Restaurant Owner Lessons Podcast

We often but ourselves up about what we don’t do… How about just celebrating what we have done, and don’t beat herself up about what we haven’t got to yet… Happy 2023, let’s get it!

As we get over another hump in the year, how is it going so far? We're up...and blessed. Also what kind of energy talk do you bring to the table around your business...let's do a quick review. Be great, see you next shift... Chef Tony

I know, I know, I know… I did the worst thing ever, I pod faded. Quick little intro back into the flow of doing this podcast every week… I hope you’re doing well in your operation with all we’ve gone through over the last two years. Thanks for the listen and talk to you soon, Chef Tony

There is no doubt in our industry, there is never a shortage of things to do.  As a closet geek, I investigate many ways of staying organized, managing projects, and in general trying to reduce stress. Certain stresses will never be avoided, but let's get into some ideas around how we stay organized & how we reduce the stress in our daily lives!  Thanks for listening let's get into the show!

What a year 2020 no?! Sorry for our delay but we're back and ready to hear how you’re doing…

Super honored to have “long time internet friend” Shaun Devries on the podcast today! We talk how Government funded restaurant will come back when this is all over, a could of his great restaurant success stories and why you need to hunker down and doggie paddle until we get out of all this!

How he got his partnership in Melt Resturant, more about the COVID Police and upcoming Marshall?

I am an eternal optimist in my opinion, but... The restaurant industry has been decimated, and so far at least in the U.S, the numbers aren't going in the right direction. We have been numb to the number of closings, slowdows, layoffs etc due to this pandemic. There is no question that this situation will impact our industry for quite some time.  Lost sales, profits and key employees will continue their impact into the future. I spoke on this in early March that as we started shutting down, it was a GREAT time to educate yourself on something new.  Even for fun or for business, it's pretty rare especially for us in the industry to have such an amount of time off. Listen in, pretty short and raw, but perhaps it may inspire you to take action now, to expand what might be your new reality as we move ahead. Be well, be safe...talk soon. Chef Tony Marciante

With all this going on, we need to take a moment to pause and breathe. Take a minute to assess what’s important in life, and spend some time with yourself doing some non-restaurant things. We get into that on this episode, let’s give it a good listen!

Really just checking in folks, I'd LOVE to hear back any observation on how we are moving in this challenging time... info@cheftonysbethesda.com or comment wherever you're listening!

While we recorded this in 2015, there are MANY actionable nuggets of info regarding payments in your restaurant, gift card sales and more. Especially in this time of Corona-19, we are doing more and more in the digital space with placing online orders, contactless payments and more. As I have continued to preach, we MUST PIVOT our business during this time, and maybe straight CHANGE our model. We talk on Apple Pay, Compliance, online auctions, give aways and more... We'd LOVE to hear about anything you learned here, please post up on our FaceBook Page! We hope you and yours are staying safe during this especially challenging time, stay tough and moving forward! Chef Tony  RestaurantOwnerLessons.com

We have a true pleasure of interviewing Gina Gabai who's family business includes three restaurants and one salon in Rhode Island.  Listen in as we chop up what's going on with COVID-19, her business moving forward and what advice we come up with to help you in these troubled times. I've listed her contact information below, if anybody in the area can support her business in anyway, please reach out and tell them Chef Tony sent you! They were written up in Cigar Aficionado this past December... the article was titled “Steakhouses for cigar lovers”...  They have memberships for the cigar clients  and offer a cigar dinner every Wednesday night.. menu varies with season: First and second course soup and salad Choice of entree: steak or salmon served with starch and veg Dessert 3 cigar sampler All offered for $65 Tel Aviv Water 25 Bridge Street, Providence,RI 02903 Phone: 401-521-1300 www. TelAvivCigarBarandGrill.com EMAIL:   reservations@TelAvivCigarBarandGrill.com Instagram  |  FaceBook International Lounge 18 Bridge Street Providence ,RI 02903 Friday night Salsa/open for event bookings also Info through Tel Aviv/ ( located across the street) Jamra lounge 680 Admiral street, Providence,RI,02908 401-272-2672 Website Instagram  |  FaceBook The G Salon and Spa Marriott Providence Downtown 1 Orms street, Prov., RI  02904 401-272-8778 www.TheGSalonandSpa.com Email:  TheG.SalonandSpa@gmail.com InstaGram  |  FaceBook

Keeping this simple, we have to not "pivot"...we have to rebuild, innovate and change for good. Yes, it sucks.  Get over it.  We're changed for good, quick episode, just continually sharing thoughts and realities. Email me PLEASE... my last email will be on the show... how about you?? In this time, we have to stay together.

Simple and clean, this virus is kicking our industries a**. If you don’t pivot and pivot TODAY... you’ll be out. Let’s talk about it.

We're all obviously aware of the current state of affairs, and it's hitting my industry especially. Brief on the way home episode recorded to get you some ideas, implement asap if they resonate. It may get worse before it gets better, let's all share ideas to make sure we can get through to the other side. Thanks, Chef Tony

We had the pleasure of interviewing Jagtej from Mobile360.io...but honestly, something weird happened with the edit. Sorry.  😐 We're reposting here for you... listen in seriously, we talk about some truly impactful things regarding the mobile space and you running your business. It's fixed now, and presented again...for your listening pleasure. Seriously though, please go checkout Mobile360 and/or email the founder directly  jagtej@mobile360.io and he can personally help you get your app up and running! thanks for listening! Chef Tony 

Excited to "sit" down with Jagtej Sodji from Mobile360.io and talk about mobile marketing influence in the restaurant space. Building out a typical app for your restaurant can be $5k-10k minimum, learn within how this platform can have you up and running in a few hours, for a VERY reasonable fee... :::::::::: Just back from Funnel Hacking Live 2020 & some thoughts on what EVERY restaurant needs help with moving forward. Let's get you on track to GAIN in sales this year, how about?? Want some FREE tips on how to get actually STARTED and Profiting with Email Marketing? Go to LearEmail.Marketing and download our 17 tips PDF and 10+ episode Podcast on the same! Thanks for listening... Chef Tony

Just back from Funnel Hacking Live 2020 & some thoughts on what EVERY restaurant needs help with moving forward. Let's get you on track to GAIN in sales this year, how about?? Want some FREE tips on how to get actually STARTED and Profiting with Email Marketing? Go to LearEmail.Marketing and download our 17 tips PDF and 10+ episode Podcast on the same! Thanks for listening... Chef Tony

Had the blessing to hook up with "Super Chef" Darnell Ferguson, a Chef with QUITE the story & a desire to HELP those around him grow! Coming from some challenging times, Darnell has overcome and risen to restaurant owner with 3 soon to be 4 restaurants. Listen into his stories of learning, growth, pivotal moves and lessons learned with his journey of food and business. Super excited to bring this to you, go check out some of his restaurant links below, and comment wherever you heard this podcast! http://www.iamsuperchef.com/ Thanks and see you next episode!

So excited to connect with Erik Shellenberger from BarMarketingBasics.com. We get into SEO (what the heck is THAT do you say?)  why Social Media marketing MIGHT not be worth your time...and what to do to put BUTTS IN SEATS! (isn't that why we're here?)  We'd love to hear your comments, we talk for 30 minutes, and drop some real nuggets.  Invest in yourself, get a cup of something hot..and let's learn something today!  Eriks First Book is on Amazon here --->  https://amzn.to/31Iphm0  and his UPCOMING update to that book is launching today! https://amzn.to/2WaM60T  Get them on Amazon and start going beyond "surviving" and get to THRIVING!  HTTP://WWW.RestaurantOwnerLessons.com

Mind blown! If you don't know Mike Michalowicz, you need to! Among his 5 books geared towards small business growth, his book PROFIT FIRST has changed my mind about how we do business every day at Chef Tony's. I know you... You're busy, overloaded, and now Chef Tony wants me to dig into a FINANCE BOOK?!?   TRUST me, you will love to read this book, and understand the philosophy. Get into this episode NOW, and listen a few times. Several lucky commenters will win a copy of his book from me personally! Find Mike on Instagram Find Mike on FaceBook His main WEBSITE and listen in on his podcast... and let him know CHEF TONY sent you! Thank you for listening!!  Remember to comment wherever you hear this show, and get started getting your PROFIT FIRST! Thanks so much Mike for coming on the show!

Chef David Mor and I sit down again (we’ll from here to Canada) and reveal the number one strategy on how to win the review game...and we talk Mercedes?

Just to intro you to the reality that GMO Salmon is now APPROVED to be sold in the US...what are your thoughts? At our restaurant, we are not interested in carrying it, we believe in quality always over price.   I welcome any and all of your feedback...

We talk CONSISTENCY in the restaurant game w/ my buddy David Mor! What is it that keeps people coming back over and over?? And more importantly, why aren’t YOU being consistent?!

This may just turn you on your ear to think through the social dynamics of those who Luis & Lucas refer to as "Table Leads"... Dive into a deep discussion of the social dynamics changing the restaurant sales cycle and understand what YOU can do about it. Sitting back and waiting to hear about modern technology & marketing may just put you behind the trend too far to catch up. Let's get into the show, and make sure to check them out HERE. Thanks for listening as always, and leave us your questions or comments as a voice mail, you'd make us extremely happy! Chef Tony  RestaurantOwnerLessons.com

Stoked to have my buddy David stop in and we get rocking on the topics of passion for your business & how to stay relevant in today’s market.

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Hey everyone,  Sorry for my brief absence, but running a restaurant got a little in the way, but excited to reconnect and announce a few interviews I have in the can. Quick episode here on employees!  We love them and sometimes.... 3...no 4 interviews on the way, one in the can, 3 more on the schedule. Talk real soon! Chef Tony Marciante

Yes, you sell cupcakes. Yes you are the greatest Italian Chef ever?!? Yes, people adore your gluten free, free range, crueltry free soda water, but... YOU ARE A MEDIA COMPANY FIRST!! (as I said, Gary Vaynerchuk taught me this the best, all credit to his idea). We talk briefly about this concept for your restaurant business. Sorry for the audio, you know I'm a fan of getting it out there first. Thank you SO MUCH for listening and pushing us past 6,000 listens!   We want to keep connecting and inspiring other restaurant owners across the globe.. See you on the pass. Chef Tony Marciante RestaurantOwnerLessons.com

Most entrepreneurs don't love accounting and taxes... let's just say they usually TOLERATE them... BUT... we need it all done. Some honest talk about this and more on this episode, would LOVE your comments! ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Many people dream of their own restaurant. Also...many don't understand how hard it is to get funding for your own venture.  Banks don't LOVE restaurant ventures for various reasons. Most people know how hard they are to run, high failure rate, incredible competition, etc... I wanted to share some history of getting our funding together for the beginning of Chef Tony's...which we opened as "Visions Restaurant"...and that will be another story to be told. I hope you get some value here, thanks for listening, and share if you get inspired! :::::::::::::::::: A series of moments with me, Chef Tony Marciante. I own and operate "Chef Tony's Fresh Seafood Restaurant" in downtown Bethesda, MD and have 30+ years in the restaurant trade. I know it's a tough game full of challenges, wins and moments in the middle. I'm just trying to help you survive, then THRIVE as I have had the honor to. Currently rated the #1 restaurant out of 270 places to eat in Bethesda, I've been blessed over the last 10 years...let me share some tips and tricks, stories and strategies & most importantly...develop a community around this crazy thing we're involved in!

Great interview with Chandler where we talk Social Media, YouTube, advertising metrics and more. For the 2019 restaurant owner, there are few things more important than storytelling and creating meaningful content around your brand. Come along for the story here and listen to an expert operator whom along with his Mom & Dad have built a successful group of restaurants after starting with just a couple tables and a smoker by the side of the road! I heard of Chandler first on Gary Vaynerchuk's YouTube channel over a year ago and knew we HAD to connect. Listen up for Chandlers big announcement in February...I don't even know?? Sit back and learn!  💪🏼🐄💥 Click below to follow Chandler on his adventures! ⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️ Lyles BBQ YouTube Channel: Chandler Lyles YouTube Channel: BBQ Company Instagram: Chandlers Instagram ::::::::::::::::::::::::::::::::::::::::::: A series of moments with me, Chef Tony Marciante. I own and operate "Chef Tony's Fresh Seafood Restaurant" in downtown Bethesda, MD and have 30+ years in the restaurant trade. I know it's a tough game full of challenges, wins and moments in the middle. I'm just trying to help you survive, then THRIVE as I have had the honor to. Currently rated the #1 restaurant out of 270 places to eat in Bethesda, I've been blessed over the last 10 years...let me share some tips and tricks, stories and strategies & most importantly...develop a community around this crazy thing we're involved in! Thanks for your time investment, leave a comment! Chef Tony Marciante

A series of moments with me, Chef Tony Marciante. I own and operate "Chef Tony's Fresh Seafood Restaurant" in downtown Bethesda, MD and have 30+ years in the restaurant trade. I know it's a tough game full of challenges, wins and moments in the middle. I'm just trying to help you survive, then THRIVE as I have had the honor to. Currently rated the #1 restaurant out of 270 places to eat in Bethesda, I've been blessed over the last 10 years...let me share some tips and tricks, stories and strategies & most importantly...develop a community around this crazy thing we're involved in!

A series of moments with me, Chef Tony Marciante. I own and operate "Chef Tony's Fresh Seafood Restaurant" in downtown Bethesda, MD and have 30+ years in the restaurant trade. I know it's a tough game full of challenges, wins and moments in the middle. I'm just trying to help you survive, then THRIVE as I have had the honor to. Currently rated the #1 restaurant out of 270 places to eat in Bethesda, I've been blessed over the last 10 years...let me share some tips and tricks, stories and strategies & most importantly...develop a community around this crazy thing we're involved in!

So...I'm asking for a little of your ear, and your help. What about the facet of reservations? We do well 95% of the time...but there are some frustrations for sure. listen in , and I'd love to hear back from you...thanks for listening!! :::::::::::::::::::::::::::::::::::::::::::: Welcome to the RestaurantOwnerLessons.com podcast. After 31 years in the game, it’s time for me to share as much knowledge as I can about our industry and get down to the dirt to not only survive, but THRIVE! Whether you are a wanna be operator, a long time veteran or somewhere in the middle… I hope you glean knowledge and proof that you can build an amazing restaurant business AND have a life! I welcome your questions to questions@RestaurantOwnerLessons.com and I’d love to answer! #restaurant #cheflife #restaurantmanagement #entrepreneur #bizdev #food

Leaving Restaurant Depot where I saw a Zombie. Speaking in what an old VP of Operations taught me years ago.

Remember that your staff doesn’t always know what to promote for you, also your inner circle and extended guests. Don’t be shy to let them know what promotions or business needs you have, many of them are happy to help and may have a solution you need!

Why it's SUPER important to keep investing at least SOME of that hard earned cash BACK into your restaurant space! Welcome to the RestaurantOwnerLessons.com podcast. After 31 years in the game, it’s time for me to share as much knowledge as I can about our industry and get down to the dirt to not only survive, but THRIVE! Whether you are a wanna be operator, a long time veteran or somewhere in the middle… I hope you glean knowledge and proof that you can build an amazing restaurant business AND have a life! I welcome your questions to questions@RestaurantOwnerLessons.com and I’d love to answer! #restaurant #cheflife #restaurantmanagement #entrepreneur #bizdev #food

Let's talk about how important "Taste" events are and why you should ALWAYS GO when invited to events... Welcome to the RestaurantOwnerLessons.com podcast. After 31 years in the game, it’s time for me to share as much knowledge as I can about our industry and get down to the dirt to not only survive, but THRIVE! Whether you are a wanna be operator, a long time veteran or somewhere in the middle… I hope you glean knowledge and proof that you can build an amazing restaurant business AND have a life! I welcome your questions to questions@RestaurantOwnerLessons.com and I’d love to answer! #restaurant #cheflife #restaurantmanagement #entrepreneur #bizdev #food

Psyched to have friend of the show Chase Buckner on talking funnel marketing, why you need a "list", and one of the most obvious yet dangerous habits of restaurant owners everywhere! http://www.CookingWithSocial.com (full disclosure, I'm involved in the platform as an advisor/advocate... just because it's awesome!) series of moments with me, Chef Tony Marciante. I own and operate "Chef Tony's Fresh Seafood Restaurant" in downtown Bethesda, MD and have 30+ years in the restaurant trade. I know it's a tough game full of challenges, wins and moments in the middle. I'm just trying to help you survive, then THRIVE as I have had the honor to. Currently rated the #1 restaurant out of 270 places to eat in Bethesda, I've been blessed over the last 10 years...let me share some tips and tricks, stories and strategies & most importantly...develop a community around this crazy thing we're involved in!

So however you handle your email marketing, here are some thoughts towards your MESSAGING. Welcome to the RestaurantOwnerLessons.com podcast. After 31 years in the game, it’s time for me to share as much knowledge as I can about our industry and get down to the dirt to not only survive, but THRIVE! Whether you are a wanna be operator, a long time veteran or somewhere in the middle… I hope you glean knowledge and proof that you can build an amazing restaurant business AND have a life! I welcome your questions to questions@RestaurantOwnerLessons.com and I’d love to answer! #restaurant #cheflife #restaurantmanagement #entrepreneur #bizdev #food

STOKED to interview a long time friend, Tony Aiazzi of ChouxBox.com an online service designed to capture and categorize your purchases in the restaurant industry. We talk about openings, closings and what his company does to make your day just a LITTLE bit easier, and A LOT more financially fit! Thanks for your time Tony, checkout ChouxBox at http://www.Chouxbox.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Welcome to the RestaurantOwnerLessons.com podcast. After 31 years in the game, it’s time for me to share as much knowledge as I can about our industry and get down to the dirt to not only survive, but THRIVE! Whether you are a wanna be operator, a long time veteran or somewhere in the middle… I hope you glean knowledge and proof that you can build an amazing restaurant business AND have a life! I welcome your questions to questions@RestaurantOwnerLessons.com and I’d love to answer! #restaurant #cheflife #restaurantmanagement #entrepreneur #bizdev #food

I implore you to figure out your restaurants "voice" by using generated content. Most of what you need to spend on should be viewed as an investment. Let's talk a little technology & how to easily create digital content. Welcome to the RestaurantOwnerLessons.com podcast. After 31 years in the game, it’s time for me to share as much knowledge as I can about our industry and get down to the dirt to not only survive, but THRIVE! Email us Questions: questions@RestaurantOwnerLessons.com to be featured on the show! Whether you are a wanna be operator, a long time veteran or somewhere in the middle… I hope you glean knowledge and proof that you can build an amazing restaurant business AND have a life! Thanks for your time investment, Chef Tony Marciante #restaurant #cheflife #restaurantmanagement #entrepreneur #bizdev #food

Welcome to the RestaurantOwnerLessons.com podcast. After 31 years in the game, it’s time for me to share as much knowledge as I can about our industry and get down to the dirt to not only survive, but THRIVE! Whether you are a wanna be operator, a long time veteran or somewhere in the middle… I hope you glean knowledge and proof that you can build an amazing restaurant business AND have a life! I welcome your questions to emailto:questions@RestaurantOwnerLessons.com and I’d love to answer! #restaurant #cheflife #restaurantmanagement #entrepreneur #bizdev #food

Why be a control freak and limit your business and your time away?? Let’s talk about how to be a smart Restaurateur …

Why mindset is everything and how YOU run your ship… Don’t sink it before you left the port.

As my mentor from a far Gary Vaynerchuk says, you're a media company first, and what you do second. Quick thoughts on marketing/advertising/social in 2o18 Thanks for watching, go get at em!

Celebrating my wife’s birthday yesterday, and the lesson came out of it…

Step into the shift, and problems arise. amazing week in the middle of August, possibly one of our record-breaking sales and covers weeks. I’ve said this before, don’t listen to self limiting believes. And I was be ready for a problem in the restaurant game… Spend your money we need to, make sure you have some set aside for emergencies. Thanks again for listening, see you on the next episode

Use Google Translate to put in other languages & http://www.GroupMe.com for large group texts to inform your staff about issues and wins!

"Yeah, it's slow..it's August after all?!" The Universe listens, and delivers whatever you speak on. Don't be a b, and limit yourself by speaking into existence the negativity that plays handball in your head. #restaurant #cheflife #restaurantbusiness #thoughtsbecomethings #bethesda

Put some thought into what your restaurant does in your community… you have a bigger impact on people when you might realize. Your business can grow to new levels when you think about the greater cause and how you impact people around you. Thanks for listening, and we'd LOVE to hear your comments! http://www.RestaurantOwnerLessons.com

Just a quick recap of a typical day (never typical) in the restaurant game. Catch on fire Fryer, water line construction, digging elevator holes...the list just goes on. Thanks for listening everyone... http://www.RestaurantOwnerLessons.com

Super short, but hopefully impactful lesson on using your "spare time" to learn. Podcasts, YouTube, etc...give you amazing access to free content from the right people that can change your life and your business! Thanks for listening, see you on the next episode.

Quick mobile episode exploring “perfection” and it’s problems.

No one likes them, but every restaurant will get a bad review. Listen and learn about how to respond quickly, with compassion…whether the review was positive or negative. You can be a shining star and reverse a negative situation by how, and when you respond. Let's get those "star ratings" climbing in the right direction!

Over coffee and answering our latest TripAdvisor.com reviews, I had a thought. Listen in on authenticity, and why it should be your dominant ingredient, and should help you win the game. Now let me get back to my java... Thanks for listening, be authentic with your guests today.

Quick intro talk on cooking for people in our restaurant for allergies. We want to keep everyone safe and healthy, but also as a guest...please don't use the word "allergy" unless you're serious. It's all about communication, thanks for listening. If you find value, can you please share and tell a friend?? We're on all kids of platforms now too, easy to find Chef Tony!

Cooler and calmer heads prevail, sometimes you need more than one…

As modern restaurateurs, we need to innovate always. Don't get stuck in old ways, be creative, try things, fail...keep going!

Just trying to nail down better quality for everyone. Real content episode tomorrow!

I know my audio has been up and down, better audio next episode! It's growing.... Thanks for listening! Comments are welcome! Find the podast @ Apple Podcasts Anchor.FM PocketCasts http://www.facebook.com/cheftony http://www.Twitter.com/cheftony http://www.RestaurantOwnerLessons.com Stitcher Show location https://www.stitcher.com/s?fid=180505&refid=stpr

Thanks for listening! Comments are welcome! Find the podast @ Apple Podcasts Anchor.FM PocketCasts http://www.facebook.com/cheftony http://www.Twitter.com/cheftony http://www.RestaurantOwnerLessons.com Stitcher Show location https://www.stitcher.com/s?fid=180505&refid=stpr

I'm recording these using a number of methods...would LOVE your feedback.. Does the background driving noise make you not want to listen? Is is any big deal? Should I "produce" a bit at home? Just fyi, this episode was recorded driving home, but I WAS able to tweak a bit in GarageBand and cut out some background noise. Would love to hear your feedback...thanks for listening! Thanks for listening! Comments are welcome! Find the podast @ Apple Podcasts Anchor.FM PocketCasts http://www.facebook.com/cheftony http://www.Twitter.com/cheftony http://www.RestaurantOwnerLessons.com

Call it "woo woo" or not, I believe the energy around your business is SOOOO important. How you handle yourself, talk with your staff, talk with your guests, even how you "talk" to your restaurant! Hear a few examples of how we've gone above and beyond with our guests...sometimes just by chance! Thanks for listening! Comments are welcome! http://www.facebook.com/cheftony http://www.Twitter.com/cheftony http://www.RestaurantOwnerLessons.com

Even in 2018, restaurant owners don't really "GET" social media. If you're in the game, this might be a little "1.0" for you, but hopefully we start to get better conversations around how social media (and email marketing actually) can impact your business.

More recap on the reservation situation (see part 1 if that makes no sense) and what battles do you really want to fight?! Thanks for listening! Comments are welcome! http://www.facebook.com/cheftony http://www.Twitter.com/cheftony http://www.RestaurantOwnerLessons.com

For restaurants like ours, reservations are expected... we have always taken them, and also of course take walk ins... But lately since we're blessed with a lot of business, an issue has come up that we need to address. Listen in and as always, we WELCOME your feedback! Thanks all, Chef Tony

Yesterdays 5 inches of snow basically kept everyone home, here's how I brought in over $800 with a simple email. (psst...you can too!)

I share my startup story, and some of what has happened in my current location...what is your story?

Hey everyone, in this episode I focus on how a recent dining experience shapes my "feedback loop" and what might benefit you and your restaurants REPUTATION.

I'm always trying to bring knowledge, and really want to interact with everybody who's listening… Let me know why you're listening what you doing the comments below....

Quick insight due to a table that's in today...listen in for what took 8 years, pretty amazing. Love to hear your feedback, and incase you want to ask a question or be a guest on the show, leave a comment or download the Anchor app! Thanks for listening, rock the day!

Lets talk how to shine with your digital media!

Would love to hear your thoughts on takeout services... we love them!

Quick Tip: Find a handy man or woman...

Great to have a friend calling in a poignant question about promotions… How do we best handle them in the restaurant industry? a little feedback from what I do… Love you hear YOUR thoughts! Chef Tony

I an launching a podcast (shocker) around restaurant owner space!