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537: Dan Sachs on Why Empathy is the Key to Hospitality Success
For more than 20 years Dan Sachs has helped businesses use hospitality practices to strengthen employee morale, customer retention, and profit. Today, Sachs serves as president of Meerkat Restaurant...
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538: How You Know it’s Time to Fire Yourself with Patrick Patterson
Originally from Eastern Texas, Patrick Patterson landed on the steps of the Food Fight Restaurant Group in Madison, WI where he quickly rose from part-time bartender to first time GM & owner. In...
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545: Arlin Smith On Putting Your Employees First.
Raised in Buffalo, NY, Arlin Smith earned his bachelor’s degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson...
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544: Harlan Scott on Why You Shouldn’t Build an Empire without Equity
Harlan has been in the hospitality community for almost 20 years and played a leading role in 8 restaurant openings and several re-conceptings. Scott has guided the growth of restaurants that not only...
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546: Lucas Sin on Building Big Framework into Your Small Business
Hailing from Hong Kong, food has always been at the center of Lucas Sin’s life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while...
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547: Paige Gould on Never Taking “No” For an Answer
Hailing from Franklin Lakes, NJ, at the age of 15 Paige Gould got her start in the hospitality industry. After Graduating from the Culinary Institute of America in 2008 and completing an internship at...
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548: Jeffrey Fournier on Getting The Best Out of The Restaurant Industry
Hailing from Amesbury, MA, Jeffrey Fournier got his start in the restaurant industry working in Los Angeles, CA. Fournier would return to Massachusetts where he would spend 8 years working under Lydia...
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549: Michael Cooney on Exploring, Learning, and Growing
As far back as he can remember, Michael Cooney has always enjoyed being around small business owners. Growing up in a big Irish family, Cooney was no stranger to good food either, as there was plenty...
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550: Karen Akunowicz on The Hardest & Most Important Thing to Learn
Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston’s Back Bay where she met...
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551: Belinda O’Kelly and David Kasprak on The 5 Most Overlooked Elements of...
Today we’re here to discuss the 5 most overlooked elements in restaurant design. Today we’re speaking with Belinda O’Kelly and David Kasprak. The Question: What are The 5 most overlooked elements in...
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552: Rob Evans on Growing by Taking Risks
Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to...
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553: Haley Fortier & Kristie Weiss on Cherishing and Cultivating Relationships
Haley Fortier & Kristie Weiss bring over a 20 years of restaurant experience combined. Haley came up through the Laundry Group and the Barbra Lynch Gruppo. Kristie by way of the Yard House, Blue...
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554: Matty Bailey on 4 Ways To Improve Your Draught Beer System & Save Money
Hailing from North Andover, MA Matty Bailey got his start in the industry as a line cook. He would go on to Columbus Hospitality Group and Garrett Harker’s family of restaurants. It was at Row 34...
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555: Michael Serpa on the Art of Creating Regulars
Hailing from a family of chefs, Michael Serpa grew up in the restaurant industry living between Miami and Pennsylvania. After dropping political science at Penn State Serpa attended the Culinary...
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556: Jason Boso on Securing Your Intellectual Property
Chefs Jason Boso & Quincy Hart met in culinary school, after jobs as stock brokers and telephone line repair men. After paying their dues working the line at The Four Seasons & Pappas Bros,...
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558: Brooke Greer on Scaling a Catering Business
Brooke Greer, a Dallas native & graduate of Baylor University in Waco, moved to Austin in 2004. After working in sales and crafting her management skills in customer-service, Greer founder her...
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559: Leslie Martin on Drive and Passion Creating Opportunity
In the summer of 2000, owner Leslie Martin took her passion for the artsy cafe and love of the service industry and started Bouldin Creek Cafe in a 700 square foot shack. 18 years later Bouldin Creek...
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560: Zane & Brandon Hunt on Treating Your Small Business Like a Big One
Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost 10 years ago with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named...
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561: Philip Speer on Bouncing Back After Losing It All
Hailing form Austin, TX, Chef Philip Speer fell in love with cooking sweets at a young age. His professional career built momentum at Jean-Luc’s Bistro, and Jean George Vongerichten’s Bank. In 2005,...
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562: Travis Tober on Attention to Detail, Service, and Programming
Hailing from Buffalo, NY, Travis came to Austin, TX by way of West Palm Beach, FL and Los Vegas, NV. It was in West Palm Beach where he truly become a professional while working at TGI Fridays....
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