Hospitality Hacks Pro Podcast: Recent Episodes
Tasha
Welcome to the Hospitality Hacks Pro Podcast where we talk to interesting people in and around the Culinary Arts & Hospitality Industry and explore their stories. We will also chat about how restaurants can offer an above average guest service experience to increase sales and gain more repeat guests. Tune in every Monday evening for new episodes!
In this episode we talk through how to keep things simple in starting your own mobile food business. What are the first 5 things you should consider in any market?
Don't let complexity slow you down, get started today!
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In the Charlotte area and need an activity for your middle school aged littles to get them off the couch this summer and from in front of their screens? Let them come cook with us, we still have spots left for culinary camp.
https://www.eventbrite.com/e/charlotte-kids-cooking-gardening-camp-tickets-880520730207?aff=oddtdtcreator
We started our business "The Perfect Batch" on June 1, 2017. Our family oriented business consists of a variety of hand crafted hot sauces and low sodium seasoning blends. Our products are designed to compliment and enhance the flavor of your food.
Visit our site to purchase product or book us for a catering event.
Theperfectbatchfoods.com
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Chef Walter has over 20 years of professional experience in the culinary field begining as a dishwasher moving upwards to Johnson and Wales student to food runner, line cook to Culinary school graduate to kitchen manager, chef instructor and small business owner.
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Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro/
Don't forget to like, comment, and subscribe. Muah!
In this episode I give my opinion on lead magnets. Do you need one? How do you share one? Let's dig in!
Who do you know that needs their middle school students to be active this summer? Tell them to drag them from in front of the screen, off the couch and do some hands on cooking and gardening with us. More info. here: https://www.eventbrite.com/e/charlotte-kids-cooking-gardening-camp-tickets-880520730207
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro
Don't forget to like, comment, and subscribe. Muah!
In this episode, I give my favorite highlight from a recent listen to the book The 12 Week Year. Also, I share my list of books I'm looking to read this year. What's yours?
Who do you know that needs their middle school students to be active this summer? Tell them to check this out: https://charlotteculinarycamp.com/
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro
Don't forget to like, comment, and subscribe. Muah!
I'm staring a couple of new projects in the next several weeks, here is my strategy to make sure I don't go crazy. What is your approach to time management and daily structure?
Visit www.charlotteculinarycamp.com to see one of the projects in action.
In this broadcast I share 4 tactics on how I would approach planning a pop up. It is very similar to the strategy I'm using currently to promote an upcoming summer camp. www.charlotteculinarycamp.com
There is also a quick tutorial on how to use eventbrite, and the benefits. Check it out! Don't forget to subscribe and share with a friend.
Don't laugh at my failed basketball experience, but I hope it helps somebody!
Interested in summer camp for the littles in Charlotte? Check this out: https://charlotteculinarycamp.com/
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro
Apologies, I have updated the episode to the correct file...listen in again.
Interested in summer camp for the littles in Charlotte? Check this out: https://charlotteculinarycamp.com/
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro
Interested in summer camp for the littles in Charlotte? Check this out: https://charlotteculinarycamp.com/
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro
It's time to supercharge your business.
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro
Here's a few side hustle or business ideas I bet you've never thought of. Let's get busy!
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro
When is it OK to run a coupon or promotion for your restaurant? How do you create one for free? Tune in and find out.
Is there such a thing? I'm going to argue, not always. YouTube video exerpt from Market Mondays: https://www.youtube.com/watch?v=Nhz_Y5ca_gc
Come on in as we discuss how to ask for and receive constructive criticism as an independent restaurant owner.
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitality
Brief recap on the hospitality experience of my recent Carnival cruise to the ABC Islands.
"It's alright to be a copycat, as long as you copy the right cat." I'm not sure who originally said this, but thank you!
Here's a few quick tips on how to approach your social media marketing for your independent F&B operation. This is what I would do if I were starting or operating a restaurant today.
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro/
Here are my 5 top tips to get grants, sponsorships and/or write effective business plans. These methods have been used to get us free shoes, various angel investors and $5,000 in free cash.
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro/
School is back and it's time for action. There's only so much we can learn without doing, so let's get busy and into activity mode.
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow on IG @ https://www.instagram.com/hospitalityhackspro/
AI, Robots, & Touch Screens - Oh My! Tech is constantly changing and can feel confusing and difficult to keep up with. Let's chat about two quick and easy benefits that can keep your independent food and beverage operation relevant and encourage team retention.
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow me on IG @ hospitalityhackspro.
Come along as I think alound on which POS system(s) I'm thinking about for the mobile unit opening soon.
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow me on IG @ hospitalityhackspro.
Time out for complacency. Find a way or make one to achieve your goals and dreams. Start today, no more sitting around waiting for your desires to magically manifest. A short, sweet, and to the point message on today. See you next week.
Make sure you're following the channel! Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt Follow me on IG @ hospitalityhackspro.
I just discovered Robert Collier, and here are a few quotes I found impactful. Tune in, what resonates most with you?
Make sure you're subscribed!
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow me on IG @ hospitalityhackspro.
Every city/county/state can potentialy have slightly different requirements to get started operating your food & beverage business. Here is how to research step 1.
Let me know what questions you have. I'm doing a mini series on this topic in August and I would love to help answer them, as long as it's not easily googleable ;-)
Make sure you're subscribed!
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow me on IG @ hospitalityhackspro.
This episode we chat about several topics: Ruth Chris and Red Lobster's new ownership, one of my favorite stocks, what I'm doing to make money during the summer and an update on the food trailer. Come on in, stay a while.
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Here is the link I promised you if you want to check out the article we take a look at: https://tinyurl.com/5e7muudp
Also, get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow me on IG @ hospitalityhackspro.
Lab grown foods are a hot topic right now. Are you willing to try them? Tune into episdoe 41 for my thoughts on the matter.
Get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow me on IG @ hospitalityhackspro.
Subscribe to the YouTube channel today.
In this episode I share a few things I noticed/learned visiting Cuba.
Get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow on IG @ hospitalityhackspro.
Follow the channel today.
If you are enjoying the content please leave 5 stars and/or a review. "See" you next week!
Join in the conversation as I chat with 23 year hotel hospitality professional Dylan Beaumont. He speaks on conquering fear, getting out of your comfort zone, independent vs. branded properties and other topics. If you're passing through Eugene Oregan make sure to stop by his Fairfield Inn for great service!
How does physical attractiveness alter the guest experience? Does it help you make more money? Tune in, let's discuss.
Tour of our $10,000 mobile food trailer. In this episodeI share what the unit currently looks like and the upgrades I am looking to build onto the unit.
Get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow on YouTube for the video experience @ hospitalityhackspro.
Subscribe today.
My argument = consistency and creativity can not be held in equal value in order for your operation to run smoothly. What are your thoughts?
Get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow on IG @ hospitalityhackspro.
Subscribe today.
Are you tracking your numbers to make predictions for next year? It's super important for staffing purposes, ordering/setting pars, and setting revnue goals. In this episode, I share one way to do this for free. Let me know your feedback.
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Get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow on IG @ hospitalityhackspro.
Subscribe today.
Is your team assuming the sale when they talk to your guests daily or are they convincing them not to spend money with you?
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Register for the mobile food & beverage quick start guide virtual webinar coming up soon on May 17. Check it out here: https://tinyurl.com/mujsnh2r
Get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow on IG @ hospitalityhackspro.
Subscribe today.
Register for the mobile food & beverage quick start guide virtual webinar coming up soon on May 17. Check it out here: https://tinyurl.com/mujsnh2r
Get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow on IG @ hospitalityhackspro.
Subscribe today.
Register for the mobile food & beverage quick start guide virtual webinar coming up soon on May 17. Check it out here: https://tinyurl.com/mujsnh2r
Get the Above Average Service Book here: https://tinyurl.com/5n6224kt
Follow on IG @ hospitalityhackspro.
Subscribe today.
Why wait? Here are my top 3 reasons to start your mobile food and beverage business right now.
Webinar coming up soon to take a deeper dive. Check it out. https://tinyurl.com/mujsnh2r
Last week the news came out that McDonalds closed it's US offices for several days to issue layoffs to hundreds of corporate employees including team members from the headquarters, field offices, marketing and operations departments.
It is being reported that the move is to make the company more efficient and there are still plans for future expansion.
Is Chat GPT and AI taking over the industry? Will robots be serving us our food?
Watch the video for my two cents.
Thank you Kay for the suggestion to do a part II to episode 17. Here it is! Find a concentrated group of people. Serve them. Stay in contact. Soon they will be calling you for types of gigs. You won't be able to keep up.
Let me know your thoughts people.
Not sure where to start when costing a recipe? No worries, watch this video and then dive in. Let me know what questions you have in the comments.
You can't know how much to charge, unless you know how much you've spent. Otherwise, it's just an educated guess.
Chime in, do you tip RideShare drivers? What about your nail tech? Who is deemed worthy of extra money and who isn't?
Comment below. P.S. Happy birthday to me. Please like, and subscribe.
Dive into this episode as I chat with Noriko Burgess about how to motivate young people to aspire for greatness and so much more!
About Mrs. Burgess:
She is a high school culinary arts teacher in Charlotte, NC with 21 years of teaching experience. She has a Bachelor's degree is in Family and Consumer Science Education from Winthrop University and a Master's degree in Curriculum and Supervision from UNC-Charlotte. She and her husband Donald have been married for 20 years and have 2 daughters ages 12 and 17.
Still need to order the Above Average Service book for restuarant operators? Grab it here: shorturl.at/nDETU
No online ordering system yet? Need a quick hack to keep food orders organized and track sales? Use a google form. Thank me later.
Let's talk about 5 ways to create a positive training environment. From the book Above Average Service. Out now on Amazon
https://www.amazon.com/Above-Average-Service-Unlock-Increase-Restaurant/dp/B0BGNKGTX4/ref=sr_1_1?crid=1NMBP6FYPIVYR&keywords=above+average+service+tasha+jackson&qid=1667262291&qu=eyJxc2MiOiIxLjQ4IiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3D%3D&sprefix=above+average+service+tasha+jackson%2Caps%2C91&sr=8-1
Let's dig in and explore some of the recent changes in the food code by the Food and Drug Administration.
I'm curious to know your thoughts....
If I was going to start a catering business day today here's what I'd do....(disclaimer: this is the quick and dirty version).
Interested in the book? Check it out here: https://www.amazon.com/Above-Average-Service-Unlock-Increase-Restaurant/dp/B0BGNKGTX4/ref=sr_1_1?crid=1NMBP6FYPIVYR&keywords=above+average+service+tasha+jackson&qid=1667262291&qu=eyJxc2MiOiIxLjQ4IiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3D%3D&sprefix=above+average+service+tasha+jackson%2Caps%2C91&sr=8-1
Early release (it’s not black history month yet) BUT, let’s talk about the first things I would think about if I were starting a food & beverage business in 2023.
Join your hostess with the mostess, Tasha Jackson as she shares 8 hacks to grow your F&B sales in the new year.
This question and answer session with Tasha breaks down a question posed on Episode 11. Question: "If a guest is threatening to leave, would you move them higher up on the waitlist to avoid losing a customer?"
Join in the conversation with Tasha Jackson and Cedrene Jacques co-authors of Above Average Service, 10 Keys to Unlock Repeat Guests & Increase Sales for Your Restaurant.
During this session they do a full break down of a food service experience at a seafood restaurant in Atlanta using their combined 40+ years of front of the house service experience to offer tips, tricks, and tidbits that could have made this service encounter "above average."
Interested in the book? Check it out here: https://www.amazon.com/Above-Average-Service-Unlock-Increase-Restaurant/dp/B0BGNKGTX4/ref=sr_1_1?crid=1NMBP6FYPIVYR&keywords=above+average+service+tasha+jackson&qid=1667262291&qu=eyJxc2MiOiIxLjQ4IiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3D%3D&sprefix=above+average+service+tasha+jackson%2Caps%2C91&sr=8-1
Join the conversation with Thaddeus Wesley, 4th generation owner of This is It Soul Food in Houston Texas. We discuss branding, the steps to expanding to multiple units, and the pressure of family legacy.
Come on in. Comment, like, and subscribe to the show.
Tune into these 3 quick hacks to help you manuver around a false wait AKA: you have a whole bunch of empty tables in your restaurant but not enough servers to cover so your guests are getting frustrated with waiting for a table. (Say THAT ten times fast).
Drop some questions or topics in the comments below about what you think we should talk about next.
Join the conversation with Chef Mason as we discuss the importance of food service markets, the first 3 pieces of advice he would give a person with limited experience looking to open a restaurant, keys to networking and much more.
Chef Mason Martinez has worked in commercial foodservice for well over a decade, working his way from dishwasher to head chef in some of the best kitchens in the Carolinas. On his cooking journey, he is proud to have been immersed in a wide variety cuisine cultures, from classic American to Asian to Mediterranean and Italian, from casual eateries and coffee shops to fine dining. At the top of the list is his time spent at Motor Supply Bistro in downtown Columbia, SC, a regionally recognized, award-winning farm-to-table kitchen that specializes in new takes on traditional recipes from the American South; during his tenure at Motor Supply, they were named 5th best restaurant in the South by Southern Living Magazine. Currently, Chef Mason serves as the corporate chef for The LAB, a culinary center featuring state of the art equipment supporting custom food service solutions, research & development, training, photography, conferences and meetings. More information can be found at labtestkitchen.com
Loren Brown is a 3rd generation Hotel Hospitality Professional who has been in the industry for over a decade. She shares her love for travel, tourism and life through insightful and comedic content across social media platforms.
Please be sure to follow her (@reimaginehospitality) or email her (info@reimaginehospitality.com) to book for her speaking engagements and/or for Social Media Content Consultation.
I always take mental (sometimes physcial) notes when I go out to eat. Here are some of the thoughts from my last few visits at 3 different restaurants.
I discuss the experiences in the context of 3 of the 10 keys to Above Average Service: rapport building, menu guidance and communication.
Want to take a deep dive on the 10 keys? Grab the book. Link below.
https://tinyurl.com/256z6jpp
Get to know me (Tasha) a little better in this first ever solo podcast episode. Where I started in my career, and how I got to where I am now.
Also, the book is now avaliable on Amazon if you haven't gotten your copy yet. Above Average Service.
https://www.amazon.com/Above-Average-Service-Unlock-Increase-Restaurant/dp/B0BGNKGTX4/ref=sr_1_1?crid=1NMBP6FYPIVYR&keywords=above+average+service+tasha+jackson&qid=1667262291&qu=eyJxc2MiOiIxLjQ4IiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3D%3D&sprefix=above+average+service+tasha+jackson%2Caps%2C91&sr=8-1
This conversation with C'Lena Shumaker, CEO of Liquid Loud, is priceless. She shares her story of starting with zero bartending knowledge to now teaching other people to make 6-figures with their own drink brands and mobile bartending businesses.
Tune in.
Join as I chat with Russell of hotels about his journey as a hotel authority, content creator, and podcast host on episode 4. Have a hotel question? Russell can be reached at www.russellofhotels.com
Russell L. Edmond, hotel guru/ hospitality personality takes his passion and expertise for “all things hospitality” to hospitality professionals, companies, and organizations - helping them create opportunities to grow their brand through connection, collaboration, and creative marketing programs and services.
It all started after accepting his first job working for Marriott International. Russell has spent many years working in all areas of hotel operations from housekeeping, front office, restaurant management, sales & marketing to general manager. His passion for creating the perfect lodging experience and his expertise gives him a niche understanding of what makes a hotel brand stand out and reach its maximum potential.
Russell’s excitement and involvement in the industry speaks volumes to his commitment to excellence. In 2017, Russell formed, Russell of Hotels with the dream of helping hospitality brands develop new business, more effectively reach their guests, and find their voice in a noisy digital space. Supporting event, meeting planners and individuals who use hotels for their events ROH is conveniently a resource for any hotel need. Russell is also the proud host of his own podcast “On Air with Russell of Hotels” which is a live Hospitality talk show where we discuss key trends, topics, and ways to stay relevant. Of course, he wouldn’t be a true hospitality guru without being a foodie, a #nonmeateats foodie at that. Be sure to check out his show it’s #HospitalityUnplugged.
In this episode we talk to Chef Simone Byron about the importance of real mentorship, networking, communication and hustle in pursuing and monetizing your culinary passion.
From working with Disney at the ESPN Zone in Atlanta at 17 to a Chef Manager with Compass Group and transitioning into education in Gwinnett County Public Schools, Chef Byron has been a passionate leader in the Culinary Arts and Hospitality Industry. During her 10 year experience with Gwinnett County, Chef Byron achieved 7 state titles and 2 national titles in competitive cooking, started a student-run catering company and bistro, founded a community garden and developed a corporate food service internship program with Compass Group and Thompson Hospitality. Furthermore, Chef Byron was named Teacher of the Year for Georgia by the National Restaurant Association Education Foundation, and then went on to win the National Educator of Excellence Award for 2018. Currently, Chef Simone has begun an exciting new position as Executive Director with HEFG (Hospitality Education Foundation of Georgia). Chef Byron was also inducted into the prestigious women’s organization Les Dames Escoffier in 2019. Chef Byron continues to leverage her passion for the hospitality industry and education to provide a foundation for young adults to learn and thrive.
Say hello to the CEO of Pryncess Treats, a monthly subscription service that offers fresh baked goodies to your door. 7 year old Elysia Miller gives us a peak behind the veil of her homemade bakery business with a dose of life advice. That business you’ve been thinking of starting? Don’t be scared, just do it.
Need more info? Visit https://pryncesstreats.com/
In this episode we talk to Stephen Lee, CEO of The Stephen Lee Group. He is the head of a realty team that serves the greater Atlanta Metropolitan area. He shares a look into his story of starting in the Culinary Arts and Hospitality field from fast food to management and how the skills he learned helps him navigate in the service to his clients as a real estate professional.
Stephen and his team can be reached at https://stephenleegroup.com/
Greetings,
Welcome to the Hospitality Hacks Pro Podcast where we talk to interesting people in and around the Culinary Arts & Hospitality Industry and explore their stories.
We will also chat about how restaurants can offer an above average guest service experience to increase sales and gain more repeat guests.
Tune in every Monday evening for new episodes!
-Tasha