your voice, doing work that fulfils you, finding...
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401: Optimize your website’s SEO with Seth Worby
In this episode with Seth Worby we discuss what makes Seth an authority on SEO and internet marketing, what SEO is, the 3 core things to focus on when increasing your search ranking, what effects the...
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402: Recognizing & supporting your team with Chef Jeff Deloff
In this episode we discuss how Chef Jeff Deloff got his start in the industry, why you need to follow your heart and “go for it”, the importance of finding a mentor, hard work paying off, every role...
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403: Being Thoughtful with Nick Arnerich
In this episode with Nick Arnerich, we discuss how he got into the industry, creating opportunity for those on your team, discipline, never stop believing, surrounding yourself with people that will...
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404: Facebook- What you’ll need to start doing on with James Eling
In this episode with James Eling, we discuss the death of Facebook for business, discovering your unique selling proposition, using your USP to create special impactful experiences, Facebook live,...
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405: Food as life- not a commodity with Gail Hobbs-Page
In this episode with Gail Hopps-Page, we discuss getting out of your comfort zone, how gail got her start in the restaurant business, being the best you can be in any given moment, building on your...
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406: Embracing your mission with Ouita Michel
In this episode with Ouita Michel, we discuss how she got into the industry, cooking for people you know and love, the meaning of hospitality, manifesting destiny by letting your intentions be known,...
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407: Getting your product from Chef to Shelf with Sean McGrath
In this episode with Sean McGrath, we’ll shine a light on what should be considered when trying to get our products on retail shelves. What are the pros? What are the cons? We’ll also be discussing...
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408: Greater possibilities than challenges with Sandra Arnerich
In this episode with Sandra Arnerich we discuss, how she got her start in the industry, the power of surrounding yourself with the influence of great people, never accepting that your dream is not...
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409: Trust and constant communication with Dan Margolis
In this episode with Dan Margolis, we discuss why Dan fell in love with the industry, the importance of having a mentor, setting goals, humility, controlling your anger, recognizing your staff, the...
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410: Leasing VS Buying with Mark Chase
In this episode with Mark Chase, we discuss where to start when deciding whether to lease or buy a restaurant, the pros, and cons of leasing and buying, things to consider when negotiating a lease,...
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