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In this episode Jon sits down with eventand social media marketing guru Bobby Conn. Bobby is the founder of 12 Bars of Charity who create a fun pub crawls benefiting local charities in the Saint Louis, Missouri area. 12 Bars of Charity has raised over $350,000 since its inception. Bobby shares his very own marketing strategies to improve bars social media content and how businesses get confused by how to handle their accounts. If you are looking to engage with your audience you don't want to miss this episode! http://one80social.com/ http://thecocktailcorner.buzzsprout.com/ https://www.facebook.com/thecocktailcorner/        

On this episode of Cocktail Corner, Jonathan Blayer sits down with Gwen Page founder of Fong’s Pizza and Tiki Bar. Fong's specializes in Asian-inspired & traditional pizzas, appetizers, sandwiches, salads, desserts, vegan, gluten-free, tiki drinks & 88 beers on draft. They talk about her experience on Man Vs Food, Pizza Paradise, and other cable network features. Gwen gives advice on how to be successful in the restaurant industry, developing your marketing plan, and how to not burn out. She shares her philosophy on running a team and how she “never lets her employees do anything she wouldn’t do herself.”  You won’t want to miss this episode! http://fongspizza.com/ http://www.tikifarm.com/ https://www.youtube.com/watch?v=eI-08VAbClg

In this bonus episode, Lola’s Fine Hot Sauce is here to talk about their products and how they got their start.  From farmer’s markets to home kitchens, Lola’s is now in 35 states and will soon be in Canada.  Check out Lola’s website for weekly recipe videos. Also, visit any of the links below to find them on social media. Facebook:  https://www.facebook.com/lolasfinehotsauce Twitter:  https://twitter.com/lolashotsauce Instagram:  https://www.instagram.com/lolasfinehotsauce/ YouTube:  https://www.youtube.com/channel/UCG2NaxNxPsqLCqVpMZ3Odwg http://www.thecocktailcorner.com/ https://www.facebook.com/thecocktailcorner/

On this episode of Cocktail Corner, Jonathan Blayer sits down with Dr. Robert Stickhold to discuss “Restaurant Nightmares”, when work carries over into your dreams. Dr. Stickhold is an Associate Professor of Psychiatry at Harvard Medical School who focuses on the relationship between sleep and learning. Two common nightmares for those in the  restaurant industry are forgetting an item of an order or being alone in the restaurant with guests continuing to come in and you have to do it all by yourself. Why does the brain create these different scenarios that we experience when dreaming?  Our brain is working all night long, quite hard actually, at processing our memories from the day. The brain spends a lot of time going back over the events of the day and trying to figure out what it all means. So what these two common “work nightmares” dreams are saying is that restaurant industry employees could have some obsessive fears, concerns, or confusions that your brain picks up on and then wants to try and figure out what to do about it. Having a dream where you forget an item from an order is a classic incompleteness dream. You may have experienced this type of dream before when you were younger and in school but in the form of an “exam dream”. Another example that can carry over to waking life is a “passport” or “plane ticket” dream, where you get to the airport and are missing those important documents that let you travel. Remembering orders is a recurring and constant part of the position or concern that day by day your brain keeps flagging it. Your brain doesn’t have anything to say to help you, it can’t figure out a solution to it, so you continue to have the dream. Having a dream where you are the only one left in a restaurant full of customers is more along the lines of a worst case scenario or doomsday dream.  Suggesting that you are worried about either taking on or being given more than you can handle. The dream is going to keep replaying until either you figure out how to solve it, or you decide that the problem is not that big of a deal. Dream rehearsal can be an effective solution, where you imagine a

In this episode, Jonathan interviews industry leader, Art Graham.  Art is a Kitchen Manager at The Cheesecake Factory.  From dishwasher all the way to kitchen manager, Art talks about his learning process in the restaurant industry and the mentors he met along the way.  He discusses the sacrifices everyone makes and how to find a balance.  Finally, Art shares his perspective on what it takes to be new in the industry, how to stay in long term, and the variety of work available so you can find your own niche and set yourself up for success. The Cheesecake Factory The Cocktail Corner The Cocktail Corner on Facebook

In this episode, guest Jordan Bushell tells the story of his long journey to a successful partnership with Hennessy and how he came to be their National Brand Ambassador. As a Brand Ambassador, Jordan focuses on the education of bars and bartenders from the ground up. He also discusses the history of cognac and introduces us to his signature cocktail, “The Game Changer.”  The recipe for this drink is on our Facebook Page listed below. Jordan talks about the cocktail revolution and explains balance and burnout in the industry.  He recommends two books that have helped him along the way. “The Drunken Botanist” and “The Flavor Bible.” Finally, Jordan has a book titled “Hennessy Shaken and Stirred.” Look for it on iBooks at the link below. Books mentioned in this episode: The Drunken Botanist  The Flavor Bible Hennessy: Shaken and Stirred http://www.thecocktailcorner.com/ https://www.facebook.com/thecocktailcorner/

On this episode of The Cocktail Corner, Jonathan’s guest is Chris Diebel. Chris owns Bubba, a Southern food inspired restaurant rooted in African culture, in Des Moines, IA. Chris tells the story of how he took a “pop-up” restaurant and turned it into a brick and mortar business. Don’t miss the solid advice Chris has for new restaurant owners and his explanation of the concept of complementary competition. You can find Bubba online at http://www.bubbadsm.com/  http://thecocktailcorner.com/ https://www.facebook.com/thecocktailcorner/

Welcome to a bonus episode of The Cocktail Corner! In this episode, Jonathan talks with Doug Podhajsky, owner of Drivers on Call. After a fun evening out, having a few drinks, Drivers on Call gets you and your vehicle home safely. This way, you have your car at home rather than risk having it towed. Listen in and find out how Doug turned a great idea into a smart, safety oriented business. You can find Drivers on Call online at https://facebook.com/driversoncall  http://www.thecocktailcorner.com/ https://www.facebook.com/thecocktailcorner/

In this episode of The Cocktail Corner, Jonathan interviews mixologist Blake Brown. Blake is currently at The Whiskey House located in the Plaza Shoppes at Prairie Trail in Ankeny, IA. Jonathan and Blake discuss Blake’s career before entering the restaurant and bar industry. Blake also shares who his mentors were when he entered the world of mixology.  Finally, Blake provides some excellent tips for those wanting to make the transition from bartender to mixologist. You can find The Whiskey House online at http://www.thewhiskeyhouse.net/ http://www.thecocktailcorner.com/ https://www.facebook.com/thecocktailcorner/

In this episode Darin Beck, CEO of Barmuda, joins Jonathan at The Cocktail Corner.  Darin shares his story from his start in 1977 at age 14.  Darin saved every penny he earned whether it was from working in fast food to selling cars and even working in radio so that he could one day realize his dream in the restaurant, nightclub, and lounge industry. After some difficult times and learning a lot of what not to do, Darin is now able to provide keen insight into the industry and, most importantly, how to keep your business relevant and alive. You can find all the Barmuda Companies online at http://www.barmuda.com/ http://www.thecocktailcorner.com/ https://www.facebook.com/thecocktailcorner/