Time to take an idea and make it a reality, building out the concept of our dreams. This pod picks a concept and a restaurant style in the first part of building out our ideal restaurant.

I little history about delivery services and their growth in the restaurant industry. How they have helped during the pandemic but also where they have hurt the restaurant world. These are my opinions on what the future could be and what the past has been.

How does Fine Dining make its way to the other side of this pandemic? What exactly is the other side? Will it every be the same again? Just a couple of the questions we tackle.

Time to bring in the New Year

This Podcast home has gone through a lot of changes over the past couple months, but we have finally settled on who we are and what we want to say. This is about, for and because of the Restaurant industry as a whole. that is where we are coming from and how we will get the message out. 15 years experience in restaurants and the last 2 handling there books. It is time to talk about that and go through the changes that occurred, that are occurring and are still to come.

Kinda went off on a bit of a rant about the lack of help for the restaurants who are not surviving this pandemic. Just a short one I promise.

Sometimes you just need to put a Restaurant Manager in there place! With a little 10 minute Rant.

What does it truly mean to be an essential employee in the restaurant industry right now? And how is that sending a mixed message?

Sometimes you just need to take a look at the other side this restaurant life and think about ways to help it rather than just finding the things that frustrate you. This is a little bit of the other side.

I get a little more personal in this one, breaking down the what happened at the concept that kinda broke me away from Food and beverage. I talk a bit about the training process but this episode is more about how things can go wrong.