Waiting On Fries: Inside Bars and Restaurants

Too often we get complacent day in and day out with the same routine. It's not broke - so why fix it? Sometimes creating new ideas comes with failure and other times great success. We also look further into possibilities of QR Code usage. Why stop at menus? These have been around for the last 25 years - and we're only using them now..... for restaurants.

When do you finally draw the line in the sand and decide it's time to part ways with an employee? Are you picking up on the red flags? Is there a way to keep them on board - but put them into a job role that suits them better?

It's hard for employees of your establishments. They are confused. It's tough on owners. They're confused. We're navigating these uncharted territories and hanging in and in some cases by threads. What do you do to keep your mind at rest? We're also forward looking into what the environments may show in a new restaurant landscape come winter months. Join along, and share with your industry friends...

We can't say it enough. Organization matters! Think about how much more money you can make when you eliminate steps from your employees. Think about how much more can be accomplished in half the time. Let's look at being a bit more efficient. Joe Decicco also dropped in to talk about Decicco's family markets and how being a regional market chain has it's own benefits in being able to make choices...

When you think of hot dogs in our Westchester and tri-state area you think of the Chinese Pagoda we've known to love. We think of the split right down the middle with the special mustard and hot dog made from pork, beef, and veal.... Secret recipe there though! Let's dive in with Kat to discover the incredible rise of a century old hot dog stand and why the lines form around the block every summer...

We got to experience our first bit of heavy rain over the weekend, a time when we typically make all of our money. How do restaurants and bars deal with this situation? Are you staying open long enough to take advantage of the sun staying out? How do you handle guests that don't tip in your establishments?

It's amazing how we've been operating through the pandemic by expanding our street seating in many towns to allow for more occupancy. People are respecting the rules and we haven't had too many issues so far in being open. We check back in with Kyle about the current state and tricks to overcome these hardships.

Sponsored by Sloop Brewing Co: https://www.instagram.com/sloopbrewingco/ As we get back into gear and start opening establishments again, we take the time to speak with the illustrious Mike Hofer... he's that other owner that Justin always references. We touch on how far Smokehouse has come, his entry into the kitchen, his pride and joy, as well as his BBQ secrets. Have an inquiry? Email us: info@...

Computer issues happening this week causing some delays! We spoke with Josh Alicea about the infamous hustle of NYC - Nutcrackers. We also talked about the future of business and thinking outside of the box in your establishments. http://waitingonfriespodcast.com

This show has been sponsored by: http://sloopbrewco.com Grab yourself a Juice Bomb! Also by: http://shtailgate.com This is no drill! We're almost open again everywhere, in phases of course. Is it feasible for you to go back to work though in the current landscape? How long will unemployment help you out for? How will things change in the future? We've settled into our new studio as our previous ho...

Heard the first part of the interview? There's a lot more depth in the full thing! Paul know's a few things about inviting guests to his table; after all... his entire child hood was circled around family and belonging. That's hospitality in a nutshell. Making your guests feel welcomed and at home while supplying a warm and cozy environment. We jump into where Paul got his start in hospitality and...

This show has been sponsored by: http://sloopbrewco.com Grab yourself a Juice Bomb! As we near parade day everywhere, we touch on some of the St. Paddy's Day culinary items, as well as sober driving. Jae offers the free Uber Eats hack that he accidentally discovered working late night when the kitchen was down. Paul Russo from Pax Romana drops by to talk about his start in understanding Hospitalit...

Sponsored by: Sloop Brewing Co. Our guy DJ Ryan Vandal popped down with us about a lot. Owners and operators always forget that music matters. Is it loud enough? Fast enough? Trendy enough? Take lessons here of Ryan as an 11 year old "boy", riding around town in a wrapped promotions van. Why aren't you advertising on the go? I mean, this kid was 11 doing this marketing thing! Follow the squad on i...

 Sponsored by Sloop Brewing Co: https://www.instagram.com/sloopbrewingco/ With the slow season really deflating the energy in our (North Eastern) colder months - we're beginning to be caught off guard by business ramping back up again as patrons peel away their winter funks and trade in for spring happiness! DJ Ryan Vandal also graced us with his presence to talk about the other side of our busine...

Mike Love, owner of Coffee Labs came by to educate us on Coffee. We love it. We drink it. We clearly know nothing about it in our service industry because it's often the last thing we think about serving tables (typically because we serve out commercial grade coffee that frankly.... isn't that good). We talk about barista/coffee competitions, infusing coffee with culinary, and sourcing your coffee...

As we hit the peak of slow season in the bar and restaurant industry, more youthful employees are running around having interviews - perhaps thinking it's just their location that is slow. We've got some interview tips and tricks. Mike Love, owner of Coffee Labs came by to educate us on Coffee. We love it. We drink it. We clearly know nothing about it in our service industry because it's often the...

Heard the first part? Jump to (35:30) < Click here, to carry on the rest of our conversation! Sitting down with both Dano and James of The Blind Pig, one of Westchester County, New York's first Cocktail Bars to harness a city ambience, we discuss a wide array of the transition from bartender to ownership, making cocktails, and getting the support from your peers. We also talk about spirits and...

Sitting down with both Dano and James of The Blind Pig, one of Westchester County, New York's first Cocktail Bars to harness a city ambience, we discuss a wide array of the transition from bartender to ownership, making cocktails, and getting the support from your peers. @theblindpigofwestchester We get a voicemail call in about Ghost Kitchens popping up in San Diego and the annoyance of ordering...

We got to speak with Austin Abraham of New York Prime Beef about various cuts, what people are looking for in their BBQ, how aging works, and more. New York Prime Beef “The Best Steak on The Planet” 1-800-Steak-NY Newyorkprimebeef.com ////  http://waitingonfriespodcast.com Grab our newsletter right here! Filled with Tips & Tricks and scenes from the background!

We got to speak with Austin Abraham of New York Prime Beef about various cuts, what people are looking for in their BBQ, how aging works, and more. New York Prime Beef “The Best Steak on The Planet” 1-800-Steak-NY Newyorkprimebeef.com There's some issues with a guest who received some soggy dough on their pizza, I mean - at least they offered a gluten free option! And then we take a call from a ge...

Heard part 1 already? Head over to the (34:00) minute mark! Chef and owner David DiBari is responsible for some things, like owning and operating The Parlor, The Cookery, Eugene’s Diner, and the Dough Nation Food Truck. We get to talk about so much in getting projects rolling, never knowing what to expect, and not being afraid to fail. Try new things, if they work great. If not, ok.  //// http://w...

This guy here. Chef and owner David DiBari is responsible for some things, like owning and operating The Parlor, The Cookery, Eugene’s Diner, and the Dough Nation Food Truck. We get to talk about so much in getting projects rolling, never knowing what to expect, and not being afraid to fail. Try new things, if they work great. If not, ok.  //// http://waitingonfriespodcast.com Subscribe to our New...

Rocco DiLeo is responsible for, most nationally notable - some of the Bar Taco and Barcelona restaurant build outs. As an architect he discusses strategies in restaurant design, the road to develop business from nothing, and how flow works in a design.... Connect with Rocco DiLeo Email | Website Subscribe to our Newsletter with Giveaways, Recipes, New Releases Waiting on Fries: Inside Bars and Res...

Rocco DiLeo is responsible for, most nationally notable - some of the Bar Taco and Barcelona restaurant build outs. As an architect he discusses strategies in restaurant design, the road to develop business from nothing, and how flow works in a design.... Part 2 of the episode will air shortly, be sure to subscribe to the channel for updates. We take a voicemail on tipping industry peers, a yelp r...