Restaurant Whisperer, Owners with a niche who love support and inspiration.
147 episodes - English - Latest episode: 6 months ago -Runing a cafe, bar, restaurant or artisinal business? Are you in a city, town or village and wish you could get some inspiration and strategy. Host Martha Lucius, restaurant strategist puts the limelight on food and beverage owners and draws out what makes it tick. You'll hear success stories, statistics and all the ways we love hospitality.
Who is Martha Lucius? She was a owner/operator for 18 years, and now is a business strategist and world traveler with a distinguishing palette. Martha values small changes in operations that evolve big success in fiscal stability and delighted diners. Read more here: Marthalucius.com.
Holy Guacamole was rebranded to Restaurant Whisperer in 2023
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Episodes
121: Marketing FAQs with Malia Part 3
October 20, 2023 10:00 - 14 minutes - 13.9 MBThird in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you ...
120: Prostart Explained by Tom Schuch
October 13, 2023 10:00 - 32 minutes - 30.4 MBContinuing our series on experts in our field, today we have on Tom Suchuch to discuss the NM high school culinary program, ProStart. This is a national program with state level programs. ProStart is part of a necessary conversaton about our current hiring challenges in the restaurant industry. The difficulty in finding and retaining either experienced and/or trainable staff is our latest challenge The industry business model is evolving quickly and restaurant owners have to adapt. Tom Schu...
119: Marketing FAQs with Malia Part 2
October 06, 2023 16:00 - 19 minutes - 18.2 MBSecond in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you...
118: Sura Korean BBQ and Tofu House
September 29, 2023 10:00 - 33 minutes - 31.8 MBClaire and Brandon, owners of Sura Korean BBQ and Tofu House on Long Beach are our guest today. They have a long and lusterous history with this place. Claire and Brandon took on the project of giving Korean BBQ a refreshed and contemporary feel. It included improving from within, adding a patio, and improving the kitchen. They faced challenges, and do not stop! This episode is for you if you need a shot of confidence with a side of awareness that you can make improvements and be happy with...
117: Marketing FAQs with Malia Part 1
September 22, 2023 10:00 - 11 minutes - 11.2 MBFirst in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you ...
116: Cajou -- Plant Based Ice Cream Story
September 15, 2023 10:00 - 32 minutes - 30.1 MBThis episode is a story about one of the best things in life -- ice cream, and it's plant based for all the good reasons! Listen and learn how this co-founders couple Nicole and Dwight conjured their sons' milk allergy into the joy ice cream brings into any family. Co-founder, father and chef, Dwight Campbell has exhaustive culinary skills -- serving steak dinners for 500 on a given evening. He experimented and tinkered with almonds and then cashews to create a plant-based ice cream recipe...
115: Thriving with Brahm at the Inn at Shaker Mill Falls
September 08, 2023 10:00 - 52 minutes - 48.5 MBBrahm is the farmer at the regenerative farm at The Inn at Shaker Mill Farm. Listen to this episode as an expert on how regenerative farming, is much like speaking another language in it's ability to give you new perspective, and positive perspective on life. This episode is as much about the life force that you carry in your daily life as it is about how regernative farming is the life force for our planets future. To learn more about the work Brahm is doing at the farm, and the work Mic...
114: Tyler Zielinski on Building a Better Bar
September 01, 2023 10:00 - 40 minutes - 38 MBWhat makes a bar work? How do you make the math work? And how do you keep it working for years to come? We interview UK based Tyler Zielinski to get his opinion. He writes for PUNCH, Food & Wine, London Evening Standard, Eater, Class Bar Mag, Condé Nast Traveler and more. And he is a Brand and Hospitality Consultant for bars, spirit companies and industry events. Our loyal listeners, intellectually curious business owners, want to know better ways to improve their business, in an ever chan...
113: Line Abandonment
August 25, 2023 10:00 - 19 minutes - 18.8 MBLine abandonment falls into an operational topic, which is Pillar 3, in the Six Pillars of a Successful Business. How does it happen? In the restaurant industry customers leave a line before completing their intended transaction, which in this case would be ordering their food and dining at the restaurant. This phenomenon can occur in various contexts, such as waiting in line to place an order, waiting for a table to become available, or waiting to pay the bill. Here are the factors that c...
112: Jenny & Martha Hour: The Bear, S1
August 18, 2023 10:00 - 1 hour - 57.1 MBFollowing the request from many listeners we felt a discussion on The Bear was worth a slight detour from our regular format. That's why we asked Jenny to come back and discuss The Bear, Season One with Martha. Starting off with a quote from the article by Carina Chocano from NY Times, called How ‘The Bear’ Captures the Panic of Modern Work. Jenny and Martha discuss various elements Chocano reveals, and other elements worth further exploration. Please see Season 1 before listening, so any ...
111: Shaker Mill Farm making a difference
August 11, 2023 10:00 - 36 minutes - 33.8 MBClimate change is striking us hard this year. Finding a place deserving of an episode took time. This episode shares the story of one amazing place on Earth where they are working with nature in numerous way. Step into The Inn at Shaker Mill Falls. It is an 18 room inn and retreat center operated out of a historic, repurposed gristmill built by the local Shaker Mt. Lebanon community in 1824. Hospitality is the basis of what you'll learn. They are eager for you to be nourished in this magic...
110: Events (Inner Circle Converations)
August 04, 2023 10:00 - 14 minutes - 14.1 MBThis episode starts a series whose time has come--Inner Circle Conversations. These are topics that I see trending or you, the audience is asking for me, the host, Martha Lucius, to share. Sharing how to run events and why. What's the purpose of having them, what's the power behind events, and why do them in the first place. If you are an owner, learn why you should consider doing them, and what's involoved. If you are a fan or restaurants or food based businesses, why should you attend. ...
109: Statistics - mini econ convo
July 14, 2023 10:00 - 8 minutes - 8.73 MBDon't know how our industry is doing? Could be because the statistics are a little confusing. National Restaurant Association came out with a statistic that says restaurants are back to normal. Here we explore that statistic and the few other stats that are telling the story of what's going on in our industry. Statistics are useful when you have a series of stats that can tell a range of information. Enjoy listening.
108: Hiring good food people
June 30, 2023 10:00 - 22 minutes - 20.9 MBThis is a short story on how you can build a successful hiring habit even now, in 2023! Whenever restaurants are hiring, they follow, or don't follow a protocol. In this episode you'll hear the steps you can take and why they may work for your business. From the job advertisement that describes the job desciption in the best light, to screening calls, to interview no. 1 and no. 2 to the decision to, or not to hire the right person for the position. It's purposely told with a dash of humor ...
107: Hidden Waters Regenerative Agriculture, Joe Shaffer explains
June 16, 2023 10:00 - 36 minutes - 33.9 MBJoe Shaffer from Hidden Water Farms shares where our food comes from, and knows how farmers steward the land and animals. He grew up raising cattle, and now has cattle, pigs, chickens and a vegetable plot at Hidden Waters with his partner Tom. Joe shares what the term "Regenerative Agriculture" means, and why it's an important method in caring for the environment. There is a growing trend in the US for farm stores. This farm store opened June 2023. Joe describes how that space works, and h...
106: Sandwich with a financial lesson
June 09, 2023 10:00 - 9 minutes - 9.18 MBThis season has been filled with information about the Six Pillars of a successful business. This episode is about the interplay of Quality and Financial Stability. This Sandwich Episode uses a simple story to tell the financial lesson of changes in the restaurant industry. The recipe of building a sandwich the same way every time, ensures customer delight. That recipe reflects a quality product, created and served the same way every time. It's one version, and one recipe for quality in ...
105: Humor -- staff excuses
May 26, 2023 10:00 - 34 minutes - 32.1 MBJenny Gaitner is back. A light and lively conversation about the excuses staff provide when they don't want to come in to work. Jenny has been on the show previously, discussing staff pay and salaries. Jenny and me, Martha always have frank and lively conversation. This one includes a monkey plate of humor! Thanks for listening. Like what you hear? We'd appreciate your review of @holyguacamole on your fav podcast provider -- this helps more people find what we are doing. What are we d...
104: Can’t Make This sh#t up—dreams
May 19, 2023 10:00 - 4 minutes - 5.03 MBThe last few months have been all about understanding the Six Pillars of a Successful Business. Hospitality is the 6th of Six Pillars. It's where we take all the planning of a restaurants daily plan and turn it into reality. We all need a little levity. This levity is an amuse-bouche for a series of service stories.
103: Hospitality, Erin Moran's opinion
May 05, 2023 10:00 - 31 minutes - 29.4 MBThe Sixth Pillar of Success is about culture and hospitality. We know our listeners appreciate hearing from an authority on hospitality and culture. Erin Moran is that voice. She is Director of Dr Grasmick's Leadership Institute at Towson University weighs in with her definition of hospitality and good culture. She has been part of Union Square Hospitality Group, and Great Places to Work. She holds a unique perspective on hiring and retaining staff, of how a good culture supports the botto...
102: 6th Pillar: Hospitality
April 28, 2023 23:00 - 13 minutes - 13.1 MBHere we are, the last pillar in the Six Pillars of a Successful Business: HOSPITALITY. It’s subtitle is “what are the ways to attract guests to your place, in the first place… then, what are they ways to invite them back, over and over and over again!!! BUT WAIT…. but before we get there, I’m going to tuck in this teensy refresher. This little refresher will help you get centered before we dive into THAT LAST PILLAR,…. the Sixth Pillar — the outwardly focused pillar, the pillar about Hospi...
101: We Take a Detour
April 14, 2023 10:00 - 15 minutes - 14.9 MBWe take a break from the Six Pillars to share how food, community and kindness come together. And they come together at restaurants, bars, cafes, and food businesses, partly because each of those businesses is an epicenter in the community. Here are a couple of stories about how food, community and kindness coelesce. Please send and share your stories too. This is an incredibly important part of how owners can serve community. Go out there and gather people and share what's good in the wo...
100: 5th Pillar: Avenues to Growth
April 07, 2023 10:00 - 12 minutes - 12.1 MBDefining the Fifth Pillar of a Successful Business: the avenues and distribution to bring product to market. Avenues and distribution is where restaurant or CPG product find methods to sell their product. Many facets of the same jewel. The definition of the Fifth Pillar is more than the phrased "avenues" and your "distribution". Martha Lucius describes several examples of the many avenues possible in your business, and how each one can be a source of revenue and profit. Marketing is one...
99: 5th Pillar: Talking about Avenues to Grow with Kathleen Overman
March 24, 2023 11:00 - 38 minutes - 36.2 MBWe dig into the fifth pillar of a successful business: avenues and distribution to bring product to market. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Kathleen Overman started her new business called Sweet Leenie as a field marketing representative and then evolved into a marketing...
98: Elusive term "Quality" with Meaghan Carpenter HEX Ferments
March 17, 2023 10:00 - 45 minutes - 42.1 MBThe fourth pillar of a successful business is product & quality. Those words translate into a consistent and elusive practice of quality control within a business. Studying the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Meaghan Carpenter, owner of HEX Ferments shares their methods and creative thinki...
97: 4th Pillar: Product = Quality
March 10, 2023 11:00 - 5 minutes - 6.13 MBWe dig into the fourth pillar of a successful business: product & quality. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Quality is where product, service and time blend togther. It is an elusive concept. One that each business owner strives to achieve. Considering testing and tast...
96: Swiss Watch Analogy
March 03, 2023 11:00 - 8 minutes - 8.61 MBWe dig into the third pillar of a successful business: operating efficiently. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Operations in a restaurant are a set of tasks, SOPs, best practices and equipment that all need to blend together in the right combination to ensure every day go...
95: 3rd Pillar: Operations - Tools to Perform
February 24, 2023 11:00 - 14 minutes - 13.8 MBWe dig into the third pillar of a successful business: operating efficiently. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. The jargon of operating efficiently is broken down into digestible morsels. Review your efficiency by ensuring that your equipment, ingredients and vendor rel...
94: Financial Stability: The Planning Part
February 17, 2023 11:00 - 16 minutes - 15.8 MBGoing deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. The jargon of financial stability is broken down into digestible morsels. How can you build healthy habits that will support and grow your businesses financial stability. You'll learn how to be mindful and aware of your food costs and l...
93: 2nd Pillar: Financial Stability with Sari Kimball
February 10, 2023 11:00 - 51 minutes - 47.5 MBKicking off the third year of Holy Guacamole we go deep with the Six Pillars of Success as a method for business owners to roadmap change into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, Hospitality In this episode guest Sari Kimbell shares her method of ensuring Financial Stability. Guest Sari Kimbell and host Martha Lucius have a lively conversation on how to ensure that a new or established business chart...
Current Affairs: Living Wage
February 03, 2023 11:00 - 29 minutes - 27.8 MBA new type of episode starts today with diehard industry professional Jenny Gaitner. This episodes' focus is on the living wage. She's been working in restaurants and bars as an employee since her teens. This episode is an honest and open conversation from the perspective of two people who have watched the industry since the 80s. What has changed, and what is more equitable in philosophy and respect for the employee? Servers were known to make ridiculous tips, back in the day. This is not a ...
92: Philly Cheese School (Exemplary Branding)
January 20, 2023 11:00 - 55 minutes - 51.7 MBFounder and Cheese Enthusiast, Julia Birnbaum, come on the pod to share her two year journey to opening Philly Cheese School. A place for learning about cheese, cheese tasting, and sharing these experiencing this with a friend, or getting to know other people. We dig deep into Julia’s new business, and the intentional journey to create a queer-friendly, inclusive environment with the branding and messaging that matches her fun personality! In context, Julia Birnbaum’s business is a shining...
91: 1st Pillar: Branding with Kevin Kernan of GDLoft
January 13, 2023 11:00 - 30 minutes - 28.6 MBThe Six Pillars System is the backdrop for this and future episodes. Refer to Episode 90 for detailed explanation. I’m Martha Lucius, your host and restaurant strategist. Six Pillars is the method we use for client strategy work. We think it's useful to reval in Holy Guacamole's Podcast. Restaurant owners need a method to create change, Six Pillars creates the common language for change. The first pillar in the Six Pillar System is Brand Strategy. Each episode topic reflects one of the pi...
90: Six Pillars Explained
January 06, 2023 11:00 - 22 minutes - 21.6 MBTo kick off the third year of Holy Guacamole we start with Six Pillars of Success is a method business owners use to roadmap change into their business. The Six Pillars are Brand Strategy Financial Stability Operations Product Quality Avenues & Distribution Hospitality In this episode Six Pillars is defined. Future episodes focus on each pillar, one pillar at a time. This is the method host Martha Lucius, Restaurant Strategist uses in her client work, and reveals in weekly podca...
Episode With a Plan
October 07, 2022 10:00 - 3 minutes - 3.45 MBThe podcast is taking a hiatus. Those listening know that over 100 episodes have happened since Jun 2020. The new content is going to take a few weeks, but will be delightful and well worth it. Check out episodes you havn't listened to so far.
Biz Tip: Operations
September 23, 2022 10:00 - 8 minutes - 8.34 MBMaintaining equipment is like maintaining good staff. You can't avoid it, and you need to keep up with it! When you run a restaurant you are hopefully beyond the stage when you think you can do it all yourself. Maybe you are even beyond the belief that your staff should have monthly cleaning log that includes maintaining equipment. Like any good tool is remains good when you maintain it, and that may mean calling a HVAC company to set up a quarterly cleaning and maintainance plan; and a re...
Biz Tip: Hiring, Fall 2022
September 09, 2022 10:00 - 12 minutes - 12.4 MBHow to staff a restaurant when shorthanded? This episode identifies not only hiring, but the necessary positive culture you want to nurture, and the ways to pay staff. It's necessary to have different practices for managers than for team members. Applicants can be interviewed in zoom screenings and at Open Call. This may be an efficient method of hiring, and interrupts the flow of business less. What owners pay servers and kitchen team members varies widely -- base pay, fixed or tip po...
89: Tom Cat's Kitchen
August 26, 2022 10:00 - 45 minutes - 42.5 MBAnna Kent of Tom Cat's Kitchen came on this weeks' episode to share the business she is building. She sells plant based individual meals that can be purchased at Farmers Markets and through a subscription service. She is also serving at Roots Market and Brewing Good Coffee Company. Find her at 32nd Street Farmers Market and Catonsville. The conversation of why she serves plant based meals was filled with her discovery -- reading, living in harmony with the world, and her balanced approach...
88: Baltimore Spirits Co Part Deux
August 19, 2022 10:30 - 45 minutes - 42.4 MBOur interview with Owner Max Lents of Baltimore Spirits Co was filled with so much interesting information we created a second episode. Listen back if you want to hear the origin story This episode explores the other reasons to love Baltimore Spirit Co—their Shot Tower Gin, Green to Gold Brandy, three different amaros (and what makes each unique), their whiskey tour and their cocktail room. Wherever you are in the US—as a whiskey drinker or owner of a restaurant, if you wish to purchase t...
87: Baltimore Spirits Company, Part I
August 12, 2022 10:00 - 22 minutes - 21.2 MBOur interview with Owner Max Lents of Baltimore Spirits Co was filled with so much interesting information we had to turn this into two episode. Our first episode dives into the early days at Baltimore Spirits Co — finding their niche, financing a dream, and becoming the first rye distillery in the second generation of rye distilleries in the state of Maryland. Their attention to the process of distilling will delight you, as will their nerdy search for the history of rye whiskey. This le...
86: Esoteric History: Hospitality in Pompeii
July 29, 2022 10:00 - 10 minutes - 10.3 MBLet's scoot back to the eruption of Mount Vesuvius in the year 79. Pompeii was buried under a thick layer of ash and lava. A thick layer -- 19 feet! Pompeii is the world's oldest archaeological dig. It was a gem of a dig! Archeologists began digging Pompeii in 1748. Because of this volcanic ash blanket, scientists were able to see, literally what people were eating and drinking the moment the volcano blew. Remember your World Civ class we learned about the intact frescos and sculpture. Thi...
85: Summertime and the Living is Easy
July 22, 2022 10:00 - 3 minutes - 3.67 MBIt's summertime and this week is just a quick reminder of good episodes gone by! Highlighted are episodes that I've loved doing and others that you have made popular. Our podcast is now over two years old. If you are a regular listener would you hope over and review the show. When you post a review, it helps listeners find us. That means more restaurants are discovered for the amazing work they are doing. Support your local food businesses, whether it's a market, a butcher, a cafe, a p...
84: EAT MORE CHAUNCEYS
July 15, 2022 10:00 - 50 minutes - 47 MBChef Mel aka Chef Chauncey is thee creative chef you wish you knew! She has explored many avenues in the culinary world both traditional and non-traditional. By nature Chef Mel prefes the thrills and challenges of the roads less travelled! She believes that "food is a universal language" and through food She strives to create opportunities for cultures to connect and learn from one another. Chef Mel opens up about her journey and gives us a glimpse into how she came to be the Chef she is...
83: Roger Beaudoin at Restaurant Rockstars
July 08, 2022 10:00 - 55 minutes - 51.9 MBRoger Beaudoin of Restaurant Rockstars sat down with me, Martha Lucius, and we had a deep and far reaching conversation. He is a restaurant consultant., known for tools and resources for restaurant owners who are ready to maximize their sales and profits Roger is more than a restaurant consultant. He is also a podcast host, and has owned several restaurants that boast solid revenue, good profit and strong teams. The two of us met through our podcasts. You’ll get to hear how we both think s...
82: Esoteric History with Shelley Sackier
July 01, 2022 10:00 - 11 minutes - 11.5 MBWe’re continuing our journey of gastronomy with a reading about whiskey, from a newly published book called Make it a Double. The author Shelley Sackier kindly agreed to a dramatic reading from her book, for Holy Guacamole. She was recently in Baltimore, at an event at Greedy Reads with Chelsea Gregoire. Chelsea added this book to our library at Church Bar and I was first in line to read it. It’s punchy, captures Whisky’s incredibly history and it's craft. You’ll hear her love of the drink...
81: Esoteric History of Food Delivery
June 24, 2022 10:00 - 17 minutes - 16.6 MBHere is the short history of delivery service around the world, which culminates in the US. The business of delivering tiffin boxes in Mumbai started in 1890. It’s called Dhabbawallah, when the Parsi and British communities living in Mumbai needed the convenience of a tiffin delivery service. A year earlier, in. 1889 a pair of Italian royals are widely considered to be the first pizza delivery customers. King Umberto and Queen Margherita recived a pizza from an ambition pizza shop as h...
80: Esoteric History of Spice Route
June 17, 2022 10:00 - 9 minutes - 9.23 MBWe are exploring culture in an effort to find the ancient crafts that continue today in hospitality! Ancient Greeks believed that the gods wanted them to be hospitable to visitors or else they'd be punished Ancient Greeks also believed that having the highest hospitable standards was also seen as a sign of wealth.. Exploring the origins of any one item can reveal so much of how it's role has changed or grown. The Spice Route allows for exploration and uncovering
79: Esoteric History of the Food Industry
June 10, 2022 10:00 - 1 minute - 1.79 MBThis episode marks the second anniversary of Holy Guacamole. A short summer vacation seems perfect right now. More storytelling, but through the eyes of history. Join this esoteric history journey across the globe about restaurants, taverns, inns, bars and more. Ancient definition of fast food and fine dining. Is this escapism? You bet it is! Frankly however you are connected to the food industry, hospitality or restaurant industry you are wanting and needing a getaway. So off we go!
Biz Tip: Servant Leadership
June 03, 2022 10:00 - 11 minutes - 11.4 MBServant Leadership focuses on being proactive for the business and the team. This episode defines reactive and proactive and zeros in on being proactive in your business by relying on the principals of Servant Leadership. It's a bit of philosophy, and a bit of pragmatic survival. Enjoy listening.
78: SOKO Butcher in Takoma Park
May 27, 2022 10:00 - 36 minutes - 33.9 MBSOKO Butchery is our third butcher on Holy Guacamole. Chef Brad Feikert , chef/owner is nurturing his business in Takoma Park, MD with his own chef-led style. They are the only butchery shop for a 10 mile radius, where their following appreciates Brad's focus on animal welfare and sustainable farming practices. That's a good thing since Brad has solid experience as a chef internationally, nationally, and now in DC’s metro area. The core of this shop starts with an impressive butcher’s c...
77: EatmoreBmore on Social Media
May 20, 2022 10:00 - 31 minutes - 29.6 MBHoly Guacamoles mission is to support owners. Today's show we have on Chris Franzoni of EatmoreBmore shares his professional opinion about Social Media. He has his own account, and is familiar with content, social media's changing rules and emphasis. Chris's underlying mission is to share and highlight positive messages for Baltimore restaurants. He shares ideas about the spectrum of styles social media can take on. If you are hesistating, he advices to be active, and have a plan. H...