Past Episodes

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…

061: Talking Tuesday | Why and How to Delegate in Your Restaurant

This Tuesday we’re talking about the importance of delegation in your restaurant. The whys and hows of delegating will be discussed in this episode. Also, we’ll explore the new tools that are available to make us delegating machines. Have you ever heard of a virtual assistant? What do you know about free online resources like asana, dropbox and google docs.

 

Show Notes…

Listen Now…061: Talking Tuesday | Why and How to Delegate in Your Restaurant

060: Authority Thursday | Charlie Hopper Author of Selling Eating

 


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Charlie Hopper draws on twenty years of restaurant marketing experience to offer recommendations on everything from brand positioning to social media and original content. He is the author of Selling Eating: Restaurant Marketing Beyond the Word Delicious.
This book filled with advice, examples and ideas about restaurant marketing, and how to communicate with your guest. Additionally, he contributes to Food and Drink International and Adweek, and blogs at SellingEating.com.

 

Show Notes…

Listen Now…060: Authority Thursday | Charlie Hopper Author of Selling Eating