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Meherwan Irani joins us again!
Clean
February 14, 2019 10:17 AM PST
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It's hard to put into words how much respect I have for Meherwan Irani. The 3x James Beard Award nominee has been so generous with his time with us over the years, including being featured in our second Restaurant Owners Uncorked book. We caught up with him this week after interviewing a few of the team members Chai Pani recently sent to India for twelve days, to learn at a deep, intimate level about the inspiration for Chai Pani. We talked about why it was important for that trip to happen, and much more about the restaurant business, Meherwan's goals, and the legacy he hopes to leave. This is a can't-miss episode. Enjoy!
Chai Pani team visits India!
Clean
February 13, 2019 11:33 AM PST
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Chai Pani Restaurant Group recently sent five team members to India for twelve days, to get a true, deep understanding of the inspiration for Chai Pani, Indian street food. Three of the team members, Isaac, Andy and Gavin sat down with me to share why they went, what they learned, and how the trip impacted each of them both professionally and personally. In over a decade of serving restaurants, this is one of the coolest investments I've ever seen a restaurant make. This is such an incredible story, and we're so proud at Schedulefly to have the opportunity to share it. Enjoy...
Ben Garbee of Lewis Barbecue in Charleston, SC
Clean
February 11, 2019 11:45 AM PST
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Wow, this was fun! I sat down with Ben at Lewis Barbecue and we talked about everything from what he learned about hiring staff when he as a delivery boy at a Chinese restaurant as a teenager, to what he loves most about hospitality, to Detroit-style pizza. Ben is engaging, thoughtful, sincere, humble, hard-working, and has built an incredible culture at Lewis. Ben is the kind of guy I'd want my kids to work for one day if they work in a restaurant. Tons of respect for him! Enjoy...
Quick update from Wil
Clean
February 11, 2019 11:40 AM PST
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After a break in recording episodes, we are back at it!
HK Hospitality Managing Director Patrick Schmidt shares his story
Clean
November 29, 2018 12:45 PM PST
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Patrick is helps run the very highly regarded HK Hospitality, with eight locations in the NYC metro area. We talked extensively about the benefits and challenges of running successful restaurants in New York City. There are 20,000 restaurants in the five boroughs, with hundreds opening all the time. If you own or plan to own a restaurants in New York, this is an excellent episode to tune into. Patrick is sharp, focused, and shares a lot of insight on how to get it right in one of the most competitive restaurant markets on the planet. Enjoy...
Kitchen No. 324 server Elle Trimmell shares her story
Clean
November 28, 2018 09:27 AM PST
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Elle is awesome. Let's start with that. She began as a server as age 16 and has grown into a very polished, thoughtful, caring, genuinely hospitable team member at Kitchen No. 324, where she's been the last four years. I am always inspired listening to people who "get it," and Elle does. Listen to Elle talk about the philosophy of "Extreme Hospitality" that's part of the culture in her awesome restaurant group, A Good Egg Dining Group. There's a wonder story that comes with it. Enjoy...
Quick comment from Wil
Clean
November 27, 2018 12:34 PM PST
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Martha King, "Queen of All That Matters," shares her story
Clean
November 27, 2018 10:12 AM PST
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Martha is so fun to speak with, and that makes sense because she's part of a very fun organization. Bull City Burger and Brewery and Pompieri Pizza in Durham, NC are known for taking a stand on issues they care about (all ingredients, except ketchup, are made in house) and doing things in a fun, memorable way (you'll find out in this episode what you can do for a 26% discount). We've had owner Seth Gross on the podcast and in one of our books, and we were delighted to have the chance to catch up with Martha. Enjoy...
Celestine owner Julian Brizzi shares his story
Clean
November 26, 2018 12:07 PM PST
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Julian Brizzi owns Celstine, Rucola, and Grand Army Bar in NYC. And he's a badass. He started cooking for his family at home when he was nine, and hasn't looked back. This is a great interview and we learned ton from Julian about raising money from investors, learning from trial and error, the upcoming $15 minimum wage in NYC, what hospitality means to him, "imposter syndrome," and a lot more. He's humble and genuine and you'll enjoy learning from Julian...
Jax Fish House server Bekah Greutman shares her story
Clean
November 25, 2018 04:24 PM PST
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When Jax director of operations Adam Reed recommended Bekah for this podcast, he said she is "epic-ally positive." Having spoken to her, I can't think of better way to put it! Bekah is new to the hospitality business, but has quickly become a phenomenal server at Jax and is both inspiring and fun to speak with. She has a natural instinct for what great hospitality is all about, and you'll enjoy listening to her talk about why she loves what she does. Every restaurant owner I know would love to have Bekah on their team. Don't miss this episode!

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