It’s Holiday season, which means 2022 PLANNING!
Let’s dig deep with what restaurants should be thinking about for next year with Chef Shawn.
Shawn is the Author of Food People Management, the former Podcast host of the Business Chef and a talented restaurateur. He’s won numerous awards and worked in most aspects of the foodservice industry as a chef, teacher, manager, and consultant for both local and national restaurants, arenas, schools, hospitals, and hotels.
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We’re LIVE at 3pm ET Wednesday September 8th with Steven Toboroff.
Steven is the CEO of Woolco Foods and host of the “Profitable Table” Podcast,
https://woolcofoods.net/podcast/
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Erick is the Host of the Bartender at Large Podcast, 2019 Tales of the Cocktail Spirited Award: Best Broadcast, Podcast or Online Video Series Winner. He’s also a partner at Arizona Distilling Co.
Today we’re going to talk about CUSTOMER SERVICE, since many times the bartenders are one of the best in the restaurant when it comes to knowing their customers, table touches and good ole fashion shaking hands & kissing babies.
You can find out more about Erick on the links below
www.bartenderatlarge.com
LinkedIn www.linkedin.com/in/erick-castro-099632102/
Instagram: www.instagram.com/hungrybartender/?hl=en
Email: contact@bartenderatlarge.com
We’re kicking September off RIGHT!
At 3pm we’re LIVE with Michael “Schatzy” Schatzberg of Branded Strategic Hospitality.
Michael helps to connect and accelerate technology, hospitality, and capital to startups and early stage companies. He’s also the Co-Host of the “Hospitality Hangout” podcast.
Today we’re going to talk about:
1st – Technologies place in the industry post pandemic, will restaurants go away from 3rd party
2nd – Will there be a surge in new concepts focused solely on takeout and drive through, have we seen the last of fast food dining rooms.
3rd – What’s a piece of technology restaurants need to embrace that they currently are not, or one that’s on the horizon.
You can find out more about his company at…
www.brandedstrategic.com
Tobie is the Host of the Restaurant Legends Podcast & a Restaurant Consultant and today I want to talk to Tobie about a few topics:
1st – Making Your Restaurant Standout
2nd – How much of your hiring problem is a marketing/brand problem
3rd – Pricing For 2021 and Beyond
You can reach Tobie at…
LinkedIn: www.linkedin.com/in/restaurant-legends-tobie-nidetz
Email: Tobie@foodguy.com
Instagram: www.instagram.com/tcfoodguy
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Roger and I are going to dig into the labor crisis happening in the restaurant business and talk about how restaurants can move away from the pack and build a great team while others struggle.
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Restaurant Expert Roundup
Today we’re going to talk with Jeremy Julian from the Restaurant Technology Guys podcast about why restaurants SUCK when it comes to getting into the amazing technology that exists in 2021!
Jeremy is the COO at Custom Business Solutions, a business that sells, services, supports, and develops TECHNOLOGY for the hospitality industry and a host on the Restaurant Technology Guys podcast!
You can find out more on his LinkedIn and Podcast website below:
LinkedIn: www.linkedin.com/in/jeremy-julian-0495345
Website: www.restauranttechnologyguys.com/
Let’s go DEEP into a topic that makes SO much of a difference in your restaurants success…THE LOCATION!
Today I’m honored to have Kyle Inserra as my guest. Kyle develops and executes real estate strategies for emerging restaurant brands. He’s also cofounded two restaurant concepts in Westchester County (NY) in 2007 and successfully excited both businesses in 2021.
You can find Kyle on LinkedIn at www.linkedin.com/in/kyleinserra/
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#s are what you need to know, more than likely don’t dig into deep enough and probably analyze wrong!
We’re going DEEPER into restaurant MONEY with author Bruce Nelson.
Bruce is the author of “Restaurant Management: The Myth, The Magic, The Math”, a 40 year restaurant veteran and the current CFO of Nova Restaurant Group.
You can find Bruce on LinkedIn:
www.linkedin.com/in/bruce-nelson-295a47149
Wednesday we’re going LIVE with someone on the distribution side of the equation.
David Ross is the Chief Sales Officer at Hillcrest Foods and host of the “RestaurantTopia” Podcast.
I want to know what restaurants can do to be smarter with their menu and food costs with so many issues in the supply chain now.
You can find out more about David below.
LinkedIn: www.linkedin.com/in/david-ross-b6b39175
Website: www.hillcrestfoods.com
Instagram: www.instagram.com/restauranttopia
