Listen Now

You think you know bagels and starting businesses? You ain't known nothing until you realize that Britt is the real deal. A business of bagels that sped up during the pandemic has gained serious momentum and traction that Gold Belly has even thrown some calls her direction trying to get a piece of this dough. Ha. 

Waiting on Fries - Delving into a bit of the yacht club life. Get your pinky out for a few of these problems that occur in the day to day. In part of the new format we'll explore some relative issues and topics that we've experienced and see in our businesses. How'd your Superbowl go? Hope you didn't have to pay for all the rest of your boxes you didn't sell!

It's been a long year and we actually got to document the year in roller coaster formation. A lot of us have been punched in the face repeatedly and we're almost out of the woods. Have patience all!

www.newyorkprimebeef.com PROMOCODE FRIES15 for 15% OFF your entire order!!WWhathatWhat a time. We comment on a video making it's rounds of a Door Dash employee being caught on a ring camera complaining about a pretty decent tip. How do you deal with an employee just leaving mid shift without saying anything to a manager or coworker? How long is too long for a table to be occupying space?Jessica Hadjstylianos drops by to talk about bubbles. She's spent a considerable amount of time becoming an expert on the distribution side of Moet Hennessy and has some pointers to new reps that will be entering sales come summer. She also talks some of the trends that have changed and where we may be going toward the future as summer is approaching.More from Moet Hennessy ..https://instagram.com/engage.mh?igshid=dpyeqiecfgec

We're loading in the stories here. How far is too far with guest demands? Usually we strive to go above and beyond but during Covid regulation times - we just can't accept all of your needs... sorry, not sorry.Chef Mogan Anthony tells us the story of coming to America from Malaysia and the rise to quitting the New York City rat race. Why work so much for nothing? Mogan moves out of the city into suburban markets to find more reward. Mogan also invented a product during our shut down that is genius.Use code "FRIES15" on http://newyorkprimebeef.com to receive 15% off of your quality order of meats! Thanks guys for passing down savings for our listeners!

The chef talk continues! We get to speak with Chef Brian Lawrence of Goosefeather about the way business changes over time, buffing a resume, and secret duck dry aging techniques! Cocktails on tap save time and we're telling you why. Jae was working on a script on instagram to speed up the building of a following... we go into it a little.

Between having three different storefront handling dining, takeout, and ice cream - Dan Kardos isn't lost in the world of creating and executing a business model. The secret of creating the best chicken sandwich, foods people want, and opening two business fronts in the face of Covid-19, Dan has some answers and knowledge to pass down.

Before hammering it down with Christian Petroni we talk about Zoom classes, after work happy hours (digital of course), and more ways for guys to make money in this industry without being in the restaurant.Head over to NewYorkPrimeBeef.com and use code: “FRIES15” at checkout to save on your order of great quality beef and more. This stuff is in Justin’s restaurant at Smokehouse and this is a great deal on quality food. // Also, Jae launched CocktailGarnishCo.com and is giving you 15% off your order of cocktail garnish with the same code, “FRIES15”.We talk to Christian Petroni about all things Restaurant and Chef Live, Food Network, Chickens and Ducks?, and more. Lock in at the 19 minute mark for some action on that front. Restaurant Hustle airs on the Food Network on 12/27.

This is irresponsible.  We talked to Austin from New York Prime Beef on Episode 6 - but he just sent us a message before the show screaming about code FRIES15 at checkout for 15% off superb beef. (https://www.newyorkprimebeef.com).////// We talk to Nick Di Bona about his career, how being in this business is stupid, capitalizing on being a chopped champion, dragging his body across a quarter of a mile to get home crawling, and most importantly..... Ice Cream. (https://www.instagram.com/bonabonaicecream/)///// You know what twitch is? Yeah. The Live Streaming thing. We published a poll on our instagram account and the interest of willing to watch competitions at bars was pretty large! 

It isn't easy living the American Dream, you've really got to put some effort in - because every learning experience you own, is the opportunity to take those building blocks to a higher level while moving through the ladder. JJ is a guy with hard working ethics that are unmatched by many. It's for this story you're about to hear about determination to succeed and learn are what landed him in the pedals of The Lila Rose, a John & Morgan Nealon Concept.

Instagram has just launched it's newest features: Instagram Shops & Instagram Guides, here are some routes you can take with your business to make them profitable for you.We also talk with John & Morgan Nealon about opening up the Taco Daddy location, leaving Fortina, and getting ahead of the trends. Within this you may find some gems about Tik Tok, Signing Contracts, Separating restaurants from Investors, and Bloggers. 

Nailing down pre-ordering turkeys for the holiday, how to carve a turkey, cranberry sauce, and stuffing arguments.Chef Fabian Marquez drops in to talk about his Peruvian roots and culture, and why opening up his Food Truck was the best thing he ever did. We talk Marketing, Fusion dishes, and great problems to have! Http://latusionfoodtruck.comHttp://Instagram.com/latusionfoodtruck 

Covering the large amounts of various winter spiced beers that exist seasonally, are we in a beer bubble? Will it pop? Mulled wine is a great warm cocktail to offer with very little cost and low maintenance (although Justin and Noomz aren't about that), and Chef James Piccolo talks working long hard hours and managing that time between his family.

It's time to rotate all those tap handles a bit and reconfigure your army of beers to play by the numbers. You can't have 100 IPA's on if you have only 100 taps! We also speak with Chris Sheldon who owns the Diner Brew Co out of Mt. Vernon, New York. He nerds out with us about local sourcing of agriculture and what it's like to open up a tap room.

Too often we get complacent day in and day out with the same routine. It's not broke - so why fix it? Sometimes creating new ideas comes with failure and other times great success. We also look further into possibilities of QR Code usage. Why stop at menus? These have been around for the last 25 years - and we're only using them now..... for restaurants.

When do you finally draw the line in the sand and decide it's time to part ways with an employee? Are you picking up on the red flags? Is there a way to keep them on board - but put them into a job role that suits them better?

It's hard for employees of your establishments. They are confused. It's tough on owners. They're confused. We're navigating these uncharted territories and hanging in and in some cases by threads. What do you do to keep your mind at rest?We're also forward looking into what the environments may show in a new restaurant landscape come winter months. Join along, and share with your industry friends.

We can't say it enough. Organization matters! Think about how much more money you can make when you eliminate steps from your employees. Think about how much more can be accomplished in half the time. Let's look at being a bit more efficient.Joe Decicco also dropped in to talk about Decicco's family markets and how being a regional market chain has it's own benefits in being able to make choices quickly. Grocery Stores are huge and there are so many parts of operational mechanics.... let's dive a little deeper here.

When you think of hot dogs in our Westchester and tri-state area you think of the Chinese Pagoda we've known to love. We think of the split right down the middle with the special mustard and hot dog made from pork, beef, and veal.... Secret recipe there though! Let's dive in with Kat to discover the incredible rise of a century old hot dog stand and why the lines form around the block every summer.