I don’t need to tell you that in most restaurants, the typical order and receiving process is inefficient. In this episode of the Restaurant Rockstars Podcast, I’m speaking with Warner Siebert of Cut+Dry. He’s going to show us a simpler way to place & check-in your orders as well as track rebates and earn rewards. Listen on and see if this saves your operation time and money!
Nothing in this business is more important than laying a sold staff foundation, as your team represent both your brand and ultimate guest experiences. In this episode of the Restaurant Rockstars Podcast, I’m speaking with Chef Joshua Karther of Water’s Edge at Hyatt Lodge in Chicago. Join us as we learn what hospitality truly means and how to be a highly effective leader.
I’m a huge believer in new profit centers and revenue streams. Listen on and see if this may be your restaurant’s next Big Opportunity. In this episode of the Restaurant Rockstars Podcast I’m speaking with Alex Canter; a serial entrepreneur, the heir to the iconic Los Angeles eatery “Canter’s Deli” and the creator of NextBite. NextBite turns your existing operation into a virtual restaurant or ghost kitchen.
I believe that operators should relentlessly build their brand and run a strong business, not a restaurant. This approach led me to dominate my competition for over two decades. In this episode of the Restaurant Rockstars Podcast, I’m speaking with a strategic marketing and restaurant branding expert, Amanda Guerassio of Studio Guerassio. Don’t miss it!
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Sean Brennan, the Founder of The Pie Hole. He’s worked just about every job in hospitality before coming up with this idea. The Pie Hole serves up a classic combination of delicious gourmet pie and organic coffee. I love speaking with founders and Sean’s passion for his people shines through. Take a slice of pie from Sean’s book and then go Rock YOUR Restaurant!
The biggest restaurant challenge continues to be labor. How do you find, motivate, keep and get the best performance from your team? In this episode of the Restaurant Rockstars Podcast, I’m speaking with fellow industry pro and friend Jaime Oikle of Running Restaurants. We’ll be dishing up “5 Ways to Incentivize your team to not only get you through this shortage, but we will give you a new approach to managing your operation through your staff.
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.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Mr. Scott Gittrich, the CEO of Toppers Pizza, one of the fastest growing pizza chains in the country. Scott set his company up for major success, and this episode is stacked with key-learnings and nuggets for your own operation.
At some point, you’ll start thinking seriously about your “Exit Strategy” from the business. This might mean retirement, selling your operation, walking away to start a new business, or just spending more time with family. You can’t do any of these things without a solid manager or two that you can trust.
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.