Hospitality | Page 5

Human Resources

Knead Hospitality + Design Co-Founder Jason Berry on Innovative Leadership and Employee Retention

Interview with the cofounder of Knead Hospitality + Design about loving what you do, a revamped restaurant work week, and leading by committee.

By Shawn P. Walchef

Tech

Square Pie Guys CEO Daniel Stoller on How Tech is Improving the Pizza Business

By Shawn P. Walchef

Business News

Hospitality Legend Richie Romero on Making NYC The City That Never Sleeps…Again

By Shawn P. Walchef

Online Presence

Bucket Listers Founder Andy Lederman on Exploring New Opportunities for Growth

By Shawn P. Walchef

Business News

Vibe N Slurp founder Chef Wayne Carrington on Finding Inspiration and Acting On It

Interview with Vibe N Slurp founder Wayne Carrington about the importance of mentorship, being a constant learner, and creating a strong family business.

By Shawn P. Walchef

Building a Business

Momofuku CEO Marguerite Zabar Mariscal on Rising To The Top

Interview with Momofuku CEO Marguerite Zabar Mariscal about playing the long game, finding strategic partnerships, new restaurant technology, and not being obsessed with perfection.

By Shawn P. Walchef

Thought Leaders

Chef Robert Irvine on Making a Difference in Hospitality — and the World

Interview with World-Famous Chef and Philanthropist Robert Irvine of The Robert Irvine Brand Family about supporting others, embracing a military culture in business, and the essence of leadership.

By Shawn P. Walchef

Building a Business

BBQ Icon Rodney Scott on Blazing Your Own Path in the Restaurant Business

Interview with famed pitmaster and food entrepreneur Rodney Scott of Rodney Scott's BBQ about every day being a good day, the truth behind "overnight" celebrity, and how cooking with soul is vital to sustained success.

By Shawn P. Walchef

Thought Leaders

Melissa Villanueva of Brewpoint Coffee on Creating Avenues for Café Owners of Color

Interview with Brewpoint Coffee CEO and Founder Melissa Villanueva about balancing community and larger ambitions, creating opportunities for people of color, and equity and inclusion in business.

By Shawn P. Walchef

Building a Business

Shone Tran of Chicken Meets Rice on Stepping into Food Entrepreneurship

Interview with Chicken Meets Rice co-founder Shone Tran about pulling inspiration from tragedy, taking small steps, and thriving in business with your best friend.

By Shawn P. Walchef

Building a Business

Julian Cervantes of Super Taco Mexican Restaurants on Owning a Family Business

Interview with Super Taco Mexican Restaurants Founder Julian Cervantes about starting a business with little knowledge, having a Plan B, and balancing family and work.

By Shawn P. Walchef

Thought Leaders

Celebrity Chef Fabio Viviani on Finding Food Fame

Interview with the CEO Fabio Viviani about how culture should be the number one goal for any business, finding — and using — celebrity, and learning to stick to a specific system.

By Shawn P. Walchef

Building a Business

Robert “Don Pooh” Cummins of Brooklyn Chop House on Opening Restaurant Doors

Interview with the Brooklyn Chop House owner and franchising expert about working in the music industry, opening restaurants, and creating avenues for black entrepreneurs.

By Shawn P. Walchef

Business News

Bloomin’ Brands Is Blossoming

Bloomin' Brands' value is slipping away as the stock climbs higher in the wake of its earnings report and the analysts are in support.

By Thomas Hughes

Thought Leaders

Jennifer Allen of Levy Restaurants on a Commitment to Company Culture

Interview with Levy Restaurants VP of Restaurants Operations Jennifer Allen about running successful businesses, being a "restaurant girl", and her company's strong values.

By Shawn P. Walchef

Marketing

Clay Dover of Velvet Taco on Building Brand Loyalty with LTOs

Interview with Velvet Taco CEO Clay Dover about the success and strategies of limited time offers (LTOs), building customer rapport, and the promise to always try new things.

By Shawn P. Walchef

Business News

Geoff Alexander of Wow Bao on Branding Dark Kitchens

Interview with Geoff Alexander, CEO and President of Wow Bao, about improving your online brand presence, digital ordering innovations, and letting go in order to grow.

By Shawn P. Walchef

Online Presence

Duce Raymond of Sweet Baby Ray’s BBQ on Using Social Media Like a Boss

Interview with Sweet Baby Ray's BBQ Catering Culinary Director Duce Raymond about his fresh approach to social media content marketing and huge results with short video for the already world-famous brand.

By Shawn P. Walchef

Tech

Brendan Sweeney of Popmenu on How Ego is the Root of All Evil

Interview with Popmenu CEO Brendan Sweeney about building a positive user experience, the state of restaurant technology, and the importance of providing answers.

By Shawn P. Walchef

Building a Business

André Vener of Dog Haus on Effective Branding Strategy

Interview with Dog Haus partner and co-founder André Vener about launching successful modern restaurant brands, thinking outside the box, franchising, and scaling with ghost kitchens.

By Shawn P. Walchef

Online Presence

Matt Horn on Finding Purpose in Family and Flames

In-depth interview with CEO, pitmaster, and James Beard Award Nominee Matt Horn about growing his global food brand with social media, operating multiple restaurant concepts, and why he decided to "burn the boats."

By Shawn P. Walchef

Tech

6 Technology Trends Redefining the Hospitality Industry

Combining the best of high touch and high tech, these trends are reshaping what it takes to stay in business.

By Nico Barawid

Online Presence

Nina Manchev of Forte Tapas on Engaging Customers with Social Video

Interview with Forte Tapas owner and entrepreneur Nina Manchev about connecting with social media, learning to be confident on video, and appearing on Diners, Drive-ins, and Dives.

By Shawn P. Walchef

Tech

Toast CEO Chris Comparato on Why Restaurants Need a Tech Partner That Cares

Interview with Toast CEO Chris Comparato about leading with the customer in mind, having a digital-first mentality, and how technology like Toast is helping restaurants thrive.

By Shawn P. Walchef

Online Presence

Stratis Morfogen on Using Disruptive Technology to Improve Hospitality

Interview with Brooklyn Dumpling Shop Co-Founder Stratis Morfogen about using new technology at the Brooklyn Dumpling Shop and his other creative dining concepts, and how to be disruptive to improve hospitality.

By Shawn P. Walchef

Tech

Here’s How AI Is Going to Reshape the Hospitality Industry

It can help boost revenue, predict customer needs and provide around-the-clock service.

By Sergio Alvarez

Building a Business

How To Become an Overnight Success — in 10 Years

Interview with 'Ten Year Plan' author David Dressler about scaling Tender Greens, thoughtful approaches to operating a business, and building heart-centered brands.

By Shawn P. Walchef

Thought Leaders

Leading a Restaurant Culture with Warmth and Hospitality

Interview with Chef Roy Yamaguchi of Roy's Restaurants about learning to lead with love, becoming a celebrity chef, and growing a food empire.

By Shawn P. Walchef

Online Presence

Authenticity is Currency on Social Media

Interview with Chef Dave Critchley of Lu Ban Liverpool about the importance of mental health in the restaurant business and learning to be himself online.

By Shawn P. Walchef

Business News

It’s Time To Snack On Ruth’s Hospitality Group

Shares of Ruth's Hospitality Group (NASDAQ: RUTH) tanked and tanked hard in the wake of the Q4 earnings release but we're not surprised the loss has already been recovered. Institutional...

By Thomas Hughes