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Blogs & Podcasts
All in the Industry
Hosted and Produced by Shari Bayer of Bayer Public Relations, All in the Industry is a show dedicated to behind-the-scenes talent in the hospitality industry. Each week, Shari invites experienced and dedicated hospitality professionals to share their story and expertise. Shari also tips off each episode with a PR tip, features a speed round game, industry news discussion, solo dining experience, and the final question, wherein Shari asks for a question from the current guest to the next, tying the series together. Tune in Wednesdays at 4PM ET. Podcast also available on iTunes, Stitcher and Spotify.
A Deeper Dive
“A Deeper Dive” is a weekly podcast from Restaurant Business dedicated to going in-depth on the most pressing challenges and opportunities restaurant operators face today.
Opening Soon
Opening Soon is a weekly show about the journey of opening a restaurant featuring conversations with some of the world’s greatest chefs, restaurateurs and the vendors that help take their business from an idea to opening soon.
Restaurant Technology Guys
Jeremy Julian and Ryan Williams cover trade shows, POS systems, scheduling apps, marketing, social media, mobile payment, EVG, and much more in this podcast about everything to do with restaurant tech.
Streaming Video
Attached to Touch
This film is a demonstration of how important texture and touch is in the kitchen, with an analysis of how the brain processes feeling. Tom Colicchio’s first three stars from The New York Times were awarded as executive chef of Mondrian. Since then, he has been similarly acknowledged for Gramercy Tavern, his signature venture Craft, and Colicchio & Sons. He has opened several restaurants, penned several books, and became head judge on Bravo’s hit reality cooking series Top Chef. David J. Linden, Ph.D., is a Professor in the Department of Neuroscience at the Johns Hopkins University School of Medicine. His laboratory has worked for many years on the cellular substrates of memory storage in the brain and a few other topics. He has a longstanding interest in scientific communication and served for many years as the Chief Editor of the Journal of Neurophysiology.
Cleaning and Sanitation in the Food Industry
By ensuring customer safety, a food business also protects itself—from bad publicity, sinking profits, and even legal action. This program guides viewers through sanitation tools and procedures that are essential to the management of any food-related enterprise, including both food service outlets and food manufacturing facilities. Incorporating interviews with a café chef, a quality manager at a condiment factory, and the manager of a cleaning fluid distribution company, the film shows the proper steps for sanitizing dishes, utensils, floors, counters, culinary appliances, and assembly areas. Waste disposal and the storage of loose food items are also covered. (24 minutes)
Colonel Sanders: America's Chicken King
Here's your chance to know the real Colonel Harlan Sanders. He spent most of his life bouncing from job to job and collected his first Social Security check before becoming a success. He also never made it past private in the Army. But his chicken recipe hit it big after he was 65.
Dave Thomas: Made to Order
Story of the lovable guy behind the Wendy's fast-food empire. He began with Kentucky Fried Chicken and invented the famous bucket of chicken with Colonel Sander's face on it. After leaving KFC, he starred in Wendy's commercials in 1989--the first of 500 thus far.
Fields Failing: A Case Study on the Restaurant Business (10 parts)
Fields Failing shares insights on anticipating and managing dilution, finding new locations, developing a corporate culture, the role of technology in the restaurant business, what to look for in managers, and other advice for food related businesses.
Randy Garutti: A Case Study on Shake Shack
Randy Garutti is the CEO of Shake Shack, a modern day version of a roadside burger stand. In this series, he talks about location and franchising, restaurant entrepreneurship, and more.
Starting a Catering Business: The StartUp Experience
Picnic Basket Catering began in 1989 when Michelle Talarico and Kathy Dreiling combined their passion for food and quest for adventure and opened the doors to an innovative yet affordable catering alternative. Eleven years later they launched a sister company called Cravings to address the need for upscale social catering for everything from weddings to galas. And then they expanded again in 2005 with Buffalo Gals. Each company offers something a little different, but they are all successful because each focuses on pleasing and retaining customers. In this program, Michelle discusses the three most important things every caterer should do; how to expand using your strengths; valuable online sources of education and networking; why you should treat vendors like customers; why spending half of every dollar earned on marketing can be very wise in the beginning; why listening is one of the most important skills needed to succeed; and more. (72 minutes)
Starting a Restaurant: The StartUp Experience
Randy Price is the CEO of the Rocky Mountain Restaurant Group. Randy went from working in restaurants to successfully starting and profiting from four of his own restaurants: Sonterra Grill (innovative Southwest), Slayton’s (Kansas City–style BBQ), Salsa Brava (fresh Mexican grill), and Piazza Italian Kitchen (wine bar and pizzeria). In this program, Randy discusses the 20% factor in staffing; how theoretical food costs can help you spot potential problems; why you should always open a new restaurant on a Monday; how the “one-third” formula promotes success; how “cross-utilization” can be employed to develop a better menu and save money; how the 7 Step Service System works; and more. (68 minutes)
