The Profitable Table Fed by Woolco Foods: Recent Episodes
Steven Toboroff, and produced by The Hangar Studios, NYC
Listen in to explore the habits and disciplines that all restaurants, hotels, bakeries and caterers must develop, if they want to maximize their profits and stay relevant and successful decades into the future. Are you covering areas of business that must be cultivated and refined to maximize success and profits? Join StevenToboroff on his journey to interview renowned owners, chefs, mixologists and bakers to learn what they do to create and maintain thriving businesses that succeed on every level.
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As a business leader, your margin of error is not as wide as other people. Host Steven Toboroff, CEO of Woolco Foods, runs through several concepts of reprogramming our minds to process situations in a healthier, more effective way. Listen now to the latest episode of The Profitable Table, and start utilizing your powerful mind in its fullest sense.
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Host Steven Toboroff, CEO of Woolco Foods, welcomes chef duo Brian Tsao & Paul ‘Frenchy’ Denamiel to the table to discuss everything from delivery service and restaurant management to partnering up and hosting a fun and exciting podcast together. From “Beat Bobby Flay” to “So You Wanna Get Fat,” Brian and Paul offer some great insight into turning any business into a successful one through repetition and consistency. Check it out!
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Passion is the driving force behind a successful business. As the Director of Food Services at The Doe Fund, Gino Dalesandro discusses with our CEO, Steven Toboroff, about creating leaders, seasonal menus, and a healthy work environment.
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Hiring the right people is just the beginning of increasing your sales performance. Host Steven Toboroff, CEO of Woolco Foods, discusses with Milt Napper, Vice-President of Sales USA at Pico Hospitality, the importance of transparency, honesty and passion to building a great team.
“Nothing happens until someone sells something” - Henry Ford
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Starting a business or non-profit organization needs structure and discipline in order to become more sustainable. Host Steven Toboroff, CEO of Woolco Foods, and Jennifer Geiling, President of 1digit discuss ways to strengthen and grow organizations, maximize impact and drive change. Listen now to the latest episode of The Profitable Table.
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Listen to another motivational episode of The Profitable Table with Steven Toboroff, CEO of Woolco Foods. Understanding your strengths and weaknesses as a business is the first step, but making a decision each day to practice these seven leadership behaviors and habits are the keys to success.
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Striving to improve your leadership skills is the first step in becoming an effective leader. Host Steven Toboroff, CEO of Woolco Foods, and Margaret Morrison, CEO and Executive Coach, and Vistage Chair, discuss ways to inspire and motivate a team through honest conversations and displaying the qualities you want to see in your employees. Listen now to the latest episode of The Profitable Table!
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In this new episode of The Profitable Table, Steven Toboroff, CEO of Woolco Foods, highlights critical components to focus on for sustainable success. It's about creating a memorable experience that can withstand challenges and changes in the hospitality space. Listen now for practical steps and insights on how to incorporate positive energy and creativity into any business going forward.
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Making private events profitable is imperative for any business in the hospitality industry. Host Steven Toboroff, CEO of Woolco Foods, discusses with Peter Gallen, the President of The Pier Sixty Collection at Chelsea Piers, the importance of customer retention through communication, attentiveness, and loyalty with each event. Listen now to the latest episode of The Profitable Table!
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Listen to the latest episode of The Profitable Table with Steven Toboroff, CEO of Woolco Foods, as he branches out and discovers more inspiration and leadership outside the hospitality industry. Meet Julie Forbes, a youth advocate within the juvenile detention facility of Green Hill Academic School in Washington who runs a library not just providing free books, but a safe place they feel self-worth and value.
Whether you’re running a restaurant in NYC or any other location, remembering to stay authentic will go a long way in the hospitality industry. Play on your strengths through lifestyle imagery of your menu items and establishment, and make your website more engaging with lead forms through promotions and reservation options. Listen now!
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In this new episode, Steven Toboroff, CEO of Woolco Foods, discusses what inflation is and its overall effects from a grand perspective, trickling down to the hospitality industry. Current trends of rising inflation are highly impacting the restaurant business from top to bottom. Learn how restaurant owners can navigate through this challenging time by analyzing your demographics, knowing your customer, and full transparency are key in quantifying where to implement those price increases relative to the market, so you remain loyal to your customer and your brand. Listen Now!
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In this new episode of The Profitable Table, Steven looks into the past, present and future of this unique restaurant and shop providing British comfort food and groceries since 1990 in the Greenwich Village. Let’s take a trip and explore the authenticity of @teaandsympathynyc through their imported products from England and Ireland—creating a true authentic experience for their customers. Listen Now!
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In this new episode of The Profitable Table, Manny Colon discusses how he took over a long-time French restaurant during the pandemic, and transitioned from manager to now owner of Manny’s Bistro. Through loyalty, dedication, and passion—he’s already changed the path of the restaurant that previously lost its way. Learn more about taking over a restaurant, and never compromising on quality service and food.
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In this new episode of The Profitable Table, Steven Toboroff, CEO of Woolco Foods, shares his thoughts on the new year and setting goals for yourself and for your business. Whether you’re focusing on revenue, profitability, or even personal missions—understanding the importance of writing them down, believing in them, and taking the right steps will ultimately help you achieve your goals.
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In this new episode, Steven compares notes with Jeff Tucker, entrepreneur, scholar, and owner of the craft brewery and restaurant Teddy's Brewhaus, on books, management, and the hospitality industry. While focusing on multiple projects at once, they both agree that letting go and finding a skilled team is the best investment for greater success. Tune in now and learn more about the value of your passions and interests, and how applying them to your business(es) can lead to greater enjoyment and success.
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In this new episode, Danielle Blumstein, Director of Outreach & Engagement of The Imagine Society, Inc., and Youth Leader, Dayelin De La Cruz discuss their successful service projects to support hospitals, nursing homes, essential workers, food pantries and shelters. With a mission to unite the youth community, this organization continues to celebrate and encourage kids to make the world a better place through service and volunteerism. Tune in and learn how you can help!
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Starting a new company or scaling your current brand can be very overwhelming. By crafting your vision and staying true to yourself, a clear direction will be mapped out for you. Tune in as Steven Toboroff, CEO of Woolco Foods, walks through three crucial components he believes will put you on the right path when working towards your goals: focus, effort and consistency.
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In this new episode, Steven Toboroff sits down with Constance Van Stroud, Product Manager of the innovative app, Choco. With food waste being the number one drive to climate change, @appchoco has created and implemented a more sustainable way of ordering online and reducing the impact that the hospitality industry has on the environment. Tune in and learn how we can reduce our carbon footprint, together.
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In this new episode, Renowned Chef, Paul Denamiel comes back to discuss defending his title for the Best Burger at the New York City Wine and Food Festival. As owner and chef of a staple for classic French fare for almost 30 years, Le Rivage, Chef Paul also shares his own personal experiences through the struggles and rewards in recent years. If you’re considering opening a new restaurant or bar, tune in now for great insight on making it happen in today’s market. Listen Now.
@lerivagenyc
As a business owner or manager in the hospitality industry, you’re most likely being faced with major challenges at your restaurant, hotel or bar. With product shortages, price inflation, staffing issues, and limited customer engagement, Steven Toboroff, CEO of Woolco Foods, discusses four key solutions that will help tackle these obstacles through communication, recruiting, marketing, and self-care.
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Your probability of selling to an existing customer is higher than selling to a new customer. Matt Plapp sits down a second time with Steven at The Profitable Table to discuss acquiring new customers, but also remarketing to past customers to bring them back to your restaurant. Tune in and learn more about collecting data and using it to increase traffic and increase sales. Listen Now!
Don’t forget to check out Matt’s latest book, “Restaurant Marketing That Works: Back to the Basics: Before, During & After the Pandemic,” which can be purchased on Amazon.
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In this episode Steven discusses all of the essential disciplines of starting and running a successful restaurant with masters of execution, Matthew Chappina and Jason Cruz. Whether you are a chef. front of the house manager, or an entrepreneur looking to start your own business, Matthew and Jason's insights are worthy of being enjoyed and studied as a blueprint for excellence.
www.herosandvillainsnyc.com
@herosnyc
In this episode, Steven has an in depth discussion with Ghost Truck Kitchen owner Andrew Martino on everything from inflation and staffing issues, to the future of home delivery. Listen in and enjoy this far ranging conversation on where we are at and where we may be going in the every changing hospitality industry.
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In this episode, Steven and Leia have a far reaching conversation on everything from how to get started in the restaurant business to designing and executing on your dream concept. Wherever you are in your journey in the restaurant industry, this is an episode that you will surely enjoy.
www.southandpine.com
@southandpine
In this episode, Steven and Neil explore everything from macroeconomic trends in food service, to getting the most out of your team. Learn how, through leading with empathy and being a great listener, you can forge meaningful bonds with your customers, employees, and the community around you.
@pedersonsfarms
@the cowboyperspective
n this episode Steven Interviews Elias Sosa, owner of the Tribeca classic, and neighborhood go-to, Estancia 460. Whether you are looking for inspiration, motivation, or concrete ideas and lessons on how to evolve and succeed in the restaurant business in New York, this is a must listen discussion for you.
@Estancia460
While there is no question that strategy and execution are essential to success in business, it is impossible to fully achieve either without the proper mindset. In this episode, Steven shares information and techniques on how to create and expand on the mindset necessary to maximize your leadership and business skills.
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In this episode, Steven talks with one of the leading marketing strategists for the restaurant industry. Whether it's mobile apps, social media, or just super friendly service, there are tools you need to use to help you bring in customers, and to make them feel welcome and to keep them coming back, so wherever you are in your hospitality journey, this is an interview for you.
www.mattplapp.com
www.restaurantmarketingthatworks.com
In the episode Steven and his guest explore the ways that companies infused with a social purpose can do well for themselves and the community at the same time. Whether your are just getting started, or you have an established and thriving brand, this interview will get you thinking on how to positively impact the world around you while at the same time strengthening your business.
www.elarabrands.com
In this episode, Steven talks with the brother and sister ownership team who are taking the established family business, Electro Freeze Tri-State, into the future. Whether it is up and coming desert trends, or management skills and responsibility allocation amongst leaders, no subject is off limits in this fun and informative interview.
www.electrofreezetristate.com
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In this episode, Steven goes into detail on how to make the most of the economy reopening for your restaurant and your brand. Don't be satisfied with just reaping the immediate benefits of the economy reopening; use the current environment as an opportunity to build a better and more effective foundation for your business that will enable you to achieve an even greater level of success.
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In this episode, Steven and Alexis discuss the ingredients required for building a lasting neighborhood institution that is also a destination spot. Whether it is the love that the employees have for the business, or the relentless pursuit of excellence, listen in to find out the elements and habits that have kept Art Bar strong and beloved for over three decades.
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In this episode, Steven reflects on the past twelve months, and details specific lessons learned that can be translated into positive actions for your business. Regardless of where you are at in your journey, it is vital to gather new insights, and use those insights to evolve and improve, which is exactly what this episode is all about.
@woolcofoods
In this episode, Dima Martseniuk talks about the importance of passion and a strong work ethic, and how they enabled him to become the transformative Executive Chef of a legendary New York City restaurant, Veselka. Whether you are an Executive Chef, or aspire to be one, you will want to hear Dima's inspirational and informative story.
@chefdimamartseniuk
@veselkanyc
In this episode Steven has a far ranging conversation with Franklin Becker on everything from the future of hospitality to utilizing patience and tolerance as a way to become a better leader. Whether you are an aspiring chef, someone looking to open a restaurant, or you just want to become a better person, this is the episode for you.
@chefbeckernyc
@100pleats
@butterfunkbiscuit
@shaihummus
@universaltaconyc
Very few restaurants in the history of the hospitality industry have achieved the level of notoriety and consistency of Katz's Delicatessen. In this episode, Steven talks with owner Jake Dell, about the discipline involved in taking over a legendary establishment and making it more relevant and successful by keeping things the same.
@katzsdeli
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In this episode, Steven talks with legendary chef Mark Strausman about everything from the evolution of restaurant cuisine to the future of urban planning. Whether it's referencing his experiences from Campagna or Freds at Barneys, or going deep as to the future of New York, Mark's observations and insights are sure to keep you captivated.
@chefmarkstrausman
@marksoffmadison
In this episode, Steven talks with serial entrepreneur, Desi Saran, about everything from starting and franchising a concept, to why it is so important to put "good vibes" out into the universe. No subject is off limits in this free ranging conversation, and whether its lifestyle, attitude, or technical strategies, this conversation has got you covered.
@desisaran
@sweetberry
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What are the core behaviors and values required to keep a restaurant relevant and flourishing for over 37 years? In this episode, Chris Onieal discusses how his restaurant has evolved while never losing its core focus, and he shares the "secrets" and habits that have enabled his Onieal's restaurants in Hoboken and Soho to be neighborhood institutions for decades.
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Alex Carabaño explains what it is like to be a pioneer in the vegan restaurant space in New York City, and why plant based concepts will continue to grow. Whether you know him from his HBO comedy special, or you are simply a fan of his amazing cuisine, this is an episode for you.
www.thevspotrestauarant.nyc.com
Instagram @thevspotrestaurant
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In this episode, Steven explores how serendipity, humanity, and a fresh take on a classic dessert came together to create an amazing brand. Listen in to learn how #Baonanas was started from a place of generosity and community, and how it has developed into an incredible business that has never deviated from its core values.
www.baonanas.com
Instagram #Baonanas
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Through lessons learned and innovations unforeseen, are we now at the beginning of a golden age for the hospitality industry? In this episode, Steven Toboroff lays out in detail why now is the best environment in years to open a restaurant, or other concepts, in the hospitality space.
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What does it take to turn a seemingly negative situation into the perfect opportunity to create a thriving business and a scalable brand? In this episode, Steven and Melanie discuss how, through leveraging her experience, connections, and love for the hospitality industry, Melanie created a rock star food truck that is the spring board for a multi-faceted brand.
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In this episode, Danny Romero explains how is unrelenting focus on regular customers has enabled Bonsignour Cafe to flourish for over 30 years. By eschewing tools such as digital marketing, or even a web site, and instead maintaining laser focus on word of mouth, honest, home-cooked food, hospitality, and a genuine love for community, Danny proves that the core components of success never change.
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While this has been a time of unprecedented challenges for independent restaurants, it is also a time of historic innovation and opportunity. In this episode Steven goes solo to break down a number of actionable strategies that will empower independent restaurants to not just gain parity to the national chains, but to surpass them.
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In this episode, Steven and Donald Valane, C.P.A, breakdown the new loans, grants, tax incentives and other programs made available in the recent relief law. This is an informative and important episode designed to give you an overview of the newly available Federal programs, and how they may be especially impactful for the hospitality industry.
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In this episode, master chef, owner, philanthropist and entrepreneur, John Doherty, describes in compelling details the strategies he uses to train, motivate, and ultimately inspire. Whether as Executive Chef for the Waldorf Astoria, owner of Black Barn restaurant, or founder of Heavenly Harvest, John utilizes deep passion, gratitude and tactical insight to succeed on every level. For anyone looking to be energized and enlightened, this is an episode you will truly enjoy.
www.blackbarnrestaurant.com
blackbarnrestaurant
www.heavenlyharvst.org
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In the episode, Steven goes in depth with Leo Lauer on all that is involved in opening and then scaling a neighborhood restaurant into an anchor of the community, and a springboard for future ventures. Leo gives a masterful breakdown on the importance of balancing passion with analysis, so that your business reflects your love for what you do, but also has a strong foundation for continued growth. Whether you are an aspiring owner, a craft beer aficionado, or someone who just loves the restaurant business, this is an episode for you.
www.eastharlembottlingco.com
Instagram: #eastharlembottlingco
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In this episode, Paul Denamiel goes into detail on what it takes to operate and evolve in the ever changing landscape of the New York City restaurant scene. As owner and chef of restaurant row classic, Le Rivage, Chef Paul has invaluable insights on everything from classic cuisine to being a first class entrepreneur. This episode is a master class for anyone interested in the fundamental mechanics and disciplines of the restaurant business.
www.lerivagenyc.com
Instagram #lerivagenyc
#lechefpaul
In this episode Eugene Cleghorn, co-founder of Super Burrito, discusses how a business can be as creative, impactful, and as successful as you want it to be, provided you lead with appreciation and empathy. Whether its short films, incredible branding, or unbelievable food, Super Burrito has it all.
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In this episode, Michael Clark, founder and owner of The Grind Coffee Shop and The Grind General Store, discusses how to build a world class brand and product line, while at the same time being dialed in to the community and local customer base. Whether it's branding, packaging, or creating a home away from home for customers, Michael has the answers and insights that you are definitely going to want to hear.
The Grind Coffee Shop, 360 Communipaw Avenue, Jersey City, New Jersey 07304
www.grindcoffeejc.com
Instagram #grindcoffeejc
In this episode, Steven discusses every aspect of the restaurant business with one of the most sought after chefs and consultants in the industry, Jesse Olguin, www.chefjesseconsulting.com. Whether it's menu selection, future trends, or how to increase your covers during any environment, Chef Jesse covers it all.
www.woolcofoods.net
Instagram #woolcofoods
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Whether you are talking about recipes for the perfect desert, or how to have the most impact on social media, there is no better guest than Executive Pastry Chef from Gage and Tollner, Caroline Schiff, or as she is known on Instagram #pastryschiff. No subject is off bounds as Steven and Caroline discuss the impact of the pandemic on the restaurant industry writ large, as well as the comprehensive and systemic changes that need to occur for the industry to come back in a stronger and more equitable state.
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In this episode Steven Interviews top hospitality and restaurant attorney, Jasmine Moy. Perhaps there has never been a time when those in the hospitality industry are in greater need of legal guidance and direction. Whether dealing with landlords, negotiating with the City, or raising money to open a new location or concept; legal guidance and strategies are vital in making the best decisions for yourself and your business. Steven and Jasmine use this interview to go from the granular to the macro, and everything in between as it pertains to the legal and business landscape confronting the hospitality industry during these unprecedented times.
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Steven and guest Ian Vernon explore the thought process behind deciding on a restaurant concept based upon the customer's needs first. In addition, how to you take an already successful restaurant and take it to a much higher level during a pandemic? For those interested in the lessons and practices necessary to not just survive, but thrive during challenging times, this is the episode for you.
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How do you take a traditional side dish and turn it into the foundation for an iconic restaurant and a transcendent brand? Sarita Ekya, owner of S'mac restaurant in Manhattan has the answer to that question, and many more. This is a must listen episode for anyone who has ever thought about following their dreams and pursuing the road less traveled. Whether you are a chef, entrepreneur, or just someone looking to learn how creating amazing macaroni and cheese can lead to the creation of a business (and a life) predicated on passion and following one's heart, this is an interview for you.
In this episode, Steven explores several key elements of opening and maintaining a thriving restaurant, even in the midst of a pandemic. Learn how Sureshan Pather had the vision to create a seven time Michelen recommended Gastro pub in a previously quiet part of Brooklyn. More interesting still, how has he managed to make The Black Swan both a neighborhood staple, and a destination spot, even as the neighborhood itself is now flooded with restaurants and other culinary options.
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IN THIS EPISODE STEVEN CELEBRATES THE REOPENING OF NEW JERSEY OUTDOOR DINING BY INTERVIEWING ONE OF NEW JERSEY'S FINEST AND MOST FOLLOWED EXECUTIVE CHEFS, MICHELE VACCARI HARRIOTT. NO SUBJECT IS OFF LIMTS, AS WE EXPLORE WHAT IT IS LIKE TO PUT TOGETHER A DELICIOUS AND CREATIVE MENU, WHILE STILL SUCCESSFULLY ADDRESSING THE UNPRECEDENTED CHALLENGES FACING THE HOSPITALITY INDUSTRY. THIS INTERVIEW IS A MUST FOR ALL EXISTING AND ASPIRING CHEFS, AS WELL AS FOR ANYONE SEEKING TO LEARN MORE ABOUT THE ULTRA HOT NEW JERSEY DINING SCENE.
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In this episode, Steven talks with celebrity baker, and the foremost creator of wedding cakes in the world, Ron Ben-Israel. What is it like doing business during the pandemic, and does a world famous chef baker with premier brand recognition still find ways to pivot and thrive during uncertain times? These questions, and may more are addressed and answered in this weeks episode.
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In this episode, Steven has an in depth discussion with digital media icon and pioneer, Matt Wasserlauf. Matt goes into detail on how to build and communicate a brand in an ever changing communication landscape, as well as offering profound and inspirational words of wisdom for business owners and entrepreneurs. This episode will leave you both highly informed and deeply inspired.
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In this episode, Steven discusses the challenges presented by Covid-19 with Remi Laba, owner of Bagatelle. Whether it's government programs, marketing a closed restaurant, or the future of restaurants, this episode is an essential listen for everyone in or interested in the hospitality industry.
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In this episode, Steven discusses the strategies and mindset necessary to best respond to the challenges created by COVID-19. For owners, operators and everyone else, this is a foundational episode for the coming episodes dedicated to this vital subject.
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In this episode Woolco Foods CEO, Steven Toboroff, interviews professional body builder, and entrepenuer, Daine Chang on how your mental and physical strength can make a huge difference in how well you handle the challenges and opportunities of owning a restaurant, or any other business.
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If you want to be one of the few that build and sustain greatness over time, you need to be able to adapt and capitalize on everything the outside world throws at you. Listen in as host, Steven Toboroff, shares ideas and strategies on how to survive and ultimately thrive during what seems like challenging times.
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Take a deep dive into today's new restaurant concept that is inspired by food trucks and made just for takeout. Woolco Foods, CEO, Steven Toboroff sits down with owner and founder of Jersey City's very own Ghost Truck Kitchen, Andrew Martino, to learn about the new trend that offers a variety of cuisines to help satisfy all your take out cravings. With higher quality ingredients, creative options, eco-friendly packaging and technology that allows you to order ahead, this episode will explore the challenges of operating and executing a thriving "digital food truck" menu.
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Explore the fundamentals of opening a restaurant with Woolco Foods CEO, Steven Toboroff. Listen in as he covers the bases on what it takes to open, sustain and make a profit in your first year of opening a restaurant. From menu, to marketing, to being an active member in your community make sure your checklist has covered all the bases.
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Explore new ways to improve your customer's dining experience with the latest and hottest trends in takeout packaging. Whether it's eco-friendly, modern design, or a focus on food safety, today's podcast will provide you the information you need to make the best decision for your restaurant. Tune in as Woolco Foods CEO, Steven Toboroff, talks to Key Impacts Supply Manager, Lisa Aprile, as she tells us why using the appropriate takeout packaging is key in driving repeat off-premise business.
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Tap into North Jersey’s finest craft food and drink restaurant, Hearth and Tap, and learn how executive chef and co creator, Paul Bazzini, utilizes vendor relationships and an ever evolving dining experience to enable this farm to table restaurant to dazzle new comers while maintaining a vast loyal following.
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Driven by the love of their customers and what they create everyday, tune in to hear Sugar Sweet Sunshine's owners, Peggy and Deb tell us what it takes to create a warm, cozy and fun atmosphere for New Yorker's picking up tasty treats to go, and an inviting environment to hang as if it was their own home. Their story of risk taking and perseverance is sure to inspire as much as it will educate.
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In this episode Woolco Foods CEO, Steven Toboroff, takes a tasty timeout to talk with the owner and Chef of Tavern on Jane. A classic go to spot in the West Village for over 20 years, Tavern on Jane has created a classic yet unique environment where patrons known and new are met with warm hospitality and amazing cuisine. Tune in to learn what it takes to be one of the few remaining establishments in NYC where regulars and newcomers mix seamlessly, and how that dynamic is utilized to maintain and grow profitability and reach, while never losing any sense of its core.
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Listen in to see what's brewing on this episode when Woolco Foods CEO, Steven Toboroff, interviews Joseph Murphy of Long Island City's top notch brewing company, Alewife. Specializing in rare brews that make it a beer geek destination, learn what it takes to grow NYC's beer scene.
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In this episode, Woolco Foods CEO, Steven Toboroff, interviews Jason Birchard of NYC's east village landmark Ukrainian coffee shop, Veselka. Steven and Jason discuss what it takes to keep customers crowding into and staying loyal to a restaurant for over sixty five years. What is the secret to their pierogis, borscht, goulash and many other unpretentious favorites that keeps customer coming back for more? Tune in and find out for yourself.
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In this episode, Woolco Foods CEO, Steven Toboroff, interviews Jeff and Monica Cohen from the ultra hot Big Cookie Company. Jeff and Monica will share how, after both retiring from successful careers in tech and education, they started a cookie company that has now hit it, due to a relentless focus on high quality ingredients, superior customer service, and massive viral attention thanks to social media posts from top celebrities. Learn how Jeff and Monica turned a passion for people and baking into a cookie company that is taking the baking industry by storm.
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In this Episode, Woolco Foods C.E.O. Steven Toboroff chops it up with the legendary Chef Paul Simeon. Chef Paul, who is now bringing gourmet Caribbean fare to Jersey City's Gastro Pub, Harry's Daughter, discusses childhood memories and previous job experiences ranging NYC's top French cuisine dining spot, La Cote Basque, to opening the first South African Restaurant in New York City. Chef Paul drops knowledge, based on his 30 years of success in the restaurant industry, of what it takes to open, maintain, and grow a profitable restaurant in New York City.
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Host Steven Toboroff offers a sneak peak of what listeners can expect on "The Profitable Table fed by Woolco Foods." This series explores the habits and disciplines that all restaurants, hotels, bakeries and caterers must develop if they want to maximize their profits and stay relevant and successful decades into the future.
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