Restaurant Owners Uncorked - by Schedulefly
Chef de Cuisine John Patterson talks controlled chaos, family, and the daily life of a corporate chef
September 21, 2018 07:46 AM PDTJohn has been in the restaurant business most of his life. He and I talked about what fuels his passion for the business, being an introvert in the restaurant business, managing controlled chaos, the family environment at his restaurant group, Provision Concepts, and the daily life of a corporate chef. John is a positive dude who clearly enjoys his profession immensely... Tap + Table Executive Chef Brian Jenzer shares his story
September 20, 2018 11:22 AM PDTCalifornia native Brian Jenzer has cooked at places all over the world, and today is the Executive Chef at Tap + Table in Raleigh, NC. We talked about everything from the value of culinary school (he went to one) to his management philosophies to the importance of starting at the bottom and working you way up. Brian is a great dude and this was a great conversation. Enjoy... Tasting Room GM Brandon Muller of Montanya Distillers shares his story
September 18, 2018 09:45 AM PDTLike so many people we've had the pleasure to interview, Brandon has been in the hospitality business for his while life. And also like so many people we've interviewed, you can't listen to him talk without wanting to be on his team. He is a GM who still works bar shifts, handles kitchen manager duties, and does all sorts of things to help make Montanya run well. He loves what he does, loves the organization he works for, and has a great overall perspective on how to get hospitality right. Enjoy... Jonny Adler shares the incredible story of The Skinny Pancake
September 13, 2018 06:41 PM PDTTalk about a man with conviction! Jonny and his brother Benjy started The Skinny Pancake in Burlington, VT out of a hand-made cart in 2003, and fifteen years later they have seven locations, a commissary kitchen, a catering business, a festival bus ... and that original cart is still around. We talked about everything from effective lease negotiation to "the triple bottom line" to the idea of no profit without purpose, and no purpose without profit. Jonny has a ton of passion for what he does, and runs his business with a very clear purpose and focus. Enjoy... A lifetime of lessons from Ray Villaman
September 12, 2018 09:07 AM PDTRay has been in the restaurant business since the 1980's, and has done everything from being the interim CEO of a large chain, to being the Executive Director of the California Restaurant Association, to owning and running a very successful group of restaurants in the Lake Tahoe, CA area. Ray is extremely knowledgeable about the hospitality business, and offered an enormous of amount of excellent advice and wisdom during our conversation. Enjoy... Quick note from Wil
September 11, 2018 09:38 AM PDTRenee Newton: Chemist, Distiller, Bar Manager
September 11, 2018 03:26 AM PDTRenee Newton graduated with a degree in biology and chemistry, came to Crested Butte to work for the Rocky Mountain Biological Labs, had an opportunity to become a distiller at Montanya Distillers, and now is the bar manager and head of special events. She's a diverse, genuine, fun person who you'd love to have on your team. Enjoy... Two Cantina 76 managers talk culture, competition, and being part of a phenomenal organization
September 07, 2018 10:52 AM PDTBrandi and Adam are GMs at the first Cantina 76 location in Columbia, SC. Cantina 76 is a very popular, successful brand with five locations in South Carolina. Listen to Brandi and Adam talk about the fantastic culture within their organization, the great leadership they work under, their awesome executive chef, how they excel against their competition, building relationships with regulars, and more. They are both high energy and fun to talk to about hospitality. Enjoy... Top Nosh Hospitality Asst. Director of Ops Rob McAlister shares his story
September 05, 2018 11:58 AM PDTRob has been in the hospitality business for fifteen years, most recently as the Assistant Director of Operations for Top Nosh Hospitality in Chicago. These folks run a handful of awesome restaurants, and Rob and I discussed everything from managing costs to building relationships with regular customers to what podcasts he enjoys. A fun, wide ranging conversation? Enjoy... Flexibility, work for joy, and keeping the customer first
August 29, 2018 09:26 AM PDTNick Gitsis owns The Silverlake Family Restaurant in Warsaw, NY. Started in 1990 by Nick's father, now in his 80's and still a regular presence at the restaurant, Silverlake has become an iconic locally owned business in the Warsaw area. Both regulars and travelers enjoy the experience of being served by personable, welcoming staff and being able to make special requests which are honored happily. Nick is a pilot who spends most of his year overseas, but he's able to rely on communication tools as well as a great team of trusted managers to ensure Silverlake continues the tradition of being a special place to experience excellent hospitality. Enjoy...
Successful independent restaurant owners share their stories, advice, wisdom, lessons learned and more.
Wil brawley's Friends
Subscribe to this Podcast