Month: May 2024

What’s the best event you’ve ever been to? What made it special? What do you remember most vividly about the experience?

One of my favorites is Tales of the Cocktail in New Orleans, an event as dynamic as the city it was born in. Today we chat with Eileen Wayner, the CEO of the foundation to talk about what it takes to create an event that is as educational as it is entertaining for the last 20 years.

TIME STAMPED SHOW NOTES

[2:18] For the industry, by the industry: determining what’s important.

[5:42] The evolution of an event: delivering the world’s best cocktail conference

[10:15] Connecting through the rich and robust spirit of New Orleans

[13:15] What makes a great event: inspiring attendance

[18:38] Luring people back to bartending as a career

[20:25] The work we need to do as an industry

[21:22] Looking to the future: what’s coming next for Tales of the Cocktail

[23:44] We all thrive when we all thrive: Exploring values and responsibility

[26:55] Why Hospitality is the best industry in the world

That’s Eileen Wayner. For more on Tales of the Cocktail visit https://talesofthecocktail.org

FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

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Industry Town Halls

What does a truly holistic model for a restaurant look like? Today we chat with Chef D. Brandon Walker to find out. The chef has turned his latest concept, The Art Room, into a working social experiment. He serves fast casual and fine dining fare. It’s a completely indoor and outdoor concept with a high-end art gallery nestled in the middle. If that wasn’t enough, he’s implemented universal tipping across the board and has cross trained the entire staff. He’s doing things differently and has come by the show to discuss what’s working, what hasn’t, and what’s next.

For more information on the chef and his restaurant, visit https://www.theartroomdtla.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Every year I look back on the man I was just 12 months ago and think “man, what a fool that guy was.” Believe it or not, that’s a good thing. It means I’m learning and growing. In my experience, the best way to expedite that process is to study the more established brands in the market, take the lessons they’ve already learned, and add them to my toolkit. Today we sit down with Jim Little, Director of Culinary Innovation for Big Angus Steakhouse. Jim’s path from Executive Chef to Corporate Director is packed with best practices and lessons learned. In our conversation we explore the most direct path to success and how to innovate and inspire despite difficult market conditions.

For more information on Black Angus, visit https://www.blackangus.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

Cameron Herold has built three companies valued at $100M each. His superpower is getting shit done. He’s an operator of the highest caliber that is responsible for driving the growth of companies like 1800GotJunk and entrepreneurs like Elon and Kimball Musk.

Today we define what operational excellence is, what it looks like in practical application and how we can achieve it in our own restaurants.

For more on Cameron go to https://cameronherold.com

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The Happy Mouth Morning Show

Restaurant Marketing School

The Playbook

How do you motivate an employee that doesn’t want to work for you? For so many of our line level employees, a restaurant job is a pitstop on the way to their true destination and, as a result, most owners struggle with motivating and leading them. But it doesn’t have to be that way according to Scott Greenberg. Scott is a motivational speaker that turns phrases like culture and values into actionable information. We sit down today to discuss the tactics, tools, and strategies he’s perfected to turn underperformers into superstars. 

For more information on Scott, visit https://scottgreenberg.com/.

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Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

I often wonder what the next generation thinks when they look at the way we do business. They grew up with the internet as a part of their daily life and they go to work in restaurants with POS systems older than they are. Well, it appears they’ve had quite enough of that…

Alex Canter is a new breed of restaurateur working to fix the problems he sees within the industry by creating the solutions himself. Today we discuss the tech he created to serve his own needs and how we, as an industry, can benefit from his efforts.

For more on his projects go to http://www.cantersdeli.com and https://www.ordermark.com

________________________________

SignUp for Our Weekly Newsletter

Booktime on Josh’s personal calendar

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

The Happy Mouth Morning Show

Restaurant Marketing School

The Playbook