Past Episodes

019: Authority Thursday- Enlightened Hospitality

So its no secret that Danny Meyers “Setting the Table: The Transforming Power of Hospitality in Business” has been a hot topic  here at Restaurant Unstoppable. I just recently finished this must read book and it seriously resonated with me.

What most resonated with me was Meyers concept of enlightened hospitality.

Enlightened hospitality can most simply be defined as prioritizing the order in which you deliver hospitality starting first with your employees, then followed in order by guest, community, suppliers and investors. To throw a personal twist on the topic I like to include the idea of being hospitable to your industry as well.

Listen Now…

018: Bryanna Lee Tebbetts of Brine

Today’s guest is a graduate of Johnson and Wales and was recently listed as one of Zagat’s 30 under 30z5AzAHA-.jpg-small. She is literally fresh out of the educational gates and is absolutely killing it in her role as General Manager at Brine a restaurant  located in Newburyport, MA.

Show Notes…

Listen Now…

017: Justin Walker Earth at Hidden Pond

justin-for-web-192x300

For Today’s guest, the first signs of his passion for the restaurant industry started to bud while standing by his Grandfathers side in the home kitchen. It was this passion for cooking which lead him to study at the New England Culinary Institute.

After completing his studies he found himself working beside Mark Gaier and Clark Frasier at the well respected Arrows. While at Arrows he climbed the latter from cook to chef de cuisine. During his 15 years at Arrows he was also honored with the privilege of cooking for the James Beard House.

Today, he is the Executive Chef of Earth, a restaurant with a focus on sustainable cuisine located in Kenebunkport, ME. Most recently Today’s guest was recognized by Starchefs.com as one of New England’s Rising star chefs.

Show Notes

Listen Now…

016: Chef Andy Husbands of Tremont 647 & Sister Sorel

2

Today’s guest got his start in the industry at age 14 when started an after school bakery job. Story has it he hasn’t looked back since. Shortly after baking bread he attend Johnson and Wales University. Today’s guest has filled the role of sous chef and executive chef at Boston’s well known East Coast Grill.

Sometime after East Coast Grill and his current role, he took the time to tour the West Coast on his motorcycle where he apprenticed a numerous San Francisco bay Area restaurants.

Today he is an award winning chef/owner of two of Boston’s hottest restaurants, Tremont 647 and Sister Sorel. He has been featured on “Hells Kitchen”, “phantom Gourmet”, and “WB in the Morning” and was a James Beard Semi-finalist in 2008 and 2009.

Show Notes…

Listen Now…

015: Jozef Harrewyn of The Chef’s Corner

chefjozefweb1

Today’s guest has been a part of the restaurant scene since he was a child working in his parents café located in Johannesburg, South African. After graduating high school he did a 2-year apprenticeship with his father before attending culinary school back in his native Belgium.

Upon completing his culinary education he went to work as a pastry chef at the Montreal Hyatt Regency, then transitioned to the Four Seasons and took on the role of Executive Pastry Chef.

He continued to work in North America until economic sanctions imposed on South Africa proved detrimental to the family business, so he returned home to help.  5 years later he found himself back in North American working again at the four seasons first in Houston, then in Chicago.

He then received an invitation to teach at the New England Culinary Institute Burlington, VT. After 4 years of teaching he opened The Chefs Corner Williston, VT. He has had over 18 years of success with The Chefs Corner and has opened an addition Chefs Corner back where he taught in Burlington VT.

The Chefs Corner is an international style café serving breakfast, lunch and brunch seven days a week.

Show Notes…

Listen Now…

014: Brandon Hull of NextRestaurants.com on CRM

brandon-hull-2Today’s guest is the founder of NextRestaurants.com. NextRestaurants.com’s aim is to become the primary destination for tools, tactics, and trends in restaurant marketing.

They focus on highlighting new ideas and resources, as well as success stories of restaurant chains using digital tools to engage consumers and cause greater loyalty.

Show Notes…

Listen Now…

013: Nancy B-Caswell of Caswell Restaurant Group

 

Ceia-Nancy-Batista-Caswell9

For the past few years, Today’s guest has been kicking butt and taking names. She is the Proprietor of Caswell’s Restaurant Group which consists of Ceia Kitchen and Bar and Brine. Ceia has received numerous ‘best’ awards for its culinary, wine and overall experience. Some of Ceia’s more recent recognitions include an invitation to cook at the beard house and most recently StarChefs.com has named Today’s guest Rising Star Restaurateur, the only honoree in the category.

Show Notes…

Listen Now…

012: Robert Barral of Cafe Provence

163c7c2

Today’s guest has worked in some of the finest restaurants in the world, during which time he formed an outstanding reputation. This reputation earned him a position at the New England Culinary Institute as the Executive Chef and Instructor. In 2004 he left the Culinary Institute and opened Café Provence in Brandon, VT. He has since created, what has been described “a food mecca” in this small town. What started as a café is now two cafes, a cooking school, bakery, pastry shop, catering company, retail store and culinary theater.

Show Notes…

Listen Now…

011: Ben Hasty of Thistle Pig

45756_145804525451067_6166455_n

Todays guest attended the Atlantic Culinary Academy, he earned a High Achievement in Culinary Arts. His professional career started at the French Laundry and includes stints at Arrows Restaurant ,Dunaway Restaurant, Hugo’s, Epoch and Brasserie Jo.

He is most recently know for his role as Head Chef at When Pigs Fly in Kittery, ME. He also has a new restaurant opening in the near future Called Thistle Pig. He has earned numerous recognitions, but is most proud of being nominated for the seacoast’s peoples choice two years in a row.

Show Notes…

Listen Now…

010: Eric Hebert of DineAbility

eric

For the last 10 years, Eric has studied and worked in almost every facet of the constantly evolving online marketing landscape. From his humble beginnings in Search Engine Marketing to being at the forefront of social media and viral marketing, Eric made a name for himself in both the b2b sector as well as a stint taking his knowledge of online business models to the fledgling music business.

While building his digital media empire, Eric did what a lot of entrepreneurs do – worked at restaurants to pay the bills and network. For over 15 years Eric has stacked his resume working in every FOH position, with a strength in operations and team building. In late 2012 Eric decided to marry his two passions and get back into the restaurant business with a friend. Today he continues to help launch new restaurants as well as act as DineAbility’s head of digital media

Show Notes…

Listen Now…