How to Create a First Class Training Program for Your Staff

#38 - INTERVIEW: David Stockwell, Owner of Faun Restaurant I met David Stockwell a few years back when I was working on a documentary web series called SMELL TOUCH TASTE. We profiled 4 restaurants in ...

2 Joulu 20191h 28min

#37 - What I Learned Running the NYC Marathon The NYC Marathon happens every year on the first Sunday in November. It is without a doubt, one of the coolest events of the year -- something the entire ...

18 Marras 201925min

#36 - 8 Ways to Pack the Place on Monday Night A restaurant can't survive on Friday and Saturday nights. We pay rent all seven days of the week, and so it behooves us to fill up those other five days....

11 Marras 201926min

#35 - Use Content Strategy to Build Trust with your Guests I always like to say that businesses these days need to think of themselves as mini-media companies, putting out consistent, high-quality con...

4 Marras 201934min

#34 - Kill 'em with Kindness There’s this thing in our industry… call it tradition or whatever… where the Chef is often portrayed as this tyrant, lording over the kitchen. Slamming pots and pans, scre...

28 Loka 201920min

#33: INTERVIEW - Alexander LaPratt, Master Sommelier This week I'm thrilled to bring you another interview, and trust me it's a good one. I sat down with Alexander LaPratt, Master Sommelier and owner ...

21 Loka 20191h 54min

#32: Y-E-L-P is a Four Letter Word! What’s the first thing that comes to mind when I say YELP? If you’re like a lot of other industry professionals you can’t help but use other four letter words to ar...

14 Loka 201921min

#31: Thriving in the Attention Economy The market is saturated, we’re inundated with images and ads everywhere we look, people spend all day on their phones, and WE have the unenviable task of craftin...

7 Loka 201934min