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411: Getting back up with Chef Tim Boyd
In this episode with Chef Tim Boyd, we discuss what drew him to the industry, following passion not paychecks, not sacrificing quality, greatness attracting greatness, the dilution of passion with...
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412: Focus your energy with Jennifer Desrosiers
In Today’s episode, we’re joined by repeat guest, Jennifer Desrosiers. Jennifer and I discuss controlling your focus and energy, hiring good people, putting good people in the right place, getting...
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413: Turning your team into sales stars with Roger Beaudoin
In this episode with Roger Beaudoin, we discuss building your dream team staff, the three key elements of service, how to get your customers to be your best marketers, educating customers, informing...
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414: Being a student of the industry with Mario Del Pero
In this episode with guest, Mario Del Pero we discuss how you need to get better every day, starting with the core customer when opening a restaurant, being a student of the business, creating...
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415: 3 common wage violations with Richard Celler
In this episode, Richard Celler dives deep into the topic of common wage violations. Specifically, how tip crediting works, why you need to track your employee’s tips, qualifying factors of paying...
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416: Crafting a positive holiday experience with Anese Cavanaugh
In this episode with repeat guest Anese Cavanaugh, we discuss how to create a positive holiday experience for yourself and those you love, how taking care of others starts with taking care of...
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417: Being present with Jonathan Blakeslee
In this episode with Jonathan Blakeslee, we discuss doing something better every day, being patient when waiting for good things to happen, how Blakeslee got his start, calmness, focus, presence,...
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418: #metoo in the restaurant industry with Kate Edwards
In this episode with Kate Edwards, we discuss 1) The unaware customer service rep: folks in open kitchens who are now customer-facing and have to deliver some sort of customer service. 2) How being...
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419: The Creative Process with Karen Page and Andrew Dornenburg
In this episode with Karen Page and Andrew Dornenburg, we discuss the inspiration for their eleven books, following your curiosity, common habits of successful chefs and restaurateurs, the...
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420: Be a cooks who cares with Maria Campbell
In this episode with Maria Campell, we discuss focusing less on titles and more on “just being”, the story behind Cooks Who Care, adaptability, sharing knowledge, putting yourself out there, why...
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421: Be a game changer with Bobby Marcotte and Bobby Buivid
In this episode with Bobby Marcotte and Bobby Buivid, we discuss how both Bobbys got into the industry, being original, changing the game, creating something from nothing, immersing yourself in the...
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422: Combating Fraud and Misconduct with Juliette Gust
In this episode with Juliette Gust, we discuss how the moral and behavioral standards trickle from the top down, how employees should handle being sexual harassed, how employers should handle sexual...
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423: Succeed by raising standards with David Allred
In this episode with Dave Allred, we discuss how he got his start in the industry, always growing, creating habits, listening to your employees, the importance of standards, not standardizing...
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423: Succeed by raising standards with David Allred
In this episode with Dave Allred, we discuss how he got his start in the industry, always growing, creating habits, listening to your employees, the importance of standards, not standardizing...
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424: Today is the best day of your life with Brian & Brad Wasik
In this episode with Brian and Brad Wasik, we discuss the history of Wasik’s Cheese Shop, what growing up in a family cheese shop was like, never “aim an unloaded gun”, the results of treating the...
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425: Life is too short not to just do it with Joe Fontana
In this episode with Joe Fontana, we discuss the power of small daily improvements, how it all begins with making the choice to start, what Joe loves about the industry, advice on recruiting/staffing...
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426: Building momentum with low-cost and low-risk opportunities- Mikey Sorboro
In this episode with Mikey Sorboro, we discuss how he got his start in hospitality with a pedicab service; building momentum with low-cost/low-risk opportunities, using youtube to learn; the dynamics...
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427: Put your nose down and shine- Bill Fuller
In this episode with Chef Bill Fuller, we discuss: how Chef Fuller got his start in the industry, where the culture of being “hard” in the restaurant industry comes from, correcting the behavior, not...
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428: Don’t be a dick with Keith Fuller
In this episode with Chef Keith Fuller, we discuss how the people of this industry are what drew him in, establishing a culture of continuous work, never saying no to your guest, getting rid of the...
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429: Growth from within with Raji Sankar
In this episode with Raji Sankar, we discuss: Freedom by way of discipline. Anything being possible. The story behind Choolaah. Creating jobs where people meet their full potential. Buying into a...
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