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.
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.
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.
Follow us on Alex’s journey to compete against the biggest Rum brands on the planet with massive marketing budgets in order to create a Global Brand and stay true to his inspiration. Major International Resorts and leading U.S. Restaurants are serving Candela MamaJuana – This is an amazing story you’re not going to want to miss.
In this episode of the Restaurant RockStars Podcast, I’m speaking with a franchise expert who cut his teeth in several other most successful brands. Krispy Kreme, Auntie Annie’s Pretzels, Cold Stone Creamery… you’ve heard of these. Berekk Blackwell is now the President of a fast growing concept called “Daily Jam”. Its a breakfast, lunch, brunch and specialty cocktail brand that’s refined its mission and now growing regionally and national with a franchise model.