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Coming to grips with over 100,000 restaurants shuttered...It's time to fix what's broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic. The host, Michelin-rated restaurateur Josh Kopel, challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the indust ...
 
The Travel Industry Mentor Experience (TIME) is a not-for-profit company established in 2009 to help ambitious, aspiring leaders of the Travel, Tourism, Hospitality and Aviation industry accelerate their careers through mentoring. This Podcast shares TIME experiences, inspiration and much more . Don’t miss out!
 
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Industry Night

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Industry Night

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Industry Night is the long-talk format radio show and podcast that brings you up close and personal with the trends and trendsetters across today’s diverse food, wine, spirits, brews and hospitality landscape. For in-depth insights and insider tips, join your host, Nycci Nellis, cohost of Foodie and the Beast, the DC area’s one and only food and wine variety show, and all the locally, nationally and globally renowned chefs, restaurateurs, cookbook authors, mixologists, somms, distillers, bre ...
 
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More about TIME https://www.travelindustrymentor.com.au More about Trish Shepherd https://www.linkedin.com/in/trishshepherd/ Reading Suggestion from Trish https://www.amazon.com/Tuesdays-Morrie-Greatest-Lesson-Anniversary/dp/076790592X More about Timo Lorenzen https://www.linkedin.com/in/timo-lorenzen-sydney/…
 
In episode 149 of FULL COMP, Josh talks to celebrity chef Tim Hollingsworth of Odium in Los Angeles about the lessons he learned during Covid as well as the evolution of his own restaurant as he incorporates fresh lessons into a fresh start. Join us as Tim explains what he's discovered about the impact of creating buy-in among staff, building great…
 
Here's what we're tackling in Season 6 of FULL COMP! ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls…
 
More about Angela Middleton https://www.linkedin.com/in/angela-middleton-9729bb16/ More about TIME https://www.travelindustrymentor.com.au More about Timo Lorenzen https://www.linkedin.com/in/timo-lorenzen-sydney/โดย Timo Lorenzen
 
In this quick recap we highlight some of our favorite moments from Season 5 of FULL COMP. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School Th…
 
"It'll all your fault." You hear those words internally every single day. I think we all do. We run at such a quick pace that there's rarely time to celebrate the wins as we run from problem to problem. But there's good news on the other side of that coin. David Scott Peters believes that in owning our role as owners and operators we can become the…
 
I was raised in this industry. For over a decade, I ran my restaurants the way I was taught to run other people's restaurants. I led my teams the way others had led me. And I never questioned it. Until one day I did...and a whole new world opened up before my eyes. But what if you never got that education? Andrew Dana is an incredibly successful re…
 
Skip Intro? Fast forward to 3 min 47 A panel of industry experts discusses all kind of aspects of the recovery More about TIME https://www.travelindustrymentor.com.au More about Penny Spencer https://www.linkedin.com/in/penny-spencer-a616201/ More about Michelle Allen https://www.linkedin.com/in/michelle-allen-0b760b/ More about Justin Montgomery h…
 
Rome wasn't build in a day, it also wan't build by one guy. Today we chat with Miles Canares who's built one of Los Angeles' signature food events, breaking through the noise in an incredibly competitive environment. How did he do it? Through hard work and a central focus on building relationships that bring value to both parties. Today we talk abo…
 
Are we getting screwed by our food vendors? Do you know where your food comes from? Food Fraud is real and, for many of us, we've been paying a premium rate for lower quality goods for far too long. That's where Sarela and Simpli come in. They're working to expose the greed and inefficiencies in our supply chain. Today we talk about the true path y…
 
In this weeks' episode we talk about the cruise industry post Covid, the environment, mentorship and more... More about TIME https://www.travelindustrymentor.com.au More about Robert Halfpenny https://www.linkedin.com/in/robert-halfpenny-22616b29/ More about Tenille Hunt https://www.linkedin.com/in/tenille-hunt-6326179b/ More about Timo Lorenzen ht…
 
How's delivery working out for you? Is it a thriving revenue stream or are you still struggling to get attention on those delivery platforms? Are you running a breakeven or, worse yet, losing money on every transaction? Today we chat with PJ Oleksak of Slice because, from where she's sitting, she has access to 2 criticial pieces of data: What deliv…
 
TIME with Fiona Watson- the representative of TIME in SA and Journey Beyond’s General Manager Product & Loyalty and Jason Simpson, The Travel Corporation Sales Business Development Manager. More about TIME https://www.linkedin.com/company/time-mentor-experience More about Fiona https://www.linkedin.com/in/fiona-watson More about Jason https://www.l…
 
In this moment, we're not just rebuilding our businesses, we're rebuilding our industry. What would you change if you had the chance? For Dina Samson, change comes in the form of increased visibility. She's working to raise the voices of entrepreneurial women within our industry. She's also out front ensuring that the policymakers that directly eff…
 
Change is hard. Becoming irrelevant is harder. Today we chat we Joe Jackman who wrote the book on change. Joe walks us through what real change can look like in our businesses, creating a blueprint for disruption and innovation within an industry that desperately needs both. You can pick up The Reinventionist Mindset wherever books are sold. ______…
 
TIME with Ingrid Berthelsen, Managing Director of the Evolution Travel Collective & Representative of TIME in Victoria. https://www.travelindustrymentor.com.au https://www.linkedin.com/company/time-mentor-experience/?viewAsMember=true https://youtube.com/playlist?list=PLXEjdjkl9oZfRFGf2grhZC2wwm-H5Sh4y https://www.linkedin.com/in/ingrid-berthelsen-…
 
So many restaurant owners have desperately fought for survival over the last 15 months. Why? Is it for the money or the glory? Because both have been in short supply... We do this to serve a higher calling, and the best of us light the path forward. Today we chat with Chef Steve Samson & Hans Luttman, partners and operators of Rossoblu in Downtown …
 
Imagine, if when you started your entrepreneurial journey, you were provided with a plan for guaranteed success. Dennis McKinley did and he shares that plan with us today. Dennis became a franchisee in his early 20's. He took that playbook, improved upon it and today sits as the franchisor of one of the fastest growing restaurant chains in the coun…
 
Featuring workshops held by Richard Savva, Andrew Liu & Sharon Stanley! We often mention the workshops at the TIME, but we never really spoke about the workshops in detail. This will change today! www.travelindustrymentor.com.au @travelindustrymentorโดย Timo Lorenzen
 
Nick Brune calls himself a chef but I'd call him a culinary entrepreneur. The reason being is that he's as interested in the business of food as he is in cooking it. In today's far reaching conversation we cover the path he took to master the business of hospitality, how he's applied those lessons to build multimillion dollar F&B businesses and how…
 
Have you chosen your customers or have they chosen you? In an effort to achieve profitability many of us refuse to clearly state who is and who is not our target customer. Kevin Tan chose a different path. In having a maniacal focus on his target customer, he's built a platform that's grown to over half a million users in just a couple of years. Wh…
 
Can we make more money today? Like right now? Are there simple fixes to the problems we've been suffering from as an industry for the last, I don't know, 1000 years. Most of us don't make enough money and today we're talking with Chip Klose, who's trying to fix that. In our conversation, Chip lays out some simple, easy to execute tips and tricks fo…
 
I'm not crazy. There are definitely people that make an absolute fortune in this industry. They're just few and far between and and many haven't been willing to share their recipe for success. But you can learn a lot from observing the masters at work. And that's the vantage point from which the team over at Restauranttopia views our industry. They…
 
Throwback to the earlier episodes: Timo Lorenzen interviews Penny Spencer, who is the Founder and Chair of the TIME - Travel Industry Mentor Experience. Penny talks about the last 10 years of TIME, the challenges, the wins... and much more.โดย Timo Lorenzen
 
I'm not crazy. There are definitely people that make an absolute fortune in this industry. They're just few and far between and and many haven't been willing to share their recipe for success. But you can learn a lot from observing the masters at work. And that's the vantage point from which the team over at Restauranttopia views our industry. They…
 
The future of restaurant marketing is the current state of marketing in every other industry: data. Marketing is no longer about compelling diners to come to our restaurants, it's about compelling them to give us their contact info so that we can start a conversation. Today's marketing strategy is more about them than it us about us. Leading the ch…
 
Want to hear about the TIME program first-hand from some of our current mentees? Timo Lorenzen hosts his first "panel" on the TIME VLog and chats with Jason Simpson, Melanie Truman and Gabby Pearce-Raisin who are currently going through the TIME program and due to graduate in October. #travelindustrymentor #travelindustry #mentor #mentoring…
 
This week on our TIME Vlog, Timo Lorenzen chats with Andy Buerckner from Platinum Travel Corporation and Belinda Morris from Amadeus IT Pacific about mental health, Andy and Belinda give their thoughts on mental health in the workplace and what they each do to keep mentally fit! #travelindustry #travelindustrymentor #mentor #mentalhealth…
 
This week on our TIME Vlog, Timo Lorenzen interviews Tim Hoopmann, Beyond Blue speaker and small business coach, Timo chats with Tim about all things mental health. This is a great interview with some handy tips from Tim on what you can do to help yourself or help those around you, especially during this tough times. #travelindustrymentor #mentorin…
 
There's a new breed of restaurateur and it's pretty exciting to see. A younger generation bringing the best of the past together with a new vision of the future. Today we chat with Chicago power couple Jenner Tomaska and Katria Bravo in the weeks before the opening of their new restaurant. These two cut their teeth in some of the best restaurants i…
 
We're still contending with a global pandemic in the midst of a labor crisis and this is another episode on sustainability. Are you shaking your head right now? How disconnecting am I from what's going on in your day to day lives? Today is hard but we still need to prepare for tomorrow and the challenges we'll face then. Gen Z constitutes the large…
 
I always dreamed of being a successful restaurateur. In those grand visions from my youth, I must have missed rubber apron hanging in front of my 3 piece suit as I washed dishes in the scullery, and yet, there it was. Over the last 20 years of being an owner and operator, I've felt like a prince and, at times, like a prisoner. Snoop Dillard has man…
 
Is there anything more foundational to the hospitality industry than booze? Wether it's selling drinks to customers or grabbing drinks with co-workers, the social dynamics of the restaurant industry revolve around booze. Or at least they did... The data is clear: people are drinking less. Today I chat with author Julia Bainbridge about the sobriety…
 
What does success look like in the restaurant industry? For Ron Shaich, it meant driving Panera Bread to outperform both Starbucks and Chipotle over the last 20 year, ultimately creating a restaurant concept valued at $7.5 Billion Dollars. How did he do it? The answer was surprisingly simple and today he takes us on the journey from a single unit c…
 
Idealism is great. We all want to be dream employers offering dream jobs to amazing people who love our restaurant as much as we do. But that's rarely the reality of our situation. Who's fault is that and is there a way to make that vision a reality? Today we chat with Gabriel Cole, a former chef, who's using his values to not only inform the way h…
 
How many articles have you read about "the restaurant of the future?" It conjures visions of robot cooks and digital menus but no one really talks about how big it is or the steps the proprietor took avoid the massive failure rate we've been saddled with in the past. I think that, more than anything, the restaurant of the future is sustainable and …
 
Change is in the air. We've felt it coming for years and we see it happening before our eyes in this moment. Today's buzzwords were the dreams of innovators from decades past. And innovation can be found everywhere. Today we chat with Loren and Lisa Poncia, founders of Stemple Creek Ranch. Stemple Creek is not only famous for their regenerative agr…
 
We've all been burned. A bad business plan, a bad business partner, a global pandemic... What happens next is what defines our lives and our careers. Chef Claudette Zepeda built an award winning restaurant only to have it taken away but, rather than seeing that as the end of the story, she began a new chapter, leveraging her talent and experience t…
 
Layers. Great storytelling has tons of them. As restaurateurs we create these layers through food, beverage and ambiance to draw our guests into our world. Today we take a trip into Sahra Nguyen's world and learn how the vendors we purchase from can say something about who we are and what we believe. That change can happen one cup of coffee at a ti…
 
Cameron Herold has built three companies valued at $100M each. His superpower is getting shit done. He's an operator of the highest caliber that is responsible for driving the growth of companies like 1800GotJunk and entrepreneurs like Elon and Kimball Musk. Today we define what operational excellence is, what it looks like in practical application…
 
April of 2020 was going to be a magical month for my restaurant. We had spent over a year working towards carbon neutrality and that was the month we were finally going to achieve it. Obviously my plans were derailed by the pandemic but, I've never lost sight of the importance of environmental responsibility. What I learned through that process was…
 
Ken Grossman is a craft brewing pioneer. In the late 1970's, he, along with about half a dozen other brewers, started the first craft breweries in the US. Over 40 years later, the other guys are no longer in business and Ken's company is worth over one billion dollars. In our conversation together we talk about what it took to survive in those earl…
 
Go big or go home. Remember those days? It seems a lot of folks have changed their minds. Restaurants with small footprints small menus are popping up everywhere. Well, not in wine country and not with Dustin Valette at the helm. Dustin is leveraging over 50 years of combined industry know-how to create an iconic restaurant that's as ambitious as i…
 
As a business, creating and living by core values is a full time job. It's a choice that changes the very genetic code of our restaurants. When done right, they answer every question and create a roadmap to the future. Today we chat with John Cappasola, a culture-first leader who spent the pandemic doubling down on his commitment to living and lead…
 
For 50 years, Randy's Donuts has been a Los Angeles staple. The iconic giant donut seated above the restaurant can be seen for miles and on the big screen. One man, Mark Kelegian, saw more than a restaurant, he saw an international brand that could transform this tiny restaurant into a global phenomenon. Today Mark shares the tactics and tools he's…
 
Do you remember the transition from employee to manager? For most of us, the boss just handed us the keys one day and asked us to lock up. Within a month, we have a title, a lot more responsibility and a lot less money in our pocket. What do you wish you knew before stepping into that role? A lot, right? Ken McGarrie set out to document every lesso…
 
When we reflect upon the overall failure rate within our industry and when we look at the current labor crisis we're facing, it easiest question to ask is "Who's to blame?" The hardest answer to stomach is "us". To one degree or another, as an industry, we've dug the hole we find ourselves in. But that's just the bad news. The good news is that mea…
 
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