Restaurant Influencers | Page 3

Toast CMO Kelly Esten discusses the company's customer-centered marketing approach, the importance of mentors, and the launch of Toast Now.

Social media sensation Sulhee Jessica Woo talks about creating content with her children, using TikTok and building a community in the creator economy.

Chef Joe Flamm dishes about becoming a celebrity chef, finding his love for Balkan cuisine, and why he keeps it real on social media.

Mayim Bialik discusses the launch and growth of her media company devoted to helping people on their mental health journey.

Fresco by Scotto restaurant co-owners Rosanna Scotto and Jenna Ruggiero break down their family's business, how they use social media, and the impact of their philanthropic efforts.

Anthony Mangieri, founder of Una Pizza Napoletana and Genio Della Frozen Pizza, breaks down his unorthodox approach to building a business and scaling a CPG brand.

Lee Brian Schrager, founder of the South Beach Wine & Food Festival, discusses the spark that launched FoodieCon, his best practices for running popular food events, and why all business owners need to adapt to social media trends.

Joe's KC Bar-B-Que co-founder Joy Stehney shares her restaurant's remarkable journey (and an offer to cater Taylor Swift's wedding.)

Sei Less founder Dara Mirjahangiry discusses social media networking, "white glove" service, and making waves in the media space.

Chef Michael Mina discusses the importance of the guest experience, how he built a restaurant management company, and the importance of embracing tech.

Toast CEO and co-founder Aman Narang discusses the company's humble beginnings, their culture of scrappiness, and how they've transformed the way that restaurants do business.

Phyllis Williams-Strawder, the self-anointed "Ghetto Country Brandmother," shares her unfiltered thoughts on achieving big success by using your authentic voice.

Chef Jennifer Sebasigari shares her journey to becoming a celebrity chef and how she works to empower other immigrant and refugee-led businesses.

Noble Restaurant Group Director of IT William Connors explains how using Toast's point of sale and management system has transformed their business.

Fishbowl CEO Adam Ochstein breaks down effective email marketing and explains how a hotel chain helped shape his idea of data personalization.

Chef Joe Gatto, host of "From Scratch," gives his recipe for starting a cooking show, making deep connections through food, and believing in yourself.

Frank E. Olivieri of Pat's King of Steaks discusses the creation of the Philly cheesesteak, how making connections matters in business, and Philadelphia's signature hospitality style.

Blake Sabatinelli, the CEO of Atmosphere, explains the growth of the streaming television platform built for businesses.

For Andy Husbands, champion pit master, author, and owner of multi-unit restaurant company The Smoke Shop, the culinary path has been a lifelong pursuit fueled by passion and inspiration.

Chef, coach and entrepreneur Christian Fischer reveals the vital ingredient for restaurant success.

The Nourish Spot's Dawn Kelly discusses her entrepreneurial journey, details her family's legacy of courage, and building community through social media.