Wisking it all

Episode Note Teresa has been an enthusiastic maven of the Food & Beverage industry for over 12 years. A highly creative individual who values personal growth and team success. Bringing passion and enthusiasm to the workplace, coupled with fresh, innovative mindfulness ideas, and recognized nationally for producing impactful training seminars and innovative cocktail programming. Teresa has bridged the gap between "Spirits and Spirits" with her thoughtful "Cocktails and Consciousness" seminars and improv for the bartender programs. Teresa has spent six years as a Brand Marketer with Pernod Ricard. When she’s not wearing her Spirits hat, she can be found performing with Dr. Bruce Carter and finishing her debut musical. Takeaways Passion is a key driver in the hospitality industry, and finding mentors can greatly contribute to career growth and success. Adaptability and creativity are crucial in navigating the challenges and changes in the industry, such as the shift to off-premise activities during the pandemic. Building strong relationships and connections with colleagues and industry professionals is essential for personal and professional development. Having a positive attitude and being willing to take on any task, no matter how small, can make a significant impact in the workplace. Enjoying the journey and finding joy in the work you do is essential for long-term success and fulfillment in the hospitality industry.**** Timestamps 00:00 Introduction and Passion for Hospitality 05:13 Transition to Bacardi and Mentors in the Industry 15:31 Importance of Positive Attitude and Building Relationships 25:40 Adapting to Off-Premise Activities during the Pandemic 30:14 Last Day on Earth: Favorite Drink and Meal Linkedin : https://www.linkedin.com/in/teresa-cesario-8a22b513/ Instagram: https://www.instagram.com/teresacesario/ www.TeresaCesario.com

Episode Note Jeff McInnis, a renowned chef, shares his journey in the hospitality industry and his experiences opening multiple restaurants. He emphasizes the importance of passion and hard work in the industry. McInnis also discusses the role of culinary school and formal education in the field. He provides insights on handling food waste and the operational side of running a restaurant. McInnis talks about his various restaurant ventures, including Yardbird, Root and Bone, and Stiltsville Fish Bar. He also discusses the impact of COVID-19 on the industry and the future of dining. Takeaways Passion and hard work are essential in the hospitality industry. Culinary school can be beneficial, but it is not necessary for success. Managing food waste and operational aspects like inventory and costing are crucial for running a successful restaurant. Opening restaurants in smaller cities and suburbs can be a viable option. The COVID-19 pandemic has had a significant impact on the restaurant industry. Dim sum and wine would be Jeff McInnis' go-to dish and drink on his last day. Timestamps 00:00 Introduction to the Podcast and Guest 06:02 The Role of Culinary School and Formal Education 10:03 Learning the Operational Side of the Business 26:11 The Impact of COVID-19 on the Restaurant Industry Learn more about Jeff McInnis https://www.starchefs.com/cook/chefs/bio/jeff-mcinnis https://www.instagram.com/chefmcinnis/ Learn more about his venues: https://www.rootnboneindy.com/ https://stiltsvillefishbar.com/ https://mitaliakitchen.com/ https://www.instagram.com/rootscoastalkitchen ============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

This week, we chat with Drew Cesario, VP of Branded Sales at NorCal Cannabis. We spoke about how the DTC alcohol sales are doing, his experiences working for the biggest brands on the planet, and how he brought his experiences from the hospitality sector to the Cannabis industry. Learn more about Drew: https://www.linkedin.com/in/drew-cesario/ Norcal Cannabis: https://www.linkedin.com/company/norcalcannabis/ https://www.norcalcann.com/ https://www.instagram.com/norcalcann/ ============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

Episode Note In this episode of Wisking It All, host Angelo Esposito interviews Danny Gonzalez, co-owner of Cleat Miami, a bar and restaurant located in Cape Florida State Park. Danny shares the unique experience of being the first venue in the United States to have a liquor license in a state park. He discusses the different concessions in the park, including Lighthouse Cafe and Boaters Grill, and dives into the concept and inspiration behind Cleat Miami. Danny also talks about his background in the music industry and how he transitioned into the hospitality industry. He offers advice for new bar owners and emphasizes the importance of taking things one step at a time and being patient. Takeaways Cleat Miami is the first venue in the United States to have a liquor license in a state park. The concessions in Cape Florida State Park include Lighthouse Cafe, Boaters Grill, and Cleat Miami. Danny Gonzalez transitioned from the music industry to the hospitality industry. One of the key pieces of advice for new bar owners is to take things one step at a time and be patient. The success of a bar is not just about the drinks and food, but also about the overall experience, vibe, and customer service. Timestamps 00:00 Introduction and Background 04:44 The Unique Location of Cleat Miami 08:56 Transitioning from the Music Industry to Hospitality 23:26 The Importance of the Overall Bar Experience 29:40 Last Day on Earth Learn more about Daniel Gonzales Boater’s Grill: http://lighthouserestaurants.com/ https://www.instagram.com/boatersgrill/ https://www.facebook.com/boatersgrill/ The Cleat: https://www.instagram.com/thecleat/ The Jacuzzi Boys: https://www.youtube.com/user/jacuzziboys https://sptfy.com/jacuzziboys ============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

Episode Note In this episode of Wisking It All, Angelo Esposito interviews Joey and Orlando Napolitano, Co-founders of Brotelli Pasta Bar. They discuss their experience in the hospitality industry and the concept behind their quick-service pasta bar. The Napolitano brothers share their journey of transitioning from the banking industry to the restaurant business and the challenges they faced during the construction phase. They emphasize the importance of adapting to unexpected situations and maintaining a balance between convenience and quality in the quick-service industry. They also discuss the impact of COVID-19 on their business and their plans for expansion in the future. Takeaways Adapting to unexpected situations and being willing to take punches is crucial in the hospitality industry. Maintaining a balance between convenience and quality is important in the quick-service restaurant space. The COVID-19 pandemic has accelerated the adoption of technology and automation in the industry. Market research and understanding the demand for your concept are essential before starting a restaurant business. Building a strong social media presence and targeting specific communities can be effective marketing strategies for startups.**** Timestamps 00:00 Introduction to Wisking It All and Brotelli Pasta Bar 07:35 Adapting to the COVID-19 Pandemic 13:30 Highlighting the Menu and Quality of Brotelli Pasta Bar 23:47 The Future of the Quick-Service Restaurant Industry Learn more about the guests Joey Napolitano: https://www.linkedin.com/in/giuseppe-napolitano-07598b29/ Orlando Napolitano: https://www.linkedin.com/in/orlando-napolitano-mba-b0a33213/ Brotelli Website: https://www.brotellipastabar.com Facebook: https://www.facebook.com/brotellipastabar/ Instagram: https://www.instagram.com/brotellipastabar/ ============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

Episode Note: Tuan Lee, Co-founder of Vervet, a craft cocktail bar in a can, shares his journey and the unique offerings of his brand. He discusses the inspiration behind Vervet, which is to bring the craft cocktail ethos and quality ingredients to the ready-to-drink cocktail space. Tuan talks about the different flavors Vervet offers, such as the Angelicano, Pale Mary, Tiki Tea, and Sundowner, and how they are made with fresh, locally sourced ingredients. He also discusses the challenges of distributing and selling cocktails in a can, as well as the future of the industry. Takeaways Vervet aims to bring the craft cocktail ethos and quality ingredients to the ready-to-drink cocktail space. Their flavors, such as Angelicano, Pale Mary, Tiki Tea, and Sundowner, are made with fresh, locally sourced ingredients. Distributing and selling cocktails in a can can be challenging due to varying compliance laws and regulations. The future of the industry looks promising, with an increasing demand for high-quality ready-to-drink cocktails and a growing variety of options. Timestamps 00:00 Introduction to Wisking It All and Vervet 08:21 The Rise of Craft Cocktail Bartenders and the Ready-to-Drink Cocktail Space 14:27 Differentiating Vervet: Fresh Ingredients and Creativity 26:25 Lessons Learned: Packaging Challenges and Best Practices 31:01 The Vision for Vervet: Making Quality Cocktails Accessible Learn more about the guest: Tuan Lee: https://www.linkedin.com/in/tuanvanlee/ Vervet: Website: https://drinkvervet.com/ Instagram: https://www.instagram.com/drinkvervet Facebook: https://www.facebook.com/drinkvervet/ ============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they suceed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

Episode Note John Cicero, Vice President of Team Enterprises, discusses his experience in the hospitality industry and the work of his experiential marketing agency. He shares campaigns he has worked on, such as Casadores BarSpar and Havana Club's Amparo, and the impact of on-premise and off-premise marketing. He also discusses the challenges faced during the pandemic and the future of activations in the industry. Takeaways Experiential marketing is a powerful tool for building brand affinity and engaging consumers. On-premise marketing plays a crucial role in shaping consumer preferences and driving off-premise sales. The pandemic has forced a shift to off-premise marketing and virtual experiences, but the industry is eager to return to in-person activations. Hospitality professionals looking to transition to related roles should keep an eye on emerging opportunities and stay open to new possibilities. The success of marketing campaigns depends on understanding consumer preferences and creating authentic experiences. Timestamps 00:00 Introduction to Team Enterprises 07:33 Experiential Campaigns: Casadores BarSpar and Havana Club's Amparo 14:49 Balancing Creativity and Offending in Marketing 25:28 The Future of Activations in the Hospitality Industry 31:57 Last Day on Earth: Chosen Meal and Drink To learn more about John: https://www.linkedin.com/in/jocicero/ To learn more about Team: https://www.teamenterprises.com/ https://www.facebook.com/TEAMenterprises/ https://www.instagram.com/team_enterprises/ Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and how they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

Episode Note Toby Lyle, owner of the Burgundy Lion Group, shares his journey in the hospitality industry and the lessons he learned along the way. He emphasizes the importance of treating restaurants as businesses and the need for a strong work ethic. Toby discusses the challenges of opening and running multiple venues, including the importance of finding good talent and the complexities of managing finances and permits. He also expresses his frustrations with the government's handling of the pandemic and calls for transparency and support for the hospitality industry. Toby shares his favorite venues and his last go-to meal and drink.\ Takeaways Treating restaurants as businesses is crucial for success in the hospitality industry. Finding good talent and nurturing their growth is essential for the long-term success of a restaurant. Opening and running multiple venues comes with its own set of challenges, including financial management and obtaining permits. The government's handling of the pandemic and lack of support for the hospitality industry has been frustrating for restaurant owners. Supporting local restaurants by ordering directly from their websites can help them overcome the high fees charged by delivery apps. Timestamps 00:00 Fortunate to find job at W Hotel. 05:58 Middle to high end Italian restaurants in neighborhood. 07:54 Incorporating company, negotiating leases, getting permits quickly. 09:49 Hospitality industry lacks clear career growth path. 15:44 Unexpected passion for British culture in Canada. 17:40 Lack of on-site owner led to failure. 20:22 Dirty London pub serves incredible, mind-blowing food. 25:37 Support for restaurants, bars, and hospitality industry. 26:01 Quebec pandemic response critique and restaurant struggles. 31:13 Legault uses selective studies to support ideas. 34:37 Adapting plans for protest, go online instead. 37:30 Support local restaurants, order directly, benefit them. To learn more about the guest: Burgundy Lion Group Pub Burgundy Lion- https://www.facebook.com/PubBurgundyLion https://www.instagram.com/burgundylion/ burgundylion.com Brit & Chips- https://www.facebook.com/britandchips https://www.instagram.com/britandchips britandchips.com Bishop & Bagg- https://www.facebook.com/bishopandbagg https://www.instagram.com/bishopandbagg bishopandbagg.com Wolf & Workman- https://www.facebook.com/wolfandworkman https://www.instagram.com/wolfandworkman wolfandworkman.com Ca ne va pas bien movement Facebook: https://www.facebook.com/canevapasbienqc Instagram: https://www.instagram.com/canevapasbienm.legault Twitter: https://twitter.com/canevapasbien > Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and how they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

Episode Note Josh Wagner, a hospitality specialist with 20 years of experience, shares his journey from being a promoter to owning and consulting for bars and restaurants. He emphasizes the importance of creating unique experiences and the joy of bringing people together. Josh discusses the transition from being a promoter to getting involved in the operational and business side of hospitality. He highlights the need for clear expectations, building a strong team, and maintaining a work-life balance. Josh also shares his insights on the future of the hospitality industry, including the rise of luxury travel and the return of events and concerts. Takeaways Creating unique experiences and bringing people together are key aspects of hospitality. Clear expectations and building a strong team are crucial for success in the industry. Maintaining a work-life balance is important, and setting ground rules and parameters can help achieve this. The future of hospitality will see an increase in luxury travel and a focus on providing high-quality experiences. Events and concerts will make a comeback, and people's desire for social interaction and shared experiences will drive their attendance.**** Timestamps 00:00 Introduction and Purpose of the Interview 08:14 Building a Strong Team and Maintaining Work-Life Balance 29:42 The Return of Events and Concerts in the Hospitality Industry 40:09 Last Day on Earth: Go-To Meal and Drink Learn More About Josh Wagner: @joshuawagner Margot Natural Wine Bar: https://margotnaturalwinebar.com/ @margot_naturalwineba Sweet Liberty: http://mysweetliberty.com/ @sweetlibertymia ============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

Episode Note In this episode of Wisking It All, host Angelo Esposito interviews Kevin Demers, owner of The Cold Room, El Pequeno Bar, and Parliament in Montreal. They discuss the passion and inspiration behind Kevin's journey in the hospitality industry, from starting as a bartender to becoming a successful bar owner. Kevin shares his experiences working in the industry, the challenges of owning a bar, and the importance of creating a unique and memorable customer experience. He also talks about his latest project, a retail beer store, which was born out of the need to adapt during the COVID-19 pandemic. Takeaways Hospitality professionals often enter the industry out of passion and love for the craft. Owning a bar requires a deep understanding of business, including costing, inventory, administration, and hiring. Creating a unique and memorable customer experience is crucial for the success of a bar. The hospitality industry provides opportunities for personal growth and advancement, but it's important to find mentors and invest in oneself. Adapting to challenges, such as the COVID-19 pandemic, requires creativity and diversification of business strategies. Timestamps 00:00 Introduction and Background 05:05 Combining Entrepreneurship and Storytelling 10:16 Transitioning from Bartender to Bar Owner 16:23 Creating a Unique and Memorable Customer Experience 27:46 Parliament: Celebrating Canadian Multiculturalism 32:05 Diversifying Business Strategies During COVID-19