Waiting On Fries: Inside Bars and Restaurants: Recent Episodes
Waiting On Fries: Inside Bars and Restaurants
You love the bar and restaurant business as much as we do. Whether you’re a server, bartender, chef, or owner - we pack in various perspectives on current hospitality topics.
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What do we care about? Providing gems and conversations for hospitality professionals everywhere to add to your bottom line. Running a business is hard, running a restaurant is worse. We talk to restaurateurs all over to discover their stories while pulling out the tricks they've learned along the way.
It's no secret that AI is the hottest clickbait conversation across all sectors at the moment. The race between companies to develop generated images, video, and conversations is quite impressive - although there's repetition and flaws.
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Have you seen Drink Masters yet? The show where bartenders from around the nation get to compete for the title of Ultimate Drink Master? Judged by Julie Reiner, Frankie Solarik, Tone Bell - over the course of 10 episodes the contestants get to compete showcasing techniques and skills learned over the course of their real world tenures.
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Brenton Land is an owner/operator that doesn't believe in Defeat. His little bar, The VIG Bar is located in the neighborhood of Nolita in NYC... and although it's not packed with square footage - it's packed with people every night. In a time where bars take themselves a little too seriously, VIG bar pokes fun at trends and makes sure that there is plenty of fun to be had.
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Kris Baljak is the Beverage Director for a decently large restaurant group. We get to speak about hardships of managing such a large scale operation and finding key players in the space to help make his job a little easier. Kris reflects upon some of the new things we are seeing in the hospitality space with an all new work force that doesn't necessarily have years of training in dealing with the general public.
https://www.instagram.com/cocktails_by_kris/
@Oscar Wilde // @Papillon // @Lillie's Victorian
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There's always someone in your family that returns from the restroom just to comment on the sinks and the tiles. You can't escape the fact that they are often times one of the most under-looked components to a restaurants. Let's talk bathrooms! //
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Salt Bae dodges a lawsuit from Nusr-Et staff unhappy with how tips are distributed, but that leads us to talk a little bit more about the ways tip share gets distributed. There's a few different business models out there and it's all about what works for you. //
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Modeled after how Justin carries out his training process at Smokehouse, let's take a look at some of the major functions of trainings and how some of these streamlined processes may aid in consistency for your own execution. //
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How do you interview potential candidates for your bar and restaurant? There's a few things we like to ask every time that really tell us if someone is going to be productive or if they are going to be useless.
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Outdoor dining is here to stay and spring is on the horizon. We take a deep dive into easy tricks to generate steam and profits while building an outdoor audience that will make sense to your brand.
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We're getting to the point where robots are starting to replace some basic restaurant tasks. How long until these robots are making perfect omelettes?!
It's not everyday we get to talk about firefighting and food at the same time - but today we have done just that. AJ Fusco runs an instagram account called @Forkandhose that features plates from firefighters everywhere. He also knows what he's doing in a kitchen though as he's graced several premier establishments over the years with his Fork skills. He has also improved his hosing over the years as he's been a firefighter longer than you've been listening to podcasts! http://www.forkandhoseco.com/
What's this guy know? Enough to build one business, sell it, and start a few more businesses. Matt Stanczak currently operates Good Old Days - a pizza joint in Newtown, Ct. that is looking to harbor a hip atmosphere that is doing great Detroit style pies and even has a cocktail den.
We walk through what the complete dining experience is like from front to back and highlight a handful of the crucial points that your guests are experiencing in today's world. Are you missing opportunities? Have you maximized your check average?
Justin & Anum talk about different personalities in the kitchen and what we like to see when contributing to a building team dynamic.
As Justin has almost built out his new restaurant - he's run into quite a few odd problems that need to be navigated through. Let's look at some of the ways he's thinking of how to succeed.
As Smokehouse 1.2 gets closer to opening, Justin prepares his new space by pulling the trigger on utilizing a new POS that may offer a little more for his needs than his previous provider. Sometimes it starts to be about the ability for extensions and third party integrations.
Justin has a bit of OCD incase you didn't know. Seriously - let him vent a little bit while Noomz highlights how many chefs it takes to change a lightbulb.... I mean cook a steak.
People thought he was crazy when he left a restaurant designated 4 stars by the New York Times (Del Posto) to open up a BBQ place as a pop up in an empty lot in a dirty part of Brooklyn. Sure enough Matt Abdoo and his partners have been building a name, a brand, and populating the streets around Pig Beach over the last few years. We talk to Matt about current hardships of staffing locations so large,
There's so much happening so quickly. Apparently Justin and Noomz are key to the refrigeration knowledge and have some experience to share with you if you're having issues with your coolers. Jae complained again about having a work week at the bar where there weren't enough bodies to man the bar - but somehow made do with what they had.... are you feeling constricted by how many employees you have? Here's some tips.
Yes. We're from New York. Yes. We like pizza. Yes. It's natural that we talk about it. Matt Di Gesu has an interesting story as he left New York to the west coast, just to find a couple east coast buddies that allowed him to learn everything about pizza. Soon enough - he came back.
Recently a new hire that successfully made it through training decided that it was too much for them to deal with a busy weekend night and decided that the job called for too much. We also discuss the greed of the liquor stores as they push to maintain their higher sales they've seen through the pandemic.
Let's talk about powerhouse party bars. Finding a balance between operating a food focused dining experience and keeping the register ringing all night with high volume liquor and beer sales isn't easy. We speak with Stephen Primerano, the General Manager of Sign of the Whale - a super high volume bar located in Stamford, CT.
Well - here we are again talking about the Grub Hub Hijacking that is going on. Seems some states have put laws into effect that prevent third party services from taking over and portraying themselves as known establishments. These laws can fine them per day that they are operating! Also.... you know what's crazy about not getting shifts? Gotta have a conversation with management and get to the bottom of why you may not be where you think you should be.
Jon takes a second to discuss with us the frozen drink business. He didn't always sell frozen drink machines and mix - but when he did he realized that restaurants can use a lot of it.... this has made him one of the highest selling franchisee's in the Margarita Man umbrella. Let's find out about franchises as well as how he's tackling growth.
Get off of the couch and off of unemployment benefits. We're making money considering no one is working and it's great. By the time your benefits end you're going to be out of opportunities and left without the chair to sit in. We also discuss the passport you receive when you get your shots and how that may give you added abilities when it comes to dining out.
Getting to speak to Angelo about his history as an owner can teach you a lot about being ok with taking your lumps, how to move on and make tough decisions, being too early to the party, and keeping the wheels turning with day to day operations and ideas. We also speak about segmenting your email blasts to maximize customer engagement.
What do you do when you live in an area where 3 states meet and have completely different opening plans? Well..... you grab the strap and you ride that bull as long as you can before she bucks you!
The major question always is - why should I go attend this event that I have to pay to be a part of? Well, you aren't wrong.... but you aren't right either. We cover some valid points of what you need to do to really maximize your return on investment when looking at trade shows, expos, or any industry event!
Juicy Lucy looks to hold the title of Brisket King 2021 and we get to sit down and talk with them, Blue Smoke, Handsome Devil, Pulkies, The Gramercy/Friends of Firefighters, and Avellino Family BBQ in a short form episode recorded live on site. We'll look to have more in depth conversations with these guys in the future!
I can't believe what we discovered that Grubhub was doing with out business. These 3rd party apps are relentless in their vulture like tactics to facilitate delivery charges... has our story happened to you?
What do you get when 4 Bros walk into a pizza joint? As many owners lost their restaurants and bars, other businesses began with the extra time, stimulus aid, and ability to turn dreams into a reality. Carlos, Will, Danny, & Bryan have a cumulative lifetime in the pizza business. With each brother specializing in a different part of the business this team is able to deliver consistency and quality through their pies.
"You can't get away with plastic fold out chairs and tables anymore!" Justin proclaimed. This season it's time to get our business together and actually look like you want to have outside seating. Waiting on permits? Forget all that! Just get your tables back out there and start making money!
With three establishments under his belt and a no sleep until who knows mentality - Travis Koester is the partner and operator of The Local (a local beer bar in the truest sense), Two Villains Brewery (A micro brewery), and The Henry (A gastropbub with enough televisions to watch a game). We discuss balancing operations and the story behind these popular establishments in Nyack, NY
With the Masters upon us we are looking at signature drinks and how they help to immerse patrons in the environment you help create. We've spoken in past episodes about creating ecosystems... well - let's look deeper at tying it all in. Also we take a look into businesses opening to help underserved communities and the outreach these restaurants (notably top restaurants in the world) are doing to help.
Social media and blogging are a match made in heaven - but it's a lot of work as well. As PJ tells it the amount of work that gets put into his ecosystem is enormous, but also quite rewarding as he loves being involved in this industry.
We run through the top ways we felt that you can increase traffic to your bar or restaurant without doing too much work in both costs and movement. Maximizing efficiency matters and all of these items on this list are designed to give you a ROI that's representative of how hard the tasks are to accomplish. It's busy season.
Well, it all started in a garage. And his last name is Watson. Maybe all great things just start in a garage? Let's talk the journey from small canning lines to what you'll hear in this episode - a giant beer factory. Let's explore everything from how canning lines work to the colors all across the brand. This is On The Record, with Sloop Brewing Co.
Newyorkprimebeef.com will give you food to your door. FRIES15 at checkout will take 15% off your order, you're welcome. Hearing a story from a friend in their smaller sized establishment, management has been included in a tip pool considering the lack of being able to hire appropriately with tightened funds and Justin doesn't agree with this. Jae's in on breaking the "rules" and understands that scenarios exist in real life. We further discuss hiring processes and management that doesn't earn their keep.
We're exploring sports bars on this episode of on the record. We jump over to a town called Norwalk to find out how this business was build and how we're dealing with covid when there's no sports, no partying, and where you make up the cash sheets when booze are a major part of paying the bills.
Jae's been working a lot on the website for http://cocktailgarnish.co. This brings up a super important point.... how many of you are working on SEO for your restaurants and bars to get to the top of the list for your specific restaurant searches? Does this matter? With a few simple key strokes you can significantly move up the chart.
When you think about social media you're typically thinking about how and why your mom is always the first one to like your photos, but rarely do you think how it's been able to build out and highlight brands. Mike Puma joins us to explain how and what the Gotham Burger Social Club is and how it's come to be. Look out for the Gotham Smash Pop-up's in your city soon!
Let's dive into Favorite Chef while Justin relaxes on the sunny beaches of Florida. It's ok, some of us show up to work no matter what. The Favorite Chef competition is underway and there is a lot of talk about whether this is a real competition or if it's a scam thanks to a lack of clarity, or as Jae would say - business genius! We also jump into tracking your website visitors and the impact data can give your business.
Not every day is it that someone stumbles out of there internet marketing job and onto the floor of a food truck, let alone decide that the food truck isn't big enough - and it's time to build out a physical brick and mortar locations.... and then that we should open 2 Mexicue's every year. This one is interesting, lock in - there's some gems to take from this.
A restaurant shut down while having mask policy problems that were turned into a Black Lives Matter PR nightmare. We're all for freedoms and beliefs in all ways - but in the workplace we should be looking uniform. Do you have your employee handbook updated and signed off on?
You think you know bagels and starting businesses? You ain't known nothing until you realize that Britt is the real deal. A business of bagels that sped up during the pandemic has gained serious momentum and traction that Gold Belly has even thrown some calls her direction trying to get a piece of this dough. Ha.
Waiting on Fries - Delving into a bit of the yacht club life. Get your pinky out for a few of these problems that occur in the day to day. In part of the new format we'll explore some relative issues and topics that we've experienced and see in our businesses. How'd your Superbowl go? Hope you didn't have to pay for all the rest of your boxes you didn't sell!
It's been a long year and we actually got to document the year in roller coaster formation. A lot of us have been punched in the face repeatedly and we're almost out of the woods. Have patience all!
www.newyorkprimebeef.com PROMOCODE FRIES15 for 15% OFF your entire order!!WWhathat
What a time. We comment on a video making it's rounds of a Door Dash employee being caught on a ring camera complaining about a pretty decent tip. How do you deal with an employee just leaving mid shift without saying anything to a manager or coworker? How long is too long for a table to be occupying space?
Jessica Hadjstylianos drops by to talk about bubbles. She's spent a considerable amount of time becoming an expert on the distribution side of Moet Hennessy and has some pointers to new reps that will be entering sales come summer. She also talks some of the trends that have changed and where we may be going toward the future as summer is approaching.
More from Moet Hennessy ..
https://instagram.com/engage.mh?igshid=dpyeqiecfgec
We're loading in the stories here. How far is too far with guest demands? Usually we strive to go above and beyond but during Covid regulation times - we just can't accept all of your needs... sorry, not sorry.
Chef Mogan Anthony tells us the story of coming to America from Malaysia and the rise to quitting the New York City rat race. Why work so much for nothing? Mogan moves out of the city into suburban markets to find more reward. Mogan also invented a product during our shut down that is genius.
Use code "FRIES15" on http://newyorkprimebeef.com to receive 15% off of your quality order of meats! Thanks guys for passing down savings for our listeners!
The chef talk continues! We get to speak with Chef Brian Lawrence of Goosefeather about the way business changes over time, buffing a resume, and secret duck dry aging techniques!
Cocktails on tap save time and we're telling you why. Jae was working on a script on instagram to speed up the building of a following... we go into it a little.
Between having three different storefront handling dining, takeout, and ice cream - Dan Kardos isn't lost in the world of creating and executing a business model. The secret of creating the best chicken sandwich, foods people want, and opening two business fronts in the face of Covid-19, Dan has some answers and knowledge to pass down.
Before hammering it down with Christian Petroni we talk about Zoom classes, after work happy hours (digital of course), and more ways for guys to make money in this industry without being in the restaurant.
Head over to NewYorkPrimeBeef.com and use code: “FRIES15” at checkout to save on your order of great quality beef and more. This stuff is in Justin’s restaurant at Smokehouse and this is a great deal on quality food. // Also, Jae launched CocktailGarnishCo.com and is giving you 15% off your order of cocktail garnish with the same code, “FRIES15”.
We talk to Christian Petroni about all things Restaurant and Chef Live, Food Network, Chickens and Ducks?, and more. Lock in at the 19 minute mark for some action on that front.
Restaurant Hustle airs on the Food Network on 12/27.
This is irresponsible. We talked to Austin from New York Prime Beef on Episode 6 - but he just sent us a message before the show screaming about code FRIES15 at checkout for 15% off superb beef. (https://www.newyorkprimebeef.com).
////// We talk to Nick Di Bona about his career, how being in this business is stupid, capitalizing on being a chopped champion, dragging his body across a quarter of a mile to get home crawling, and most importantly..... Ice Cream. (https://www.instagram.com/bonabonaicecream/)
///// You know what twitch is? Yeah. The Live Streaming thing. We published a poll on our instagram account and the interest of willing to watch competitions at bars was pretty large!
It isn't easy living the American Dream, you've really got to put some effort in - because every learning experience you own, is the opportunity to take those building blocks to a higher level while moving through the ladder. JJ is a guy with hard working ethics that are unmatched by many. It's for this story you're about to hear about determination to succeed and learn are what landed him in the pedals of The Lila Rose, a John & Morgan Nealon Concept.
Instagram has just launched it's newest features: Instagram Shops & Instagram Guides, here are some routes you can take with your business to make them profitable for you.
We also talk with John & Morgan Nealon about opening up the Taco Daddy location, leaving Fortina, and getting ahead of the trends. Within this you may find some gems about Tik Tok, Signing Contracts, Separating restaurants from Investors, and Bloggers.
Nailing down pre-ordering turkeys for the holiday, how to carve a turkey, cranberry sauce, and stuffing arguments.
Chef Fabian Marquez drops in to talk about his Peruvian roots and culture, and why opening up his Food Truck was the best thing he ever did. We talk Marketing, Fusion dishes, and great problems to have!
Http://latusionfoodtruck.com
Http://Instagram.com/latusionfoodtruck
Covering the large amounts of various winter spiced beers that exist seasonally, are we in a beer bubble? Will it pop? Mulled wine is a great warm cocktail to offer with very little cost and low maintenance (although Justin and Noomz aren't about that), and Chef James Piccolo talks working long hard hours and managing that time between his family.
It's time to rotate all those tap handles a bit and reconfigure your army of beers to play by the numbers. You can't have 100 IPA's on if you have only 100 taps! We also speak with Chris Sheldon who owns the Diner Brew Co out of Mt. Vernon, New York. He nerds out with us about local sourcing of agriculture and what it's like to open up a tap room.
Too often we get complacent day in and day out with the same routine. It's not broke - so why fix it? Sometimes creating new ideas comes with failure and other times great success. We also look further into possibilities of QR Code usage. Why stop at menus? These have been around for the last 25 years - and we're only using them now..... for restaurants.
When do you finally draw the line in the sand and decide it's time to part ways with an employee? Are you picking up on the red flags? Is there a way to keep them on board - but put them into a job role that suits them better?
It's hard for employees of your establishments. They are confused. It's tough on owners. They're confused. We're navigating these uncharted territories and hanging in and in some cases by threads. What do you do to keep your mind at rest?
We're also forward looking into what the environments may show in a new restaurant landscape come winter months. Join along, and share with your industry friends.
We can't say it enough. Organization matters! Think about how much more money you can make when you eliminate steps from your employees. Think about how much more can be accomplished in half the time. Let's look at being a bit more efficient.
Joe Decicco also dropped in to talk about Decicco's family markets and how being a regional market chain has it's own benefits in being able to make choices quickly. Grocery Stores are huge and there are so many parts of operational mechanics.... let's dive a little deeper here.
When you think of hot dogs in our Westchester and tri-state area you think of the Chinese Pagoda we've known to love. We think of the split right down the middle with the special mustard and hot dog made from pork, beef, and veal.... Secret recipe there though! Let's dive in with Kat to discover the incredible rise of a century old hot dog stand and why the lines form around the block every summer.
We got to experience our first bit of heavy rain over the weekend, a time when we typically make all of our money. How do restaurants and bars deal with this situation? Are you staying open long enough to take advantage of the sun staying out? How do you handle guests that don't tip in your establishments?
It's amazing how we've been operating through the pandemic by expanding our street seating in many towns to allow for more occupancy. People are respecting the rules and we haven't had too many issues so far in being open. We check back in with Kyle about the current state and tricks to overcome these hardships.
Sponsored by Sloop Brewing Co: https://www.instagram.com/sloopbrewingco/
As we get back into gear and start opening establishments again, we take the time to speak with the illustrious Mike Hofer... he's that other owner that Justin always references. We touch on how far Smokehouse has come, his entry into the kitchen, his pride and joy, as well as his BBQ secrets.
Have an inquiry? Email us: info@waitingonfriespodcast.com
Computer issues happening this week causing some delays! We spoke with Josh Alicea about the infamous hustle of NYC - Nutcrackers. We also talked about the future of business and thinking outside of the box in your establishments.
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This show has been sponsored by: http://sloopbrewco.com
Grab yourself a Juice Bomb!
Also by: http://shtailgate.com
This is no drill! We're almost open again everywhere, in phases of course. Is it feasible for you to go back to work though in the current landscape? How long will unemployment help you out for? How will things change in the future?
We've settled into our new studio as our previous home has been closed down on us during the Covid-19 pandemic. We'll continue adjusting the quality levels show by show!
Heard the first part of the interview? There's a lot more depth in the full thing!
Paul know's a few things about inviting guests to his table; after all... his entire child hood was circled around family and belonging. That's hospitality in a nutshell. Making your guests feel welcomed and at home while supplying a warm and cozy environment.
We jump into where Paul got his start in hospitality and how that affected his perception of taking care of people. We also were able to talk about some of the design layout of PAX Romana and the Why! PAX closed version one....
Find Pax Romana: Instagram
Waiting On Fries: Instagram
This show has been sponsored by: http://sloopbrewco.com
Grab yourself a Juice Bomb!
As we near parade day everywhere, we touch on some of the St. Paddy's Day culinary items, as well as sober driving. Jae offers the free Uber Eats hack that he accidentally discovered working late night when the kitchen was down.
Paul Russo from Pax Romana drops by to talk about his start in understanding Hospitality as well as the first half of our conversation with him about taking on a fraudulent lease, having to rebuild a restaurant after 1 year - in a new location, and more. This guy is the epitome of welcoming.
Paul also hung out for a second while we touched on our Voicemail from a bartender wondering why the place he works at purchases their own simple syrup instead of buying their own.
Sponsored by: Sloop Brewing Co.
Our guy DJ Ryan Vandal popped down with us about a lot. Owners and operators always forget that music matters. Is it loud enough? Fast enough? Trendy enough?
Take lessons here of Ryan as an 11 year old "boy", riding around town in a wrapped promotions van. Why aren't you advertising on the go? I mean, this kid was 11 doing this marketing thing!
Follow the squad on instagram and check our adventures through the highlighted videos: Waiting On Fries Instagram
- Sponsored by Sloop Brewing Co: https://www.instagram.com/sloopbrewingco/
With the slow season really deflating the energy in our (North Eastern) colder months - we're beginning to be caught off guard by business ramping back up again as patrons peel away their winter funks and trade in for spring happiness!
DJ Ryan Vandal also graced us with his presence to talk about the other side of our business - the music. Music plays such an integral part to your beautiful buildout. Are your levels correct? Is your tempo appropriate? How do you hire a DJ?
The Yelp conversation about eating behind the bar, licking your fingers in front of guests, and a voicemail about mental health and getting fatigued by the nights end.
Have an inquiry? Email us: info@waitingonfriespodcast.com
Mike Love, owner of Coffee Labs came by to educate us on Coffee. We love it. We drink it. We clearly know nothing about it in our service industry because it's often the last thing we think about serving tables (typically because we serve out commercial grade coffee that frankly.... isn't that good). We talk about barista/coffee competitions, infusing coffee with culinary, and sourcing your coffee.
We talk about finding the right grinds by taking a trip to foreign countries, sustainability, coffee barista competitions, and way more. You thought you knew about coffee - you've learned nothing yet.
https://www.coffeelabs.com/
As we hit the peak of slow season in the bar and restaurant industry, more youthful employees are running around having interviews - perhaps thinking it's just their location that is slow. We've got some interview tips and tricks.
Mike Love, owner of Coffee Labs came by to educate us on Coffee. We love it. We drink it. We clearly know nothing about it in our service industry because it's often the last thing we think about serving tables (typically because we serve out commercial grade coffee that frankly.... isn't that good). We talk about barista/coffee competitions, infusing coffee with culinary, and sourcing your coffee.
https://www.coffeelabs.com/
Heard the first part? Jump to (35:30) < Click here, to carry on the rest of our conversation!
Sitting down with both Dano and James of The Blind Pig, one of Westchester County, New York's first Cocktail Bars to harness a city ambience, we discuss a wide array of the transition from bartender to ownership, making cocktails, and getting the support from your peers.
We also talk about spirits and cocktails. What do you prefer? Infusions through Spirit, or infusions through syrup? These two have an interesting story and you aren't going to want to miss the full conversation we got to have with these two.
@theblindpigofwestchester
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Sitting down with both Dano and James of The Blind Pig, one of Westchester County, New York's first Cocktail Bars to harness a city ambience, we discuss a wide array of the transition from bartender to ownership, making cocktails, and getting the support from your peers.
@theblindpigofwestchester
We get a voicemail call in about Ghost Kitchens popping up in San Diego and the annoyance of ordering off of Uber just to find out a location doesn't really exist, and another great restaurant review that is clearly "the guests" fault.
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We got to speak with Austin Abraham of New York Prime Beef about various cuts, what people are looking for in their BBQ, how aging works, and more.
New York Prime Beef “The Best Steak on The Planet” 1-800-Steak-NY
Newyorkprimebeef.com
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We got to speak with Austin Abraham of New York Prime Beef about various cuts, what people are looking for in their BBQ, how aging works, and more.
New York Prime Beef “The Best Steak on The Planet” 1-800-Steak-NY Newyorkprimebeef.com
There's some issues with a guest who received some soggy dough on their pizza, I mean - at least they offered a gluten free option! And then we take a call from a gentleman that may not really be interested in managing!
/// http://waitingonfriespodcast.com
Grab our newsletter right here! Filled with Tips & Tricks and scenes from the background!
Heard part 1 already? Head over to the (34:00) minute mark!
Chef and owner David DiBari is responsible for some things, like owning and operating The Parlor, The Cookery, Eugene’s Diner, and the Dough Nation Food Truck. We get to talk about so much in getting projects rolling, never knowing what to expect, and not being afraid to fail. Try new things, if they work great. If not, ok.
//// http://waitingonfriespodcast.com
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This guy here. Chef and owner David DiBari is responsible for some things, like owning and operating The Parlor, The Cookery, Eugene’s Diner, and the Dough Nation Food Truck. We get to talk about so much in getting projects rolling, never knowing what to expect, and not being afraid to fail. Try new things, if they work great. If not, ok.
//// http://waitingonfriespodcast.com
Subscribe to our Newsletter with Giveaways, Recipes, New Releases:
Rocco DiLeo is responsible for, most nationally notable - some of the Bar Taco and Barcelona restaurant build outs. As an architect he discusses strategies in restaurant design, the road to develop business from nothing, and how flow works in a design....
Connect with Rocco DiLeo
Email | Website
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Rocco DiLeo is responsible for, most nationally notable - some of the Bar Taco and Barcelona restaurant build outs. As an architect he discusses strategies in restaurant design, the road to develop business from nothing, and how flow works in a design.... Part 2 of the episode will air shortly, be sure to subscribe to the channel for updates.
We take a voicemail on tipping industry peers, a yelp review from an angry guest that took matters into her own hands, and a failed service at the Cheesecake Factory.
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Connect with Architect Rocco DiLeo here:
@rdstudioinc | Email | Website
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Waiting on Fries goes On The Record with Chef Jorge Pabon of Manhatta in NYC. We talk all back of house elements, and the differences with being visible in a restaurant.
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Chef De Cuisine Jorge Pabon of Manhatta speaks about being a chef in an open kitchen, pushing new chefs creativity, and restaurant hospitality. There's more to this interview that you'll hear in a few days. We tackle how to deal with intoxicated guests and boundaries. Lastly we touch on the new service tax that restaurants are including to compensate wages.
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We're in one of the slow periods in bars and restaurants so what better a way to put a battery in your back then speak about some of the ways we've increased and seen sales increase in businesses creatively. Kyle Inserra also came by to speak about what you should be doing when looking at commercial real estate properties to open your concept. Also - a handful of tips and tricks to develop your instagram page, because in present times, it matters.
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Connect with Kyle Inserra here:
@kyleinserra | Email | Website | Running The Pass Podcast
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Touching on the latest trend in sustainability, the thoughts you must have ahead of opening your new restaurant, a jaw dropping Yelp reviewer, and a voicemail from a new manager facing problems with their staff.
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