Garrett Harker_Kristin Teig

071: Garrett Harker of Eastern Standard Kitchen and Drink

    Garrett Harker got his start in hospitality as a dishwasher and busser at the age of 15. Upon graduating college he headed west, where his talent in hospitality truly stood out, becoming the youngest general manager in The Kimpton Group’s history. In the late 90’s, Harker headed back East and joined forces with Barbra…

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070: Authority Thursday |Bob Frazier 3 Steps to POS Purchasing

    Bob Frazier is the CEO of POS-Advice.com, a website dedicated to providing up to date, free, independent and unbiased restaurant POS information, resources, white papers and educational videos for restaurateurs so they can make an informed restaurant POS purchase decision. He also operates 3 addition website which I’m sure he’ll tell us about in…

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069: Chef Chris “Koz”lowski of the Orchard Street Chop Shop

    Chef got his start, cooking at a summer camp in Wolfeboro, NH. He continued to work in restaurants while studying business management with a concentration in hospitality at Colby-Sawyer College. After finishing at Colby-Sawyer Chef Koz Studied at the Culinary Institute of America where his hard work earned him the “Distinguished Service” Award….

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068: Authority Thursday | Gabe Dasilva MyFirstRestaurant.com on Systems and Procedures

    Todays guest combined his passion for food and business to create, build and grow a fast casual restaurant concept with literally zero experience in the restaurant industry. With failures endured and challenges overcome he pressed on to become successful. His journey inspired him to create myfirstrestaurant.com. My First Restaurant is a place where…

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067: Chef Jamie Bissonnette of Toro

    Chef Jamie Bissonnette is a graduate of The Art Institute of Fort Lauderdale. Not long after graduating, he began cooking and staging throughout the country and in Paris. Eventually, he found his place in Boston, working in some of the city’s most well known kitchens. In Boston Chef Bissonnette joined forces with Ken…

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Matt Ridgway

066: Chef Matt Ridgway of Porcsalt and The Pass

    Chef Matthew Ridway has traveled coast to coast and abroad studying and perfecting his culinary craft. In addition to proving himself in the kitchen he was an excellent student graduating Summa Cum Laude at Johnson and Wales Culinary School. 2004 his work at Lacroix At The Rittenhouse as Chef de Cuisine was recognized…

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065: Chef Kevin Ouzts of The Spotted Trotter

    Chef Kevin Ouzts has been named by Peer-Reviewed Publication as one of the Best Chefs in America.  He has worked under the tutelage of great chefs Linton Hopkins and Thomas Keller, during this time his eyes began to open to the importance of sustainability. It wasn’t until he staged at the Fatted Calf…

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064: Talking Tuesday | 4 Step Restaurant Hiring Process

  This week on Talking Tuesday, we’re going to be discussing Jon Taffer’s 4 step hiring process which he outlines in his book Raise the Bar: An Action-Based Method for Maximum Customer Reactions . All too often we emphasize experience in job posting and when looking for rock star employees to join our restaurant team….

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063: Donald Burns The Restaurant Coach

  Donald Burns comes from a long line of restaurant professional. His 4 years of military service, marketing degree and years of experience running successful restaurants makes him what he is today -The Restaurant Coach. Donald is a leading authority, author and international coach helping  restaurant owners, operators and culinary professionals go from just good…

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062: Authority Thursday | Nick Loper and Bryan Miles on Virtual Assistants For Your Restaurant

  Do you ever struggle with staying on top of administrative duties in your restaurant? Maybe you wish you had more time to spend with your family. If only you could clone yourself, right? Well, I may not be able to help with cloning, but acquiring an assistant may be easier and more affordable than…

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