Past Episodes

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

 

UnknownChef 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. Fun Fact: REPUBLIC was the first certified Farm to Restaurant operation in NH.

 

Show notes…

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

092: Jeffrey Summers Shares The Secret to Being Failure Free

 

UnknownJeffrey 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 do 4 things…

  1. Help you identify areas of opportunity for growth.
  2. Create the strategies & tactics necessary to achieve it.
  3. Work to deliver those outcomes.
  4. Develop a successful, lifelong partnership with you.

Listen Now…092: Jeffrey Summers Shares The Secret to Being Failure Free

091: Ari Weinzweig of Zingermans Community of Business

 

Ari photo The Ann

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: catering, event planning, bakery, baking classes, creamery, mail ordering, ZingTrain, restaurant, coffee-house, and candy manufacturer. These business combined, do over 35,000,000 in annual sales. I cannot wait to get this interview started.

Show notes…

Listen Now…091: Ari Weinzweig of Zingermans Community of Business

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

 

 

090 Talking Tuesday | What to Measure InAre 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 count. This story was sourced from TED.com and is a must listen for anyone trying to build a great culture in their restaurant.

Show Notes…

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

089: Chef Allen Hess of the Mauna Lani Bay CanoeHouse

 

72-dpi-chef-allen-hess-at-canoe-house-mana-lani-0649_r640x453Chef 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 from his namesake restaurant in Waimea, Allen’s Table, where he was both co-owner and chef. Prior to this, he was Executive Chef for Merriman’s restaurant, (also in Waimea) and Sous Chef at Alan Wong’s Hualalai Grille and at Roy’s Restaurant in Waikoloa.

 

 

Show notes…

Listen Now…089: Chef Allen Hess of the Mauna Lani Bay CanoeHouse

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 … Listen Now…

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

 

The 12 Natural Laws of Building a Great-2

 

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 Twelved Natural Laws of Building a Great Business.” While sitting through his lecture, I thought to myself “Wow, this is great content, I NEED to dedicate and episode to it!” Here it is…

Show Notes…

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

086: Chris Tunstall of abarabove.com

 

DSC_0035_small-234x300Chris 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 abarabove.com where they turn bartender and cocktailsenthusiasts into world-class mixologist.

Show notes…

Listen Now…086: Chris Tunstall of abarabove.com

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

fUoarECz_400x400We 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 they’ve created at waitrainer.com

Show Notes…

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

084: Gary Murray of 86BS

  Gary is the founder of 86BS.net. We all know, at times we can put up with a lot of BS. Gary’s goal with 86BS is to help provide insight on how your restaurant can eliminate the BS so you can focus more on what makes this work so rewarding. In addition to this awesome … Listen Now…