051: James Peisker and Chris Carter of Porter Road Butcher Shop

  Business partners James Peisker and Chris Carter are the founders of Local Eats LLC based out of Nashville, TN. Today, we’ll be talking about their crown Jewell Porter Road Butcher Shop. Porter Road and its people, have been recognized by Bon Appetit, Forbes Magazine, First We Feast and The Tennessean, just to name a … Listen Now…

050: Talking Tuesday | How To Speak So That People Want To Listen

 

imagesAs restaurant owners and managers it is extremely important that the messages we convey are heard. Listen along while I share what I learned from two GREAT TED Talks. There are plenty of things we can do to make people WANT to listen to us. There are also plenty of things you can do that will make people NOT WANT to listen to us. Listen to Today’s Talking Tuesday episode and learn what you can do to increase the likely hook of getting your message heard.

Show Notes…

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049: Patrick Soucy of Ceia Bar & Kitchen

 

Ceia-Patrick-Soucy7Today’s guest Chef Patrick Soucy is the executive chef for Ceia Bar and Kitchen in Newburyport MA. StarChefs.com describes Chef Patrick as a Farmers Chef.  He has recently been award Starchefs.com Rising Star Chef Award, and was invited to cook at the James Beard House

 

Show notes…

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047: Nick Calias of The Colonnade Hotel and Brasserie Jo

 

B601E73B-188B-3B72-2EF368F7F1EE4DE6Join us while Today’s guest Nicholas Calias tells us how to make our restaurant dreams unstoppable. Getting his start at age 11 and now with over 2o years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Nicholas Calias leads the culinary operation at The Colonnade Hotel and Brasserie Jo, both located in Boston, MA. Calias was recently named 2013 Boston Chapter American Culinary Federation Chef of the year.

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045: Helen Cameron (The Sustainability Queen) of Uncommon Ground

 

Unknown-4Find out what it takes to be successful with Helen Cameron. Helen is the owner of Uncommon Ground’s 2 locations in Chicago. Uncommon ground has been operating for over 20 years. Aside from being incredibly successful as a restaurant, Uncommon Ground has been a leading example of what it means to be sustainable.  They’ve been acknowledged countless for their sustainable efforts and have been named the nation’s most environmentally responsible eatery . Oh, fun fact; they are the nations first restaurant to have a certified Organic rooftop farm.

 

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044: Talking Tuesday | Chip Conley’s 7 Practices of PEAK Leadership

 

Peak by Chip Conley book coverThis week’s Talking Tuesday will covering Peak: How Great Companies Get Their Mojo from Maslow by Chip Conley. PEAK takes Abraham Maslows Hierarchy of Needs theory and applies it the hospitality industry. I couldn’t figure out exactly what to share from the book and what not to share, so I decided to cover the 7 Practices of PEAK Leadership which is an article written by Chip Conley in the Huffington Post. These 7 practices of PEAK Leadership are not taken from the book, but they are very closely paralleled with the messages of the book. Apply these 7 concepts and your restaurant dreams will be unstoppable. 

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043 Authority Thursday | Paul Antico on What Your Restaurant Can Do To Be Allergy Opportunistic

 

Paul-Antico-Family-Shot-(5)Todays guest, Paul Antico is the father of 3 food allergic children, he is also the CEO and Founder of AllergyEats.com. AllergyEats.com is the largest online guide to allergy friendly restaurants. Click play and find out what we can do at our own restaurants to be more allergy alert and sensitive to our guest who have a REAL issue. Don’t forget, we are in the business of service.

Show Notes…

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