PODFOLIO

🎧 Culinary Entrepreneurship with Stratis Morfogen

Restaurant entrepreneurship with lifelong restauranteur Stratis Morfogen – how he continued his family legacy and built a restaurant empire of his own. Stratis is a highly successful culinary entrepreneur. He grew up in and around the different restaurant businesses that his Greek immigrant family started as far back as 1910.

🎧 Why is India facing a shortage of gig workers?

India’s labour market is witnessing a perplexing phenomenon. Data from the Centre for Monitoring Indian Economy (CMIE) showed that, from 428.4 million in March, the labour force increased by 8.8 million to reach 437.2 million in April this year. This was one of the largest monthly increases. The private think-tank said that such an increase is only possible if some working-age people who were out of the labour force joined back in April.

🎧 MATT PLAPP of America’s Best Restaurants on Marketing That Works

Matt Plapp is on a mission to help the best restaurants become even better. Listen to this interview with the America’s Best Restaurants CEO to learn about restaurant tech, making a CRM, and how it only takes 600 customers to transform your P&L. LET US KNOW WHAT YOU LEARNED on Restaurant Influencers, presented by Toast? Try POPMENU Answering and Save $100: Make your restaurant better with TOAST:

🎧 India to create appeals body for social media complaints; Apple shows off new MacBooks; Zomato to buy Blinkit

India’s central government is planning to create an appeals body where people can complain against social media posts, instead of having to go to the courts, according to a press release on Monday by the country’s ministry of electronics and information technology. The appeals body will be called the ‘Grievance Appellate Committee’.

🎧 Propagrub – The Tech Behind the Social Hub for Foodies

If you have ever looked at the food hashtags on Instagram, it doesn’t take long until you feel hungry. But have you ever opened up the Deliveroo, Just Eat, or UberEats App to see the same big fast food outlets? If you are a food lover, you will probably want something more sophisticated or tastier than a Mcdonald’s or a KFC.

🎧 What is needed to build and sustain a good restaurant? | Gauri Devidayal, Founder and CEO, Food Matters Group

Starting a Business is one of the biggest challenges any entrepreneur will face. There are many questions to answer at the very beginning when starting a business, but the most difficult one is the question of what exactly you want to do. Today we have Gauri Devidayal, Founder and CEO, of Food Matters Group to talk about her experience of starting a business.

🎧 Chef Irene Shiang Li | How to Turn Passion & Play Into Impact & Success

When Chef Irene Li opened a food truck, mei mei, with her siblings, hoping to have fun together, build something cool, and reimagine Chinese comfort cuisine with a playful, modern twist, what happened next took everyone by surprise. Mei Mei exploded, becoming the talk of the town within months. They soon found themselves looking for space and opening a full-service restaurant that was perpetually abuzz.

🎧 Your Ticket to More Restaurant Sales

There is an interesting trend happening in restaurants. As we become more comfortable ordering food from our phone through Door Dash, GrubHub and Uber Eats, many restaurants are having us order food and pay from our phone at the table as well. In this week’s edition, we explore this trend that would potentially eliminate point of sale systems long term.

🎧 Waste Not, Want Not: A Future Without Food Waste

Every year, even as millions struggle with food insecurity, about a third of all the food produced for humans in the world is thrown away, according to the UN’s Food and Agriculture Organization. That not only means wasting water and energy resources. The food, rotting in landfills, also emits methane gas linked to climate change.

🎧 How Eden Westbrook Shifted Her Mindset and Became a Full-Time Food Blogger

Shifting your mindset, finding your niche, and becoming a full-time food blogger with Eden Westbrook from Sweet Tea and Thyme. —– Welcome to episode 360 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Eden Westbrook from Sweet Tea and Thyme about how she shifted her mindset and became a full-time food blogger.

🎧 7 Restaurant Social Media Ideas to Drive More Customers

Do you need help marketing your restaurant on social media? In this video, we will be going over 7 social media ideas you can use to drive more customers to your restaurant.  Social media advertising has taken over the restaurant industry! 45% of diners said they’ve tried a restaurant for the first time because of a social media post made by the restaurant itself.

🎧 Kenny Jones Talks About First Watch Restaurants & Supply Chain

Join me as I speak with Kenny Jones, Supply Chain Manager at FIRST WATCH RESTAURANTS.  www.firstwatch.com.  Kenny has great insights into the restaurant, how they are navigating the changing supply chain challenges and bringing healthy food to consumers. First Watch is an American restaurant chain based in Bradenton, Florida.

🎧 Behavioral Bartending with Maker’s Mark, featuring Greta Harper

Today I am very excited to introduce you to Greta Harper, a Maker’s Mark diplomat. Everyone that has already heard last week’s episode with Sarah Wilson, knows that this week’s episode is resharing a podcast that was recorded while I was a speaker on the live podcast stage at Greenbook’s IIEX North America conference in Austin a couple of weeks ago.

🎧 Let’s talk about that prime-time Jan. 6 committee hearing

Last night we tuned in to the prime-time airing of the Jan. 6 committee hearing (we’d love to hear your thoughts if you were too). And today we’re going to talk about it. We’ve also got updates on COVID testing for international flyers to the U.S. and a possible falling out between Meta and its chief operating officer, Sheryl Sandberg.

🎧 The Millennial Mastermind: Jon Neidich of Golden Age Hospitality Group

What is cool? What are those indescribable qualities that make a restaurant popular? Is it just me or does it seem to be a moving target year to year? Jon Neidich seems to have the formula down, with each spot he opens being trendier then the next. But, and this is what’s truly amazing, they have staying power.

🎧 EP 169 : Building a D2C Beverage Brand – Arman Sood (Co-Founder, Sleepy Owl)

Arman is a second time entrepreneur and the co-founder of Sleepy Owl, India’s first cold brewed coffee brand. In this episode he spoke about the principles to starting up, educating consumers about your product, creating consumer loyalty and more in his conversation with Roshan Cariappa. Topics: 00:00 Introduction 01:11 Principles to startup 04:25 Surprises in FnB industry  09:22 The Coffee Value Chain 13:17 Testing a hypothesis 15:33 Educating consumers about the product 18:36 Sleepy Owl’s various products 21:57 Working with marketplace platforms 23:54 Creating customer loyalty

🎧 Upgrading Customer Communication for Home Services with Justin Clegg

On this episode of the AI for Sales Podcast, Chad is joined by Justin Clegg, Founder and CEO of Allset. He talks about the disjointed communication experience dealing with home services especially when compared against the efficiency of food delivery apps. As things are, it’s not as easy to communicate with plumbers or carpet cleaners after receiving their service.

🎧 Restaurant Group Increases Sales and Profits During Unprecedented Times

During the COVID-19 pandemic, many restaurants faced challenges beyond their control. Roughly 80,000 restaurants have temporarily or permanently closed since the start of the pandemic, according to estimates from the National Restaurant Association, down from 110,000 at the peak of the pandemic.  Edley’s Restaurant Group is no exception.

🎧 858: Carol Lawrence Owner and President of Red Arrow Diner

With excitement allow me to introduce to you today’s guest, Carol Lawrence. Carol has over 30 years of experience managing and marketing various restaurants, including her own. She started at the age of 12 peeling potatoes. From there she worked her way up to the dishwasher, line cook, at Belmont Hall before making her way to the Weathervane Restaurant where she waitresses for two weeks before being offered the Dining Room Manager position.

🎧 2/2 Jeff Learner: Time for Money or Service for Money?

We all know the world has changed dramatically in the 21st century. The opportunities that defined past generations and steered their course through life aren’t out there for us anymore. You and I were told we’ve got to go to college and get a degree if we want a chance at having a good job. But is that still true.

🎧 The Food System with Helena Norberg-Hodge and Morag Gamble – World Localization Day Series Part 2 of 4

Welcome to the second of this special 4 part series on Sense-Making in a Changing World podcast. I am talking with a pioneer of the new economy movement – internationally claimed localisation activist Helena Norberg-Hodge about the food system. Relocalising the food system is central to creating a shift in the global economy, restoring communities and regenerating landscapes.

🎧 348: Founder Friday! w/ Benito Burmudez of Cafe Unido, Panama City, Panama!

It’s Founder Friday! We are traveling to Panama to learn about one of the greatest cafes and roasters, Cafe Unido through a wonderful conversation with its founder, Benito Burmudez.  Inspired by the idea that Panama has some to of the world’s best coffees, the first Café Unido opens its doors in 2014 in the city of Panama with a clear goal: provide a space for Panamanians to learn and appreciate coffee grown by different local producers, their distinct terroirs, regions, micro lots, varietals and processes while at the same time giving back to coffee growing regions.

🎧 Ardenia Brown: Changing Careers and Cooking for Celebs

Good people, Today I’m joined by Ardenia Brown, also known as Chef Butta. Ardenia is part of my family, one of my cousins; she is the personal chef for Ahmir Thompson, Questlove, specializing in Farm-To-Fork Cuisine and Holistic Juicing using local organic wild ingredients.  Chef Butta’s truth is about self-acceptance.

🎧 Meta and Google’s Gradient back LatAm startup OlaClick

More than 80% of food delivery orders in Latin America are still made over phone calls and settled with cash.

🎧 Jeff Lavelle, CEO, Strictly Restaurants™, A DotCom Magazine Interview

About Jeff Lavelle and Strictly Restaurants: Jeff has spent 24 years in the hospitality industry as a Restaurant Controller prior to opening Strictly Restaurants™. His immense success is attributed in part to his detailed work experiences in various positions within the restaurant industry and his strong financial background.

🎧 Steve Fredette, Co-Founder of Toast, on Technological Innovation

Steve Fredette is president and co-founder of Toast, Inc (NYSE: TOST.) ​​​​ Toast, Inc. is a cloud-based restaurant software company, providing restaurant management and a point of sale system. Steve spearheads the company’s product and innovation initiatives. Prior to founding Toast, Steve started and co-led the mobile commerce business at Endeca (now known as Oracle), where he built out the product team.

🎧 Bridging the Gap between Company Culture and Customer Service Featuring Michel Falcon

Investing in Customer Service Shep Hyken interviews Michel Falcon, keynote speaker, owner of Brasa Peruvian Kitchen, and author of People-First Culture: Build a Lasting Company By Shifting Your Focus From Profits to People. He talks about getting leaders to invest in customer service. Top Takeaways:    ·      Why don’t all companies deliver a great customer experience.

🎧 Next on the menu for food delivery

Any number of companies and industries have been upended by the pandemic of the past two years, but few consumer sectors have been more radically reshaped than food delivery. At the outset of COVID, lockdowns and physical-distancing requirements gave the category an enormous boost, as delivery became a lifeline for the ailing restaurant industry.

🎧 NOTIF! Ep.8 Strategi Unik Pelaku FnB selama PPKM

Welcome Back to Notif! Perkenalkan segmen baru dari podcast Teman Startup (Ngobis), yaitu Notif! Notif atau Notifikasi adalah sebuah segmen baru dari Teman Startup untuk ngobrolin hal-hal yang gak penting-penting banget, tapi kayanya seru aja buat diomongin. Mulai dari fenomena-fenomena unik, berita terbaru, sampai hal-hal yang mungkin gak perlu didengerin tapi yaudah gapapa.

🎧 290: How To Stop Emotional Eating

I have been an emotional eater for as long as I can remember. I grew up with food sort of being the only comfort in a tumultuous family, in a family with a lot of pain and anger and trauma around it, a place where I felt very unsafe at times. Food was my friend; food was a celebration. If something was good, if there was a holiday if I did something in school, we celebrated with food.

🎧 The Simple Restaurant Trick That Explains Why Leaders don’t buy Into Inclusion

I found a restaurant trick that explains why Leaders don’t buy Into Inclusion I’m going to tell you all about it Get your pen and paper ready we’re talking about an old school restaurant trick  that may explain why your leaders don’t buy Into Inclusion In today’s show we discuss several things including: * A restaurant trick that you will recognise everywhere * An Economic Principle to help you understand why change is difficult * Some tips on what you need to change to manage Leaders Here’s some of what we discuss on the show: A Menu cost is the cost incurred by a

🎧 Epiosde 448: How to Unravel Complex Situations with Kalpesh Patel

When his mom got sick, Kalpesh Patel took over his family’s restaurant business all on his own. It’s the five-year crash course on managing the restaurant that gave him priceless lessons about working with people, solving problems, and meeting deadlines. It was the perfect background to allow him to move on to his own career and get great results.

🎧 Ep793: Eyal Niv | Managing General Partner, Pitango

Eyal Niv is a Managing Partner at Pitango First, having joined in 2015. Prior to joining Pitango, Eyal was Managing Partner at Giza VC, where he led the fund operations and focused mainly on IT infrastructure, Semiconductors & Internet. Eyal serves on the Board of Directors of Graphcore, AI21, Lumigo, Optibus and Iguazio.

🎧 68. Ghost Kitchens Go Global | JustKitchen

In this episode of Accelerate series for the Takeout, Delivery, and Catering podcast series, host Paul Barron chats with Michael Liu, executive vice president of JustKitchen to dive into the ghost kitchen and virtual brand phenomenon that has been happening around the world. JustKitchen is an operator of ghost kitchens currently operating twenty restaurants in Taiwan and two restaurants in Hong Kong and they use a hub and spoke food delivery model and is currently expanding to the Philippines and Singapore.

🎧 INTERVIEW with Bret Csencsitz, Owner of the Relaunched Gotham Restaurant

#148 – INTERVIEW with Bret Csencsitz, Owner of the Relaunched Gotham Restaurant   ***** Register for my FREE webinar on January 24 and 25 all about the Two Secrets to Restaurant Profitability :    *****  This week’s episode is brought to you by: VIRTUAL RESTAURANT GROUP They offer innovative, turnkey delivery-only brands that you’re able to easily operate out of your existing restaurant with very little disruption to your current operation.

🎧 Risk One Step Out of Your Comfort Zone

Robert Mallon was a successful executive in the restaurant and software industries for 25 years. In 2002, he became a professional speaker and business coach and now has conducted nearly 2,000 full-day seminars and inspired thousands. In 2013, he and business partner created the Rusty Lion Academy to work with businessmen and key leaders, between the ages of 30 and 49, who haven’t yet realized their full potential and who feel as if they’ve lost their freedom to their work lives.

🎧 Weekly podcast: What fossil fuel free food supply chains might look like

This week: Birgitte Holter, head of green and low carbon fertilisers at Yara and Claes Johansson, head of sustainable development at Lantmännen talk about the role of green fertilisers in developing food supply chains that do not rely on fossil fuels. They also discuss how to identify the right partners when developing business models that can really deliver innovation and change.

🎧 DTC Frozen Food with Richard Gray

DTC Frozen Food with Richard Gray Richard Gray and Joe Lynch discuss DTC frozen food. Richard is the founder and CEO of Gray Growth Strategies, a consulting company that provides custom-tailored solutions for refrigerated or frozen food fulfillment needs. About Richard Gray Richard Gray is a leading strategist in global direct-to-consumer marketing and business model development.

🎧 121: Nathan’s Famous Restaurants: Nathan Handwerker – From a restaurant dish-washer to a Multi-millionaire.

Nathan Handwerker, whose first job at age 6 was peddling knishes in what is now Poland, immigrated to New York when he was barely 20. He had no formal education, spoke no English and began his restaurant career as a dishwasher. Nathan built his empire with his determination and persistence and became a multi-millionaire. Here is his inspiring story.

🎧 #26 Simeone Deary Design Group

In this episode of the Hotel Design Podcast, we welcome Lisa Simeone and Gina Deary – two of the principals of Chicago based Simeone Deary Design Group.   Host Glenn Haussman, Lisa and Gina start by discussing the state of hotel design in 2022.  Both guests feel optimistic about the state of design during the past few years and believe the future is open to new design concepts and creativity.

🎧 IAM1390 – Chef Brings Catering Services to Elevated American Cuisine

D.A.H. Cuisines®️ LLC dba: DAH-Lish Cuisines, is a catering and meal delivery service company, whose focused style of cooking, can be described as elevated American Cuisine with a French Flair. Owned and operated by Kesha Harris, Chef Kesha had a passion for cooking as a young girl, and in 2017 she opened her own catering business.

🎧 Best Of: Yasmin Khan On Food, The Mediterranean, And The Meaning Of Home

On the Greek island of Lesvos, refugees from the nearby Moria camp gathered in a fish restaurant for lunch. The owners had converted the restaurant to a nonprofit dedicated to feeding refugees from Syria, Afghanistan, Zimbabwe, and elsewhere. Families sat around tables, laughing, chatting, and playing music.

🎧 Eric Ripert: How A Top Chef Stays Zen In The Kitchen

Today we’ve got a delicious episode with one of the top chef’s in the world—Eric Ripert! He’s the owner and creative force behind the award-winning New York City restaurant Le Bernardin. Eric shares how he got his start, what inspires him and how he went from being a very angry chef—to a beloved one. This interview originally aired on The Inflection Point with Monica Langley on Salesforce Plus. 

🎧 Episode 187: How Research and PR Go Together, With Scott Bahr, President of Cairn Consulting Group

How does research relate to PR? Find out in this episode as Scott Bahr explains how research and PR go together, and how data can help multiple aspects of an industry. Scott explains the importance of data and research and how it can be used to help the decision-making process, better communication and aid in product development.

🎧 Robert Irvine – World-Class Chef, Restaurant: Impossible

Chef Robert Irvine, the star of Restaurant: Impossible and Dinner: Impossible, joins the show to share his journey from joining the Royal Navy at 15 (and a half) to creating Food Network hits. Hear how to create a thriving restaurant, succeed at a difficult cooking challenge, prepare for Plan B and Plan C, perform on camera, and his top fitness tip. Connect with Robert at RobertIrvineFoundation.com, ChefIrvine.com, and social media

🎧 Cerebelly – Science Backed Baby Food

Today we talk on our show with Dr. Teresa Purzner and Nick Langan, co-founders of Cerebelly who as parents of infants wanted to make sure that their kids get the best possible nutrition not only for their physical but also for brain development. They were surprised to learn when they flipped over a packet or bottle of baby food the mismatch between the actual stated ingredients and the nutrients in the baby food.

🎧 Chief Freemium Business Officer at Spotify, Alex Norstrom: The Power of Setting Impossible Goals

Guest: Alex Norstrom, Chief Freemium Business Officer at Spotify In this episode, we cover: The surprising lack of media coverage of Alex despite his prominence at Spotify (05:56); Working at his mother’s Chinese restaurant and his relationship with food (12:21); The early “fiascos” in Alex’s career, and how he came to work at Candy Crush Saga creator King (18:01); How Spotify CEO Daniel Ek convinced Alex to work for him (25:38); Why Alex has tried to set “impossible goals” since his first day at Spotify (28:40); Why the freemium business model works (34:21); Spotify’s hardest a

🎧 Your Restaurant Sucks! | Donald Burns (The Restaurant Coach) | DH089

The Restaurant Coach Donald Burns wants to be a little voice in the back of your brain to remind you: “you can do it” — if you try. Donald Burns (@therealrestaurantcoach) wants to help your restaurant not suck. The restaurant industry veteran, speaker, author, and coach, was a guest on our Digital Hospitality podcast where he discussed business coaching, mentorship, creating a good work culture, and more.

🎧 Cliff Notes: GHOST KITCHENS – THE NEW AGE OF RESTAURANTS

In this Cliff Notes we discuss ghost restaurants and how they are changing the restaurant Industry. #ghostrestaurant #restaurant #foodindustry Full Episode: EYL University: See omnystudio.com/listener for privacy information.

🎧 How To Run A Cocktail Bar? A Conversation with Ee Chien, Owner, Jekyll & Hyde

In this week’s episode of Startup Climb, we talk to Ee Chien, owner of Jekyll & Hyde cocktail bar. Jekyll & Hyde is one of Singapore’s iconic cocktail bars. Located in the heart of the CBD at 74 Neil Road in Tanjong Pagar, you can find signature cocktails and a curated selection of whiskeys and gins.