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430: Part 1- How to open a restaurant with NO MONEY- Justin Severino
In this episode with Chef Justin Severino we discuss: The power of a team working to serve the same mission. Speaking up if you need help. How school helped Severino stay on one path. Taking a job for...
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431: Part 2- It’s not about the food on the place with Justin Severino
In this episode with Chef Justin Severino we discuss: What it was like for Severino owning is first restaurant, Cure. What Severino meant by “opening his restaurant for himself” during the Anthony...
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432: Pushing through it with Brian Pekarcik
In this episode with Chef Brian Pekarcik, we discuss: How the team dynamic of a kitchen filled the void after Pekarcik’s baseball dreams ended. Making your employees feel valued. If you want to be the...
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433: Having bold humility with Joe Deloss
In this episode with Joe Deloss, we discuss: Creating Social change with your business. The concept that your idea is bigger than any one person on the team. How the idea for Hot Chicken Takeover...
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434: Say goodbye to traditional training with Jonathan Plowright
In this episode with Jonathan Plowright, we discuss: The power behind knowing you can choose how you respond to the world around you. Typsy’s mission to empower restaurant owners, operators and...
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435: Letting the individuals brand flourish with Troy Allen
In this episode with Troy Allen, we discuss: Putting yourself in uncomfortable positions. How marketing and branding starts with your audience. How to deliver your personal brand to an audience....
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436: Loyalty and paying it forward with Cameron Mitchell
In my 2nd interview with Cameron (click her to listener to the first episode) we discuss: How to create win-win situations. How loyalty drives partnerships. How building your reputation is continual...
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437: MENU ENGINEERING- where to start with David Scott Peters
In this episode with David Scott Peters we discuss: How your menu is like the heart of your business. How menu engineerING all starts with menu costing cards. What a yield test is. Factoring in...
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438: Disciplined growth with Chris Doody
In this episode with Chris Doody, we discuss: The significance of surrounding yourself the best. Giving people a shot. Having fun at work. Success being contagious. The power of recognizing your...
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439: Get out of your comfort zone with Lauren Culley and Jeff Excell
In this episode with Jeff Excell and Lauren Culley, we discuss: Chasing happy. Living with the intent to learn and grow. Being mindful of being a “jerk barista”. Focusing less on the product and more...
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440: Websites that make money with Krystal Mobayeni
In this episode with Krystal Mobayeni, Founder and CEO of BentoBox, we discuss: Constant never ending improvement. Why Krystal went into business for herself. What it was about the restaurant industry...
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441: Just start & keep it simple with Zach Weprin Monday
In this episode with Zach Weprin, we discuss: How growth comes from living in that place of discomfort. How Fusian came to be. The process of opening a restaurant with ZERO experience. Leveraging...
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442: Things don’t get better- You get better with Jeni Britten Bauer
In this episode with Jeni Britten Bauer, we discuss: Your name being more than just letters and sounds; your know is your reputation. Don’t take no for an answer. Keep trying. How Jeni got her start...
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443: How to delegate like a BADASS with Thad and Jess Kittrell
In this episode with Thad and Jessica Kittrell, we discuss: How Thad and Jess got into the industry. Leading by example. Acknowledging your people when they are good at what they do. Knowing you’re...
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444: 80/20 rule applied to system with Eric Soller
In this episode with Eric Soller, we discuss: The significance of positive reinforcement. Using systems to develop attention to detail. Problems being meant for solving; not for getting in your way....
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445: Never undervaluing regulars with Shane Anderson
In this episode with Shane Anderson, we discuss: Having a “just do it” mentality. Mission driven operations. Letting your intentions be known. Being a part of your community to create opportunities....
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446: Influencing the next generation with Anthony T. Head
In this episode with Chef Anthony T Head, we discuss: How Chef Head got into cooking. How cooking can be used to heal. The benefits of working for a restaurant hat has just opened. Having the freedom...
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447: It doesn’t pay to be a shithead with Elizabeth Wiley
In this episode with Chef Elizabeth Wiley, we discuss: Being mindful about how you make people feel. How hollering and being an shithead doesn’t serve you or your team. How being more organized makes...
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448: Doing what you love with Anne Kearney
In this episode with Chef Anne Kearney, we discuss: How to properly taste food. Never walking past a piece of trash. Respecting your space. Only hiring committed people. Constantly pushing your...
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449: Going digital with Mark Wilson
In this episode with Mark Wilson of Total Loyalty Solutions, we discuss: How Wilson got into the business. Why Wilson chose the Little Caesars Franchise. Some of the benefits of operating a...
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