Kurt Huffman

160: Kurt Huffman | All You Have To Do To Do Well In The Business Is Try

Listen in and her about: how  in the restuarnt industry hard work and determinism trumps intellegence and skill; why you need to be on a first name basis with failure; and why you need to keep a logical ear open when iterviewing your cooks. At the age of 15, like so many do, Kurt got…

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larry-reinstein

159: Larry Reinstein |Shares What Having The Right Capital Means

Today we talk about how powerful it is to: have the desire to learn, surround yourself with people who are better than you at doing certain things and why you need the right capital and not just any capital when you’re getting started. Larry is a graduate of Cornell University’s School of Hotel Administration and…

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158: John Sundstrom | On Perseverance, Listening, Constantly Improving and Living with Purpose

    Listen to this episode to find out where perseverance, good listening skills, a constant strive for improvement and having a solid sense of purpose can get in your career as a restaurant professional. Chef John Sundstrom is a graduate of the New England Culinary Institute. He has worked in kitchens all over the country…

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Long Range Systems

157: Authority Thursday |LRS Provides 3 Tools to Improve Guest Satisfaction, Efficiency, Productivity, and Profitability

  Are you a professional in a fast casual concept that could use some operational efficiency? Or maybe you’re a casual dinning establishment which needs a solution for managing your wait list. Perhaps you’re looking for a way to collect information from your guest at check out? If so, you won’t want to miss this…

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Lisa Shroeder

156: Chef Lisa Schroeder | “One Should Not Be Motivated By Money in the Restaurant Business”

In need of inspiration? Want to learn how to live intentionally to make your restaurant dream come true? Then check out Chef Lisa Schroeder and her advice on what it takes to be successful in the restaurant biz. 23 years ago, Schroeder was driven by a vision of creating a restaurant that served food which only…

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Johan Engman

155: Johan Engman | If You’re determined To Do Something Go With You Gut Feeling

In need of some inspiration? Check out Johan Engman. Todays episode is littered with gems of advice like, “If you’re determined to do something go with you gut feeling.” For more gems like this, crush the play button. Engman arrived to the United States when he was 16 and got his start working in the restaurant industry as…

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LENNY+RUSSO

154: Chef Lenny Russo | Work Ethic, Honesty, and Treating People Well

Chef Russo has over thirty Eight years of experience in the food and beverage industry and has held numerous titles including: executive chef, general manager, food and beverage director, consultant and corporate chef. He’s been featured in Gourmet, Food and Wine, Bon Appetit, New York Times, Chicago Tribune, Los Angeles Times, and the USA Today,…

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153: Angela Stowell |Its Important For Us To Give Back

  In this episode we learn about the power of list making, delegation, getting to know your guest, avoiding hipsters, and accommodating the people who work for you. Angela Stowell got her start in the hospitality industry scooping ice cream and boy… has she come along way! She has been a server and a wine sales rep,…

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152: James Miller | Staff Stealing From You? Heres a Solution

Bomb of the the day: How to keep your staff from stealing product behind your back. Today’s guest, James R. Miller, has been working in the restaurant industry for over 24 years. He’s worked in both independent and franchise operations and has gained a wealth of knowledge along the way. Today, when he’s not at…

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151: Darren Dennington | 5 Steps to Retain Your Employees

    Today’s guest SLAMS us with actionable advice from implementing systems, developing people, retaining staff and holding weekly meetings. If you know your restaurant needs changes and you don’t know where to start hit play, because Darren provides step by step lists on where we can get started on becoming UNSTOPPABLE! Darren Dennington has over 30…

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