Restaurant Ready podcast

#MBA #Entrepreneur #Business #MAJC #Matt Jennings #Restaurant #Bar #Hospitality #Restaurant Industry #Bar Industry #Hospitality Industry #IT Management #Restaurant Managers #Leadership #Restaurant Marketing #Celebrity Chefs

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Learn about the differences between Alzheimer's and dementia, and how Alzheimer's disease progresses. We talk about why catching the disease early can make a big difference. Dr. Sharon Cohen and Dr. Yaakov Stern walk us through the stages of Alzheimer's disease, from when there are no symptoms to when memory issues start to show. They explain the stages of Alzheimer’s and how it develops over time. We also hear from Kelly, who explains her personal experiences and concerns about developing Alzheimer’s, and what she does about it. For links to resources and information covered in this series, visit our website at HealthUnmuted.com/resources What did you think of this episode? We’d love to hear from you. Please visit healthunmuted.com/feedback to let us know! Rethinking Alzheimer’s Disease was made possible with support from Eisai Inc. [00:00:00] Introduction [00:03:10] What's the difference between Alzheimer's disease and dementia? [00:07:04] When does Alzheimer’s begin to develop? [00:09:08] What is Mild Cognitive Impairment (MCI)? [00:10:36] What is subjective cognitive decline? [00:11:59] What is preclinical Alzheimer's disease? [00:13:13] Why is it important to detect Alzheimer’s disease early? Disclaimer: The content provided in this podcast is intended for informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have heard on this podcast. Reliance on any information provided by this podcast or its guests is solely at your own risk. ©2024 Mission Based Media Ltd • April 2024 • AD-M2059…

Restaurant Ready

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RESTAURANT READY: THE BLUEPRINT FOR SUCCESS IN THE HOSPITALITY INDUSTRY Restaurant Ready is your backstage pass to the inner workings of the hospitality industry’s brightest stars. This podcast promises authentic discussions with the most influential chefs, restaurateurs, and food media experts. Award-winning chef, restaurateur, and cookbook author Matt Jennings, along with the MAJC team, helm this weekly podcast. In each episode, industry veterans sit down for candid conversations revealing the honest stories behind their achievements, exploring the strategies, philosophies, and lessons learned along the way that shaped their path to success. Learn from the guests’ unique formula for creating consistent positive results in their business and personal lives. Restaurant Ready delivers unparalleled value for restaurant owners, chefs, and managers looking to elevate their careers and businesses. Listen in for a unique, no-holds-barred exploration of what it takes to thrive in the competitive world of hospitality. With each episode, we will discuss the state of the industry, the challenges we face and how to approach them, and ideas from the experts on how to best prepare yourself for success. You'll walk away with new ideas, and inspiration, as well as a greater sense of community and support as you drive your own success story.

6 episodes

Restaurant Ready

updated 4 days ago

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6 episodes

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Restaurant Ready

1
Zach Field on Why Focus Is More Important Than Speed 36:24

4 days ago36:24

36:24

Zach Field, founding partner of Field Artist Management, discusses his journey in the entertainment and culinary worlds and the challenges and changes in the hospitality industry. He emphasizes the importance of hospitality and service in the industry and the need to balance self-promotion with genuine care for others. Field also reflects on the impact of shows like Top Chef and Food Network on the industry and the shift towards personal platforms and individualism. He highlights the need to regroup and rethink what hospitality means in the current landscape. In this conversation, Zach Field discusses the importance of managing expectations and slowing down in order to create sustainable career paths in the culinary industry. He emphasizes the need for chefs to appreciate creativity and ambition, but also to focus on the long-term sustainability of their ideas. Zach advises non-celebrity chefs to take incremental steps and not skip important foundational work. He also highlights the significance of hospitality and customer experience in building a successful culinary career. Zach shares his personal experience with the Grateful Dead and explains why he values the authenticity and soul of the music. Takeaways Hospitality and service are essential in the culinary and entertainment industries. Balancing self-promotion with genuine care for others is crucial. The industry has shifted towards personal platforms and individualism. There is a need to regroup and rethink what hospitality means in the current landscape. Managing expectations and slowing down are crucial for creating sustainable career paths in the culinary industry. Non-celebrity chefs should focus on taking incremental steps and not skipping important foundational work. Hospitality and customer experience play a significant role in building a successful culinary career. Authenticity and the soul of the music are important factors to consider in the appreciation of art, whether it's culinary or music. Chapters 00:00 The Importance of Hospitality and Service in the Industry 13:10 Balancing Self-Promotion and Genuine Care 18:46 The Impact of Top Chef and Food Network 23:06 Regrouping and Rethinking Hospitality 26:04 The Importance of Business and Talent in the Culinary Industry 29:06 Creating Sustainable Career Paths for Non-Celebrity Chefs 36:31 The Significance of Hospitality and Customer Experience 41:22 The Transformative Power of Hiring the Right People 44:19 Marketing Through Reputation and Word of Mouth 45:06 The Essential Tool for Daily Business Operations Want to connect directly with industry thought leaders like today's guest? MAJC has built an community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC Community, visit majc.ai.…

Restaurant Ready

1
Maria Mazon on The Danger of Diners Undervaluing Food 52:22

11 days ago52:22

52:22

Maria Mazon is the executive chef and owner of Boca Tacos and Sona Bodega in Tucson, Arizona. Maria talks about her journey into the food world and the challenges she faces as a restaurant owner. She emphasizes the importance of using quality ingredients and educating customers about the true value of Mexican cuisine. Maria also discusses the costs of running a restaurant and the unique connection she has with her guests as the face of her brand. Maria Mazon discusses her journey from being a chef on Top Chef to writing a cookbook and her plans for the future. She talks about the impact of being on Top Chef on her restaurant, Boca, and how it led to an increase in patrons. Maria also shares her experiences during the pandemic and the challenges faced by independent restaurateurs. She emphasizes the importance of balancing work and personal life and the need for therapy in the industry. Maria's future plans include bottling her salsas, hosting a TV show, and continuing to promote Mexican cuisine. In this conversation, Maria Mazon discusses the challenges and joys of the restaurant industry. She emphasizes the importance of caring for customers and providing excellent hospitality. Maria also talks about the need for a reset in the industry and the impact of online reviews. She shares her love for the industry and her goals for the future, including expanding her business and taking care of her staff. Maria's passion for food and creating a positive dining experience shines through in this conversation. Takeaways Maria Mazon is an accomplished chef and restaurant owner in Tucson, Arizona. Maria emphasizes the importance of using quality ingredients and educating customers about the true value of Mexican cuisine. She discusses the challenges of running a restaurant, including labor costs and competition from larger establishments. Maria has a unique connection with her guests as the face of her brand. Being on Top Chef increased the number of patrons at Maria Mazon's restaurant, Boca. The pandemic highlighted the need for independent restaurateurs to diversify their income streams. Maria Mazon is writing a cookbook focused on salsas. She is passionate about promoting Mexican cuisine and wants to showcase its diversity and elegance. Maria Mazon emphasizes the importance of balancing work and personal life and the need for therapy in the restaurant industry. Caring for customers and providing excellent hospitality is crucial in the restaurant industry. The industry needs a reset to address challenges and improve the overall experience. Online reviews can have a significant impact on a restaurant's reputation and success. Having goals and aspirations, such as expanding the business and taking care of staff, is important for long-term success in the industry. Chapters 00:00 Introduction 02:58 Background and Journey into the Food World 09:51 Owning Boca Tacos and Sona Bodega 15:22 The Importance of Quality Ingredients 20:05 Challenges of Running a Restaurant 25:19 Building a Connection with Guests 26:00 Introduction and Background 30:00 Top Chef Experience and Impact on Restaurants 37:07 Writing a Cookbook and Future Plans 48:36 Challenges Faced by Independent Restaurateurs 50:26 Caring and Hospitality 51:58 The Need for a Reset 53:00 Inspiring the Next Generation 54:19 Challenges in the Industry 55:18 Setting Goals for Success Want to connect directly with industry thought leaders like today's guest? MAJC has built an community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC Community, visit majc.ai.…

Restaurant Ready

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Norman Van Aken on Saying 'No' as a Marketing Tool 34:49

18 days ago34:49

34:49

Norman Van Aken is a celebrated chef and restaurateur known for introducing fusion into global cookery. He pioneered New World Cuisine, a fusion of Latin, Caribbean, Asian American, and African flavors. Van Aken's career has been decorated with awards and accolades, including being inducted into the James Beard Foundation list of who's who in American food and beverage. He has authored cookbooks and memoirs, and his namesake restaurant, Norman's, has been recognized as an outstanding restaurant. Van Aken's culinary journey started in Key West, where he discovered his passion for cooking and began experimenting with fusion cuisine. Chef Norman Van Aken shares his journey of learning and embracing Caribbean cuisine, emphasizing the importance of cooking from the local markets and restaurants. He discusses his philosophy of fusion cuisine, which goes beyond combining different culinary traditions on a plate and instead focuses on embracing the intellectual and technical aspects of cooking while staying true to the flavors and traditions of the different cuisines. Van Aken also talks about the role of innovation in his work, highlighting the importance of curiosity and the balance between technique and ingredient reverence. He shares his approach to mentoring and leading a team, emphasizing the value of communication and understanding each team member's strengths and aspirations. Lastly, he discusses the power of saying no in marketing and staying true to one's vision. In this episode, we mistakenly said that Norman's is located in Coral Gables. To clarify, the original Norman's opened in Coral Gables in 1995, but the restaurant is now located in Orlando. Takeaways Norman Van Aken is a renowned chef and restaurateur known for introducing fusion into global cookery. He pioneered New World Cuisine, which combines Latin, Caribbean, Asian American, and African flavors. Van Aken's culinary journey started in Key West, where he discovered his passion for cooking and began experimenting with fusion cuisine. He has been recognized with numerous awards and accolades, including induction into the James Beard Foundation list of who's who in American food and beverage. Cooking from local markets and restaurants is essential for truly learning and embracing a cuisine. Fusion cuisine should go beyond combining different culinary traditions on a plate and instead embrace the intellectual and technical aspects of cooking while staying true to the flavors and traditions of the different cuisines. Innovation in cooking requires curiosity and a balance between technique and ingredient reverence. Effective leadership involves mentoring and understanding each team member's strengths and aspirations. Saying no in marketing can be powerful in staying true to one's vision. Chapters 00:00 Introduction to Norman Van Aken 06:27 Fitness and Wellness 10:19 Early Culinary Experiences 15:02 Key West and Culinary Awakening 18:06 Fusion and New World Cuisine 25:12 Inspiration and Culinary Vision 27:13 Embracing Caribbean Cuisine 30:11 Beyond Fusion 32:37 The Role of Curiosity and Technique in Innovation 35:01 Effective Leadership 45:57 The Power of Saying No in Marketing Want to connect directly with industry thought leaders like today's guest? MAJC has built an community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC Community, visit majc.ai.…

Restaurant Ready

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Alex Stupak on Why Restaurants Need to Find the Right Location or They're Screwed 41:42

25 days ago41:42

41:42

Alex Stupak is a chef and co-owner of the Empellón restaurant group in New York City. He has a unique approach to cooking that challenges traditional views of cuisine. He focuses on allowing all cuisines to explore and evolve, rather than being limited by tradition or authenticity. Alex has opened multiple restaurants under the Empellón brand, with a focus on Mexican cuisine. When this podcast was recorded Alex was in the process of opening a seafood restaurant called The Otter. Alex shares insights on the challenges of opening and running restaurants, the importance of finding the right location, and the evolving landscape of marketing in the culinary industry. In this conversation, Alex Stupak discusses his journey from being a family man and TV personality to a successful chef and restaurateur. He talks about the organic nature of his TV appearances and how they have benefited his business. Alex also shares his approach to running multiple teams and maintaining his creative vision across different kitchens. He emphasizes the importance of culture and clear communication in his restaurants. Additionally, he discusses the role of creativity in marketing and the challenges of scaling a brand. Takeaways Alex Stupak challenges traditional views of cuisine and focuses on allowing all cuisines to explore and evolve. Finding the right location is crucial when opening a restaurant. The culinary industry is constantly evolving, and marketing strategies need to adapt to new trends. Collaborations and grassroots initiatives are becoming more important in marketing and building awareness. Personal reputation and branding can play a role in the success of a chef or restaurant. TV appearances can benefit a chef's business by increasing exposure and creating new opportunities. Maintaining a strong culture and clear communication is essential when running multiple teams in different kitchens. Creativity is a powerful marketing tool, and the product itself should be the main focus of marketing efforts. Scaling a brand can be challenging, and there are limits to how much a brand can be diversified. Chapters 00:00 Introduction and Background 03:16 Challenging Traditional Views of Cuisine 06:56 Opening a Seafood Restaurant 11:34 The Importance of Location in Opening Restaurants 18:04 Learning from Past Restaurant Experiences 24:06 Adapting Marketing Strategies in the Culinary Industry 26:15 The Power of Collaborations and Grassroots Initiatives 27:27 Building Personal Reputation in the Culinary World 28:24 Alex's Background and TV Appearances 31:01 Running Multiple Teams and Maintaining a Creative Vision 32:09 The Importance of Culture and Clear Communication 33:06 Creativity as a Marketing Tool 34:33 Challenges of Scaling a Brand Want to connect directly with industry thought leaders like today's guest? MAJC has built an community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC Community, visit majc.ai.…

Restaurant Ready

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Karen Akunowicz on How Mundane Systems Help Restaurants Thrive 58:19

5 weeks ago58:19

58:19

Chef Karen Akunowicz, a renowned chef and restaurateur, shares her passion for owning her own restaurant and the challenges she faced in making that dream a reality. Karen also talks about the importance of having a clear vision and a good business sense when starting a new venture. She emphasizes the value of having a supportive team and the role they played in the success of Fox and the Knife. Karen discusses the challenges of staffing and recruiting in the restaurant industry, particularly in the post-COVID era. She emphasizes the importance of surrounding yourself with people who inspire and bring joy and managing your work in a way that is meaningful. Karen also talks about the scalability of her business and the various moving pieces involved, including television shows, social media, cookbooks, and product lines. She mentions that there is no playbook for navigating this journey and that it has been a combination of ad hoc decision-making and long-term planning. Karen discusses the importance of putting your desires out into the universe and being open to rejection. She shares her experience of pitching her own olive oil to a company and being rejected multiple times. Karen emphasizes the need to have a roadmap and a clear vision for your brand, while also being open to feedback and guidance from others. She talks about the importance of standardizing practices in her restaurants and the challenges of implementing these changes. Karen also discusses the impact of her appearance on Top Chef and the importance of representation in the media. Takeaways Building a supportive team is essential for success. Personal connections and relationships can play a significant role in recruiting team members. Opening a restaurant requires determination, hard work, and the ability to overcome challenges. Owning a restaurant is a lifelong dream for many chefs and restaurateurs. Staffing and recruiting in the restaurant industry is a major challenge, especially in the post-COVID era. Surrounding yourself with people who inspire and bring joy is crucial for personal and professional growth. Managing your work and finding joy in it is important for maintaining motivation and enthusiasm. Scalability in the restaurant business involves various components, such as television shows, social media, cookbooks, and product lines. There is no set playbook for navigating the journey of scaling a business, and it requires a combination of ad hoc decision-making and long-term planning. Put your desires out into the universe and be open to rejection. Have a roadmap and a clear vision for your brand. Standardize practices to ensure consistency and efficiency. Representation in the media is important and can have a significant impact. Be open to feedback and guidance from others. Chapters 00:00 Introduction to Chef Karen Akunowicz 08:12 Transition from Myers and Chang to Opening Fox and the Knife 17:16 Choosing the Right Location for the Restaurant 20:49 Building a Supportive Team 22:23 Recruiting Key Team Members 23:15 Conclusion and Takeaways 23:29 Staffing and Recruiting Challenges 26:28 Finding Inspiration and Joy 35:46 The Scalability of Karen's Business 48:07 Ad Hoc Decision-Making and Long-Term Planning 49:45 Putting Your Desires Out into the Universe 52:10 Creating a Roadmap and Clear Vision for Your Brand 53:05 Standardizing Practices for Consistency and Efficiency 01:04:22 The Impact of Representation in the Media 01:06:13 Being Open to Feedback and Guidance Want to connect directly with industry thought leaders like today's guest? MAJC has built an community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC Community, visit majc.ai .…

Restaurant Ready

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Duff Goldman on Losing His Damn Ego 45:14

6 weeks ago45:14