Restaurant Owners Uncorked - By Schedulefly

  • Autor: Vários
  • Narrador: Vários
  • Editora: Podcast
  • Duração: 342:38:26
  • Mais informações

Informações:

Sinopse

Successful independent restaurant owners share their stories, advice, wisdom, lessons learned and more.

Episódios

  • Jon Seelbinder of The Local Icon shares his story

    16/03/2017 Duração: 49min

    Jon owns The Local Icon (www.thelocalicon.com) a very successful hospitality in Raleigh, N.C. Since 2012 he and his team have opened six concepts, and all of them are very popular and admired. This is a long and GREAT interview. We talk about very wide range of topics, and I would have asked more questions but I wanted to respect his time. We may even need to do a part II for this interviews! You'll be inspired by Jon's palpable entrepreneurial drive and appreciate his authenticity. Enjoy...

  • Paul Holder shares his story

    15/03/2017 Duração: 36min

    Paul left Georgetown University in the early 2000's with degrees in marketing and international business and a different plan than his friends who were heading to NYC to get into investment banking. He started bar tending and that led to a successful career in the restaurant business that has spanned 15 years, including the last 12 as owner. Paul co-owns both Town Hall and Sixth Engine, successful restaurants in the competitive restaurant scene in our nation's capital. He and his partners have a third restaurant on the way, and in this interview Paul shares advice and lessons learned over the years. He's an extremely sharp guy and if you are interested in what it takes to be a successful restaurant owner, you don't want to miss this interview!

  • Andrew Rasizer of B2 Bistro + Bar shares his story

    13/02/2017 Duração: 27min

    Andrew co-owns B2 Bistro + Bar in Red Bank, NJ (http://www.b2bistro.com). He grew up around the restaurant business and started working in it when he was fourteen. After attending the Culinary Institute of America and running restaurants for nine years, he had an opportunity to join his partner Cesare "Chez" De Chellis and start his own restaurant. Andrew shares what he loves about the business, lessons learned over the years, and plans for the future. A great interview! Enjoy...

  • Charlie Barone shares his story

    30/01/2017 Duração: 43min

    Charlie started washing dishes at age 14 in Buffalo, NY and soon fell in love with the hustle and bustle of the restaurant world. After leaving Buffalo for what he thought was for good many years ago and finding success in the highly competitive Chicago restaurant and bar scene, he returned home in 2013 and owns to successful restaurants with more on the way. Charlie talks about loyalty, hard work, passion for the business and mistakes to avoid if you want to pursue "the beast." Enjoy...

  • The story of Provision Concepts

    24/01/2017 Duração: 37min

    Aaron Soward tells the story of going from a school to a chain to co-founding Provision Concepts with his long-time friend and colleague, Jeff Dixon. Today they own three very successful concepts in Oklahoma City, each with one location and two of them with a second location coming soon. As always, this is a great story from a bold entrepreneur in the independent restaurant world. Enjoy...

  • The Story of Liberty Market

    16/01/2017 Duração: 41min

    Kiersten Traina is co-owns the very popular and successful Liberty Market in Gilbert, AZ. Started at the height of recession in 2008, Liberty Market was built on the guiding principles of having a passion for the food and serving with a servant's heart. Kiersten shares how those unchanging principles, along with the willingness to hold nothing else sacred, has helped her and her team building a single location business that is admired by her peers and has amazing staff loyalty. Enjoy...

  • Michael Chernow shares his story

    29/11/2016 Duração: 28min

    Michael and Daniel Holzman started The Meatball shop in NYC in 2010 and it quickly grew to six locations and gained national attention. Now he's back at it with Seamore's in Brooklyn, and he was kind enough to take some time to share his story. Michael is a passionate, hard working guy who absolutely loves the restaurant business. Find out why...

  • Successful and admired owner Shawn Wilfong shares his story

    29/11/2016 Duração: 46min

    Shawn owns Leroy Fox, Mortimer's, and Cowbell in Charlotte, N.C. He is one of the most respected and successful restaurant owners in the city, and he is a genuinely great guy. He shares his story of a life in the restart business and what philosophies and and his team operate with to ensure success for their restaurants. Enjoy...

  • Lisa Siegel and the story of Riverside Market

    18/11/2016 Duração: 48min

    Lisa and her husband Julian started The Riverside Market & Cafe in 2010 with no restaurant experience. They ignored conventional wisdom, and trusted their instincts, doing things such as implementing a honor system bottled beer and having no TVs in a place you would expect to have TVs. Riverside quickly became one of the most popular and highly rated restaurants in Fort Lauderdale, precisely because they did things differently. The couple has since opened Craft Beer Cartel and a second Riverside, with a third Riverside on the way. Lisa shares the journey here. Enjoy...

  • Steve Palmer tells his story

    15/11/2016 Duração: 36min

    Steve started working in a restaurant when he was 13 and has been at at for almost 35 years. Today he owns The Indigo Road Restaurant Group in Charleston, S.C. with seven concepts and 13 locations. Here's his story...

  • Marilyn Schlossbach tells her story

    27/09/2016 Duração: 41min

    Marilyn Schlossbach owns restaurants in Asbury Park, NJ. She is a self-taught chef, a passionate woman who devotes herself fully to her family, her business, and her community, and a creative person who works hard and inspires everybody around her. Here's her story. Don't miss this one...

  • The Story of Ocean Odyssey

    20/09/2016 Duração: 51min

    Travis Todd's grandparents started a small crab factory in 1947 to produce some of the finest Blue Crab meet on the eastern shore. Nearly 70 years later, the business has evolved into a beloved destination restaurant run by third generation family members. Travis Todd grew up around the family business and has been a part of it for most of his life. My opinion from listening to Travis talk about a lifetime spent in the business is that he's a down-to-earth, hard worker who is a great leader for his team and has a genuine passion for his family's business. This interview was both fun and inspiring for me. I hope you'll take time to enjoy it...

  • The Story of Grassburger

    04/08/2016 Duração: 32min

    Jess Killeen and her husband Ed own Grassburger, with locations in Durango, CO, and Albuquerque, NM. What started as a transition to grass fed beef for they family of five led to the the couple opening the first restaurant they had ever opened. This is an inspiring story about opening a restaurant with no experience in the business, as well as a very educational discussion of the health benefits of grass fed beef.

  • Scott Youkilis riffs on his years in the restaurant business

    28/06/2016 Duração: 52min

    Scott owns Hog & Rocks, a highly successful restaurant in San Francisco. He's also opening Loma Brewing Company in Los Gatos, CA in just a few weeks. He took time to speak with us about his nearly 20 years in the business, and discussed everything from culinary school, to raising money for a restaurant, to business partners, to finding and keeping good talent, to staying focused on the things you can control. Scott is very good at communicating and articulating his thoughts on the business. Don't miss this interview if you are considering getting into the restaurant business.

  • "Necessity is where creativity thrives"

    04/02/2016 Duração: 36min

    Angela Salamanca came to the U.S. from Colombia, South America in 1993 as a 17-year-old rent high school graduate. She went to work for her uncle, who owned a popular Mexican restaurant in Raleigh, N.C. By 2007, she was planning the opening of a new restaurant with that same uncle, when he suddenly left the country to get married. He told Angela, who had a young child and a baby on the way, "You don't need me, I know you can do it on your own." Angela now calls his unplanned departure the biggest gift he could have given her. Rather than crumble under the stress and pressure, she rose to the occasion and used the situation to her advantage. With necessity, her creativity thrived and Angela wound up building the restaurant of her dreams while bucking conventional wisdom and trusting her vision and her instincts. This is a highly inspiring interview with a wonderful person. Enjoy...

  • "We believe in people more than we do in things"

    24/09/2015 Duração: 50min

    Meherwan Irani got an MBA and spent 15 years in corporate America, working for other people. He was not unhappy, but never jumped out of bed in the morning excited to head to work. So in 2009 as the economy was collapsing, he and his wife Molly took a leap of faith and decided to start a restaurant. Meherwan was a self-taught chef with a 150-page business plan and in need of $70,000 to get started. All the banks turned the Irani's down for a loan, as did the SBA. But they raised the money, convinced the landlord of a prime location in downtown Asheville, NC to lease them his space, and opened Chai Pani on day one with customers lined up around the block while having spent $0 on advertising and having only $250 in the cash register (and $0 in the bank), knowing they needed to sell a lot of food in the first three days or they'd have nothing left. But they were so busy the first day they had to close at 2pm because they ran out of food. Just five years later (2014), Meherwan was nominated for a James Beard awar

  • "It takes discipline to stay simple"

    21/09/2015 Duração: 34min

    Cris Eddings co-owns Chuck's Fish (two locations) and Five Restaurant (five locations). He and his team follow their own compasses and don't pay attention to conventional wisdom when it doesn't align with what they believe. So they do things like raising the minimum wage for non-tipped employees to $10.25/hour well before the idea became a national topic, opening a concept (Five) with only five of each category on the menu (five entrees, five appetizers, etc.), forsaking advertising and instead investing into higher wages for staff and funding their non-profit organization, which sends food trucks out several days per week to feed homeless people where they are. This is a very refreshing and inspiring interview. Enjoy...

  • "I opened for $70,000 after starting with a $1,000,000 business plan"

    04/09/2015 Duração: 42min

    Mic Heynekamp of Eddyline Brewery was in our book, Restaurant Owners Uncorked, and told me one of the most interesting stories I've ever heard about opening a restaurant. He and his wife, Molley, drew up a $1,000,000 business plan to open their first restaurant. It included new equipment, a build-out, and everything conventional wisdom says you need to do to get started. After getting declined for the financing they needed, they began to whittle away at the plan, learning that creativity and common sense helped more than a big pile of money. They wound up opening for $70,000, just 7% of what they had originally anticipated they needed. In this interview, Mic tells how they did it, as well as how they built their second location for $750,000 when an architect had told them it would cost $5,000,000. This interview offers tons of practical, repeatable pieces of advice on getting started with your first restaurant, why small towns are a great place to operate, and how you can run your business with trust and del

  • The most important question to ask all interviewees

    27/08/2015 Duração: 41min

    Kimberly Shingledecker started Pies & Pints along with partner David Bailey in Fayetteville, WV in 2003 in the basement of a house. By 2005 they had two-hour waits and needed to buy a building with more space. The growth hasn't slowed down much since, and today there are eight locations with a ninth opening soon. Kimberly and I talked about consistency being critical, never closing earlier than the time posted on your door, the challenge of educating your market - and your staff - when you are doing something new, the importance of finding a way to say "yes" to customers, being kid-friendly, and the most important question to ask people interviewing for jobs. Enjoy...

  • "My lack of experience helped"

    24/08/2015 Duração: 39min

    Rob Ward and his three business partners started Cantina 76 in Columbia, S.C. in November, 2009. They had no experience owning restaurants, and not much experience in the restaurant business at all. They now have two locations and recently opened Za's Brickoven Pizza. Their restaurants are successful and well-liked in Columbia, and it was fun learning how Rob approached owning and running restaurant when he had never even managed one. Tune in to hear an inspiring story of how Rob learned on the job, made some mistakes, drew in crowds without a marketing budget, and benefited from a lack of experience.

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