In this episode of the Restaurant Rockstars Podcast, I introduce Susan Taylor/ President & CEO along with Chris Britt and Ed St. Geme as Co-Owners of Juice It Up. The menu, vibe, store design and service make for a winning restaurant formula. Doing this in one location is hard… duplicating this into a fast-growing franchise, that’s another ballgame!
I’m a huge believer in new profit centers and revenue streams. Listen on and see if this may be your restaurant’s next Big Opportunity. In this episode of the Restaurant Rockstars Podcast I’m speaking with Alex Canter; a serial entrepreneur, the heir to the iconic Los Angeles eatery “Canter’s Deli” and the creator of NextBite. NextBite turns your existing operation into a virtual restaurant or ghost kitchen.
In today’s episode of the Restaurant Rockstars Podcast, Im speaking with Mr. Manik Suri Founder and CEO of Therma. Manik recognized that billions of dollars are lost each year in product and food waste and he decided to make a difference. He created a system with simple sensors that immediately notify you and your team of equipment failure, power outage and even human error if a freezer door is left open. You can take instant action before product and money are lost.
In this episode of the Restaurant Rockstars Podcast, Jaime Oikle of Running Restaurants and I speak with Mark Kelegian. Mark is the President and master brand-builder of Randy’s Donuts. Randy’s is a super-powerful brand that is both pandemic-proof and iconic. This brand is also internationally recognized and growing fast!
In this episode of the Restaurant RockStars Podcast I’m speaking with Chef Ali Gonzalez, a man who has dedicated 30 years to his passion for culture, tradition and fresh-crafted food from scratch by using natural resources. Chef Ali has been on a decades long quest to fix what’s broken in the restaurant industry. As a Chef, Coach and Mentor Ali has run restaurants, hotels, catering companies and even cooked for the movie industry.
Today’s guest is one of my favorites! Mr. Jesse Vazquez delivers powerful advice from the trenches throughout a long illustrious career. Jesse began to learn how to run a restaurant in his family’s Miami Cuban Cafe where 18 hour days were the norm, seven days a week. They put it all on the line committing to a concept that bled money. Despite the staggering odds of failure in this business, Jesse was determined to find out and learn the restaurant business from the inside out.