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In this episode of Restaurant Misfits, we're honored to host Christian J. Fischer, a culinary visionary whose journey from the family kitchen in Feldbach, Austria, to becoming a global influence in the restaurant industry is nothing short of extraordinary. Christian shares his invaluable insights on scaling your business, the pivotal role of marketing, and how to turn a restaurant into an architect of memories. We delve into the future of the industry with discussions on AI, digital menus, and the importance of hyper-personalization. From Chef to entrepreneur, Christian’s story is a masterclass in passion, innovation, and legacy.
This conversation is packed with wisdom and inspiration, offering a unique perspective on why some great restaurant concepts fail in the first year, and how the next generation of culinary professionals can succeed. Whether you're a seasoned restaurateur or just starting out, this episode is a must-watch.
You can find Christian J. Fischer's personal and company links below:
https://www.christianjfischer.com/
https://www.instagram.com/christianjfischer/ -
In this episode of Restaurant Misfits, we are thrilled to introduce Roger Beaudoin! Join us as Roger and Brett delve into Roger's journey from a novice in the restaurant industry to becoming the founder of Restaurant Rockstars. With over 25 years of experience, Roger shares his invaluable insights and hard-earned lessons.
Roger dives deep into the nuances of leadership versus management and the importance of empowering teams to optimize performance. He discusses how recognizing opportunities to increase sales, building the business, and making strategic suggestions can positively impact the bottom line. Roger emphasizes the critical role of menu costing and menu profit analysis, especially in countering inflation and high labor costs.
Tune in for an engaging conversation with Roger Beaudoin and Brett as they explore the keys to success in the restaurant industry and the innovative strategies that make a difference.
🤝We’re here to help your business grow! If you feel like your full-service restaurant would be a good fit for our agency, you can learn more and apply here: https://dineline.co/
📍If your full-service restaurant is between 1-50 locations, we'd like to discuss how we can take your business to the next level.
🙏For everyone else, enjoy the content. We make this content for free in the hopes that we can help more businesses grow… and for a select few, eventually partner with our agency.
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Dineline Information:
1.) Website: www.dineline.co
2.) Free Training Video: https://get.dineline.co/howitworks
3.) Book A Discovery Call: https://requests.dineline.co/discovery
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✅SUBSCRIBE to Dineline click here: https://www.youtube.com/@DinelineInc
#Dineline #RestaurantMarketing #RestaurantMarketingTips -
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In this episode of Restaurant Misfits, we are excited to feature Luana Borges, Luana and Brett discuss the main differences between restaurants in Brazil and the US, giving us an interesting look into the unique dining customs, service styles, and food trends in these two countries.
Additionally, Brett shares the fascinating story of how Dishio was created and how it’s changing the restaurant industry. His insights into Dishio (dishio.com) show the importance of innovation in today’s food world.
Join us for an engaging conversation with Luana Borges and Brett, offering valuable perspectives on international dining and the innovative ideas shaping the future of restaurants.
🤝We’re here to help your business grow! If you feel like your full-service restaurant would be a good fit for our agency, you can learn more and apply here: https://dineline.co/ -
In this episode of Restaurant Misfits, we are privileged to feature Adrianne Calvo, a prominent name in the culinary realm. With over 15 years dedicated to infusing "Maximum Flavor" into her restaurants, cookbooks, and shows, Adrianne's journey is a testament to unexpected beginnings and unwavering passion.
During our conversation she reveals invaluable insights on attracting customers through strategic ads, igniting passion for your brand, and harnessing the power of cutting-edge software like Dishio (dishio.com) to revolutionize the restaurant industry. With her wealth of experience and innovative spirit, Chef Adrianne offers a roadmap for success that's both inspiring and practical.
This episode offers profound insights into Adrianne Calvo's journey, work ethic, and ongoing impact on the culinary industry. Her story isn't just about culinary excellence but also about innovation, ambition, and inspiration. We believe this conversation will engage and inspire you, and we invite you to join us in exploring the remarkable world of Adrianne Calvo.
You can find Adrianne's personal and company links below:
https://adriannecalvo.com/
https://www.instagram.com/chefadrianne/
https://dishio.com/chefadriannesvineyard/hello -
In this episode, we are honored to interview Juan Manuel Barrientos, an eminent figure in the culinary world. As a distinguished restaurateur and world-renowned chef, Juan Manuel has made an incredible mark on the industry with his innovative approach to dining and exceptional culinary skills. With a diverse portfolio of establishments spanning from Colombia to the United States, he exemplifies the epitome of success in the global culinary scene.
Our conversation delves into a myriad of topics, showcasing how Juan Manuel leverages technology to enhance customer experience and increase footfall to his businesses. His pioneering reservation system, which requires payment in advance due to the high demand for his culinary creations, sets a new standard in the industry. Beyond his restaurants, Juan Manuel's entrepreneurial spirit extends to the hospitality sector, where he owns a hotel, further testament to his versatile business acumen.
Moreover, Juan Manuel's contributions go beyond the kitchen; he has catered private events for some of the world's most influential leaders and harbors ambitious goals for his company. Among his visionary aspirations is his desire to become the first chef to cook in outer space, reflecting his innovative and motivational perspective on the culinary arts.
This episode offers a profound insight into Juan Manuel Barrientos' journey, work ethic, and the impact he continues to have on the culinary and hospitality industries. His story is not just about gastronomical excellence but also about innovation, aspiration, and inspiration. We believe this conversation will captivate and inspire you, and we invite you to join us in exploring the remarkable world of Juan Manuel Barrientos.
You can find Juan's personal and company links below:
https://www.instagram.com/juanmaelcielo/
https://www.instagram.com/elcielorestaurant/
https://linktr.ee/elcielohospitalitygroup -
Ready to take your restaurant business to the next level? Look no further! In this amazing podcast episode, Ryan Grom-fin, @Therestaurantboss himself, shares his expertise and insights on what it takes to succeed in the restaurant industry. Ryan, a former restaurant owner turned restaurant owner coach, has over 120k followers on Youtube and currently works with over 300 restaurant owners to help them achieve their restaurant growth goals. He is also the author of the best-selling book "Make it Happen", a must-read for anyone looking to build a thriving restaurant business.
Join Brett as he interviews Ryan and discovers the answers to the burning questions that restaurant owners face every day. From training to profit-generating strategies, Ryan shares his secret weapons for success. Learn how to simplify your concepts, manage your systems, and develop your people for maximum impact.
Don't miss this incredible opportunity to learn from the best in the industry! Tune in to this podcast episode now. We hope you enjoy it.
Learn more about Ryan and all that he has to offer restaurants owners at: https://therestaurantboss.com/ -
In this episode I meet with Travis “T-Bone” Talbot.
Here are some of the topics we explore:
- Creating the perfect menu and the psychology behind it.
- Social media and why it's important
- Changes in consumer behavior
If you want to learn more about Travis and his company Change Network, head on over to:
https://changenetwork.io/ -
Marcus Guiliano is the founder of Aroma Thyme, a restaurant based in Ellenville, NY.
He is an amazing chef, restaurant owner, and restaurant education/influencer and is incredibly creative with how he has grown his restaurant over the years.
He's been featured in NBC, NY times, Ted x, and other major publications, and he has nearly 100k subscribers on Youtube!
In this episode, we spoke about a number of killer growth strategies he's used and how you can use them too in your restaurant.
You can find his restaurant at https://www.aromathymebistro.com/
and his Youtube channel at https://www.youtube.com/c/MarcusGuiliano
Hope you enjoy it! -
Josh is the CEO and Co-founder of Sesame, a new restaurant marketplace created by restaurants, for restaurants. Born out of the need to create a more sustainable way for restaurants to manage their off-premise businesses and fight back against the aggregators, Sesame is planning to disrupt the industry for the betterment of all stakeholders. Sesame is launching in NYC in late August.
You can check out Sesame at - https://www.sesameorder.com/ -
Interview with Sean Brennan, the founder of the international multi-unit quick-serve pie and coffee concept “The Pie Hole” based in Los Angeles.
He has plus or minus 20 years’ experience in hospitality and organizational development.
By classification, he is a builder, whether it be teams, companies, campaigns, or even the perfect sandwich.More on The Pie Hole at: https://www.thepieholela.com/
or at https://www.instagram.com/thepieholela/ -
Quick highlights on Rev!
Rev is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business.Hey is a Hospitality Marketing Consultant and Demand Gen and Tech EvangelistRev has more than 20 years experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management, and influencer marketing.He helps technology companies, brands, and restaurants to acquire and retain customers.Rev is also known as an “expert burger taster,” pens hospitality and marketing tips on his Instagram @revciancio, as well as his LinkedIn Profile. He believes that Pizza is a religion. -
In this episode, I interview Jeremy Jacobowitz, a food influencer based out of New York City.
More on Jeremy:
Jeremy Jacobowitz brings along his over 500k followers on his food adventures all over the world. Whether that's finding that hidden gem in NYC, the best omakase in Japan, or creating a fun recipe in his home kitchen studio, his audience is obsessed with all parts of his life. And there is good reason for that trust and admiration.
Not only has he had an online presence for over 7 years, but he has worked in food tv as an assistant for Bobby Flay and as a producer for almost a decade.
Along with his daily content on his own channels, he has also hosted and appeared on programs for Food Network, MSG networks, Thrillist, Pix11 Morning News, Seamless, and more! So whether it's Food, Travel, Fitness, Cooking, Lifestyle, Cameras, Tech, and more, Jeremy has something to say and his audience is there to listen.
If you want to learn more about Jeremy, you can check him out on Instagram at https://www.instagram.com/jeremyjacobowitz/
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Ashish is the CEO and CoFounder of POSist
- He has scaled the company from a two-member team to 100+ employees, serving over 9,000+ leading restaurants in 32 countries.
- Ashish is a rare combination of a Technocrat and Restaurateur. He kick-started his entrepreneurial journey in 2007 by founding a telecom company right out of college, serving all major telecom operators in India for value-added services.
- A side investment in a restaurant out of passion brought him to building a tech solution to automate his restaurant business, resulting in founding POSist Technologies in 2012.
- What began as billing software, is now a leading cloud-based restaurant technology platform suited for restaurants of all sizes. Ashish has over 15 years of experience in scaling and leading the Product, Marketing, Sales, Support, and Customer success functions.
You can learn more about Posist at https://www.posist.com/
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Ethan Falk is the CEO of Virtual Restaurant Group.
VRG offers delivery-only brands that can easily operate out of an existing restaurant. They maximize a restaurant's kitchen space and a restaurant's stream of revenue using no additional overhead.
In this interview, Brett and Ethan talk about the opportunities to incorporate another virtual concept into a restaurant and other opportunities that restaurant owners should be thinking about!
You can learn more about Ethan and VRG at:
https://www.virtualrestaurantgroup.com/
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If you are a restauranteur that wants a jump start on your restaurant business and learn how to instill values into your team, then you will get a ton of useful insight from this episode.
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In this episode I interview Abhinav Kapur, CEO & Founder of Bikky, an omni-channel CRM system for restaurants.
Abhinav is dedicated to helping restaurants build deeper, more authentic customer relationships at a time when their business is rapidly shifting beyond the traditional four walls. By aggregating data across channels (in-store, delivery, loyalty, etc.), his system unlocks a unified view of the guest, as well as the ability to run completely automated, data-driven marketing campaigns.
In the next 60 minutes, we dive into new technologies restaurants should be leveraging, how to turn data into dollars and his inspiration behind Bikky.
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During our interview, we discuss managing work-life balance in a constantly moving industry, hiring and training tips, and how he moved from his role as a chef to the ownership role.
This is a really great episode for any chef or restauranteur listening to understand the transferrable skills in both of these roles.
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In the next 60 minutes, we dive into finding and hiring new staff, training staff, and uncovering problems in the restaurant industry and his approach to finding solutions. He's huge on having measurable marketing results and for any restauranteur listening, this episode will bring you a ton of value!
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On a new Restaurant Misfits episode, I interview Field Failing, CEO and Founder of Field's Good Chicken, a 6 location chicken concept based in New York.
Field's restaurant adventure began in 2007, after his professional cycling career came to an end and he found himself back in the kitchen.
That year, he filled the fridge in his New York apartment with brines and marinades, blasted the Rolling Stones, and set out to make the perfect chicken.
Shortly thereafter, his chicken restaurant concept was born.
However, like many other restaurant around the world, they have had an extremely tough time during the pandemic but despite the tight regulations, Field's Good Chicken has found success.
Field is a super inspiring guy who has had to change his business to survive and thrive during this time.
We discuss what their plans are to continue growing afterwards, the importance of restaurant branding and simplifying their business approach.
This episode is packed with insightful information so, let's dive in!
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In this episode, I interview Adam Bossie, CEO of the Afficionado Coffee Roasters. In the next 60 minutes, we dive into building a brand with a story, growing a team of excited employees, and his learnings as he explores more digital strategies for his business.
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