RESTAURANT STRATEGY

#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 Okt 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 Okt 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 Okt 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 Okt 201934min

#30: INTERVIEW - Nathan Mergen, Chef/Owner of 107 State This week is a departure from our regular format, so I hope you'll come along for the ride. I recently had the chance to interview Nathan Mergen...

30 Sep 20191h 26min

#29: The Keys to Management and Marketing This is the third and final episode in a 3-episode arc where we've been talking all about Leadership, Staffing, and Training. Why? Because people run your res...

23 Sep 201915min

#28: How To Build a Great Staff This is the second in a 3-episode arc where we're talking all about Leadership, Staffing, and Training. Why? Because people run your restaurant; people are responsible ...

16 Sep 201917min

#27: Great Marketing Starts with Great Leadership This is the first in a 3-episode arc all about Leadership, Staffing, and Management -- three areas that I believe have a greater impact on your bottom...

9 Sep 201916min