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094: Greg Blencoe on 7 The Principles to Become a Supermanager!

  Today we’re talking to the author of The Supermanager: A Short Story About the Secrets of an Extremely Successful Manager, Greg Blencoe. His book tells the story of an ambitious young professional who is seeking mentorship from what seems to be a “Super Manger.” This Super Manager goes on to share with this young…

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093: Chef Edward Aloise on the Power of Keeping Your Eyes to the Future

  Chef Aloise has a career, which spans over 40 years. He’s been the president of a major hospitality corporation; a hospitality educator; guest instructor at Johnson and Whales; Ted Presenter; James Beard semi-finalist… the list goes on and on. Today, he is the Chef and Co-owner of REPUBLIC and Campo Enoteca, both located in Manchester, NH….

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092: Jeffrey Summers Shares The Secret to Being Failure Free

  Jeffrey is the Founder and Principal of Summers Hospitality Group. He is known for being a straight shooter, creative, imaginative, and pragmatic in his approach to helping his clients achieve mastery of their trade. He attributes his success to 33 years of doing every job himself. Summers Hospitality Group works for your business to…

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091: Ari Weinzweig of Zingermans Community of Business

  Like most success stories, Ari Weinzweig’s started over a casual conversation and a beer with his now partner, Paul Saginaw about their dream business. In 1982, those casual conversations began to manifested into what was then, Zingermans Delicatessen. Today, Zingermans is much more than a deli; it is a community of businesses, which consist of the following services:…

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090 Talking Tuesday | What to Measure In

090: Talking Tuesday | The Most Important Thing to Measure in Your Restaurant

      Are you measuring the right metrics in your restaurant? Really, what things are you counting? Today, I’m sharing Chip Conley’s story on how he built a business based on happiness. In an old friendship with an employee and in the wisdom of a Buddhist king, he learned that success comes from what you…

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089: Chef Allen Hess of the Mauna Lani Bay CanoeHouse

        Chef Allen Hess describes his cuisine as “innovative” and “progressive”, but importantly, as “culturally sensitive”. While he’s not one to stereotype himself as having a signature style, his food embodies a Slow Food take on Hawaii Regional Cuisine inspired by Hawaii’s plantation era.Chef Hess joined Mauna Lani Bay CanoeHouse in 2012…

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088: William Bender of Rock My Restaurant

  William has spent his entire career providing leadership while working and consulting in all segments of the foodservice industry. Bill’s expansive industry knowledge and tight focus on restaurant fundamentals obtain positive performance results for client’s – independents, regional and national chains and start-up concepts. Today, he is co-host of Foodable TV’s Rock My Restaurant…

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087: Talking Tuesday | Zingerman’s 12 Natural Laws of Building a Great Business

      Today we’re discussing the latest book I read A Lapsed Anarchist’s Approach to Building a Great Business (Zingerman’s Guide to Good Leading)written by author and co-founder of Zingerman’s, Ari Weinzweig. I had the pleasure of meeting Ari, while attending the Chefs Collaborative Summit in Boulder, CO.  He was giving a speech titled “The…

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086: Chris Tunstall of abarabove.com

    Chris has over ten years experience working in and managing bars around the San Francisco and Sonoma, California areas. He has dedicated his career to learning the advanced mixology and cocktail techniques that differentiate the best bartenders. In addition to his years of experience in the industry, he is also the founder of…

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085: Authority Thursday | Todd Edman of Waitrainer.com Using Technology to Train Your Staff

    We all know training in our restaurants isn’t easy, yet it is SO important. Today we interview Todd Edman, CEO of Waitrainer.com to discuss how we can use technology to make training in our restaurants more effective, efficient and powerful. Listen in and he’ll cover the benefits of adopting the turn key systems…

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