Outdoor Dining Spaces are the New Opportunity!

Episode #255 Outdoor Dining Spaces are the New Opportunity!

When Covid hit and our restaurants were forced to cut capacity, or shut inside dining down altogether, many of us immediately improvised with an outdoor solution. Parking lots, roof decks, sidewalks and even streets outside our restaurant became our new dining rooms. I’m speaking with three guests, all offering unique solutions to this new opportunity of outdoor dining.

The Lodge at Spruce Peak in beautiful Stowe, Vermont

Episode #252 The 3,000 Details Of Running Luxury Hotel Restaurants

In this episode of the Restaurant Rockstars Podcast I’m speaking with Mr. Ian Pomerville, the Director of Food & Beverage for The Lodge at Spruce Peak in beautiful Stowe, Vermont. Known as “Ski Capital of the East”, some would say Stowe is busier in the summer than winter. Regardless of season, The Lodge is always hopping with upscale guests used to pampered service and perfection with every minute detail.

Restaurant Staffing Made Simple & Profitable

Episode #251 Restaurant Staffing Made Simple & Profitable

It’s no secret that to be really successful in this business, you must stay focused on Efficiency, Productivity and Profit! Cost Controls are right at the top of that list as well! Your restaurant’s biggest expense is probably your Labor Cost. With all the challenges of staffing right now, you need to also be thinking about keeping your team happy. In this episode of the Restaurant Rockstars Podcast, I’m speaking with Jordan Boesch, CEO of 7shifts, an all-in-one labor management solution.

A&W Rocks 102 Years of Restaurant Success!

Episode #250 A&W Rocks 102 Years of Restaurant Success!

In this episode of the Restaurant Rockstars Podcast, I am speaking with Mr. Kevin Bazner, the C.E.O. of A & W Restaurants. It’s amazing that this successful restaurant brand has shown double digit growth the last 2 years, even during the pandemic. You’ll be surprised at A & W’s Covid strategy not to scale back on their inside dining room model.

Episode #247 Save Money, Food Waste and the Planet

Episode #247 Save Money, Food Waste and the Planet

In today’s episode of the Restaurant Rockstars Podcast, Im speaking with Mr. Manik Suri Founder and CEO of Therma. Manik recognized that billions of dollars are lost each year in product and food waste and he decided to make a difference. He created a system with simple sensors that immediately notify you and your team of equipment failure, power outage and even human error if a freezer door is left open. You can take instant action before product and money are lost.