314: Leveraging integrity for success with Chef Michael Ferraro

  In this episode, we discuss setting goals, applying a time limit to goals, taking jobs that help you learn and grow as a professional, putting in the work before you expect to reap the benefits, taking car of your team, and living with integrity. Chef Michael Ferraro graduated from the Culinary Institute of America … Listen Now…

311: Keep it clean, functional, and relevant with Kevin Bednarz

  In this episode, we discuss becoming a person of value by learning a unique skill that can serve someone else, why Kevin took the pay cut to transition to a management role, the approach Kevin took to becoming a bar owner, catering to what your customers want, how you can create a promotion out … Listen Now…

310: Why you need smarts, people, and humor with Jon Taffer

In this episode, Jon shares why you need to constantly strive to be the smartest person in the room, how knowledge is nothing if you can’t exercise it through people, how you need to always leave room for humor, and why you need to embrace change and accepting new technologies. With nearly three decades of … Listen Now…

309: How to become a small GIANT with Bo Burlingham

  In this episode, we discuss how open book management works, how open book management leads to a better society, how open book management is about the game, creating a company of owners, giving your team equity in your business, what is meant to be great instead of big, Union Square Hospitality Group & Zingermans Community … Listen Now…

308: 10% equity and 100% control with Dave Query

    In this episode, we discuss how to approach a negative customer, why it is always best to take the human approach, how to identify when it is time to “fire” a guest, How to go about firing a guest, why you need to hold your business partners to the same standards as someone … Listen Now…

307: 3 crucial mistakes to avoid in your restaurant with Chef Marcus Guiliano

  In this episode we discuss how & why to approach mentors, living intentionally, being selfless by purchasing from local and independent suppliers, making your restaurant an extension of your personal brand and believes, how to gather data and emails, training your staff, and delegating. Chef Marcus Guiliano is an award-winning chef, green restaurateur, real … Listen Now…

306: What, why, & how to start a MASTERMIND GROUP

  The purpose of this episode is to introduce you to the concept of a MASTERMIND GROUP. We’ll start off with a brief history of masterminds and then I’ll dive into some of the finer details behind the theory of a mastermind group. The explanation I give came directly from the man himself, Napolean Hill … Listen Now…