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Acknowledging and celebrating our Unsung Hospitality Heroes. We value WHY and WHO before what and how in the industry. It's too easy to get caught up in the minutia of what we do and how we do it. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. From childhood guides to ass kicking mentors to the team members in the trenches making it all happen. Help us celebrate these rockstars!
 
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There is a magic formula to true restaurant success, and it’s all in this episode. Settle in, take notes, execute and then watch your guest counts rise and your cash register ring!In this episode of the Restaurant Rockstars Podcast, I’m speaking with Scott SirLouis of FSC Franchise Co. He is a veteran operator, franchise team builder and all-around…
 
There are a lot of restaurant concepts out there. To build a strong growing brand, you need to create something that catches the public’s attention!When selecting a place to dine, there are many times when we just feel like trying many options. We graze on this, and we try that. In this episode of the Restaurant Rockstars Podcast, I’m speaking with…
 
If your entire team understands and practices authentic restaurant hospitality, you have a competitive advantage and happy returning guests.In this episode of the Restaurant Rockstars podcast, I am speaking with Steve Turk, Founder and CEO of Turk Hospitality Ventures which specializes in executing stand-out food & beverage programs in restaurants …
 
Whether you have a single restaurant or multiple restaurant concepts in the great cities around the world, we all share a vision and a passion for hospitality. Pleasing guests and running a great business are of course the driving forces behind everything we do each and every day.In this episode of the Restaurant Rockstars Podcast, I’m speaking wit…
 
Restaurant kitchens are the “heart” of our house and our people, recipes, food quality and presentations are our lifeblood. These determine our guest satisfaction, online reviews, a ringing cash register and repeat business.It’s a magic formula and delicate balance that’s hard to master, but always worth improving. To build your own strong restaura…
 
What other restaurant franchise is still successful after 100 years? Fifty years ago, my family would drive in, the car hop would attach a tray to our car window and then bring the frosty cold mug of Root Beer, the Cheeseburgers and the ice cream sundaes…. I can still taste that experience and feel it today.It’s nostalgic and all-American!In this e…
 
Nothing you do today is more important! This episode may be the last Hail Mary you receive from the government due to Covid 19.In case you haven’t heard, your restaurant can claim lots of money without paying it back. This is money you’ve already paid in payroll taxes, and the IRS will pay it back to you.In this episode of the Restaurant Rockstars …
 
When I owned multiple concepts, I was obsessed with my Restaurant Profit.Now I work with other operators....and I am obsessed with their restaurant profit!With rising costs beyond your control, there is nothing as important as having a feel for your restaurant’s critical numbers, your restaurant profit or where you might be losing money.Listen as I…
 
3 year anniversary of Best Served Podcast, which launched on November 18, 2019 with Chef Jensen Cummings and special guest Elan Wenzel of Element Knife Company. Nearly 500 guests have graced us with their stories, wisdom, struggles, and hope for a better future for the restaurant industry, fueling our mission to amplify the worth and work of those …
 
To stay ahead of your competition and succeed during this restaurant labor crisis, you must keep both your staff and guests happy. Times have changed and the way we manage our team has changed. Today, it’s more essential than ever to create a company culture that’s inspiring, inclusive, and rewarding. Achieve staff loyalty and guest loyalty and pos…
 
Here’s a Fact… You can’t have too many Profit Centers in your operation!Most operators think they sell food & drinks. Instead, we should be selling experiences both inside and outside our restaurant. One of the biggest needle movers to increased sales and profit is restaurant catering.You already have satisfied guests that love your food. Where the…
 
No one could have anticipated the business risk that was the Covid pandemic. As a restaurant owner at the time, my first thought was that it would be a temporary inconvenience! Never did I expect we would be forced to shut down, remove all our dining seats to become a market, and then pivot at least 3 more times. I also thought our restaurant insur…
 
For all the love we put into our business and the joy we provide our guests, unfortunately, one of the downsides is food waste. This bothered me when I owned restaurants, and with the widespread hunger in our country, it still does. Imagine if every restaurant, yours included could be part of the solution and not the problem!In this episode of the …
 
Everyone in hospitality has been hit hard by the labor crisis. It continues to affect morale, our guest experience, open days and hours and online reviews. There are solutions and we need them now!In this episode of the Restaurant Rockstars podcast, I am speaking with Chef and Partner Jamie Lynch of The 5th Street Group, a dynamic series of restaur…
 
You’ve got a thousand details on your plate and more important things to do than worry about your Accounts Payable. Yeah, I know it’s gotta be done, but it doesn’t have to be so complicated!Imagine a world in that your accounts payable is completely automated and you no longer must take the invoice, pay it, enter it into your accounts payable syste…
 
In this business, you can either run a restaurant or create a powerful Brand! There is a big difference between the two.The image your team & restaurant project to your guests determines guest satisfaction, repeat business, word of mouth and positive reviews. Building a strong and lasting brand is all about the experience your concept provides.In t…
 
Edwin Sandoval strives to bring his Honduras roots to his cooking at his concept Xatrucho. Born in Honduras and raised in Colorado, Edwin has spent twelve years in the culinary industry working at restaurants like Le Grand Bistro, Argyll Whisky Beer, and Telegraph Bistro. His concept Xatrucho has spanned several iterations including a pop- up resta…
 
There’s a huge difference between a restaurant’s Culture and their Mission. Most restaurants have a Mission Statement, but once it’s put on the wall do the staff practice it? If they do, that’s called culture.In this episode of the Restaurant Rockstars Podcast, I’m speaking all about the power of culture with Michael Mabry, President of www.famoust…
 
Melissa Yanc is the owner operator of Quail & Condor. She started baking with her grandmother at seven years old. Her passion led her to Johnson & Wales Denver and then into the Denver restaurant scene before she headed to California. In Northern California, Melissa worked at SingleThread Farm Restaurant & Inn before opening Quail & Condor. 6 Quest…
 
Hospitality drives our business and is the foundation that great guest service is built upon. Your restaurant’s success and competitive advantage will always come from each member of your team providing genuine, caring hospitality. Do this and your repeat business, online reviews and profits will rise.In this episode of the Restaurant Rockstars Pod…
 
Levi Noe is the Vice President of Brokerage at Fuel and Iron Realty. A Denver native, Levi’s background in copywriting, marketing, education, entrepreneurship, and food service lend him a unique perspective into F&B real estate negotiations. 6 Questions with Levi Noe of Fuel & Iron Realty on Restaurant Square Footage, A Good Pro Forma, Second-Gen S…
 
I’m obsessed with Marketing, but few operators are great restaurant marketers or have the time. On top of that, few marketing ideas are fully trackable so you know where the business is coming from and the return on your investment.Well in this episode of the Restaurant Rockstars Podcast, we have a solution. I’m speaking with Dyson Barnett of https…
 
Kyle Inserra is a commercial real estate professional and the host of two podcasts, The National Restaurant Owners Podcast and Commercial Real Estate School. A 15-year restaurant industry veteran, Kyle is a thought leader in the hospitality industry and commercial real estate space. 6 Questions with Kyle Inserra of Zelnik National on Restaurant Cap…
 
This can be a crazy business and we all have crazy restaurant stories!In this episode, I’m speaking with Stratis Morfogen, a restaurateur’s restaurateur and industry disruptor. He tells about playing by his own rules, having a driving vision, creating luck, and achieving destiny.Listen as Stratis tells us about:🌟 Turning the tables on the mafia🌟 Fi…
 
Fernando and Aida Scarpati are brother and sister co-owners of Ferdi, the new Italian restaurant in West Village, New York City. Their family legacy in the restaurant industry dates back to their grandfather, Ferdinando (nicknamed Ferdi), who came to America and opened up Ferdi’s, a restaurant in the Bronx. Their new restaurant Ferdi is an homage t…
 
Many of us lease space for our restaurants. Those looking to expand or open a new business need to evaluate many space options and then negotiate their best deal and terms. It has been said that “You don’t get what you deserve, you get what you negotiate”! To come out on top, takes experience and the right approach.In this episode of the Restaurant…
 
Jim Taylor is the creator of Benchmark Sixty, a Canadian restaurant financial optimization agency that uses data, benchmarks, and metrics to increase profit margins and improve productivity. Before starting Benchmark Sixty, he worked for Cactus Club Cafe and helped them grow into the household name they are today in Canada. 6 Questions with Jim Tay…
 
Lots of restaurants have opened their doors and hoped for the best. Those that truly Rock their restaurants have a Strategy - a game plan that becomes their mission. If this is done well; the staff, restaurant, and guests become one! That’s the magic dust of a great restaurant.In this episode of the Restaurant Rockstars Podcast, I speak with Martha…
 
Carlos and Victor Pedro grew up in their father’s restaurant, Ipanema. Ipanema has been in their family and in New York, in one location or another, for decades. Now Victor and Carlos have taken up the mantle as they open the newest location of Ipanema. Ipanema 6 Questions with Carlos and Victor of Ipanema on Pao de Queijo, Childhood Restaurant Mem…
 
Not every first restaurant succeeds. Many of us have opened concepts with the best of ideas and intentions only to see the dream fade. But those who see a more powerful future vision and keep going may rise to extraordinary heights. In this episode of the Restaurant Rockstars Podcast, I speak with Austin Samuelson of Tacos 4 Life. Austin and his wi…
 
Jensen and Corey talk about the key takeaways from Denver Restaurant Tik Tok Week: restaurants lack of acknowledgement and interaction with social media posts, the importance of reaching out to promote your business, building up trust and confidence in influencers, understanding the new guest experience, and breaking down the costs of a video. 6 Qu…
 
Jillian Brown discusses moving away from Yelp and Tripadvisor type reviews and using Instagram highlights to create a community of online customers. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & t…
 
Jesvyn Terraza talks about immigrant founded food businesses and the accountability of food content creators in the restaurants they highlight. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks…
 
You know a really great restaurant the minute you walk in the door. It’s attention to detail, the way you’re greeted and made to feel comfortable, the ambiance, service provided and of course the food & drinks.Hitting all these marks is a continual challenge, but my guests today aren’t missing a beat!In this episode of the Restaurant Rockstars Podc…
 
Nick Howard speaks about utensils, accessible packaging, and why he creates content about eating in his car. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions …
 
Alana Kaufman talks about social media engagement and creating content at food festivals. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions with Denver Restaur…
 
Haley Paez talks promoting your values and using social media as a billboard in restaurant social media marketing. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Ques…
 
Kip and Chris talk about fusing the culinary and cannabis worlds. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions with Denver Restaurant Tik Tok Creators on …
 
Daniela Evans breaks down the costs of creating short vertical videos and the costs of being a restaurant content creator. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video…
 
Larry connects his years of experience in the kitchen with how to create the best restaurant content on social media. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Q…
 
Pride and passion run deep in the restaurant business no matter the size of the organization. Some may be fulfilled running a single independent restaurant while others aim to grow their concepts to multiple locations. In this episode of the Restaurant Rockstars Podcast, I speak with Anthony Ackil who co-founded and grew a 70+ unit restaurant chain…
 
Reem Assil is the founder of Reem’s California, an Arab street corner bakery dedicated to community building, social justice, and sustainability. Best Served learned about Reem through Sicily Sierra and Nite Yun, all members of La Cocina, a womens’ food business incubator program. A true entrepreneur, Reem did this episode from her car. 6 Questions…
 
Everyone is searching for solutions to today’s restaurant “big issues” ie: labor, prices, shortages…In this episode of the Restaurant Rockstars Podcast, I’m speaking with Sam Zeitz, CEO of www.grubbrr.com Grubbrr offers one such solution with their self-ordering technology and digital restaurant kiosks.Listen on as Sam tells us:- What the “restaura…
 
Zuri Resendiz has been a friend of Best Served for a long time. He’s been on the show twice previously when he worked at Shanahan’s Steakhouse and at Cattivella. Now he’s broken away from his fine dining past and has opened Luchador food truck, serving street and traditional Mexican food made daily from scratch. 6 Questions with Zuri Resendiz of Lu…
 
To build a great business, it takes not only a clear vision but a relentless pursuit to stay ahead of your competition. As restaurateurs, we are competitive by nature, and to play our best game, we need to always strive to stay fresh, innovate and dazzle our guests. In this week’s episode of the Restaurant Rockstars Podcast, I’m speaking with Mark …
 
The six phases of New Restaurant Opening Order Of Operations (RO4) come from something we call the Countdown To Launch. Countdown To Launch is a checklist of over 800 things you need to do along your path to opening a new restaurant. Watch this episode to learn more about RO4. The NEW Restaurant Opening Order Of Operations…
 
A 20+ year run in this business holds hard-won experience and many stories! In this episode of the Restaurant Rockstars Podcast, I’m speaking with Eric Scheffer ofwww.thescheffergroup.com. Eric is a true industry leader, visionary, and builder of five dynamic concepts in Asheville, NC.Listen as Eric shares with us:- The “secret sauce” of a truly gr…
 
Simon Tran is reopening his Spanish inspired restaurant after a tough lease and landlord situation caused him to close. Botellón Spanish Tapas is meant to be a gathering place for people to explore new food, wines, and flavors. Simon is planning to open in late August or early September after closing in the summer of 2021. Watch to learn more about…
 
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