FULL COMP: The Voice of the Restaurant Industry Revolution
439 episodes - English - Latest episode: 1 day ago - ★★★★★ - 148 ratingsComing to grips with over 100,000 restaurants shuttered...It's time to fix what's broken.
Created in partnership with Yelp for Restaurants, FULL COMP is a weekly show exploring the past & future of the hospitality industry. Provocative & actionable, the show aims to ask the tough questions, supplying listeners with the tools & resources needed to thrive post-pandemic.
The host, Michelin-rated restaurateur Josh Kopel, challenges conventional wisdom by hosting both hospitality professionals & thought leaders from outside of the industry, offering a new perspective on an old business.
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Episodes
You Can't Do It Alone: Matt Rolfe of Westshore Online
June 03, 2022 12:00 - 35 minutes - 49.1 MBIf every problem is a people problem then you really only need to get better at one thing right? That's why I've called in Matt Rolfe. Matt is a people expert and he's leveraging his 15+ years in this industry to share what the top ten percent do that’s fundamentally different from the rest of the us. For more on Matt and his company visit https://mattrolfe.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal ...
The Future of Food Halls: John Kolaski of K2 Restaurants
May 31, 2022 12:00 - 36 minutes - 50.1 MBThe jury is still out on food halls. For some brands, they're a blessing and for some of us, they're a curse. There's something about the model that seems broken to me and I'm not the only one that sees it. Today we chat with John Kolaski who's reimagining the food hall from the ground up. He's thinking big while working small and the results are inspiring. That's John Kolaski. For more on K2 Restaurants visit https://www.k2restaurants.com FULL COMP is brought to you by Yelp for Restauran...
Owning Your Market: Gavin Kaysen of Soigné Hospitality Group
May 27, 2022 12:00 - 36 minutes - 50.2 MBWhat do you do when you can literally do anything? Chef Gavin Kaysen worked with some of the most talented chefs in the world. He helmed awarded restaurants in major markets. He could have opened anything anywhere. And he chose to go back to Minneapolis. Today we discuss the merits of following your heart and the positive impacts it can have personally and professionally. As it turns out, success is intentional. That's Gavin Kaysen. For more on all of the chef's projects visit https://gavi...
The Millennial Mastermind: Jon Neidich of Golden Age Hospitality Group
May 24, 2022 12:00 - 34 minutes - 47.4 MBWhat is cool? What are those indescribable qualities that make a restaurant popular? Is it just me or does it seem to be a moving target year to year? Jon Neidich seems to have the formula down, with each spot he opens being trendier then the next. But, and this is what's truly amazing, they have staying power. Today we sit down to discuss what makes a restaurant perennially popular so that we too can become the kings and queens of cool. That's Jon Neidich. For more on Golden Age Hospital...
Tackling Trends: Shawn Lalehzarian of The Red Chickz
May 20, 2022 12:00 - 37 minutes - 51.9 MBWhat if, when you started your entrepreneurial journey, you had a playbook that guaranteed your success? Would you follow it religiously or would you deviate when inspiration strikes? Shawn Lalehzarian had that playbook. After opening countless restaurants for big brands he went independent and paired a winning plan with a top trend to create a powerhouse restaurant. In today's conversation we talk about the essential elements of the plan that led to his massive success despite a global pa...
Setting the Standard: Suzanne Goin of AOC
May 17, 2022 12:00 - 31 minutes - 43.2 MBIf every restaurant is a snowflake, unique and special in its own way, then so is every chef and restaurateur. Chef Suzanne Goin is a total original. From the way she thinks, to the way she runs a restaurant to her advocacy work, the chef is on a whole other level. Today we chat about the choices she's made that have led to her massive success and her plan to continue innovating into the future. For more on the chef and her projects visit https://www.aocwinebar.com FULL COMP is brought to...
The Backwards Franchise Model: Liz Solomon of King David Tacos
May 13, 2022 12:00 - 32 minutes - 45 MBWhat's the first thing you do when you want to open your own restaurant? Liz Solomon wanted to open a restaurant but she went about it in a completely innovative way. In today's conversation, Liz takes us on her path to a brick and mortar restaurant that began with an idea, then a catering company, then food carts, then a wholesale company and then...well I guess you'll just have to listen to find out. For more on King David Tacos go to http://kingdavidtacos.com FULL COMP is brought to yo...
Learning How to be the Best: Mario Del Pero of Dom Food Group
May 10, 2022 12:00 - 34 minutes - 48 MBWho taught you how to be a great restaurateur? Was that person truly great in their role? Were you a truly great student in that season of your life? Today we chat with Mario Del Pero, an objectively great restaurateur and entrepreneur who took the initiative to learn from great restaurateurs. In our conversation, he walks us along the path that led Mendocino Farms to 42 locations and the amazing opportunities that have come after that massive success. For more on Mendocino Farms or Dom F...
Essential Elements of Successful Leadership: Raji Sankar of Choolaah Indian BBQ
May 06, 2022 12:00 - 31 minutes - 43.8 MBIf I didn't work for me, I'd want to work for Raji Sankar. I'd argue that I'd probably have more fun working for Raji. Her confidence, the way she inspires, her ability to put one at ease, even in stressful situations is the result of thoughtful, intentional leadership. Today's conversation is a masterclass in mastering intention. In becoming the leader and building a business you can be proud of, even in the toughest of times. Her restaurant, Choolaah, represents the absolute best our indu...
Divide and Conquer: Michael Mina and Patric Yumul of the Mina Group
May 03, 2022 12:00 - 35 minutes - 49.3 MBMichael Mina is the best in the biz. He's mastered excellence at scale. What's equally impressive is that he's done it alongside his partner Patric Yumul for the last 20 years. Think about how much our industry has changed in the last 20 years. Today, the three of us reflect back on their decades long partnership together and look forward to the next chapter of their partnership. For more on the Mina Group go to https://www.michaelmina.net FULL COMP is brought to you by Yelp for Restauran...
Profit First & The Art of Delegation: Bestselling Author Mike Michalowicz
April 29, 2022 12:00 - 29 minutes - 40 MBDo you struggle with delegation? How about profitability? What about organizational efficiency? Well then I've got a guy I'd like for you to meet. Today's guest is Mike Michalowicz, a famed author that's written two books that changed the trajectory of my professional life. Together we're going to sit down to tackle the key concepts from these books as well as lessons learned from Mike's own professional journey. For more on his books and programs visit https://mikemichalowicz.com FULL CO...
Personal Growth is Professional Growth: Madelyn Alfano of Maria's Italian Kitchen
April 26, 2022 12:00 - 30 minutes - 41.6 MBI know you want to become a better restaurateur. That's why you tune in every week. And I hope this helps but there are countless resources out there at our disposal. Today we chat with one of the best restaurateurs I know, Maddie Alfano. In our conversation she unpacks how she got so damn good at becoming great so that you and I can level up too. For more on her restaurant visit https://mariasitaliankitchen.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hund...
Taking the Retail Market by Storm: Billy Bosch of Iconic
April 22, 2022 12:00 - 30 minutes - 41.7 MBSo you've been thinking about it. You keep staring at that vat of hot sauce that you make from scratch every week and you're wondering how well it would do at your local grocery store. Today we're talking with my buddy Billy Bosch of Iconic Protein who can offer some useful insight. Billy has taken the consumer packaged goods market by storm and in our conversation today he unpacks the process of going from an idea to the shelves of the most notable stores in the country. For more on his p...
The Food in Mouth Strategy: T.K. Pillan of Veggie Grill
April 19, 2022 12:00 - 35 minutes - 48.6 MBYou are in for a treat today. The conversation you're about to hear was one of the most educational experiences I've had since starting the show. T.K. Pillan is not of our industry but that has resulted in him creating a blockbuster concept by taking a different approach to restaurant operations and marketing. Today he unpacks the strategies he used to scale Veggie Grill nationally. For more on Veggie Grill go to https://veggiegrill.com FULL COMP is brought to you by Yelp for Restaurants: ...
The Leadership Required to Scale: David Dressler of Tender Greens
April 15, 2022 12:00 - 32 minutes - 44.7 MBWhat kind of leader do you want to be? Most of us don't even have time to think in those terms but today's guest believes that it's an essential place to start if we're going to be successful in this industry. Meet David Dressler, cofounder of Tender Greens. David was the guy that created the culture needed to scale his restaurant from one to 30 locations in less than 10 years. Today he shares the tactics, tools and strategies he used to build a bulletproof culture. To become a better lead...
The Business of Being a Chef: David LeFevre of Simms Restaurants
April 12, 2022 12:00 - 33 minutes - 46.2 MBCelebrity Chef David LeFevre is a damn good chef and he's applauded nationally for that. But the chef is also a prolific businessman who's dedicated his professional life to growing great restaurants that can pave the path for the next generation. In today's conversation we unpack what it took to grow his restaurant group and how he's choosing to pay it forward. For more on his restaurant group go to https://www.eatsimms.com FULL COMP is brought to you by Yelp for Restaurants: In July 202...
An Old Restaurant with New Tricks: Matt Kirschner of Red Knapps Dairy Bar
April 08, 2022 12:00 - 36 minutes - 50.6 MBThe young guns in are industry are full of new ideas. They're creating an entirely new business model for restaurants centered around media and the diversification of revenue. But what happens when you drop those new ideas into a 75 year old restaurant? Today we chat with Matt Kirschner. A fledgling restaurateur ready to change the industry and impact his community. We'll get a front row seat to see what happens when old school meets new school. For more on Red Knapps visit https://redkna...
Scaling a Family Business: David Birzon of Snooze
April 05, 2022 12:00 - 37 minutes - 51.4 MB50 locations in 15 years. That's massive growth. Snooze is a restaurant born from the dreams of two brothers that became the mission of one of the best operators this industry has every seen. Meet David Birzon, the CEO of Snooze, who took a good business and scaled it into a great company. In our conversation we talk about what it takes to scale a concept centered around community, sustainability and profitability. For more on Snooze visit https://www.snoozeeatery.com FULL COMP is brought...
A Bulletproof Business Model: Michael Dorf of City Winery
April 01, 2022 12:00 - 32 minutes - 44.2 MBPeople post pandemic want an experience. Have you heard that before? But what kind of experience do they want? This isn't an industry where the margins allow for a lot of trial and error so I reached out to Michael Dorf, the founder of City Winery. Michael has created the perfect experience for his target market blending an elevated food menu with an in house winery and live entertainment. It's exactly what his customers want and today he's going to unpack how you can use the same formula...
The Art of Selling Out: Alex Jacobs, Guto Araki and Joey Rubin of Biite Club
March 29, 2022 12:00 - 36 minutes - 50.5 MBIt's a risk to get into this industry. It's a risk to open your own restaurant. And, for most of us, after we've taken those two big risks, our appetite for risk diminishes. But, as the years wane on, there's this thing nagging within us. All of these amazing ideas for all of these incredible dishes and concepts that we're afraid to execute because, honestly, they're really out there. That's why I reached out to the guys from Biite. These guys live on the edge of culinary greatness, curati...
The Prince of Portland: Celebrity Chef Gregory Gourdet
March 25, 2022 12:00 - 36 minutes - 49.8 MBWhen you open a restaurant you've investing in more than a business, you're investing in a community. As we change and evolve as individuals so do our communities and few places more beautifully illustrate this capacity to change more than Portland, Oregon. Today's we chat with, Portland's adopted son, Celebrity Chef Gregory Gourdet. Instead of staking his claim in his hometown of New York or following the trends out to Los Angeles, Gregory has chosen to walk a more complicated path, using ...
The Robots Have Arrived: Benson Tsai of Stellar Pizza
March 22, 2022 12:00 - 29 minutes - 40.5 MBFor years we've heard the tales of the days that robots would come to take our jobs. Well that day is today. On this episode we're chatting with Benson Tsai an engineer turned restaurateur who took top talent from SpaceX and leveraged their genius to create an autonomous pizzeria. Today we discuss the jobs his robots are taking and the opportunities that presents for all of us. For more on Stellar Pizza visit https://www.eatstellarpizza.com FULL COMP is brought to you by Yelp for Restaur...
New Service Standards: Mike Connelly of Urban Plates
March 18, 2022 12:00 - 32 minutes - 44 MBWe know that there's restaurant tech out there that can make our jobs easier. There's tech out there that makes our customer's job a bit easier too. But, is there tech out there that can help us scale our organization, making a single unit restaurant run like one of the big guys? As it turns out there is and today we're chatting with Mike Connelly of Urban Plates who will break down the tech they've built and the tech they used to scale this small startup into a competitive restaurant chai...
The Art of Recovery: Isaac Toups of Toups' Meatery
March 15, 2022 12:00 - 27 minutes - 25.4 MBThe pandemic decimated our industry on a global scale and, for many of us, it was the first time that mother nature played a major role in the way we do business. But, if you grew up in Southern Louisiana--and I did--you've been conditioned after countless natural disasters to safeguard your family and your business against the unpredictable nature of the changing tides. Today we chat with Isaac Toups. A Louisiana native and restaurateur who offers a masterclass in what it means to be resil...
The Evolution of Tourism: Rafat Ali of Skift
March 11, 2022 13:00 - 32 minutes - 44.6 MBWe talk every week about the changes occurring in the restaurant industry. And that makes sense because we work in the restaurant industry. But few things affect our businesses more than tourism and the very nature of travel has changed. I wanted to dig deeper into what going on so I reached out to Rafat Ali of Skift. Rafat is an travel expert and his publication is the go-to resource of travel trends and the effect those trends are having on the larger industry. Today we talk about the tre...
The Rules of the Game: Kim Malek, founder of Salt & Straw
March 08, 2022 13:00 - 37 minutes - 51 MBWe all had a dream going into this life but so rarely do we actually achieve that dream. We're busy but we're broke. We're rich but we're working ourselves to death. We spend our days crunching numbers when all we wanted to do was cook. But some of us have figured it out. And there's hope in that for all of us. Today we chat with Kim Malek, the founder of Salt & Straw, an ice cream company that abides by every foundational business principle while breaking every rule in the restaurant indus...
Chronicling Our Industry: Andrew Friedman, author and media personality
March 04, 2022 13:00 - 31 minutes - 43 MBAndrew Friedman has made a career of chronicling the life and work of some of the worlds most famous and most successful chefs. What makes him and his work so interesting is the effort that he puts into going beyond the food. Andrew has had a front row seat to the evolution of our industry over the last 20+ years and today we discuss the good, the bad and the ugly. To check out more of Andrew's work visit https://andrewtalkstochefs.com FULL COMP is brought to you by Yelp for Restaurants: ...
Figuring Out the Future: Jonah Bliss of Curbivore
March 01, 2022 13:00 - 23 minutes - 32.8 MBWhat's that one thing that causes a restaurant to close? Well that's just the thing isn't it. There isn't just one. As restaurateurs we're affected by thousands of variables from weather to workforce and from competition to supply chain. How do we navigate our businesses through these murky waters? That's the question Jonah Bliss is trying to figure out. Jonah is the founder of Curbivore, a conference working to help restaurant find the path of least resistance as they navigate overwhelming...
Foundational Support: Clare Reichenbach of the James Beard Foundation
February 25, 2022 13:00 - 33 minutes - 45.8 MBThe global pandemic brought tragedy to our industry but, and I think this needs to be said, it brought opportunity as well. Restaurant owners and operators saw the pandemic as a catalyst for change and so did some of the organizations that support us. Today's guest is Clare Reichenbach, the CEO of the James Beard Foundation. We talk about the evolution of our industry and the evolution of the foundation over the last 20 years and, especially, the last 24 months. For more on how the James B...
Serving Hope: Celebrity Chef Edward Lee
February 22, 2022 13:00 - 32 minutes - 44.2 MBWhen the pandemic hit, we all had survival on the brain. Some of us focused on our families, some of us focused on our businesses and, a select few, turned their attention to our industry. Today we talk with Chef Edward Lee, who represents the absolute best of us, a true advocate for our industry serving up hope, change and inspiration for the future. For more on the Lee Initiative visit https://www.leeinitiative.org FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few...
The Three Keys: Kevin Boehm of Boka Restaurant Group
February 18, 2022 13:00 - 34 minutes - 48 MBAfter opening 30 restaurants over the last 27 years, James Beard award winning restaurateur Kevin Boehm has become a visionary within our industry In our conversation today we talk about the winning recipe he's created centered around great chefs, inspired design, and enlightened hospitality. For more on Boka visit https://www.bokagrp.com/ FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that...
A Bull-Hearted Brand: Joseph Szala of Vigor Branding
February 15, 2022 13:00 - 37 minutes - 51.3 MBPeople don't buy food, they buy a story. This will make me look thin. This will make me look cool. This will make me feel good. What story is your food telling? What does it say about someone who chooses to patronize your restaurant? If you don't know, the your guest probably doesn't know either. That's why I reached out to Joseph Szala of Vigor Branding. They specialize in telling their client's stories and today he teaches us how to tell our own. For more on Vigor visit https://vigorbr...
Investing in the Future: Chris Hemmeter of Thayer Ventures
February 11, 2022 13:00 - 34 minutes - 47.4 MBI want to talk about tomorrow. What do we need to know today that could benefit us tomorrow? Chris Hemmeter is playing an active role in financing our future. He's an independent restaurateur, a venture capitalist and a thought leader within our industry. His company is financing the solutions that will change the face of our industry. Today we talk about what's being built today and how it will support us in the future. For more on his company visit https://www.thayerventures.com FULL C...
Lessons in Leadership: Celebrity Chef Robert Irvine
February 08, 2022 13:00 - 35 minutes - 48.7 MBWhat if the labor crisis is a result of a leadership crisis? Could we build better businesses and a better industry simply by becoming better leaders? Could it be that simple? Is that even possible? Celebrity Chef Robert Irvine specializes in making the impossible, possible. Today we discuss how this career soldier from a modest background built an empire off the lessons in leadership he learned while in the military. For more on the chef and his projects visit https://chefirvine.com FUL...
Built to Scale: Lance Graulich of Ion Franchising
February 04, 2022 13:00 - 35 minutes - 49.2 MBIt's hard not to be a little jealous of franchisees. They have this massive advantage over true independents. They get a copy of a proven playbook for success and start with brand recognition out the gate. But, for those of us that chose the independent route, I think there's massive value in taking a peek at that playbook. Today we speak with Lance Graulich, a franchising expert that mastered the art of franchising both as a franchisor and a franchisee. Today we take a peek under the hood...
Mind the Gap: Melina Shannon-DiPietro of MAD
February 01, 2022 13:00 - 30 minutes - 42 MBWhere do you go to learn? A podcast is great but it's far from collaborative and certainly not an immersive experience, despite my best efforts. My answer to that question is a no brainer: The MAD Academy. And today we speak with it's executive director Melina Shannon-DiPietro who's working to fill in the gaps between what we know and what we need to know to truly thrive as an industry. That's Melina Shannon-DiPietro. For more on MAD and the MAD Academy visit https://madfeed.co FULL COMP ...
Success Ain't So Sweet: Mindy Segal founder of Mindy's Bakery
January 28, 2022 13:00 - 27 minutes - 37.4 MBToday we speak with Mindy Segal, James Beard award winner and successful restaurateur about her own personal revelations and the massive impact it had on her life, her business and her team. For more her restaurant go to https://www.mindysbakery.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. ________________________________ CLICK HERE ...
The Generational Shift: John Tallichet of Specialty Restaurants Corporation
January 25, 2022 13:00 - 29 minutes - 40.8 MBToday we chat with John Tallichet of Specialty Restaurants Corporation. A company his father started and grew to 80 restaurants. Today we talk about the evolution of that company over the years and the new course John has set for his family and his restaurants. For more on SRC visit https://www.specialtyrestaurants.com ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to ch...
Creating a Culture of Winners: Melissa Koujakian of Republique
January 21, 2022 13:00 - 31 minutes - 43.5 MBGreat teams win games. Great coaches breed great teams. So, how do we become a great coach. What qualities do we need to possess to ensure that no matter what we've got a winning team on our hands. Melissa Koujakian is a winning coach. Every restaurant she's run has gone on to become a wild success and that's no accident. Today we talk about her intentional style of leadership, the importance of enthusiasm and the secrets behind building a team that lasts. For more Republique visit https:/...
Reliability is Everything: Ben Jones founder of Skipcart
January 18, 2022 13:00 - 33 minutes - 46.2 MBWhen the pandemic hit and delivery became king, it was an ugly process all the way around. The transition to delivery and takeout was wrought with issues on our end. And the delivery companies bit off way more than they could chew. But, for the most-part, we've figured our end out. Our offering, packaging and workflow are exactly where they need to be 18 months later. But can the same be said for the delivery companies? Today we chat with Ben Jones, the founder of Skipcart who's betting ...
Running Out of Options: Matt Orlando of AMASS
January 14, 2022 13:00 - 35 minutes - 49.2 MBWe're running out of options, as a species. Sustainability is more than a catchphrase these days, it's a moral obligation and a consumer expectation. But what does sustainability look like in action? Is it scary? Is it expensive? Is it even a realistic endeavor considering the thousands of other things we have going on at the moment? Today we talk with Chef Matt Orlando. He's a damn good chef and restaurateur. How good? When he opened his AMASS, Rene Redzepi and Thomas Keller invested. He'...
Episode 169: 2022 Restaurant Trends: Mike Webster & Simon de Montfort Walker of Oracle
January 11, 2022 13:00 - 37 minutes - 51 MBRestaurant folks are cowboys, right? We're pirates on a ship shooting from the hip and trusting our guts to point us in the right direction. But, to be honest, that hasn't always served me well. What has always served me well, is looking at the data and planning accordingly. And, when I look to the future, I use the information I can pick up now to forecast the best path forward. That's what led to this conversation with the folks over at Oracle. They just completed a massive survey of thou...
Episode 168: The Sky is the Limit: Yariv Bash of Flytrex
January 07, 2022 13:00 - 22 minutes - 31.1 MBIf you had a crystal ball and could see the future of our industry, who'd be delivering the food? Did I say who? What is delivering the food? This isn't going to be a show about autonomous automobiles traveling at 1 mile an hour down the sidewalks in your neighborhood, because I just don't see that getting the job done. Today we're talking with Yariv Bash of Flytrex, a company using arial drones to deliver food for restaurants in the United States today. Let's take a peek into the not so di...
Episode 167: Balance is Bullsh*t: Tamara Loehr of Loehr Blend
January 04, 2022 13:00 - 33 minutes - 46.4 MBWhen did you give up on the idea of balance? How many promises have you broken to yourself or to friends and family? It's so damn hard because the needs of our businesses are immediate and constant. The fires we put out on a daily basis are sometimes literally so how can we step away? How do we unplug without shooting our future selves in the foot? Tamara Loehr has an idea and it's pretty compelling. She advocates for blending and, in today conversation, walks us through the step by step pr...
Episode 166: Making Delivery Work: Carl Orsbourn & Meredith Sandland of Delivering the Digital Restaurant
December 31, 2021 13:00 - 32 minutes - 44.6 MBWithout question, one of the foundational elements of our industry's future is food delivery. But, almost two years into the delivery revolution, many of us are still struggling with execution and profitability. But what if there was a roadmap that could guide us toward success? Today we chat with Carl Orsbourn & Meredith Sandland, authors of Delivering the Digital Restaurant. Together, we tackle the big ideas in the book and offer some actionable advice on how you can capitalize on the mas...
Episode 165: Going Against the Grain: Celebrity Chef Brian Malarkey
December 28, 2021 13:00 - 24 minutes - 33.2 MBIf you want to know the truth, without one ounce of sugarcoating, just call Brian Malarkey. The Celebrity Chef has spent almost two decades betting big on his version of what success looks like. Big venues, high stakes and higher revenues. Post pandemic, where everything is thinking small and capitalizing on a flush economy, he's taking a different path. In today's episode Brian and I chat about how he got to where he is today and where he thinks we're headed as an industry. TIME STAMPED ...
Changing the Game: Brittney Valles of Guerilla Tacos & Gogo's Tacos
December 17, 2021 13:00 - 32 minutes - 44 MBDo you remember when you first started in this industry? Do you remember the excitement and the optimism. Back then we believed that anything was possible. What if we never lost that? What could we have achieved? Today we talk to Brittney Valles. A restaurateur that carving her own path in this industry and, along the way, showing us what's possible when you pair talent and hard work with a brilliant mind and endless optimism. TIME-STAMPED SHOW NOTES [2:07] Unconventional mentorship in an...
Episode 164: Changing the Game: Brittney Valles of Guerilla Tacos & Gogo's Tacos
December 17, 2021 13:00 - 32 minutes - 44 MBDo you remember when you first started in this industry? Do you remember the excitement and the optimism. Back then we believed that anything was possible. What if we never lost that? What could we have achieved? Today we talk to Brittney Valles. A restaurateur that carving her own path in this industry and, along the way, showing us what's possible when you pair talent and hard work with a brilliant mind and endless optimism. TIME-STAMPED SHOW NOTES [2:07] Unconventional mentorship in an...
Episode 163: Creating Timeless Events: Eileen Wayner of Tales of the Cocktail
December 14, 2021 13:00 - 28 minutes - 39.4 MBWhat's the best event you've ever been to? What made it special? What do you remember most vividly about the experience? One of my favorites is Tales of the Cocktail in New Orleans, an event as dynamic as the city it was born in. Today we chat with Eileen Wayner, the CEO of the foundation to talk about what it takes to create an event that is as educational as it is entertaining for the last 20 years. TIME STAMPED SHOW NOTES [2:18] For the industry, by the industry: determining what's imp...
Episode 162: The Evolution of Restaurant Marketing: Mike Yan, founder of Manychat
December 10, 2021 13:00 - 30 minutes - 41.4 MBHow do we communicate with our customers when they're not in our restaurant? Email has been the staple for decades but in a world where everyone is using their smartphone for everything, shouldn't we explore our other options? Today we chat with Mike Yan, founder of Manychat, a chatbot platform that gives us the ability to effortlessly connect with our guest via text, instagram, facebook and much more. Together we unpack the different ways this new tech enables us to engage and delight our ...