Wisking it all

About the Episode In this episode of WISKing It All, host Angelo Esposito interviews Jeffrey Summers, founder of Summers Hospitality Group, who shares his extensive experience in the restaurant industry. They discuss Jeffrey's journey from aspiring lawyer to hospitality expert, the importance of creating unique systems in business, and the distinction between service and hospitality. Jeffrey emphasizes the significance of leadership, consistency, and personal growth in running a successful restaurant. He also provides insights into common mistakes made by restaurant leaders and offers advice for those looking to expand their business. The conversation touches on the future of hospitality, the role of technology, and the enduring importance of guest experience. Takeaways The journey into hospitality often starts unexpectedly. Creating unique systems is essential for business success. All problems in a restaurant are leadership problems. Effective leadership requires continuous personal growth. Service is transactional; hospitality is emotional. Consistency across all aspects of the business is crucial. Taking guests along for the journey is vital for success. Mistakes in leadership often stem from a lack of strategic thinking. The future of hospitality will always revolve around human experience. Love for people is fundamental in the hospitality industry. Timestamps 00:00 Early Legal Career Beginnings 06:08 "From Law to Restaurant Success" 08:18 Next Practices Over Best Practices 12:08 "Independent Business Growth Strategies" 14:23 Leadership and Continuous Improvement 16:42 "Work On, Not In, Business" 20:31 "Understanding Guests for Repeat Business" 25:06 Restaurant Modernization Missteps 27:50 Insights on Restaurant Operations 31:47 Passion for Continual Growth 33:42 Lifelong Learning and Growth 36:32 Consistency and Proven Experience Matter 40:34 "Focus on Personal Growth" 42:22 Streamlining Restaurant Operations 46:19 "Follow Jeffrey Summers' Insights"

About the Episode In this episode of WISKing It All, we have a special treat as Angelo Esposito sits down with Roger Beaudoin, the dynamic president of Restaurant Rockstars. Roger shares his incredible 30+ year journey through the hospitality world, starting from humble beginnings as a high school dishwasher to building and selling multiple successful restaurants. You’ll hear firsthand how Roger navigated wild industry twists—including a chef who scammed him out of $40,000—turned setbacks into successes, and ultimately crafted the systems that drive thriving restaurants today. Roger opens up about the foundational strategies that helped his establishments stand out, emphasizing profitability, guest service, trackable marketing, and the difference between true leadership and simple management. He also explains the genesis of Restaurant Rockstars and how his mission shifted from running restaurants to helping operators across the globe achieve greater efficiency and profit through hands-on coaching, a robust training academy, and his own hit podcast. Whether you’re a seasoned restaurateur, aspiring owner, or just a fan of behind-the-scenes hospitality stories, this episode is packed with actionable advice, hilarious mishaps, and inspiration for anyone ready to WISKing it all. Let’s get started! Key Takeaways Profitability Focus: Roger emphasizes the importance of understanding cost controls and maximizing profit through strategic menu planning and efficient operations. Guest Service Excellence: Exceptional guest service is highlighted as a critical factor in differentiating a restaurant and ensuring customer loyalty. Innovative Marketing: Trackable marketing strategies that provide measurable returns are essential for sustained success in the restaurant industry. Empowerment and Leadership: Empowering staff and fostering leadership within the team can lead to a more motivated and effective workforce. Resilience in Adversity: Roger's journey illustrates the importance of resilience and adaptability in overcoming industry challenges, such as financial setbacks and unexpected events like the pandemic. Timestamps 00:00 Restaurant Training Academy Overview 04:26 Unexpected Path to Restaurant Concept 07:32 Restaurant Hiring Missteps 13:07 "Profitable Dining Experience Strategy" 16:33 From Small Town to Global Adventure 19:18 Barn Vision to Market Pivot 21:31 "Building Entrepreneurial Restaurant Leadership" 24:20 Glacier Bowls: Glowing Drink Sensation 28:21 Restaurant Profit Optimization Strategies 32:06 Empowerment Through Career Growth 33:54 Team Idea Incentive Program 37:22 Free Consultation & Training Resources

About the Episode In this episode, Crystal Hamilton, CEO of Knowbie, discusses her journey in the hospitality industry and the inspiration behind creating Knowbie, an educational platform designed to train restaurant and liquor retail staff. She emphasizes the importance of empowering staff through education to enhance their confidence and sales capabilities. The conversation explores the challenges of training in the restaurant industry, the significance of knowledgeable staff in improving customer experiences, and the future developments for Knowbie, including community building and integration with other learning systems. Takeaways Knowbie is an educational platform that trains restaurant staff. Crystal's journey in hospitality began from humble beginnings. Education and training can significantly impact sales performance. Knowbie's app is designed for on-the-go learning. Empowering staff with knowledge leads to better customer interactions. The restaurant industry faces high turnover rates, making training challenging. Creating a culture of learning benefits all staff, not just revenue-generating roles. Storytelling enhances the guest experience and builds credibility. Change in restaurant operations takes time and patience. The future of Knowbie includes community engagement and integration with existing systems. Timestamps 00:00 Inclusive Opportunities in Hospitality 05:25 "Standardizing Wine Training Essentials" 09:06 "Knowbie: Empowering Staff through Education" 11:56 Empower Employees, Increase Sales 14:46 Server Training Experiment Idea 18:41 "Trust-Building Tips for Servers" 22:06 Promoting Inclusive Employee Training 24:00 "Storytelling's Role in Wine Education" 28:25 Empowering Employees for Growth 32:35 Win a Trip to Barossa Australia 34:31 Increase Sales with Knowbie

About the Episode In this episode of Wisking It All, Alistair Levine, CEO of Vine Hospitality, shares his journey into the hospitality industry, the challenges of scaling restaurants, and the importance of understanding key performance indicators (KPIs). He emphasizes the need for new restaurant owners to watch their numbers closely, empower their teams, and embrace technology to enhance hospitality. Alistair also discusses lessons learned from his family's legacy in the restaurant business and offers valuable advice for navigating the complexities of restaurant management. Takeaways Alistair grew up in a family involved in hospitality. Vine Hospitality operates eight restaurants in the San Francisco Bay area. Scaling restaurants presents unique challenges compared to single-concept operations. The first restaurant is often the hardest to establish. Building a strong relationship with landlords is crucial for success. Understanding KPIs is essential for managing restaurant performance. Empowering staff leads to better guest experiences. Technology should enhance, not detract from, hospitality. Regularly reviewing financials is critical for profitability. Feedback from guests is vital for continuous improvement. Timestamps 00:00 - Diverse Bay Area Restaurant Group 05:23 - Growing Up in the Restaurant Industry 07:13 - Surroundings Shape Success and Perspective 11:42 - Scaling Restaurant Management Strategy 15:43 - Mitigating Risk in New Ventures 16:55 - Realistic Approach to Business Growth 22:41 - Key Restaurant Performance Metrics" 24:19 - Rising Sales, Declining Guests Warning 28:43 - Balancing Finances and Hospitality 31:57 - Efficiency Through Technology in Industry 34:07 - Enhancing Hospitality Through Integration" 38:19 - Consumer Feedback Drives Tech Adaptability 40:23 - Q's Targeted Customer Strategy 43:34 - Empower Teams for Business Success

In this episode, Brock Weeks, founder and CEO of Savi, discusses the innovative technology behind Savi, a cloud-based video intelligence platform designed for multi-unit restaurants and retailers. He shares his journey into the restaurant industry, the challenges faced during the early development of Savi, and the importance of understanding customer experiences through video data. Brock emphasizes the need for personal engagement in hospitality, the future of AI in the industry, and how technology can enhance rather than replace human interactions. Takeaways Savi helps operators understand the moments driving results. AI can structure data and provide insight. The technology wasn't ready yet for Savi. We need to be able to point back to the root cause. We drop ship a little device for installation. The data is not stored on site, it's instant. AI allows you to gain insight extremely quick. We need to make sure it's easy to normalize data. Technology is abstracting away the mundane. We need to keep the human element in hospitality. Timestamps 00:00 Introduction to Savi and Brock Weeks 02:59 Understanding Savi's Purpose and Technology 05:56 Brock's Journey to Founding Savi 08:58 Challenges in Developing Savi's Technology 11:53 Onboarding Process for Clients 14:51 Customer Experience with Savi's Technology 22:30 Introduction to Savi and Its Value 23:00 Data Reporting and Customer Experience 24:44 Rethinking Data Display for Better Outcomes 25:38 AI's Role in Enhancing Reporting 26:25 Unexpected Uses of Savi by Operators 27:34 Coaching vs. Policing in Hospitality 28:28 Cultivating Talent in the Hospitality Industry 30:29 Staying Connected to Frontline Staff 32:27 The Importance of Listening to Customers 36:19 Future Trends in Hospitality Tech 38:56 The Human Element in Technology 43:14 Leveraging AI for Efficiency 46:10 Conclusion and Final Thoughts

About the Episode In this episode of Whisking It All, Angelo Esposito interviews Anthony Presley, the Chief Technology Officer at CBS NorthStar and managing partner at TimeForge Labor. They discuss Anthony's journey into the restaurant tech world, the importance of labor management, and the evolution of POS systems. Anthony shares insights on how to start a tech venture without a background, the significance of prototyping, and the common mistakes restaurants make when choosing tech solutions. In this episode, you’ll hear Angelo share stories from his early entrepreneurial days, candid advice for non-technical founders looking to break into hospitality tech, and real-world lessons learned from growing two companies that have had to evolve with the ever-changing needs of the restaurant industry. The discussion touches on everything from rapid prototyping with new no-code tools, to the importance of prioritizing people and service over shiny features, down to the nuts and bolts of selecting the right POS and labor solutions. Takeaways Anthony Presley has extensive experience in both hospitality and technology. TimeForge focuses on labor management, helping restaurants find and retain qualified staff. Prototyping tools and AI can significantly aid in developing tech solutions. Simplicity in tech solutions is crucial for effective business operations. Customer feedback is essential for product development and improvement. Partnerships and reseller channels can drive growth for tech companies. The restaurant tech landscape has evolved significantly over the past 30 years. Labor management tools are critical for compliance and efficiency in restaurants. Choosing the right POS system is vital for restaurant operations. Data utilization can enhance customer experience and operational efficiency. Timestamps 00:00 Labor Challenges and Market Positioning 05:16 Questioning Purpose and Growth 08:15 "Validate Ideas Through Neutral Feedback" 10:26 Prototyping Tools for MVP Development 13:35 Gaining First Customers Insights 19:29 "Unchanged Restaurant Service Model" 21:49 Onboarding and Support Excellence 23:16 Integrating HubSpot's Full Potential 27:01 Labor and POS: Restaurant Tech Priorities 32:37 "Forecasting Needs in Small QSRs" 34:45 POS System Add-Ons Explained 37:09 "Prioritizing Hyperlocal Recruitment Needs" 41:49 Lineup AI's Journey and Closure 45:56 Verify Before Trusting Systems 49:32 POS System Offline Functionality Concerns 53:28 Enhancing Dining Experience with Reservations 55:20 Gamifying Brand Collaborations 57:34 Promotional Spotlight & Predictions

About the Episode In this episode, Christopher McFadden, founder and career coach at the McFadden Group, shares his journey through the hospitality industry, his experiences as a sommelier, and the importance of emotional intelligence in career development. He discusses the challenges faced by hospitality professionals, the significance of creating memorable guest experiences, and the impact of COVID-19 on the industry. Christopher emphasizes the need for happy staff and the importance of personal growth and clarity in achieving success in hospitality. Takeaways Christopher McFadden is the founder and career coach at the McFadden Group. He emphasizes the importance of emotional intelligence in hospitality careers. Christopher's journey began in retail and evolved into a passion for hospitality. He became a sommelier and highlights the challenges of the profession. Advice for aspiring sommeliers includes understanding the business and managing alcohol consumption. The McFadden Group focuses on career coaching and personal development. Christopher believes in putting staff first to create a positive work environment. He shares insights on creating memorable guest experiences in hospitality. The importance of goal setting for staff to enhance their careers. Christopher's tagline for his company is 'Building people, not positions.' Timestamps 00:00 Early Retail Career Influence 04:39 From Acting to Wine Passion 09:14 Advice for Aspiring Sommeliers 11:24 Wine Expertise without Tasting 14:33 Hands-On Business Management Insights 18:07 Creating Memories Through Hospitality 22:49 Supporting Local Wine Producers 24:01 Collaborative Wine Program Success 29:34 Staff Wine Training Strategies 31:07 "Maximizing 'By the Glass' Program" 34:47 "Building Restaurant Leadership Skills" 37:33 "Aligning Personal and Professional Growth" 42:57 Happy Staff, Stronger Business Model 45:25 "Prioritizing Personalized Goal Setting" 48:15 "Building People, Elevating Performance" 50:04 Explore WISK: Book a Demo

About the Episode In this conversation, Christian Fischer, the founder of Fischer Research Group, shares his journey from being a cook to a culinary leader. He discusses the importance of networking, the challenges faced in the hospitality industry, and the lessons learned throughout his career. The podcast serves as a platform to provide actionable advice to restaurant owners and chefs, emphasizing the need to learn from mistakes and take risks. Christian's experiences highlight the evolution of his career and the establishment of his research group during the COVID pandemic. In this conversation, Christian J Fischer, CEO, shares insights on the importance of learning from mistakes, the role of AI in hospitality, and the significance of human connection in the industry. He discusses the balance between tradition and innovation, the impact of purpose on performance, and common mistakes in the restaurant world. Fischer also introduces his 'Table for One' leadership program, emphasizing self-reflection and clarity in decision-making. The conversation concludes with a look at future plans for his organization, including employee ownership initiatives. Takeaways Christian Fischer emphasizes the importance of networking in the culinary industry. The Fischer Research Group was founded to help chefs and restaurant owners succeed. Christian's journey into hospitality began with his family's hotel business. He transitioned from a culinary career to leadership roles in the industry. The podcast serves as a platform for sharing valuable insights and lessons. Christian believes in learning from mistakes to help others avoid them. He started his podcast to provide actionable advice to listeners. The concept of 'ethical stalking' is used to prepare for podcast interviews. Christian's experience spans over 35 years in the hospitality industry. He encourages others to take risks and act on good advice. Christian emphasizes the value of learning from mistakes. Disruption in hospitality is driven by speed to market. AI should be used as a tool to enhance human interaction. Human connection is irreplaceable in the hospitality industry. Changing perspectives can lead to significant personal growth. The 'Table for One' program encourages self-reflection and honesty. Purpose drives performance in the hospitality sector. Clarity in decision-making is crucial for success. Common mistakes in restaurants include losing focus on service. Fischer's future plans include making his organization employee-owned. Timestamps 00:00 Chef Success Factors Exploration 04:17 Podcast Insights & Guest Highlights 08:24 Unexpected Apprenticeship Escape 11:38 Career Shift During COVID 15:14 Identifying Six Common Struggles 17:33 "Embrace Micro Focus for Success" 19:46 "Embrace AI: Don't Miss Out" 25:01 "Perspective Changes Everything" 29:19 Discovering Purpose Over Motivation 30:27 Discover Your True Motivation 34:05 "Takeout Only Due to Staffing" 37:35 Self-Improvement and Employee Ownership

About the Episode In this engaging conversation, Adam Lamb shares his extensive journey in the culinary industry, highlighting the importance of leadership and communication in the kitchen. He discusses the evolution of his podcast, Chef Life Radio, and the significance of Chef Life Coaching in empowering chefs. Adam reflects on personal struggles, the need for self-awareness, and the sensitivity chefs often experience, emphasizing the importance of creating supportive environments in culinary operations. In this engaging conversation, Adam Lamb shares insights on personal growth, the importance of perspective in relationships, and practical advice for aspiring chefs. He emphasizes the need for self-care, defining personal success, and the significance of hobbies outside of work. Adam also discusses the upcoming launch of his book, 'The Successful Chef,' and the fundamentals of his coaching approach, which focuses on continuous improvement and mastering relationships The discussion wraps up with a powerful message about embracing feelings of imposter syndrome and the concept of work-life harmony. Takeaways Leadership is crucial in the culinary industry. Understanding the 'ways of being' is essential for effective leadership. The pandemic has highlighted the need for better management of human capital in kitchens. Chef Life Radio serves as a resource for chefs to empower their operations. Culinary education often lacks training in leadership skills. Personal experiences shape leadership styles and approaches. Self-awareness and emotional intelligence are vital for chefs. The importance of communication in a diverse kitchen environment. Overcoming personal struggles can lead to professional growth. Creating a supportive environment can reduce staff turnover. Taking responsibility for your choices empowers you. Understanding core values is crucial for chefs. Having a hobby outside of work enhances creativity. Self-care rituals are essential for emotional balance. Defining success is a personal journey. Embrace discomfort as a sign of growth. Work-life harmony is more realistic than balance. Grieving past teams can enhance present performance. Leaders must first lead themselves. The restaurant industry is evolving into a viable career. Timestamps 00:00 Journey to Leadership in Culinary 03:50 Language Struggles and Realization 08:34 Symphony of the Kitchen 10:15 Chef Leadership Bootcamp Journey 14:20 Loss of Playfulness Epiphany 18:32 "Shifting Perspectives on Responsibility" 22:14 Balance Work with Creative Outlets 23:22 "Effective Time Management for Chefs" 29:00 Creative Flow and Inspiration 31:40 Mastering Relationships and Circumstances 33:14 Embrace Impostor Syndrome 36:36 Spotlight on Adam Lamb's Impact

About the Episode In this conversation, Mark Mittleman, founder of Entangled Particles, shares his extensive journey in the hospitality industry, from his early days working in restaurants to becoming a successful consultant. He discusses the interconnectedness of the restaurant business, the challenges of ownership, and the importance of teamwork and relationships in creating successful dining experiences. Mark also reflects on the lessons learned throughout his career, including navigating labor laws and the impact of economic changes on the industry. In this conversation, Mark Mittleman shares his extensive experience in the restaurant industry, discussing the complexities of tipping strategies, the journey of his consulting business, Entangled Particles, and the common pitfalls faced by new restaurant owners. He emphasizes the importance of profitability, efficient kitchen layouts, and building trust with staff to implement operational changes successfully. Mark finally provides insights into maximizing restaurant success through technology and effective management practices. Takeaways Entangled Particles is a hospitality consulting firm. Mark's journey began in the 90s following the band Fish. He learned the importance of teamwork in restaurants. Owning a restaurant comes with unexpected challenges. Marketing and building relationships are crucial for success. Labor laws differ significantly between states. Consulting allows for sharing valuable lessons learned. The restaurant industry is a team sport. Understanding financial metrics is essential for owners. Navigating economic changes is vital for sustainability. Tipping strategies can create tension among staff. Equity in tips is a complex issue influenced by human instinct. Staff turnover is a significant cost in the restaurant industry. Underestimating costs is a common mistake for new restaurant owners. Forecasting labor needs is crucial for profitability. Utilizing technology can enhance operational efficiency. Every inch of kitchen space should be optimized for workflow. Building trust with staff is essential for implementing changes. Understanding waste management can significantly impact profitability. Creating a positive guest experience is the ultimate goal of restaurant operations. Timestamp 00:00 "90s Phish Tours to Dishwasher" 06:03 Building Seasonal Clientele on Long Island 06:52 Unexpected Move to Los Angeles 11:51 Entrepreneurial Journey Post-Meltdown 15:30 Chains of Command in Management 16:54 Balancing Profit and Family Care 21:26 Tip Pool Percentage Strategy 25:04 Culinary Expert and Consultant 28:44 Boosting Restaurant Profitability Strategies 29:20 Leveraging Technology for Efficiency 34:10 Optimizing Kitchen Layouts and Workflows 37:02 Competent Leadership and Team Buy-In 38:49 "Episode 1: Industry Insights"