restaurant management

When this coffee shop closed down during the pandemic, they were surrounded by a community that refused to let them close their doors for long. This incredible support is how Brittanié Cadieux came to be the manager at Well & Good. In this community making people feel known creates a sense of ownership for the customers and they want to take care of “their” cafe. The Den is an extension of Well & Good that has created even more community and Brittanié is explaining some of the logistics of renting this space out for events. 

Having a big menu that is made to order has challenged the Well & Good cafe to be effecient while upholding their standards of quality. Brittanié and her brother have pared the menu down to make it a good balance. Starting small and working up will help you build your confidence up if you want to start catering in addition to your cafe. Give yourself grace and time to grow and you’ll do well.

[00:00] Show intro 

[00:35] Brittanié and Well & Good

[01:27] How community got involved in the reopening

[02:53] Building a sense of ownership for the guests 

[04:55] Word of mouth impact

[06:22] What is The Den?

[07:38] The challenges of hosting events

[09:31] Having a big menu

[11:34] The positives of having a big menu 

[13:30] Engaging the local community

[15:10] Advice for a catering newbie

[16:55] Wrapping it up 

We’re on week number two of our break and we’re working hard on some improvements to #localbites! Thank you for your continued support of the show. Don’t forget to follow or subscribe so you don’t miss anything! This week we’re rewinding to an earlier episode with Phil Kiloran, founder of BirdCode Hot Chicken. 

Phil started out as a franchisee before he opened his own brand, BirdCode Hot Chicken. Phil is sharing his journey and how influential his wife was on his business journey. After years of running brands Phil and his wife were ready to chase a passion project so they started investing into people and the culture at BirdCode. Phil believes that when you grow the team you grow the business. 

[00:00] Announcement

[00:50] Show intro 

[01:36] Phil’s experience in restaurants before BirdCode

[03:03] From a franchisee to owner of a brand

[04:32] Ups and downs of being a franchisee

[08:55] Why Phil decided to open his own brand

[15:01] Getting through COVID

[20:00] The experience of opening

[22:02] How Phil avoided “The Great Resignation”

[28:57] Choosing additional locations

[31:20] Impact of local restaurants on the community

[36:19] Advice for a new franchisee or restaurateur 

[38:21] Pieces of advice for someone who wants to start their own brand

[40:31] Wrapping it up 

Real Estate Attorney and Restauranteur - Two Challenging Business Segments!

Meet today's guest, John Piccinnini...

Having one career is challenging enough, but what if you added a business to the mix that has a 3-year failure rate of 60%?

And at the same time, you relocated your real estate practice and family to be closer to your new restaurant business.

And add to the mix that you and your wife are partners in the restaurant.

Finally, adding one final hurdle, the restaurant is seasonal and located in one of the most competitive eatery markets on Long Island!

All of this describes today's guest, John Piccinnini, real estate Partner at the firm Kaplan, DiTrapani, Faria & Rabanipour.

The good news, however, is that the 'new' restaurant venture, Clam Bar at Napeague in Amagansett, is an institution that has been around and beloved by locals and tourists alike for 41 years.

But that fact does not make managing it and dealing with all of the issues and problems any less of a consuming process.

Listen to John's story and, if you're ever in Amagansett, stop by the Clam Bar for your fix of Spicy Crab & Sweet Corn Bisque and Lobster Roll!

Enjoy!

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Thank you all for your support for #localbites! We are going to take a two week break to improve our show so we can continue having deep, meaningful conversations with incredible entrepreneurs. Don’t worry though- we have a previous episode for this week! One of our more popular episodes with Katie Kutler of Kaffe Karma. 

Katie is passionate about wellness and community, and that is so clearly seen in her business model: coffee shop by day and yoga studio by night! Not to mention the community events on the weekends. Katie wants Kaffe Karma to be a third home for its customers, and she is walking us through what preparing the space has been like and the challenges that have come with it. 

[00:00] Announcement

[01:03] Show intro 

[01:41] Kaffe Karma and how it came to be?

[05:38] Working in coffee shops to test things out

[08:01] What Katie learned through that process

[10:21] Why are community hubs important?

[14:06] Preparing for opening day

[16:55] Coffee and yoga: why a yoga studio by night?

[21:25] The coffee side of the business

[23:21] Training the baristas

[24:41] The most unexpected challenge

[26:08] A piece of advice for someone who wants to open a coffee shop

[26:54] Outro 

The owner of the Conscious Bean, Matthew Evilsizor, is joining us today to share his values and
expertise in the area of design in coffee shops. This niche in the coffee business is incredibly
important from either side of the ordering counter.

Matthew is talking all about mindset and encourages business owners to have a clear idea of
their goals. Creating energy centers where people gather is a new concept focusing on the
other elements that make coffee. There has been a shift in coffee culture that really focuses on
the stories that coffee tells to create a true experience every time someone orders.

[00:00] Show intro
[00:35] Background
[01:21] Matthew’s approach to designing coffee shops
[04:59] Making an efficient barista/customer bar
[07:05] How did Matthew get started in designing?
[10:37] The first step in thinking about design
[15:20] Sourcing ingredients and equipment
[18:24] What is the role of a story in a coffee shop?
[21:40] The biggest challenge over the years
[23:36] The craziest request from a coffee shop owner
[27:09] A last piece of advice for aspiring coffee shop owners
[29:25] Wrapping it up

Today on #localbites we’re welcoming the co-founder of Whimsy Tea Company, Gordon Davis.
This company was built on the back of their community, and Gordon has learned the power of
saying yes and how it drives growth in a whimsical way. Everybody builds everybody else, and
Gordon is sharing with us the importance of community.

With over 600 tea flavors, Whimsy Tea Company has dealt with supply chain issues constantly.
Their strong customer base allows the team to practice radical acceptance. Although only 120
of the teas are available to customers, so the team learns how to help each customer find a tea
that they love.

[00:00] Show intro
[00:35] Background on Gordon Davis
[01:21] Why is community important and how do you foster it?
[04:11] A label artist and how it works
[06:30] The initiator of using artist labels
[08:27] From the beginnings to 24 venues and a brick and mortar store
[10:38] Getting involved in a local group
[11:30] Why is local trending?
[14:08] How to start a community
[17:58] Why don’t corporations value community?
[20:56] The biggest challenge of 600 teas and 24 venues
[24:12] Dealing with cash issues
[25:33] Roadblocks in the supply chain
[28:00] Menu size: why a long menu?
[30:15] How do you train the team?
[33:26] One piece of advice for an aspiring tea shop owner
[35:38] Outro

On today’s episode of #localbites we’re joined by Vanessa Ghantous, owner of Provisions. If there’s one thing Vanessa has learned from starting out in a food truck, it’s that you have to be prepared for anything. Her goal for each service is to not have to close her doors, even when her espresso machine breaks down in the middle of a Saturday morning service.

Start up is much faster when you start your shop in the middle of a YMCA. Having an audience that walks by you in the lobby allows people to get to know you personally and when you build relationships it translates to word of mouth marketing and people who trust you. Build a business that works for your lifestyle and put yourself first to be a happy business owner.

[00:00] Show intro
[00:35] Vanessa’s background with Provisions
[01:23] Equipment challenges in the food truck business
[04:22] Where do you find your equipment?
[06:21] How frequently do you need to change the machine?
[09:00] Where to go for your next espresso machine?
[11:40] Starting a shop in the YMCA: pro vs. cons
[14:16] Starting small and then building out
[16:18] What do you give up from starting in a gym?
[17:51] Advice to someone who wants to open a coffee shop
[19:00] Outro

Welcome to the Beyond the Check Service Industry Podcast with Reyshan Parker, where we dive deep into the world of the service industry and beyond. In this episode, Reyshan sits down with Tricia Parido, a Recovery Lifestyle Enthusiast, Speaker, and Writer, to discuss the importance of emotional intelligence in conquering life challenges. As a Nationally Certified Life Coach, International Master Addictions Specialist, and Professional Life Interventionist with a Psych Degree in Process Behavioral and Chemical Addiction, Tricia has dedicated her life to helping clients worldwide find the tools they need to live their best lives.

As the owner of Turning Leaves® Recovery, Life, and Wellness Coaching, Tricia teaches evidence-based practices that empower her clients to live freely and authentically. She is also passionate about training the next generation of professional coaches to help others achieve their full potential. Join us as we delve into the world of recovery and personal growth, and learn how you can incorporate emotional intelligence into your own journey. Don't miss this powerful conversation with Tricia Parido on the Beyond the Check Service Industry Podcast.

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Today on #localbites we’re welcoming John Pickerel, founder of Buckhorn BBQ Grill. From selling at farmer’s markets to eight brick and mortar locations, John has a lot of wisdom to share with listeners today. To stand out from the crowd, Buckhorn has focused on a unique cut of meat that has caused lines to wrap around the block. The key to the growth and success that Buckhorn BBQ Grill has seen is consistency and predictability. 

John knows that you can sell anything once, but to get repeat customers he focused on a great loyalty program that was collecting points for customers before Starbucks. As the years have gone on, Buckhorn has used the program to collect data that has helped the restaurant adapt and change. John has learned a lot as a seasoned restaurant owner, and the biggest is that nothing is more expensive than an empty chair especially in a new location. 

[00:00] Show intro
[00:35] Welcome to John: his background and restaurant
[01:27] What is Buckhorn’s speciality?
[03:22] Why tri tip and how was the menu built around it?
[05:14] From one to eight locations
[06:50] How do you get repeat customers?
[09:28] What has changed in John’s loyalty programs?
[12:07] Using data to figure out growth
[14:38] Has the process of opening new locations gotten easier?
[16:15] The biggest challenges in eight locations
[18:46] From unknown to brand awareness
[21:19] One piece of advice who is about to start building a restaurant brand 
[22:56] Wrapping it up 

Welcome to Jaryn Oakley, the operating partner of The Morning Squeeze, on today’s episode of
#localbites. This breakfast joint went from having a menu with 143 items to less than 50 and
saw an increase in customer turnaround time and revenue. The Morning Squeeze utilizes
specials at all three locations to test new items before they make it to a permanent spot on the
menu.

All those decisions were made by using data. As Jaryn put it, the numbers don’t lie and feelings
aren’t facts. Jaryn is also getting into how important it is for people in the hospitality industry to
lean on each other and share information.

[00:00] Show intro

[00:35] Intro to Jaryn

[01:08] How the menu changed and deciding what to keep or add

[04:05] Do specials stay on the menu and using them for testing

[05:56] The impact of cutting a menu

[07:57] 50% more customers by restricting options

[10:27] Getting the numbers and understanding them

[12:45] Questions to ask financial people

[16:16] Things a new restaurateur should know

[17:52] Advice for someone who wants to open a breakfast place

[18:14] Wrapping it up

On today’s episode of #localbites we’re talking to William Pressgrove, owner of The Rollin’ Mug.
This drink truck stands out from the crowd because it looks like an actual mug. Being that
unique comes with its own set of challenges, and William is walking through what his first year
of business looked like and the struggles that came with it.

With a mobile store it’s hard to create a loyal customer base, but William and his wife have a
loyalty program and have even looked into the benefits of using Craver. When William
purchased The Rollin’ Mug it had over 43 flavors, but he and his wife have brought it back to the
basics and created a simpler menu that customers are thrilled with.

[00:00] Show intro
[00:35] Intro to William and The Rollin’ Mug
[01:14] The unique challenges of owning a rootbeer trailer
[02:34] Challenges of being unique
[04:40] Picking events and what to expect
[07:24] Creating a key customer base
[09:23] What does opening more concession stands look like?
[11:29] Learning through experimenting
[14:05] Pricing
[16:02] The biggest suprise in a year of owning a drink truck
[19:53] The most popular flavors
[20:57] What has William learned working with family?
[23:00] Wrapping it up

Nothing happens overnight, especially for Kerry Fitzmaurice who is the founder of Pure Grit. A four year journey in the making, Pure Grit serves great barbecue that happens to be vegan. Kerry has a background in sustainability and PR/marketing and is using those skills to help her stand out in the New York crowd. 

For such a niche market, Kerry uses special events and loyalty programs to encourage customers to become regulars. Before ever opening the store, Pure Grit had private label sauces and rubs available for sale and Kerry is speaking to what that experience was like. Get creative with your business strategies and listen in to this episode for some inspiration! 

[00:00] Show intro

[00:35] Intro to today’s guest: Kerry Fitzmaurice

[01:16] What it was like for Kerry to start a vegan barbecue restaurant 

[03:44] The most challenging part of the journey

[05:49] Things Kerry learned before opening her store front

[08:24] How Kerry got feature reviews 

[10:45] What did features mean for Pure Grit?

[12:59] Private label into a restaurant: the benefits

[15:32] Current challenges for Pure Grit

[18:31] How do you create regulars? 

[21:06] Wrapping it up

Starting up a restaurant comes with a unique set of challenges, but what if you’re trying to
create a quick service model of the back of an established fine dining brand? Today on
#localbites we’re joined by Quentin Meloff, the operations manager for Aloette Go. Aloette Go
was opened as a response to the COVID pandemic and the brand faced hard decisions about
customers, building a takeout model, and more.

System improvements in quick service dining often come from suppliers. The restaurant industry
is one where you can train anybody if you provide them with a great system. Aloette Go is
willing to take risks with hires and look for people with good attitudes and a teachable spirit.
Sometimes you have to come to customers first, and it’s important to get feedback from
customers to build a service that people enjoy.

[00:00] Show intro
[00:36] A little background on Aloette Go
[01:15] How do you go about managing fine dining and a take out concept?
[02:45] The biggest differences between Alo and Aleotte Go
[03:56] What about your menu?
[05:08] How did you learn about the take out model?
[06:42] Starting a brand off the back of another brand: the customer side of things
[09:45] Considering going from one location to a second one
[11:47] Systems for fine dining vs. quick service
[14:03] Finding the right suppliers
[15:47] The unexpected problems in a year and a half of Aloette Go
[18:23] Employment at Aloette Go
[20:46] Third party delivery providers
[23:43] Advice for someone that wants to transition their business model
[25:25] Closing out

Aaron Young, creative director at Crust Pizza Co. Prior to working at Crust Pizza Co, Aaron
worked at a non-profit and is talking about some of the differences he’s noticed between
restaurant and non-profit marketing. After he onboarded at Crust Pizza Co. the brand expanded
to eighteen restaurants and has the challenge of marketing to people in Louisiana and Texas.
Crust Pizza Co’s brand and marketing strategy is centered around customer feedback and
staying relevant within the community.

Crust Pizza Co. has a goal of creating loyal customers with their branding and marketing
strategies. The franchises utilize their storefront and atmosphere to attract people in and keep
them there. Keeping brand cohesion across digital platforms has been an interesting challenge,
and with the pandemic there has been a shift from dine in to carry out. If you are a restaurant
owner who is doing their own branding, stay on top of marketing trends and utilize your store
front.
[00:00] Show intro
[00:30] Aaron and his journey before Crust Pizza Co.
[00:55] The nuances of the restaurant business that were different
[02:54] The biggest challenge in expanding the brand
[04:52] Adjusting marketing needs from franchisee feedback
[05:38] The biggest brand mistakes Aaron has seen
[07:58] Tracking the data Aaron needs for effective marketing
[09:02] Connecting in person interactions and online marketing
[10:30] Creating and tracking loyal customers
[13:04] How do you create cohesiveness across digital platforms
[14:42] Who is using third party vs. in person
[16:28] What is the secret sauce of making someone a loyal customer
[17:54] One piece of advice for a restaurant owner on developing a brand image
[18:43] Wrapping it up

On today’s #localbites episode, we’re welcoming Tom Schmidt, the owner of Salt+Smoke. Tom brought fine dining to barbecue with Salt+Smoke when he was on the brink of moving in with his in-laws and $100 in the bank account. Tom realized that if he stayed at one storefront, people would have to leave his team due to lack of professional growth. Since the first store opened, Tom has opened several more and focused on tracking data and surveying their employees to create an open feedback loop. 

Bringing a full service concept to a barbecue restaurant came with its unique set of challenges that Tom is sharing with us today. With the new location with a new concept, there is still the same level of commitment to customer care and community connections. Creating cohesion within and between brands is a way to meet customers where they’re at and keep the feel similar across restaurants. Opening a restaurant is a lifetime commitment, and will take hard work and passion.

[00:00] Show intro 

[00:35] A little bit about Salt+Smoke 

[05:52] What did Tom learn from the first Salt+Smoke to make the next ones so successful? 

[09:02] What would Tom have done differently?

[12:39] The challenges of bringing a full service concept to barbecue 

[15:26] The transitions from Salt+Smoke to Oh Hey barbecue 

[20:21] How do you create cohesion between brands?

[22:20] KPIs and measuring data: how does Tom and his team approach this?

[29:15] Advice for someone who wants to start a new restaurant

[31:38] Closing out 

Join our resident Business Ninja Max, together with the CRO of Custom Business Solutions, Jeremy Julian, as they talk about the software that helps manage restaurants. Custom Business Solutions is an industry leader in hospitality POS technology, helping restaurants maximize efficiency and profitability. With its software, hardware, and portfolio of services, CBS offers thousands of restaurants the peace of mind that comes with a smooth POS experience.

Custom Business Solutions brings more to the table with its NorthStar family of products. NorthStar Order Entry is an easy-to-deploy iPad® solution that adds flexibility to your POS system. Other NorthStar products include Recipe Viewer, Change Management, and Portal.

CBS is headquartered in Irvine, California with over 80 employees located across the globe.

Learn more about them and visit their website today at https://www.cbsnorthstar.com/

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Today we’re talking to John Vigliotti, the owner of Peppino’s Restaurant & Catering. He is answering the burning question everyone has: pizza or calzone? Stepping into Peppino’s after buying the restaurant, John is talking about some of the changes he made to the restaurant in order to improve profit.

Since adding a catering side to the business, John has built his restaurant infrastructure around those last minute orders from businesses who want to feed their staff lunch. In an industry that’s been hit so hard with COVID and now staffing shortages, Peppino’s has managed to keep 50% of their staff for 5+ years, and 25% of those people have been with the restaurant 10+ years. John is talking about the atmosphere he’s created that has allowed staffing to be a breeze.

Throughout the years, John has used trade shows to promote Peppino’s and to cultivate his recipes and menu choices. The internet has also helped people find Peppino’s and enjoy a good calzone. Food delivery companies have spread the word even more and is a necessity for restaurants in this post-COVID world. Remember that if you own the restaurant, the customer is your boss and you’ll do well.

[00:00] Show intro

[00:30] John Vigliotti, calzone or pizza?

[01:46] Arriving at Peppino’s current spot after taking over the business

[04:42] What changes did John make to Peppino’s?

[07:21] Adding catering and how does it run?

[09:30] Preparing for big last minute orders

[11:43] The most important lessons John has learned

[12:58] Maintaining consistency and keeping staff

[18:53] How are trade shows valuable to the company?

[27:14] What has changed about delivery?

[29:22] Advice for someone who wants to start a pizzeria

[30:23] Closing comments

Today we’re joined by Matthew Guelke, the co-founder and CEO of The Plant Cafe Organic. A health retreat sparked Matthew’s passion for eating healthy and healing foods. All the food in Matthew’s restaurants are organic so people know what’s not in their food.

Matthew is walking listeners through the process of getting investments and how he and his partner handled a investor who set terms that would compromise their values. Instead of growing past three locations with outside investors, The Plant Cafe Organic added two additional locations through bootstrapping it.

As an outflow of the success The Plant Cafe Organic has seen, Matthew is creating two virtual brands that will utilize the pre-existing menu items and kitchen. By focusing on quality and authenticity, The Plant Cafe Organic has gained recognition they didn’t ask for and have created a recognizable name in the organic restaurant community.

[00:00] Show intro

[00:35] Why did Matthew choose organic as a focus?

[02:55] The process of getting investors instead of bootstrapping it

[06:29] What Matthew has learned at each new location

[10:00] Franchising model and other approaches for expanding

[13:37] Creating a virtual brand

[17:52] Creating a loyal customer base

[22:17] Minimizing problems with availability

[25:23] Delivery prices

[26:33] Closing comments

Julian Kegel is the owner of Kegel’s Inn. Starting as a speakeasy in prohibition, Kegel’s Inn has stood proud for 99 years. Julian took over the restaurant from his cousins to prevent it from becoming a coffee shop or nightclub. Over 10 years of owning The Kegel Inn, Julian has learned lessons along the way.

Tackling the challenge of the pandemic, Julian and his team refined what Kegel Inn will look like moving forward. In order to develop effective training and systems, Julian and his wife dove deep into every job they would be asking others to do. To continue the streamlining process The Kegel Inn team used data to guide a kitchen remodel, which was completed 9 days prior to COVID shutting the restaurant down.

There’s a million things to do everyday if you own a restaurant, and that to do list isn’t shrinking anytime soon. Julian is sharing with listeners how he went from working in his business to working on his business. Being able to work on your business will allow you the freedom to market, network, and ultimately keep your business thriving.

[00:00] Show intro

[00:35] Welcome to Julian!

[00:45] The history of Kegel’s Inn

[01:33] Taking over the family business

[05:50] Lessons learned over the past 10 years

[08:25] Julian’s restaurant experience prior to Kegel Inn

[09:26] Translating prior experience to Kegel Inn

[12:49] Introducing technology with an older restaurant

[18:26] Which pandemic changes did Julian keep?

[19:48] The process of working on your business instead of working in it

[23:20] What keeps Julian up at night about the business?

[24:43] Advice for someone who wanted to open a restaurant

[25:53] Closing out

Mogiana Coffee, created by Cristina Dias, is the epitome of her childhood and hospitality experience. Cristina grew up playing on her grandfather’s coffee farm and after 11 years in hospitality she began roasting coffee. Starting out by roasting beans only from her grandfather’s farm to expanding to farms across the globe, Cristina is painting the picture of how Mogiana Coffee got to where it is today.Cristina focuses on quality from bean to cup. She is walking through the importing process to roasting to selling. Mogiana Coffee is comitted to sustainability from start to finish, and Cristina is sharing about what that looks like. In addition to this, Cristina is explaining to us what cupping is and why it’s so important for coffee roasters.As another business, Cristina roasts coffee both for her own brand but also private label. Bringing it back to her roots, Cristina is also sharing about the environmental initiatives the Mogiana Coffee supports on the farm. Even further than that, social initiatives and supporting their workers is something that is important to Cristina and her family.

[00:00] Show intro
[00:37] What is Mogiana Coffee
[02:36] The roles Cristina worked in before roasting coffee
[03:38] Sources for Mogiana Coffee
[04:49] Who does Mogiana sell coffee to?
[07:51] Setting up a chain of care and the roastery
[11:44] What does cupping mean in coffee?
[13:55] COVID throwing things off
[15:19] Coffee roasting for selling private label
[18:01] Sustainability at the coffee farm and the story behind it
[21:04] Why is sustainability so important?
[22:14] Advice for someone who wants to start their own private label
[24:05] Closing out