Dolly's Night's Podcast: Recent Episodes
Tommy Yionoulis and Erik Tvers
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In this episode, we interview Tom Missios, a restaurant consultant specialing in helping his client's implement systems and controls, menu engineering and social media. We talk about Tom's career and what he is seeing happening with his clients. If you would like to check out Tom's website, go to erestaurantconsulting.ca/
In this interview, we speak with Allison Housley, co-owner, of Sputnik Denver. Sputnik has been at the heart of the Denver music and art scene for over a decade. Learn more about Sputnik here: http://sputnikdenver.com/
This is an interview with Chef Keith Jones. Keith and I have known each other since 1994 when I worked with him at The Metropolitan Club in Englewood Colorado. This is a great interview with Keith who has done and continues to do a little of everything in the hospitality business. We touch on the importance of mentors and a lot of other great topics in the business. I think a lot of you will like this episode because Keith has as expanded his horizons out of the restaurants but stayed in food service.
In this interview, we talk with Rob Siegal who owns Trajectory Insights, a consumer marketing and branding firm. He talks about how brands use this information to make more informed decisions and change themselves to stay relevant with their current and aspirational customers. http://www.trajectory-insights.com/
Trajectory Insights About Us: Trajectory Insights uses both data-driven quantitative and deep understanding qualitative research approaches to provide actionable growth strategies and tactics based on consumer and customer behaviors to set our clients on growth paths.
In this episode, Tommy speaks with John Franke, Corporate Chef for Front Burner Restaurants. Front Burner Restaurants has gotten into the business of building restaurant brands, testing concepts, and then they look to sell those chains. They are currently the majority owners of the Twin Peaks chain. John talks about this new food hall that is going to open North of Dallas in the summer.
In this weeks interview, we speak with Ian Garlic, a digital marketing guru. We discuss his experience in restaurants, his dad set up the mass distribution of Gyro's from Greece back in the 70's and used to own a restaurant that had a live dolphin show in Wisconsin. We also speak extensively about social media and the strategy that is working best for restaurants right now.
Ian had a few giveaways for the show: 1. Mobile Video Studio Equipment Guide: http://iangarlic.com/vidgear/ 2.Reach out to him at http://iangarlic.com and mention the show to get his 8 Video Online Course, 2017 Video Marketing Plan, for free.
This weeks interview is with Scott Turner, founder of Waresys. Waresys is a food safety and FSMA training company. Scott discusses how FSMA affects restaurants, the Food Code 2017 release, temp monitoring solutions how they work and how much they cost. It is a great interview that talks about things that are affecting our industry right now. To learn more about Waresys, check out their site: http://www.waresys.net/
This episode we speak with George Tinsley II, G2. George is VP and Managing Director of Tinsley Family Concessions, they run restaurants in the Miami, Tampa, and Louisville airports. George's dad was one of the original KFC franchisees and made his deal directly with Colonel himself. George discusses the challenges of running airport restaurants and building up a family business.
http://tinsleyfamily.co/
In this episode we speak with Islam Ahmed, GM of the Pei Wei in Dulles Virginia. Islam speaks about his passion for running great restaurants, staffing, and the importance of building a service culture in your location.
In this episode, Tommy Y interviews Don Fox CEO of Firehouse Subs. Firehouse has 1016 locations around the world. Don talks about his career path, what they are working on at Firehouse and the government mandated wage increases around the country.
In the interview, Don mentioned Firehouse's charitable foundation, the Firehouse Subs Public Safety Foundation. Here is the address if you would like to donate: https://www.firehousesubs.com/firehouse-subs-public-safety-foundation/
This is a great interview with Chef David Buchanan. David is a working chef at the Tulalip Resort Casino in Washington State. He is also the founder of the Chef Resources website, a site dedicated to sharing culinary and kitchen management best practices and the Chef Resources Linkedin Group that has over 30,000 members. http://www.chefs-resources.com/
1 correction, I said Emily Riddle school, which is a pilot school in AZ, and I meant the Emily Griffith Technical College here in Denver. Sorry about that.
This episode, Erik Tversland, interviews Ari Weinzweig one of the operating partners of Zingerman's in Ann Arbor MI. Ari is a restauranteur and author. He is also a serial entrepreneur. Zingerman's has over 700 employees and does everything from a Deli, bakery, creamery, to a mail order business.
Check out Zingerman's at https://www.zingermans.com/
This is an audio blog episode that looks at the concepts of Due Diligence and Due Care and how they apply to restaurant management. This was based off of a blog written in November of 2015.
This podcast is an interview with Ryan Gromfin The Restaurant Boss. We ask Ryan the standard 5 questions of the OrderUp show. He tells a great story about Mel Brooks and we learn more about his new COGS software.
To learn more about Ryan and his services, check him out at http://therestaurantboss.com/
This is a quick introduction to the OrderUp Restaurant Op's Show. It describes the kind of podcast we are producing.