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324: Staying consistently positive with Chef Scott McGehee
An Arkansas native coming from a family of incredibly rich and interesting food-related history, Scott McGehee trained at the California Culinary Academy and cut his teeth at Chez Panisse working...
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327: Turning a dinner club into a successful restaurant with Joshua Kulp and...
In this episode, we discuss: how to scale from a dinner club to a brick and mortar operation, why they chose Tock to handle reservations with their dinner club, treating growth like a marathon, why...
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330: Success is the reward that comes from caring for others with Oscar Cavazos
In this episode, we discuss what can happen once you understand your job as a restaurant owner is to make it about everyone BUT yourself, why you should view neighboring restaurants as comrades; not...
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333: The importance of asking questions with Nick Kokonas
In this episode we discuss: Food as a central aspect of life. The science of food. The emotional response to food. The importance of choosing the proper location for your dream restaurant. Why do...
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338: Planning for disaster with Lisandra Pagan (feat. RJ Joyce)
Lisandra Pagan is the founder of Deliberate Plan Consulting LLC. She helps restaurant owners prepare for business interruptions such as natural events, day to day crisis, or anything that can prevent...
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339: Watching the money with Chef Edward Mendoza
Chef Edward Mendoza comes from Augusta, GA and has a bachelor’s degree in Business Management from Augusta State and a Culinary Degree he earned in Vail, CO. He would go on to cook all around the...
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340: Being resilient with Tracy Chang
Tracy Chang is from Cambridge, MA where she first experienced the restaurant industry while observing her grandmother, a multi-unit restaurant owner. She would go on to study finance at Boston...
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341: Culture-driven leadership with Chris Schultz
Chris Schultz spent 15 years with the Starbucks Management and Leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Since then MOD Pizza has gone from 1 location to 100 locations in...
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342: Calmness and communication with Tommaso Bunker
Tommaso Bunker has over 20 years of outstanding experience in operations, finance, human resources, marketing, & Corporate Officer-level management for both stable & turn-around corporations...
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343: No is not in the vocabulary with Chef TJ LaRosa
Originally from Malden, MA Chef TJ LaRosa is a two-time transplant. He first moved to San Francisco where he got his start working in the kitchen of the historic Alioto’s at Fisherman’s Wharf. In 1998...
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344: Politics in the restaurant industry with Mary Allen Lindemann
In 1994 Mary Allen Lindemann and Allen Spear opened their first Coffee By Design coffeehouse in Portland, Maine. 23 years later, what started as a humble coffeehouse with a part-time barista has grown...
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346: Always improving your business with Moses Sabina
In 2004, Moses Sabina joined his brother, Alec, and they embarked on a gastronomic tour, eating their way across America’s finest diners, barbecue fests, soul food joints, and fish frys. Their goal...
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347: A passion for donuts and life with Leigh Kellis
The idea for The Holy Donut grew out of a craving. Leigh Kellis wanted a donut made with fresh ingredients that she could feel good about eating. Since she couldn’t find what she was looking for, she...
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348: Trusting your gut with Kate Williams
A native of Detroit Michigan, Chef Kate Williams studied Food Science at Michigan State University and would later transfer to the French Culinary Institute in NYC. Kate has served under Wolfgang Puck...
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349: Being grateful with Johnny Ray Zone
Chef Johnny Ray Zone, an LA native, has worked professionally under some of the best chefs in the world, including Thomas Keller, Gordon Ramsay and Nobu Mat Sue He Sa. In 2014, during a stage at...
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350: The right time and place with David Mazur
David Mazur is considered the renaissance man of hospitality. I have had the pleasure of interacting with him as a hospitality professor, general manager, and mentor. His career has spanned over 25...
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351: Profits and happiness with Nandkumar Awatramani
Nandu is a third generation Hospitality Entrepreneur with 18 years in the hospitality industry. He is based out of New Orleans, Louisiana and helps restaurateurs and other F&B business owners make...
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353: Divine foods and heavenly spirits with David Kennedy
It was in Boston, MA where David Kennedy got his start in the restaurant industry, as a part-time bartending while working towards his MBA. Today, David is the founder of The Holy Grail, located in...
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355: Twice as strong with Michael Krupp
Michael Krupp is an eclectic, impassioned businessman with a proven history of pushing Boston’s restaurant and retail boundaries, he co-owns and oversees business development at Area Four’s three...
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357: Changing the flow with Bryan Gibb
Bryan Gibb is the founder of Bolt Coffee Co. Over 4 years ago Bolt Coffee Co. carved out a niche by starting as a mobile coffee catering cart which focused on weddings and other events. They have...
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