The Restaurant Expert Round-Up: Recent Episodes
Matt Plapp
Join America's Best Restaurants University as host Matt Plapp interviews the Top Restaurant Industry leaders! Matt interviews people all over the world to learn more about how YOU as a restaurant owner or expert yourself can run a better business.
Note: America's Best Restaurants University is not an actual university.
We've decided to move this podcast to our online training, so go to www.abru.online/free to get your free membership and join us there :)
Today, we're speaking with Joe Faruggio, the author of "My name is Joe and I am a Pizza Man."
Coming from Sicily, Joe has over 53 years of restaurant, entrepreneurial, and culinary experience in the United States of America.
He's got a story to tell and experience to share...so tune in to this episode and check out his website for more info!
https://www.joefarruggio.com/
Charles Ryan Minton is the best selling author of "Thanks for Coming in Today." He is also a Customer & Employee Experience Expert, Keynote Speaker, and has represented high profile brands such as Hilton Hotels Worldwide, Mariott International and InterContinental Hotels Group.
Check him out at his website or his Linkedin.
What's it take to build a better restaurant? Today we're going to find out on Episode 151 with Peter Harman.
Peter is the host of the Build a Better Restaurant" podcast, the author of "Restauranting 101: The Eight Basic Fundamentals" and the owner of FoodGuru.com
Linkedin: www.linkedin.com/in/peter-harman-25258915
Let's talk about your restaurants growth and how you're going to make it happen with author Peter Lesar.
Peter is the author of Restaurant Strong, a the Founder of two restaurants recognized in The 50 Best Discovery Series and a supporter of promising, underrepresented restaurateurs and rest. tech entrepreneurs.
LinkedIn: www.linkedin.com/in/peter-lesar-7b0aba13/
Email: Peter@peterlesar.com
What's working in the restaurant business in 2022 and beyond?
Today we find out in Episode 149 of the Restaurant Expert Roundup with Arjun Sen.
Arjun is the host of the "Secrets to Win Big" podcast, author of Wow One More: Secrets to Win Big from 13 Restaurant Leaders and the former VP of Marketing and Operations at Papa John's who lead the 3,000-restaurant chain to 4-years of record growth.
LinkedIn: www.linkedin.com/in/zenmangoarjunsen
Instagram: www.instagram.com/secretstowinbig
Culture, Leadership & Morale in your restaurant are KEY to becoming an amazing – rather, an EXCELLENT ;) – organization.
Today, we chat with David Jones, the President at The Excellence Advisory, about how much impact these 3 items have on your ability to THRIVE in todays economy.
As mentioned, David is the President at The Excellence Advisory and a Performance Excellence coach helping leaders of small and mid-sized organizations break through the day-to-day firefighting to achieve the results they always thought possible.
Connect With David On Linkedin:
https://www.linkedin.com/in/davidmjones/
Let's talk about your restaurants online footprint with Avi Goren.
Avi is the CEO and Co-Founder at Marqii.
Marqii is for hospitality businesses of all sizes. They empower you to be found online through easy-to-use listings, menu, & review management.
Connect With Avi Here:
www.marqii.com
https://www.linkedin.com/in/avigoren/
Let's talk slinging slices with a 26 year restaurant veteran and consultant.
It's Episode 146 of the Restaurant Expert Roundup with Tony Altomare.
Tony grew Tony-Roni's to 9 locations and exited in 2022.
Now, he coaches restaurateurs & individuals on how to grow a successful business and live a happy life at the same time.
Listen to the conversation and then connect with Tony here:
www.linkedin.com/in/tony-altomare-56317084
www.instagram.com/tonyyourcoach
www.yourpizzaman.com
Franchise Owners - What should they expect when it comes to marketing and support?
Today, we talk with Jonathan Maze the Editor In Chief at Restaurant Business Magazine.
Jonathan is an expert in the franchise world, and I'm curious to find out what support an owner should expect and what level of expertise should come with that support.
Connect With Jonathan Here:
https://www.linkedin.com/in/jonathanmaze/
Today we're digging into a cool new software we started using at America's Best Restaurants that's built BY A RESTAURANT owner for YOU.
This software helps YOU – the restaurant owner – manage your hiring process.
Today's guest is Billy Giordano. Billy is the CoFounder of Staffed Up, a "web-based staffing platform designed for the retail and service industries." He also manages and co-founded Room 38, an upscale restaurant and bar located in Columbia, Mo.
www.staffedup.com
How are you running your restaurant ALONE?
Entrepreneurship is LONELY but it doesn't have to be.
Today, in Episode 143 of the Restaurant Expert Roundup, we're talking with author and consultant Matt Rolfe.
Matt is the Author of "You Can't Do It Alone" and a Hospitality Leadership Coach. You can reach and connect with Matt below:
LinkedIn: www.linkedin.com/in/matt-rolfe
Instagram: www.instagram.com/matt_rolfe_ws
Email: matt.rolfe@westshorehospitalitygroup.com
Today in Episode 142 of the Restaurant Expert Roundup we talk with Dino Kottis, the Author of "Hospitality Know How: A Key Guide For Every Hospitality Business"
Dino has been involved with Hospitality for 26 years, having worked in almost all the available positions in the industry. Prior to his career in the Training and Development industry, he had been employed in a number of hospitality management roles for brands like Starbucks, Costa Coffee, Tesco, Liverpool FC and a number of independent & local brands.
He's been a hospitality business owner in Greece for over 5 years and is currently a shareholder in a food business in the UK.
Let's talk with Author Jeff Hahn about what to do when IT hits the fan.
Let's face it, your restaurant has seen it's fair share of issues, like everyone else has, but it's how you handle it when IT happens, not what actually happened that matters.
This is episode 141 of the Restaurant Expert Roundup Podcast Jeff is the author of "Breaking Bad News" and a crisis communication expert with 30 years experience in communications and public relations.
He's the owner and principal of a family of integrated agency brands including Apron Food & Beverage Communications, Hahn Public Communications, the Predictive Media Network and White Lion Interactive.
You can find him on: LinkedIn: https://lnkd.in/gMnWJK7Y
Today we chat it up with restaurant author Joël Hoachuck. Joël is the author of "Welcome to Waiters' World: The Essential Guide to Serving Food & Drink."
He's an experienced restaurateur, having worked at high end restaurants such as Relais & Chateaux. He's also opened and operated profitable and award-winning businesses.
Today I have 3 topics to discuss from his book:
#1 - Page 19 "know your products" - I want to discuss the importance of being well versed on your menu
#2 - Page 46 "make recommendations" - Talk about how the right recommendations can add to the meal and lead to a much better experience
#3 - Page 52 "desert time" - Selling deserts and drinks after the meal.
You can find him on:
LinkedIn: www.linkedin.com/in/joel-hoachuck-b4678712
Instagram: www.instagram.com/jhoachuck
Every day is a grind running a restaurant and small business; Your mind wanders, your spirit weakens and your body is easy to forget about.
Today I'm talking with my man DELO, David DeLorenzo, about how to keep all 3 of these assets SHARP and ready for the next task.
Find Delo on these social platforms:
IG: https://www.instagram.com/iamthedelo/
Linkedin: https://www.linkedin.com/in/daviddelorenzo1/
So you're opening a restaurant, or just trying to rethink your current situation, what are the NON-NEGOTIABLES you must take action on?
It's episode 138 of the Restaurant Expert Roundup and we're talking with Doug Radkey to get the answer to this question.
He's the host of the Bar Hacks Podcast and author of "Bar Hacks" and "Hacking the New Normal."
Doug is also the President at KRG Hospitality, a hospitality company that specializes in helping early stage concepts and emerging hospitality brands unleash their full potential.
LinkedIn: www.linkedin.com/in/dougradkey
Episode 137 of the Restaurant Expert Roundup is with Andre Natera, a former chef with over 25 years of experience in luxury hotels and high-end restaurants.
He's passionate about mentoring and teaching people the knowledge needed to run a successful business.
He's the HOST of the Chef's PSA podcast and Author of Chef's PSA.
LinkedIn: www.linkedin.com/in/andre-natera-60234117
Instagram: www.instagram.com/andre_natera
Awesome experiences in your restaurant are one major component that bring customers back, over and over, and that job typically falls in the hands of the server.
Today in Episode 136 of the Restaurant Expert Roundup we have Danny Davila, an experienced restaurant veteran with 24 years in the business as server and bartender, but can also do all "front of the house" stuff.
He's the co-host of the modern waiter and self-described "best at being a server who enjoys that job for the freedom of schedule."
He feels strongly about the lack of good solid service and believes that companies need to train better and keep a standard instead of just filling holes for the now."
Instagram: www.instagram.com/mrkwikbmr
Podcast Instagram: www.instagram.com/themodernwaiterpodcast
I hear this weekly, actually DAILY! That no one wants to work, like a switch was just hit that made every person stop thinking working at a restaurant was viable.
Let's dig into this topic and other HR related topics with expert Bruce Faber.
Bruce is a highly sought-after, award winning – restaurant, hotel, and hospitality owner – recruiter of EHS Recruiting Company.
He brings a modern approach to sourcing great candidates and has a 97% successful placement rate.
You can find him on LinkedIn @ www.linkedin.com/in/brucefaber
Let's talk about Relationships in 2022 and beyond with regards to the digital world we now live in!
John is the president of The DiJulius Group, author of several books including The Relationship Economy: Building Stronger Customer Connections in the Digital Age and a authority on how to provide a world-class customer experience.
He's an international consultant + has worked with companies like The Ritz Carlton, Lexus, Starbucks, Nordstrom, Nestle, Marriott Hotel, PwC, Cheesecake Factory, Progressive Insurance, Harley Davidson, State Farm, Chick-fil-A, and many more.
LinkedIn: www.linkedin.com/in/dijulius
Instagram: www.instagram.com/john_dijulius
Let's talk Restaurant Software as it relates to training systems, inventory check lists, budgeting and MUCH MORE!
In episode 133 we're chatting with Fred Langley, the CEO at Restaurant Systems Pro, an "all-in-one" software solution for the restaurant operator.
Linkedin: linkedin.com/in/fred-langley-48a38770/
Think about it, we now get food from restaurants in a multitude of ways.
We eat in the restaurant, we use carryout, your team delivers it or last but not least, a 3rd party delivers it.
Ask yourself this question, does your process in all 4 circumstances SQUASH any customer concerns?
In episode 132 of the Restaurant Expert Roundup I want to talk with Nathan Jarvis about this topic, since he covered some variations of this in his podcast in October 2021.
Nathan is the host of the "Restaurant Relevance" podcast, a Clinical Assistant Professor at University of Houston – Conrad N. Hilton College of Global Hospitality Leadership, an expert in the intersection of culinary, hospitality, and food science; Food and beverage hospitality education; Applied food safety and more!
You can connect with him on LinkedIn @ www.linkedin.com/in/nathan-jarvis-82ab719
FYI, the episode I'm referring to is: In Season 1, Episode 5 = "Perceived food safety in restaurants, delivery, and at home"
https://open.spotify.com/episode/0bV5fPRif97fBJS1EiaOAY?si=2eMxaI0JSPqVCcAfIW0zTQ&nd=1
Should you franchise your restaurant?
How do you know if it's a good idea or if you're ready?
In Episode 131 we talk with Gary Occhiogrosso, the founder of Franchise Growth Solutions.
Gary specializes in guiding and assisting start-ups, emerging & mature franchise companies toward reaching their goals.
He's been in the Franchise Growth Solutions business for 34 years and is the host of the MasterMind Minutes podcast.
LinkedIn: www.linkedin.com/in/gary-occhiogrosso
Instagram: www.instagram.com/_franchisegrowthsolutions_
Website: www.franchisegrowthsolutions.com
Let's talk Restaurant Hiring & Retention
In Episode #130 of the Restaurant Expert Roundup we talk with Tatiyana Cure.
Tatiyana is the Author of "Hire To Win" and Director of Talent and Human Resources at Zuum Transportation.
She's not solely a restaurant person, but has partnered with managers in various industries, including restaurants.
You can connect with Tatiyana on LinkedIn: www.linkedin.com/in/tatiyanacure
How does your restaurant price you menu items and do you take into consideration your profit margin on an item before using it in a promotion?
We have hundreds of restaurants we work with nationwide and for many of them we have a marketing campaign running with an "ethical bribe."
Recently it came to my attention a client of ours was losing money at their menu price for an item we are using as a BOGO.
🛑WHAT (insert tires screeching from stopping)🛑 I was blown away.
Why did the restaurant suggest this item and honestly more importantly WHY DIDN'T WE ASK!
Well, today I'm leaning on my friend David Scott Peters to help me dig into pricing menu items and how to identify a LOSER when it comes to a promo.
David is the author of Restaurant Prosperity Formula and a world renowned restaurant coach who teaches restaurant owners and managers how to cut costs, increase profits, and lead their teams to success in the hospitality industry.
You can find David online at...
Linkedin: www.linkedin.com/in/davidscottpeters
Instagram: www.instagram.com/davidscottpeters
Here's a great video DSP did on menu pricing and recipe costing cards. https://youtu.be/nPwtzq6bflk
It's episode 128 of the Restaurant Expert Roundup with Andy Jones!
Andy is the Host of the "Cafe Hustle Podcast" and director of Onchan Park Cafe.
Check out his Social Links below!
www.thecafehustle.com
Are you leaving people behind in your restaurant due to a lack of training or understanding their goals?
In today's Restaurant Expert Roundup, Episode 128, we talk with Justin Khanna
Justin is the host of "The Repertoire Podcast" (Formerly "The Emulsion Podcast") and the founder of "Repertoire," a company that provides cohort-based courses, original content, and coaching for hospitality creators that want to build, impact, and profit in the industry.
Something that stuck out to me was one of Justin's goals with his podcast, "to get at the heart of what makes people excel, and he hopes to ask the questions that no one else asks."
This is top of mind for me since it SMACKED me in the face this week. While at an event this week I heard an example of a kid playing baseball for the 1st time and how that journey can take a few different paths.
Linkedin: https://www.linkedin.com/in/justin-khanna-12614285/
Instagram: https://www.instagram.com/justinkhanna/
Let's talk about restaurant leases and renewals today.
In episode Episode 126 we talk to Dale Willerton about this super important topic.
Dale is the author of "Negotiating Commercial Leases & Renewals For Dummies" and the owner of theleasecoach.com.
He's an authority on lease negotiation for tenets!
LinkedIn: www.linkedin.com/in/dale-willerton-2a1188238
Restaurant Expert Roundup Episode 125 is Anne Gannon, a restaurant accounting SUPERSTAR!
This 15 year accounting vet is going to drop some BOMBS on us!!! Anne is the host of the "Shotmaker Podcast" and the Founder at "The Largo Group," a company that seeks to offer a "methodical approach to accounting and tax services so that the business owner has the key information they need in real time."
You can find Anne online at...
LinkedIn: Linkedin
Instagram: Instagram
Let's talk about innovative labor and retention strategies for the modern restaurateur in Episode 124 of the Restaurant Expert Roundup.
Todays guest is Jim Taylor. Jim is the Founder / CEO of BenchmarkSixty, "a one-of-a-kind restaurant financial optimization strategy designed for restaurateurs to dramatically increase their profit margins by understanding the data, implementing benchmarks, and using metrics to improve productivity.
Instagram: www.instagram.com/benchmarksixty
LinkedIn: www.linkedin.com/in/jimtaylor60
Dr. Henry is the author of Define and Deliver Exceptional Customer Service. He specializes in customer retention and we're going to talk about how to THRIVE versus simply SURVIVE in today's economy.
LinkedIn: www.linkedin.com/in/drkellyhenry
Website: www.bizprofitboost.com
It's Episode 122 of the Restaurant Expert Round-up. In this episode we're chatting with Meredith Sandland and Carl Orsbourn, the authors of Delivering the Digital Restaurant.
We're going to DIG DEEP into TWO TOPICS today:
1st - How the future will make delivery work better for everyone 2nd - The changing consumer – why delivery is here to stay
Meredith's LinkedIn: www.linkedin.com/in/meredith-sandland
Carl's LinkedIn: www.linkedin.com/in/carlorsbourn
Website: www.deliveringthedigitalrestaurant.com
In Episode 121 we talk with Jordan Boesch of 7Shifts.
7Shifts Is A Restaurant Scheduling Software That Makes Employee Scheduling & Timesheets EASY!
Find Out More About Jordan:
LinkedIn-www.linkedin.com/in/jordan-boesch
Website: www.7shifts.com/
We're Talking Selling More Chicken & Chick-Fil-A With Steve Robinson!
Steve is the author of "Covert Cows and Chick-Fil-a", a former Executive Vice President & Chief Marketing Officer of Chick-Fil-A.
He worked at Chick-Fil-a from 1981 to 2015
LinkedIn: www.linkedin.com/in/srobinsonconsulting
Website: www.srobinsonconsulting.com
Steven is the host of the "The Profitable Table" podcast and CEO of Woolco Foods.
Linkedin: https://www.linkedin.com/in/steven-toboroff-3087a37b/
Bill Tobin is the host of the Restaurant Leadership 365 Podcast and the owner of the largest independent restaurant in Hawaii, Tiki's Grill and Bar. LinkedIn: www.linkedin.com/in/bill-tobin-hawaii-restaurants
Instagram: www.instagram.com/billtobin
Jenifer Kern is the host of the Restaurants Reinvented Podcast and CMO at Qu, a restaurant tech company focused on disrupting the legacy POS mindset
Follow her on LinkedIn & Instagram: www.linkedin.com/in/jeniferkern www.instagram.com/jenkernmcgregor
Today we talk about how Restaurant 365 has helped a CFO of a successful restaurant group grab the reins and take control on their restaurants.
Bruce is the author of "Restaurant Management: The Myth, The Magic, The Math", a 40 year restaurant veteran and the current CFO of Nova Restaurant Group
SUBSCRIBE to Bruce's blog, you'll LOVE IT! https://brucelnelson.substack.com/
LinkedIn: www.linkedin.com/in/bruce-nelson-295a47149
Peter is the host of the "Build a Better Restaurant" podcast and the author of "Restauranting 101: The Eight Basic Fundamentals."
He's also the owner of FoodGuru.com
LinkedIn: www.linkedin.com/in/peter-harman-25258915
Michael is a broker at SVN Southland Commercial Real Estate Group and the host of the "Restaurant Realty" podcast.
Brandon is the host of the Nashville Restaurant Radio Podcast and a former Territory & District Sales Manager at US Foods.
Further, we're joined by Shawn Walchef of CaliBBQ Media.
IG - www.instagram.com/brandon_nrr LinkedIn: www.linkedin.com/in/brandon-styll-81451b48
Sean is he president at Bar Launch, www.businessofbars.com and has worked with 5,000 operations teams around the world through him companies.
Today we're going to talk about how you can optimize your operations during peak hours and how this is the quickest way for many to double profits.
Eric is the host of Restaurant Unstoppable Podcast. The #1 Restaurant Podcast in the World.
LinkedIn: www.linkedin.com/in/eric-cacciatore-ab41b375
Instagram: www.instagram.com/ericcacciatore
BEST WAY TO CONTACT: eric@restaurantunstoppable.com
Dan is the author of a New York Times Best Seller, The Joy of Pizza, and is the owner of Razza Pizza Artigianale. https://razzanj.com/
Francine is the CEO of Savvy Food Safety and TracSavvy, Co-Founder of My Food Source and a food safety guru.
LinkedIn: www.linkedin.com/in/francinelshaw
Instagram: www.instagram.com/franclyfrancine
It's episode 108 and we're digging into all things 4-Walls customer service with Marlon Joseph!
He's the Creator and Co-host of the Modern Waiter podcast and restaurant veteran, having worked in the service industry since 1996.
www.instagram.com/themodernwaiterpodcast
Michel is the founder of Brasa Peruvian Kitchen, host of the "People-First Culture Podcast" and author of "People-First Culture" www.michelfalcon.com
Cliff is... 1) The author of the brand new book, The Marketing Side of Restaurants
2) The author of The Business Side of Restaurants
3) CEO of Hungry Hospitality Consulting
4) Co-Founded one of the best steakhouses in America with sales of 4-8 million.
Linkedin: www.linkedin.com/in/cliffbramble
Instagram: www.instagram.com/thebusinesssideofrestaurants
David is the founder of "The Excellence Advisory," which teaches, coaches, and consults with small to mid-sized organizations and emerging leaders to improve their sales and profitability by improving their operations.
Find David online below:
LinkedIn: www.linkedin.com/in/davidmjones
Twitter: www.twitter.com/jonedm
Website: www.theexcellenceadvisory.com
Today, we're going to dig DEEP into one of the largest expenses of small businesses, THEIR RENT!
Dale Willerton will join us to walk through want YOU need to know when securing your businesses home.
Dale is the author of "Negotiating Commercial Leases & Renewals For Dummies" and owner of theleasecoach.com.
He's an authority on lease negotiation for tenets.
Let's go DEEPER with the surprise restaurant manager himself, Ken McGarrie.
Ken is the author of The Surprise Restaurant Manager and founder of Korgen Hospitality.
Find him online at...
www.korgenhospitality.com
www.linkedin.com/in/ken-mcgarrie-245b6922/
ken@korgenhospitality.com
Today, we're talking with Jonathan Maze, the Editor In Chief at Restaurant Business Magazine.
We'll dig into their website, the industry and what 2022 has in store for the restaurant business.
Greg is author of "Butts in Seats". He helps early stage restaurant owners to reduce costs, increase profitability, position for scale and create more free time. He's the owner and Principal at GP Hospitality Partners LLC.
You can connect with him below on LinkedIn or Instagram.
LinkedIn: www.linkedin.com/in/gregprovance
IG: www.instagram.com/gregprovance
100 Episodes! Pretty exciting to say that this is #100 of the Restaurant Expert Roundup Series!
What started in June 2020 as a way to connect with authors and podcasters in the restaurant biz turned into a library of AMAZING content for America's Best Restaurants University.
Today's GUEST #100 is Michael Attias, the author of Cater or Die and President/Founder of CaterZen.
I want to talk about some TIPS & TRICKS to OUT SMARTING your competition on Catering.
You can connect with Michael on LinkedIn & Email Below:
LinkedIn: www.linkedin.com/in/catering1
Email: Michael@CaterZen.com
*America's Best Restaurant University is not an actual university. We provide training and insight for restaurants throughout America but we do not offer degree programs.
Matt Rolfe is the Author of You Can't Do It Alone and a Hospitality Leadership Coach.
This is our first interview and I'm looking forward to getting to know him a little better.
––––
You can connect with Matt on LinkedIn & IG below:
www.linkedin.com/in/matt-rolfe
www.instagram.com/matt_rolfe_ws
Who better to go DEEP with than the source? David Ross is the Chief Sales Officer of Hillcrest Foods, a company that supplies restaurants LIKE YOURS all over Northern Ohio with everything they need to create the amazing experiences customers have when they dine-out.
Let's dig in DEEP with David Ross of Hillcrest Foods to find out what he's seeing and hearing in the BIZ!
David is the Chief Sales Officer at Hillcrest Foods and the host of the "RestaurantTopia" Podcast
Nick is the author of "The Little Black Book of Serving and Bartending” and an experienced restaurant GM. Nick has a strong sales professional skilled in Catering, Food & Beverage, Customer Service, Wine, and Multi-Unit."
Let's compare notes Jensen....I've been to 1,000+ restaurants in the past few years and you've interviewed as many for the Best Served Podcast.
Let's dig deep into what restaurants have learned they need to start doing since March 2020, and what Jensen & I have learned about what they are still ignoring.
Jensen is the host of the Best Served Podcast & founder of Brewed Food Fermentation
Linkedin: www.linkedin.com/in/jensen-cummings-09b9894b Instagram: www.instagram.com/chefjensencummings
Justin is the author of "The Six Figure Server" and an experienced restaurant veteran with over 25 years of experience.
Instagram: https://www.instagram.com/justingosnell/
Shawn and I are cut from the same cloth...except we’re on opposite sides of the counter.
Today I want to find out WHY restaurant owners are so damn reluctant to get on camera and do what it takes inside their 4 walls to build sales.
Today I'm talking live with Arjun, the host of the "Secrets to Win Big" podcast and author of "Wow One More: Secrets to Win Big from 13 Restaurant Leaders"
Arjun is a former VP of Marketing and Operations at Papa John's who lead the 3,000-restaurant chain to 4-years of record growth.
Today, I am sitting down with Ryan Gromfin, the Restaurant Boss! My 1st question is "How do we eliminate useless conversations in restaurants and create fun conversations? such as "How you doing today?" Ryan is the author of "Make It Happen" and the founder of TheRestaurantBoss.com. Linkedin: https://www.linkedin.com/in/ryan-grom... Email: ryan@therestaurantboss.com Instagram: https://www.instagram.com/ryangromfin/
It's Holiday season, which means 2022 PLANNING!
Let's dig deep with what restaurants should be thinking about for next year with Chef Shawn.
Shawn is the Author of Food People Management, the former Podcast host of the Business Chef, and a talented restaurateur.
He's won numerous awards and worked in most aspects of the foodservice industry as a chef, teacher, manager, and consultant for both local and national restaurants, arenas, schools, hospitals, and hotels.
Today, we are LIVE with Cliff Bramble, the author of The Business Side of Restaurants and CEO of Hungry Hospitality Consulting.
We're going to dig into his book and a few key topics like:
Step 10 - Page 88 = Human Resources
- This is a key reason I think restaurants are struggling to find employees in 2021.
Step 12 - Page 112 = Inventory
- This kept me up at night when we had our boat dealership.
Step 3 - Page 45 = Marketing
- DATA DATA DATA
www.linkedin.com/in/cliffbramble
Max has founded three different companies (1) Batch Cookie Co. (2) Max'd Out Donuts (3) Consulting By Chef Max.
He has 27 years of experience in both award-winning fine dining restaurants and 5 Star, 5 Diamond hotels.
Let's find out what's got him to this point and what's next for Chef Santiago.
www.linkedin.com/in/chefmaxsantiago
www.instagram.com/chefmaxsantiago
Last week a client cancelled their marketing agreement with us, and I think based on the results they are not only CRAZY but out of their mind! Overall our client retention is about 98% month over month, and at the end of the day the cancellation isn't a huge deal, but it still drives me crazy when I see a terrible decision being made.
Restaurants traditionally suck at marketing and sales, and what we were doing for them was CRUSHING it in every aspect. When a client cancels our services, I look at it as us failing to show them the depth of our value. I also view it as us contributing to their closure at some point, since I know without a doubt, we are their best option.
BUT, maybe it's me that's CRAZY? It's possible :)
So I decided to bring in a non-biased set of eyes. I'm going LIVE with the best mind in the business, David Scott Peters, to dig into the results and spend to see what he thinks.
DSP is by far one of the smartest restaurant consultants out there and I know I'll get his unbiased opinion.
I'm not prepping him AT ALL, when you see the clients results live, it will be the 1st time he's seeing it as well. I'm looking for another set of eyes on something that absolutely floored me so that I can get someone else's perspective and find out WHO'S OUT OF THEIR MIND....me or the restaurant owner.
Your restaurant's numbers are what you need to know, probably analyze wrong, and – more than likely – don't dig into deep enough!
We're going DEEPER into restaurant MONEY with author Bruce Nelson.
Bruce is the author of "Restaurant Management: The Myth, The Magic, The Math", a 40 year restaurant veteran and the current CFO of Nova Restaurant Group.
You can find Bruce on LinkedIn:
www.linkedin.com/in/bruce-nelson-295a47149
Today we're going to talk with Jeremy Julian from the Restaurant Technology Guys podcast about why restaurants SUCK when it comes to getting into the amazing technology that exists in 2021!
Jeremy is the COO at Custom Business Solutions, a business that sells, services, supports, and develops TECHNOLOGY for the hospitality industry and a host on the Restaurant Technology Guys podcast!
LinkedIn: www.linkedin.com/in/jeremy-julian-0495345
Website: www.restauranttechnologyguys.com/
Taylor Scott is the author of Lead With Hospitality + Founder / Visionary of Lead With Hospitality LLC. He helps leaders transform jobs into meaningful work.
He's spent twenty years working in the hospitality industry for Disney Parks and Resorts, Gaylord Hotels and Resorts, Wynn Resorts, and The Cosmopolitan of Las Vegas.
Today I want to discus a few points from his book:
1) Relationships & Their Role In Hospitality - Customers and Vendors
2) Grace
3) Meaningful Work
Michael is a Broker at SVN Southland Commercial Real Estate Group
And The Host Of The "Restaurant Realty" Podcast.
Today We're Going To Dig Into The Podcast & OF COURSE Real Estate!
LinkedIn: www.linkedin.com/in/michael-carro-ccim-76966921
Instagram (Podcast): www.instagram.com/therestaurantrealty
Instagram (Personal): www.instagram.com/michaelcarroccim
Peter is the author of "Restaurant Strong" & Founder of two restaurants recognized in The 50 Best Discovery Series.
Linkedin: www.linkedin.com/in/peter-lesar-7b0aba13
It's 2021 and it took a pandemic in 2020 to get a LOT of restaurants out of the stone ages and into this DECADE :)
Today we're talking with Carl Orsbourn, the co-author of Delivering The Digital Restaurant.
We're going to GRILL Carl on the top 3 things brick and mortar restaurants can do to capitalize on all things digital with regards to selling food.
LinkedIn: www.linkedin.com/in/carlorsbourn
Email: carl@deliverthedish.com
Instagram: www.instagram.com/carlorsbourn
Roger and I are going to dig into the labor crisis happening in the restaurant business and talk about how restaurants can move away from the pack and build a great team while others struggle.
Wednesday we're going LIVE with someone on the distribution side of the equation.
David Ross is the Chief Sales Officer at Hillcrest Foods and host of the "RestaurantTopia" Podcast.
I want to know what restaurants can do to be smarter with their menu and food costs with so many issues in the supply chain now.
You can find out more about David below.
LinkedIn: www.linkedin.com/in/david-ross-b6b39175
Website: www.hillcrestfoods.com
Instagram: www.instagram.com/restauranttopia
Michael helps to connect and accelerate technology, hospitality, and capital to startups and early stage companies. He's also the Co-Host of the "Hospitality Hangout" podcast.
Today we're going to talk about:
1st - Technology's place in the industry post pandemic.
2nd - Will there be a surge in new concepts focused solely on takeout and drive thru?
3rd - What's a piece of technology restaurants need to embrace that they currently are not, or one that's on the horizon.
We're live today talking all things catering with the host of the Catering WTF Podcast Todd Annis
Erick is the Host of the Bartender at Large Podcast, 2019 Tales of the Cocktail Spirited Award: Best Broadcast, Podcast or Online Video Series Winner. He's also a partner at Arizona Distilling Co.
Today we're going to talk about CUSTOMER SERVICE, since many times the bartenders are one of the best in the restaurant when it comes to knowing their customers, table touches and good ole fashion shaking hands & kissing babies.
www.bartenderatlarge.com
Doug Radkey joins me today to dig deep into what HACKING the new normal looks like heading into 2022.
Doug is the President of KRG Hospitality Inc. and the author of a few books you MUST have in your library.
You can find his books on the Amazon link below:
www.amazon.com/Doug-Radkey/e/B07K37W4FP/ref=dp_byline_cont_pop_book_1
Today we are LIVE with Aicha Bascaro at 3pm ET Friday July 30th.
Aicha is the Author of The Franchise Fix: The Business Systems Needed to Capture the Power of Your Food Franchise and CEO of the American Franchise Academy.
She's a 30+ year veteran in the food industry and we're going to dig into her book and FRANCHISING!
You can find her at:
LinkedIn: www.linkedin.com/in/aichabascaro
&
Instagram: www.instagram.com/aichabascaro
"Don't Sleep With The Host" author Jason Berkowitz will join me today at 3pm ET for a deep dive into how to make your workplace a safer environment for your staff.
You can find out more about Jason on LinkedIn below:
www.linkedin.com/in/jasondberkowitz
Table Touches, Delegating & How To Reduce Stress... All in today's episode with Author Ken McGarrie.
In Ken's book The Surprise Restaurant Manager" he digs into EVERYTHING you need to know when you find yourself running a restaurant.
LinkedIn: www.linkedin.com/in/ken-mcgarrie-245b6922/
Website: www.korgenhospitality.com
BUY HIS BOOK & LEAVE A REVIEW:
https://tinyurl.com/KenMcGarrieBook
Today we're digging deep with Restaurant Coach Donald Burns about all things menu's! From fonts, to pricing to pictures and layout. I want to know what it takes to get people to spend more in the restaurant and how that translates to online sales.
You can see more about Donald at www.therestaurantcoach.com
Culture....Systems....Procedures
All 3 are MUSTS to thrive in the restaurant business and today that's exactly what I want to talk about with Burt Rapoport of Rapoport's Restaurant Group.
Burt is a 30 year vet of the restaurant Industry and owner and founder of Rapoport's Restaurant Group. Inc..
He was the 2017 Power Leader in Hospitality from South Florida Business Journal
Instagram: https://www.instagram.com/rapoportsrg/
Leadership, it's something many people NEED to embrace in the restaurant world.
Think about it, if a server gives bad service or a chef makes a bad meal, who's fault is it?
Many leaders point to the employee and their failure, when in fact it's more than likely ON YOU!
On that note, let's dig into leadership and team building with the author of "Cutting Onions" Bobby Shaw.
One of the biggest questions I get from restaurants looking to grow revenue revolves around HOW to increase their catering revenue...WELLLLL Let's find out!
Michael is the author of "Cater or Die" and the President/Founder of CaterZen
You can find out more about Michael at www.caterzen.com or on his LinkedIn profile below.
www.linkedin.com/in/catering1
You can also find some great FREE Ebooks on the link below.
www.caterzen.com/free-catering-ebooks
DELO is the MAN when it comes to all things restaurant insurance. But he's also a man on a mission to live a better life through healthy living, mind and body.
On this live we're going to talk a little business and a little about getting your body and mind right.
DON'T MISS THIS!
Today we are talking with author and speaker, Scott Greenberg. Scott is the author of "The Wealthy Franchisee", a keynote speaker on Peak Performance, Mindset, Leadership / Culture, and Customer Service and the a previous owner of an "Edible Arrangements' Franchise in West Hollywood, CA.
With the pandemic behind us, let's discuss the MATH that Bruce saw during the past 15 months that will help operators better prepare for what's ahead.
Bruce is the author of "Restaurant Management: The Myth, The Magic, The Math" and a 40 year restaurant veteran. Currently he's the CFO of Nova Restaurant Group.
Denise is the author of the "Food Stylist's Handbook" and the owner of Denise Vivaldo Group, a group of food stylists that specialize in food styling for photography (for print, web, packaging) and video (for internet, television) and MORE.
This week we're going DEEP with David Scott Peters about...
Understanding Your #s
All too often restaurants fly blind with regards to margins and pricing. I want to know what YOU SHOULD know, so I'm going to pick his brain!
David Scott Peters is the author of "Restaurant Prosperity Formula" & a Restaurant coach that teaches how to cut costs, increase profits and lead the teams of restaurant owners to success in the hospitality industry.
We're going to be LIVE with the Co-founder and CEO of Ovation, Zack Oates to dig into how restaurants can step up their game on what's easily a game changer for any restaurant...good and bad reviews.
I have 3 Questions I have to dig into...
1st - Give me the low down on PICKLEBALL
2nd - Bad Reviews - I Think They Can Be GOLD
3rd - Responding To All Reviews, Not Just The Bad Ones
You can find Zack below and on www.ovationup.com
Cutting Onions, Leadership Lessons Learned From the Restaurant Industry, Author Bobby Shaw will be LIVE with me Wednesday June 2nd at 3pm ET!
I have 3 topics I want to cover from his book, and they are:
- Page 27 - No More Jack-of-All-Trades
- Page 78 - Be A Mentor
- Page 119 - Generational Differences
Bobby was recognized in 2016 by FastCasual.com in their annual Top 100 Report as a Top 26 Executive and has held senior executive leadership roles over the years with several restaurants including McDonald's, Chipotle, and Freebirds World Burrito. He's the author of "Cutting Onions" and the host of the "Cutting Onions Podcast".
Currently he's a consultant. You can find out more about Bobby on his media channels below:
Instagram: www.instagram.com/bobbyshawconsulting
Linkedin: www.linkedin.com/in/boshaw
Email: bobby@bobbyshawconsulting.com
We're LIVE with another Restaurant Expert, this time we're talking COFFEE!
John is the author of three different books. (1) Wake Up and Smell the Profit, (2) Wake Up and Sell More Coffee, (3) Step-by-Step Guide to Setting Up and Managing Your Own Coffee Bar. He's also a coffee shop business consultant with 22+ years of experience.
Check out John on IG & LinkedIn below:
www.instagram.com/thecafeexpert
www.linkedin.com/in/tjohnrichardson
We're going across the pond this episode to talk with a fellow Restaurant Expert in Australia about....RESTAURANT MARKETING :) We're going talk about what restaurants should be planning as the economy opens back up and welcomes customers back into dining rooms. James is a podcaster since 2015 with 100+ episodes and I'm sure he's loaded with awesome stories. You can check out James on LinkedIn below: www.linkedin.com/in/jamesoutstandingeling
Today we are live with Josh Kopel! Josh is the Vice President of Los Angeles Chapter of the California Restaurant Association, Founder and Host of the "FULL COMP Restaurant Podcast" and a Michelin-rated restaurateur. He resides in San Diego and loves boxing ...hopefully I'll say on his good side :) You can find out more about Josh on IG, LinkedIn or his website below. www.instagram.com/joshkopel www.linkedin.com/in/joshuakopel1 www.joshkopel.com
Eric is a "keynote speaker, best-selling author, and the leading voice on employee engagement and workplace culture." He focuses on helping business owners ignite passion into their work force and getting employees to work harder, perform better, and stay longer, even in the "non-sexy" jobs.
John is currently a professor of hospitality management at California Poly. He’s an experienced restaurateur with 16 years of restaurant management experience at several different restaurant chains.
Furthermore, he was the VP of a regional restaurant chain, and owned three independent restaurants and a comedy club. John’s the author of "The New Restaurant Manager," which he wrote to prevent new managers from making the same mistakes that he and others had made.
www.amazon.com/New-Restaurant
Today we're chatting with a fellow Restaurant Marketing Pro What I want to chat about: 1st - Episode 107 - Increasing Check Average 2nd - Episode 92 - Should You Spend $500 On Facebook Ads 3rd - General Topic - Online Retargeting
Scottie is a veteran who served in the US Military and a chef who won the 2019 Georgia Seafood Festival Competition in November in Atlanta. Today we are going to dig into his book "See Your Route and Run It." I want to find out: 1st - Page 100 - The value of having "old family recipes" and how to replicate those for volume. 2nd - Page 115 - Facebook LIVE! How valuable is this tool? You can check Chef Scottie out on LinkedIn or his website below
This Restaurant Expert Roundup is LIVE from Las Vegas! I'll be interviewing THE CATERING COACH, Sandy Korem. Catering is a huge missed opportunity for many businesses and I want to find out from Sandy how they can get rocking with catering and over deliver. 3 Topics We're Going To Cover 1st - How to adjust your pricing for catering vs dine-in. 2nd - Understanding event quantities so you don't run out. 3rd - Can you succeed without a person selling every week?
Live With Restaurant Author Doug Radkey at 3pm EST 4/7 Doug's new book "Hacking The New Normal" is a MUST for anyone in the restaurant/hospitality industry. What I want to talk about 1st - Page 63 "Anticipating The Reset" - - Are We Prepared & Can We Execute 2nd - Page 90 "Customer Retention" - 9%, 18% & 27% (Casual Dining Come Back Rate) 3rd - Page 134 "Guest Journey Maps" www.radkey.ca
Live With Chef, Owner & Author Marcus Guiliano Marcus wears MANY hats! He's the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York, a restaurant consultant with 30 years of experience in the industry, the radio host of a show called "Chef on A Mission" and the Author of "50 Mistakes" & author of a book called "Everyone Has To Eat" which is coming soon. What I want to discus today is: Mistake #8 Mistake #23 Mistake #30 Tune in to find out what these mistakes are and HOW to fix them! Find Marcus's books at www.marcusguiliano.com
We are LIVE with author, speaker and marketing expert Jay Baer today! Jay is a marketing and customer experience expert advising the world’s most iconic brands. 6-time author. Hall of Fame live and virtual events speaker and host. What I want to discuss with Jay today are 1st - What it takes to be MASSIVELY relevant for a mom & pop restaurant. 2nd - What do you mean when you say "customers are in charge"? 3rd - What can local brands take from the advice you give major brands.
Let's talk pizza and how YOU can get more than a "Slice Of The Pie" in your restaurant with owner and author Nick Sarillo. Nick is the author of "A Slice of the Pie: How to Build a Big Little Business and the owner/founder of "Nick's Pizza & Pub". What I want to discuss from the book #1 - Page 39 "Nick's Values" #2 - Page 169 "Huddle Structure" #3 - Chapter 3 "Let People Be Themselves"
We are LIVE today with the author of The Food & Beverage Magazine Guide To Restaurant Success, Michael Politiz. We're going to dig into EXACTLY what restaurants need to be doing as we head into being OPEN again across the US! Michael is also the Publisher and Founder of Food and Beverage Magazine. You can find Michael on LinkedIn at www.linkedin.com/in/politz
Today we are LIVE with the Author of May We Suggest: Restaurant Menus and the Art of Persuasion, Alison Pearlman. In this above book she considers how contemporary menus of the widest variety try to influence what we buy, how we dine, and how we feel about both.
Allan is the author of the "One Page Marketing Plan," which is Amazon's #1 Global Marketing Book. He's also a coach of for business owners/entrepreneurs, helping them build their in-house marketing capabilities. We'll be live at 4pm EST on Wednesday March 17th...TUNE IN!
We are LIVE with restaurant author Jeff Toister on today's Restaurant Expert Roundup. Jeff is the author of The Service Culture Handbook and has a 2nd book coming out SOON, "The Guaranteed Customer Experience"! Let's dig into Jeff's expertise and help restaurants create a better culture and customer experience.
Let's chop it up with Chris of Chefs Without Restaurants and find out more about what he's up to. www.chefswithoutrestaurants.com www.linkedin.com/in/perfectlittlebites
One of three hosts of the "Waiting On Fries" podcast and the owner of the Cocktail Garnish Company. Join us LIVE at 2:30 EST on Friday February 19th. www.waitingonfriespodcast.com
We’re live with Ramona, author of Straight Up: Real World Secrets Of Running A Killer Bar👍
Today we are live with the Author of "Selling Eating: Restaurant Marketing Beyond the Word Delicious, Charlie Hopper. Selling Eating is all about how to communicate motivating, compelling, sales-building “deliciousness” without merely repeating the word “delicious” a bunch of times. Tune in at 3:30pm EST Monday February 15th or catch the replay. But either way, click below and BUY HIS BOOK :) https://www.amazon.com/Selling-Eating..
We're going LIVE with another Restaurant Expert Roundup to talk BBQ! Rusty is the host of "The Pitmaster's Podcast," a weekly barbecue podcast all about BBQ, an experienced restaurateur with around 10 years experience working in different roles and the owner of a barbecue catering business start-up, called "Salt City Barbecue & Catering. https://www.linkedin.com/in/rustymonson/
We're going LIVE today with BIll Tobin, the host of the "Restaurant Leadership 365" podcast, a podcast of quick 2-3 minute tips and advice to restaurant owners, managers, and others. Bill is also the co-founder and managing partner of Tiki's Grill & Bar. Tiki's Grill & Bar is the busiest independent restaurant in Waikiki (a city in Hawaii on the Island of Oahu).
It's time for another Restaurant Expert Roundup! This time with the Host Of The National Restaurant Owners Podcast, Kyle Inserra. Join us at 3pm EST on Monday February 1st as we talk about growing restaurant concepts and of course his podcast!
For the last 10 years, Peter has studied what drives uncommon restaurant growth versus what leads to marginal outcomes. The World’s 50 Best Restaurants Discovery Series named his 1st restaurant as a “next generation dining destination” and his 2nd was named one of the “best new restaurants” in the Americas. In April of 2021 his 1st book, Restaurant Strong: A Study of Resilience and Uncommon Success, will be released.
We're LIVE with another Restaurant Expert Roundup with Chef & Author Chris Hill at 3pm EST on Monday January 25th. Chris is a former marketing consultant, having worked with top Fortune 500 brands – and then everything changed, when he followed his heart into the world of the kitchen.
We're LIVE again with another Expert from this restaurant business. This time we're talking with the Chief People Officer of Danny Meyer's Union Square Hospitality Group, Patti Simpson. No doubt 2020 was TOUGH on the restaurant industry, especially the people. In her role Patti drives home USHG’s Family Values of excellence, hospitality, entrepreneurial spirit, and integrity. Many operators struggle to build their culture for 1 location, I want to find out how she does this across all of their brands.
We're going LIVE to talk about an issue that's BIG in restaurants, STAFFING! Aaron is the Chief Revenue Officer at Sling – an employee scheduling software built for a few different industries, one of those being the restaurant industry. You can check out Get Sling below https://getsling.com/food-drink/
We're going to be LIVE with another Restaurant Expert Roundup on Friday January 8th @ 3pm EST. This episode I'm talking with Sam Knoll of the Restaurant Reality Show Podcast. We're going to dig into the podcast and hear some stories from past episodes and find out what to expect in the future.
Let's Talk Managing FOOD People! We're going LIVE with Author & Chef Shawn Bucher to talk about his book Food People Management. Tune in at 3pm EST on Wednesday January 6th. Shawn is a talented restaurateur, author and chef. He has won numerous awards and worked in most aspects of the foodservice industry as a chef, teacher, manager, and consultant for both local and national restaurants, arenas, schools, hospitals, and hotels.