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Waiting On Fries: Inside Bars and Restaurants

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You love the bar and restaurant business as much as we do. Whether you’re a server, bartender, chef, or owner - we pack in various perspectives on current hospitality topics.

Get the updates and Restaurant tricks! (Http://waitingonfriespodcast.com/email) Continue Reading >>
You love the bar and restaurant business as much as we do. Whether you’re a server, bartender, chef, or owner - we pack in various perspectives on current hospitality topics.

Get the updates and Restaurant tricks! (Http://waitingonfriespodcast.com/email) << Show Less
Featured Audio
73: TRAINING FOH & BOH - Process of a 5 day training period Modeled after how Justin carries out his training process at Smokehouse, let's take a look at some of the major functions of trainings and how some of these streamlined processes may aid in consistency for your own execution.
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$500 Back when you make the switch to Toast: TOAST LINK   - http://refer.toasttab.com/referred-by/JustinZeytoonian/
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Contact us directly to get set up with Atmosphere TV Free:
info@waitingonfriespodcast.com
http://instagram.com/waitingonfriespodcast
Newest Audio
73: TRAINING FOH & BOH - Process of a 5 day training period Modeled after how Justin carries out his training process at Smokehouse, let's take a look at some of the major functions of trainings and how some of these streamlined processes may aid in consistency for your own execution.
//
$500 Back when you make the switch to Toast: TOAST LINK   - http://refer.toasttab.com/referred-by/JustinZeytoonian/
//
Contact us directly to get set up with Atmosphere TV Free:
info@waitingonfriespodcast.com
http://instagram.com/waitingonfriespodcast
72: RESTAURANT & BAR INTERVIEWS - Interview questions, best times to apply, where to find workers How do you interview potential candidates for your bar and restaurant? There's a few things we like to ask every time that really tell us if someone is going to be productive or if they are going to be useless.
//
$500 Back when you make the switch to Toast: TOAST LINK   - http://refer.toasttab.com/referred-by/JustinZeytoonian/
//
Contact us directly to get set up with Atmosphere TV Free:
info@waitingonfriespodcast.com
http://instagram.com/waitingonfriespodcast
71: OUTDOOR DINING VESTIBULES - What we've learned & how to fill your chairs Outdoor dining is here to stay and spring is on the horizon. We take a deep dive into easy tricks to generate steam and profits while building an outdoor audience that will make sense to your brand.
//
$500 Back when you make the switch to Toast: TOAST LINK   - http://refer.toasttab.com/referred-by/JustinZeytoonian/
//
Contact us directly to get set up with Atmosphere TV Free:
info@waitingonfriespodcast.com
http://instagram.com/waitingonfriespodcast
70: AUTOMATING YOUR AUTOMAKING: Kitchen robots and the internet of things in restaurants We're getting to the point where robots are starting to replace some basic restaurant tasks. How long until these robots are making perfect omelettes?!
69: on the record: Fork and Hose w/ Firefighter AJ Fusco It's not everyday we get to talk about firefighting and food at the same time - but today we have done just that. AJ Fusco runs an instagram account called @Forkandhose that features plates from firefighters everywhere. He also knows what he's doing in a kitchen though as he's graced several premier establishments over the years with his Fork skills. He has also improved his hosing over the years as he's been a firefighter longer than you've been listening to podcasts! http://www.forkandhoseco.com/
68: on the record: Good Old Days w/ Matt Stanczak What's this guy know? Enough to build one business, sell it, and start a few more businesses. Matt Stanczak currently operates Good Old Days - a pizza joint in Newtown, Ct. that is looking to harbor a hip atmosphere that is doing great Detroit style pies and even has a cocktail den.
67: A COMPLETE DINING EXPERIENCE - From Sitting, to leaving. We walk through what the complete dining experience is like from front to back and highlight a handful of the crucial points that your guests are experiencing in today's world. Are you missing opportunities? Have you maximized your check average?
66: TRAINING NEW GUYS - And building restaurant menus Justin & Anum talk about different personalities in the kitchen and what we like to see when contributing to a building team dynamic.
65: MO' RESTAURANTS, MO' PROBLEMS - Unforseen problems always happen. As Justin has almost built out his new restaurant - he's run into quite a few odd problems that need to be navigated through. Let's look at some of the ways he's thinking of how to succeed.
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