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Waiting On Fries: Inside Bars and Restaurants

Waiting On Fries: Inside Bars and Restaurants

Author: Waiting On Fries: Inside Bars and Restaurants

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You love the bar and restaurant business as much as we do. Whether you’re a server, bartender, chef, or owner - we pack in various perspectives on current hospitality topics.

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86 Episodes
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Have you seen Drink Masters yet? The show where bartenders from around the nation get to compete for the title of Ultimate Drink Master? Judged by Julie Reiner, Frankie Solarik, Tone Bell - over the course of 10 episodes the contestants get to compete showcasing techniques and skills learned over the course of their real world tenures. LPDRINKS.org | FOCUSONHEALTH.org Thinking about switching over to Toast? Use our link here and when you sign up to sue the better POS, we'll send you $500. http://refer.toasttab.com/referred-by/JustinZeytoonian/
Brenton Land is an owner/operator that doesn't believe in Defeat. His little bar, The VIG Bar is located in the neighborhood of Nolita in NYC... and although it's not packed with square footage - it's packed with people every night. In a time where bars take themselves a little too seriously, VIG bar pokes fun at trends and makes sure that there is plenty of fun to be had. Drop our name and receive $500 back when you sign on with TOAST. This link will also get you set up with a free demo! Stop by our website for a handful of other good information, tips, and tricks. http://waitingonfriespodcast.com Patreon support link: Support the show!
Kris Baljak is the Beverage Director for a decently large restaurant group. We get to speak about hardships of managing such a large scale operation and finding key players in the space to help make his job a little easier. Kris reflects upon some of the new things we are seeing in the hospitality space with an all new work force that doesn't necessarily have years of training in dealing with the general public. https://www.instagram.com/cocktails_by_kris/ @Oscar Wilde // @Papillon // @Lillie's Victorian // $500 Back when you make the switch to Toast: TOAST LINK   - http://refer.toasttab.com/referred-by/JustinZeytoonian/ // Contact us directly to get set up with Atmosphere TV Free: info@waitingonfriespodcast.com http://instagram.com/waitingonfriespodcast
There's always someone in your family that returns from the restroom just to comment on the sinks and the tiles. You can't escape the fact that they are often times one of the most under-looked components to a restaurants. Let's talk bathrooms! // $500 Back when you make the switch to Toast: TOAST LINK   - http://refer.toasttab.com/referred-by/JustinZeytoonian/ // Contact us directly to get set up with Atmosphere TV Free: info@waitingonfriespodcast.com http://instagram.com/waitingonfriespodcast
Salt Bae dodges a lawsuit from Nusr-Et staff unhappy with how tips are distributed, but that leads us to talk a little bit more about the ways tip share gets distributed. There's a few different business models out there and it's all about what works for you. // $500 Back when you make the switch to Toast: TOAST LINK   - http://refer.toasttab.com/referred-by/JustinZeytoonian/ // Contact us directly to get set up with Atmosphere TV Free: info@waitingonfriespodcast.com http://instagram.com/waitingonfriespodcast
Modeled after how Justin carries out his training process at Smokehouse, let's take a look at some of the major functions of trainings and how some of these streamlined processes may aid in consistency for your own execution. // $500 Back when you make the switch to Toast: TOAST LINK   - http://refer.toasttab.com/referred-by/JustinZeytoonian/ // Contact us directly to get set up with Atmosphere TV Free: info@waitingonfriespodcast.com http://instagram.com/waitingonfriespodcast
How do you interview potential candidates for your bar and restaurant? There's a few things we like to ask every time that really tell us if someone is going to be productive or if they are going to be useless. // $500 Back when you make the switch to Toast: TOAST LINK   - http://refer.toasttab.com/referred-by/JustinZeytoonian/ // Contact us directly to get set up with Atmosphere TV Free: info@waitingonfriespodcast.com http://instagram.com/waitingonfriespodcast
Outdoor dining is here to stay and spring is on the horizon. We take a deep dive into easy tricks to generate steam and profits while building an outdoor audience that will make sense to your brand. // $500 Back when you make the switch to Toast: TOAST LINK   - http://refer.toasttab.com/referred-by/JustinZeytoonian/ // Contact us directly to get set up with Atmosphere TV Free: info@waitingonfriespodcast.com http://instagram.com/waitingonfriespodcast
We're getting to the point where robots are starting to replace some basic restaurant tasks. How long until these robots are making perfect omelettes?!
It's not everyday we get to talk about firefighting and food at the same time - but today we have done just that. AJ Fusco runs an instagram account called @Forkandhose that features plates from firefighters everywhere. He also knows what he's doing in a kitchen though as he's graced several premier establishments over the years with his Fork skills. He has also improved his hosing over the years as he's been a firefighter longer than you've been listening to podcasts! http://www.forkandhoseco.com/
What's this guy know? Enough to build one business, sell it, and start a few more businesses. Matt Stanczak currently operates Good Old Days - a pizza joint in Newtown, Ct. that is looking to harbor a hip atmosphere that is doing great Detroit style pies and even has a cocktail den. 
We walk through what the complete dining experience is like from front to back and highlight a handful of the crucial points that your guests are experiencing in today's world. Are you missing opportunities? Have you maximized your check average?
Justin & Anum talk about different personalities in the kitchen and what we like to see when contributing to a building team dynamic.
As Justin has almost built out his new restaurant - he's run into quite a few odd problems that need to be navigated through. Let's look at some of the ways he's thinking of how to succeed.
As Smokehouse 1.2 gets closer to opening, Justin prepares his new space by pulling the trigger on utilizing a new POS that may offer a little more for his needs than his previous provider. Sometimes it starts to be about the ability for extensions and third party integrations.
Justin has a bit of OCD incase you didn't know. Seriously - let him vent a little bit while Noomz highlights how many chefs it takes to change a lightbulb.... I mean cook a steak.
People thought he was crazy when he left a restaurant designated 4 stars by the New York Times (Del Posto) to open up a BBQ place as a pop up in an empty lot in a dirty part of Brooklyn. Sure enough Matt Abdoo and his partners have been building a name, a brand, and populating the streets around Pig Beach over the last few years. We talk to Matt about current hardships of staffing locations so large, 
There's so much happening so quickly. Apparently Justin and Noomz are key to the refrigeration knowledge and have some experience to share with you if you're having issues with your coolers. Jae complained again about having a work week at the bar where there weren't enough bodies to man the bar - but somehow made do with what they had.... are you feeling constricted by how many employees you have? Here's some tips.
Yes. We're from New York. Yes. We like pizza. Yes. It's natural that we talk about it. Matt Di Gesu has an interesting story as he left New York to the west coast, just to find a couple east coast buddies that allowed him to learn everything about pizza. Soon enough - he came back.
Recently a new hire that successfully made it through training decided that it was too much for them to deal with a busy weekend night and decided that the job called for too much. We also discuss the greed of the liquor stores as they push to maintain their higher sales they've seen through the pandemic.
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