Waiting On Fries: Inside Bars and Restaurants

With the Masters upon us we are looking at signature drinks and how they help to immerse patrons in the environment you help create. We've spoken in past episodes about creating ecosystems... well - let's look deeper at tying it all in. Also we take a look into businesses opening to help underserved communities and the outreach these restaurants (notably top restaurants in the world) are doing to...

Social media and blogging are a match made in heaven - but it's a lot of work as well. As PJ tells it the amount of work that gets put into his ecosystem is enormous, but also quite rewarding as he loves being involved in this industry. 

We run through the top ways we felt that you can increase traffic to your bar or restaurant without doing too much work in both costs and movement. Maximizing efficiency matters and all of these items on this list are designed to give you a ROI that's representative of how hard the tasks are to accomplish. It's busy season.

Well, it all started in a garage. And his last name is Watson. Maybe all great things just start in a garage? Let's talk the journey from small canning lines to what you'll hear in this episode - a giant beer factory. Let's explore everything from how canning lines work to the colors all across the brand. This is On The Record, with Sloop Brewing Co.

Newyorkprimebeef.com will give you food to your door. FRIES15 at checkout will take 15% off your order, you're welcome. Hearing a story from a friend in their smaller sized establishment, management has been included in a tip pool considering the lack of being able to hire appropriately with tightened funds and Justin doesn't agree with this. Jae's in on breaking the "rules" and understands that s...

We're exploring sports bars on this episode of on the record. We jump over to a town called Norwalk to find out how this business was build and how we're dealing with covid when there's no sports, no partying, and where you make up the cash sheets when booze are a major part of paying the bills.

Jae's been working a lot on the website for http://cocktailgarnish.co . This brings up a super important point.... how many of you are working on SEO for your restaurants and bars to get to the top of the list for your specific restaurant searches? Does this matter? With a few simple key strokes you can significantly move up the chart.

When you think about social media you're typically thinking about how and why your mom is always the first one to like your photos, but rarely do you think how it's been able to build out and highlight brands. Mike Puma joins us to explain how and what the Gotham Burger Social Club is and how it's come to be. Look out for the Gotham Smash Pop-up's in your city soon!

Let's dive into Favorite Chef while Justin relaxes on the sunny beaches of Florida. It's ok, some of us show up to work no matter what. The Favorite Chef competition is underway and there is a lot of talk about whether this is a real competition or if it's a scam thanks to a lack of clarity, or as Jae would say - business genius! We also jump into tracking your website visitors and the impact data...

Not every day is it that someone stumbles out of there internet marketing job and onto the floor of a food truck, let alone decide that the food truck isn't big enough - and it's time to build out a physical brick and mortar locations.... and then that we should open 2 Mexicue's every year. This one is interesting, lock in - there's some gems to take from this.

A restaurant shut down while having mask policy problems that were turned into a Black Lives Matter PR nightmare. We're all for freedoms and beliefs in all ways - but in the workplace we should be looking uniform. Do you have your employee handbook updated and signed off on?

You think you know bagels and starting businesses? You ain't known nothing until you realize that Britt is the real deal. A business of bagels that sped up during the pandemic has gained serious momentum and traction that Gold Belly has even thrown some calls her direction trying to get a piece of this dough. Ha. 

Waiting on Fries - Delving into a bit of the yacht club life. Get your pinky out for a few of these problems that occur in the day to day. In part of the new format we'll explore some relative issues and topics that we've experienced and see in our businesses. How'd your Superbowl go? Hope you didn't have to pay for all the rest of your boxes you didn't sell!

It's been a long year and we actually got to document the year in roller coaster formation. A lot of us have been punched in the face repeatedly and we're almost out of the woods. Have patience all!

www.newyorkprimebeef.com PROMOCODE FRIES15 for 15% OFF your entire order!!WWhathat What a time. We comment on a video making it's rounds of a Door Dash employee being caught on a ring camera complaining about a pretty decent tip. How do you deal with an employee just leaving mid shift without saying anything to a manager or coworker? How long is too long for a table to be occupying space? Jessica...

We're loading in the stories here. How far is too far with guest demands? Usually we strive to go above and beyond but during Covid regulation times - we just can't accept all of your needs... sorry, not sorry. Chef Mogan Anthony tells us the story of coming to America from Malaysia and the rise to quitting the New York City rat race. Why work so much for nothing? Mogan moves out of the city into...

The chef talk continues! We get to speak with Chef Brian Lawrence of Goosefeather about the way business changes over time, buffing a resume, and secret duck dry aging techniques!  Cocktails on tap save time and we're telling you why. Jae was working on a script on instagram to speed up the building of a following... we go into it a little.

Between having three different storefront handling dining, takeout, and ice cream - Dan Kardos isn't lost in the world of creating and executing a business model. The secret of creating the best chicken sandwich, foods people want, and opening two business fronts in the face of Covid-19, Dan has some answers and knowledge to pass down.

Before hammering it down with Christian Petroni we talk about Zoom classes, after work happy hours (digital of course), and more ways for guys to make money in this industry without being in the restaurant. Head over to NewYorkPrimeBeef.com and use code: “ FRIES15 ” at checkout to save on your order of great quality beef and more. This stuff is in Justin’s restaurant at Smokehouse and this is a gr...

This is irresponsible.  We talked to Austin from New York Prime Beef on Episode 6 - but he just sent us a message before the show screaming about code FRIES15 at checkout for 15% off superb beef. ( https://www.newyorkprimebeef.com ). ////// We talk to Nick Di Bona about his career, how being in this business is stupid, capitalizing on being a chopped champion, dragging his body across a quarter of...

It isn't easy living the American Dream, you've really got to put some effort in - because every learning experience you own, is the opportunity to take those building blocks to a higher level while moving through the ladder. JJ is a guy with hard working ethics that are unmatched by many. It's for this story you're about to hear about determination to succeed and learn are what landed him in the...

Instagram has just launched it's newest features: Instagram Shops & Instagram Guides, here are some routes you can take with your business to make them profitable for you. We also talk with John & Morgan Nealon about opening up the Taco Daddy location, leaving Fortina, and getting ahead of the trends. Within this you may find some gems about Tik Tok, Signing Contracts, Separating restauran...

Nailing down pre-ordering turkeys for the holiday, how to carve a turkey, cranberry sauce, and stuffing arguments. Chef Fabian Marquez drops in to talk about his Peruvian roots and culture, and why opening up his Food Truck was the best thing he ever did. We talk Marketing, Fusion dishes, and great problems to have!  Http://latusionfoodtruck.com Http://Instagram.com/latusionfoodtruck  

Covering the large amounts of various winter spiced beers that exist seasonally, are we in a beer bubble? Will it pop? Mulled wine is a great warm cocktail to offer with very little cost and low maintenance (although Justin and Noomz aren't about that), and Chef James Piccolo talks working long hard hours and managing that time between his family.

It's time to rotate all those tap handles a bit and reconfigure your army of beers to play by the numbers. You can't have 100 IPA's on if you have only 100 taps! We also speak with Chris Sheldon who owns the Diner Brew Co out of Mt. Vernon, New York. He nerds out with us about local sourcing of agriculture and what it's like to open up a tap room.