Hospitality | Page 5

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

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

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.

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.

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.

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.

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.

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.

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

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

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

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.

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.

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.

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

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.

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."

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

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.

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.

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.