Past Episodes

072: Authority Thursday |Karen Rosenzweig on Social Media Marketing in 30 mins a Day

 

Karen-Rosenzweig80Karen is the founder of One Smart Cookie Marketing and the Author of Simple Social Media: Marketing Your Restaurant in 30 Minutes a Day. With her passion for food and social media she developed strategies to help restaurant owners leverage the most out of their social media marketing efforts. Listen in and discover some of the tools and tricks she wrote about in her book which will make your restaurant UNSTOPPABLE!

Listen Now…072: Authority Thursday |Karen Rosenzweig on Social Media Marketing in 30 mins a Day

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 Lynch … Listen Now…

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 the interview. Listen in to discover the 3 steps to purchasing a POS system for your restaurants and also to uncover what is on the horizon in the world of POS systems.

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

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. Chef … Listen Now…

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 Oringer, … Listen Now…

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 by … Listen Now…

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 under Chef … Listen Now…

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. … Listen Now…

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 to … Listen Now…