Avsnitt
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We've decided to move this podcast to our online training, so go to www.abru.online/free to get your free membership and join us there :)
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Today, we're speaking with Joe Faruggio, the author of "My name is Joe and I am a Pizza Man."
Coming from Sicily, Joe has over 53 years of restaurant, entrepreneurial, and culinary experience in the United States of America.
He's got a story to tell and experience to share...so tune in to this episode and check out his website for more info!
https://www.joefarruggio.com/
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Saknas det avsnitt?
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Charles Ryan Minton is the best selling author of "Thanks for Coming in Today." He is also a Customer & Employee Experience Expert, Keynote Speaker, and has represented high profile brands such as Hilton Hotels Worldwide, Mariott International and InterContinental Hotels Group.
Check him out at his website or his Linkedin.
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What's it take to build a better restaurant? Today we're going to find out on Episode 151 with Peter Harman.
Peter is the host of the Build a Better Restaurant" podcast, the author of "Restauranting 101: The Eight Basic Fundamentals" and the owner of FoodGuru.com
Linkedin: www.linkedin.com/in/peter-harman-25258915
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Let's talk about your restaurants growth and how you're going to make it happen with author Peter Lesar.
Peter is the author of Restaurant Strong, a the Founder of two restaurants recognized in The 50 Best Discovery Series and a supporter of promising, underrepresented restaurateurs and rest. tech entrepreneurs.
LinkedIn: www.linkedin.com/in/peter-lesar-7b0aba13/
Email: [email protected]
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What's working in the restaurant business in 2022 and beyond?
Today we find out in Episode 149 of the Restaurant Expert Roundup with Arjun Sen.
Arjun is the host of the "Secrets to Win Big" podcast, author of Wow One More: Secrets to Win Big from 13 Restaurant Leaders and the former VP of Marketing and Operations at Papa John's who lead the 3,000-restaurant chain to 4-years of record growth.
LinkedIn: www.linkedin.com/in/zenmangoarjunsen
Instagram: www.instagram.com/secretstowinbig
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Culture, Leadership & Morale in your restaurant are KEY to becoming an amazing – rather, an EXCELLENT ;) – organization.
Today, we chat with David Jones, the President at The Excellence Advisory, about how much impact these 3 items have on your ability to THRIVE in todays economy.
As mentioned, David is the President at The Excellence Advisory and a Performance Excellence coach helping leaders of small and mid-sized organizations break through the day-to-day firefighting to achieve the results they always thought possible.
Connect With David On Linkedin:
https://www.linkedin.com/in/davidmjones/
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Let's talk about your restaurants online footprint with Avi Goren.
Avi is the CEO and Co-Founder at Marqii.
Marqii is for hospitality businesses of all sizes. They empower you to be found online through easy-to-use listings, menu, & review management.
Connect With Avi Here:www.marqii.com
https://www.linkedin.com/in/avigoren/
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Let's talk slinging slices with a 26 year restaurant veteran and consultant.
It's Episode 146 of the Restaurant Expert Roundup with Tony Altomare.
Tony grew Tony-Roni's to 9 locations and exited in 2022.
Now, he coaches restaurateurs & individuals on how to grow a successful business and live a happy life at the same time.
Listen to the conversation and then connect with Tony here:
www.linkedin.com/in/tony-altomare-56317084
www.instagram.com/tonyyourcoach
www.yourpizzaman.com
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Franchise Owners - What should they expect when it comes to marketing and support?
Today, we talk with Jonathan Maze the Editor In Chief at Restaurant Business Magazine.
Jonathan is an expert in the franchise world, and I'm curious to find out what support an owner should expect and what level of expertise should come with that support.
Connect With Jonathan Here:
https://www.linkedin.com/in/jonathanmaze/
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Today we're digging into a cool new software we started using at America's Best Restaurants that's built BY A RESTAURANT owner for YOU.
This software helps YOU – the restaurant owner – manage your hiring process.
Today's guest is Billy Giordano. Billy is the CoFounder of Staffed Up, a "web-based staffing platform designed for the retail and service industries." He also manages and co-founded Room 38, an upscale restaurant and bar located in Columbia, Mo.
www.staffedup.com
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How are you running your restaurant ALONE?
Entrepreneurship is LONELY but it doesn't have to be.
Today, in Episode 143 of the Restaurant Expert Roundup, we're talking with author and consultant Matt Rolfe.
Matt is the Author of "You Can't Do It Alone" and a Hospitality Leadership Coach. You can reach and connect with Matt below:
LinkedIn: www.linkedin.com/in/matt-rolfe
Instagram: www.instagram.com/matt_rolfe_ws
Email: [email protected]
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Today in Episode 142 of the Restaurant Expert Roundup we talk with Dino Kottis, the Author of "Hospitality Know How: A Key Guide For Every Hospitality Business"
Dino has been involved with Hospitality for 26 years, having worked in almost all the available positions in the industry. Prior to his career in the Training and Development industry, he had been employed in a number of hospitality management roles for brands like Starbucks, Costa Coffee, Tesco, Liverpool FC and a number of independent & local brands.
He's been a hospitality business owner in Greece for over 5 years and is currently a shareholder in a food business in the UK.
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Let's talk with Author Jeff Hahn about what to do when IT hits the fan.
Let's face it, your restaurant has seen it's fair share of issues, like everyone else has, but it's how you handle it when IT happens, not what actually happened that matters.
This is episode 141 of the Restaurant Expert Roundup Podcast Jeff is the author of "Breaking Bad News" and a crisis communication expert with 30 years experience in communications and public relations.
He's the owner and principal of a family of integrated agency brands including Apron Food & Beverage Communications, Hahn Public Communications, the Predictive Media Network and White Lion Interactive.
You can find him on: LinkedIn: https://lnkd.in/gMnWJK7Y
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Today we chat it up with restaurant author Joël Hoachuck. Joël is the author of "Welcome to Waiters' World: The Essential Guide to Serving Food & Drink."
He's an experienced restaurateur, having worked at high end restaurants such as Relais & Chateaux. He's also opened and operated profitable and award-winning businesses.
Today I have 3 topics to discuss from his book:
#1 - Page 19 "know your products" - I want to discuss the importance of being well versed on your menu
#2 - Page 46 "make recommendations" - Talk about how the right recommendations can add to the meal and lead to a much better experience
#3 - Page 52 "desert time" - Selling deserts and drinks after the meal.
You can find him on:
LinkedIn: www.linkedin.com/in/joel-hoachuck-b4678712
Instagram: www.instagram.com/jhoachuck
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Every day is a grind running a restaurant and small business; Your mind wanders, your spirit weakens and your body is easy to forget about.
Today I'm talking with my man DELO, David DeLorenzo, about how to keep all 3 of these assets SHARP and ready for the next task.
Find Delo on these social platforms:
IG: https://www.instagram.com/iamthedelo/
Linkedin: https://www.linkedin.com/in/daviddelorenzo1/
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So you're opening a restaurant, or just trying to rethink your current situation, what are the NON-NEGOTIABLES you must take action on?
It's episode 138 of the Restaurant Expert Roundup and we're talking with Doug Radkey to get the answer to this question.
He's the host of the Bar Hacks Podcast and author of "Bar Hacks" and "Hacking the New Normal."
Doug is also the President at KRG Hospitality, a hospitality company that specializes in helping early stage concepts and emerging hospitality brands unleash their full potential.
LinkedIn: www.linkedin.com/in/dougradkey
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Episode 137 of the Restaurant Expert Roundup is with Andre Natera, a former chef with over 25 years of experience in luxury hotels and high-end restaurants.
He's passionate about mentoring and teaching people the knowledge needed to run a successful business.
He's the HOST of the Chef's PSA podcast and Author of Chef's PSA.
LinkedIn: www.linkedin.com/in/andre-natera-60234117
Instagram: www.instagram.com/andre_natera
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Awesome experiences in your restaurant are one major component that bring customers back, over and over, and that job typically falls in the hands of the server.
Today in Episode 136 of the Restaurant Expert Roundup we have Danny Davila, an experienced restaurant veteran with 24 years in the business as server and bartender, but can also do all "front of the house" stuff.
He's the co-host of the modern waiter and self-described "best at being a server who enjoys that job for the freedom of schedule."
He feels strongly about the lack of good solid service and believes that companies need to train better and keep a standard instead of just filling holes for the now."
Instagram: www.instagram.com/mrkwikbmr
Podcast Instagram: www.instagram.com/themodernwaiterpodcast
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I hear this weekly, actually DAILY! That no one wants to work, like a switch was just hit that made every person stop thinking working at a restaurant was viable.
Let's dig into this topic and other HR related topics with expert Bruce Faber.
Bruce is a highly sought-after, award winning – restaurant, hotel, and hospitality owner – recruiter of EHS Recruiting Company.
He brings a modern approach to sourcing great candidates and has a 97% successful placement rate.
You can find him on LinkedIn @ www.linkedin.com/in/brucefaber
- Visa fler
