This episode of Restaurants Masters is hosted by Ken McGarrie, co-founder of Korgen Hospitality. The author of The Surprise Restaurant Manager, McGarrie has helmed many successful restaurants, bars, and entertainment-based venues for over two decades. Ken has helped launch new concepts and train hospitality leaders throughout the United States and Canada. In part three of his three part series on insight for restaurant industry leadership, McGarrie gives valuable tips for managing your...

Communication strategies can help you manage your team, address challenges, and benefit the day to day operation of your business. Avoiding communication blunders will guarantee staff retention and create a great working environment. This episode of Restaurants Masters is hosted by Ken McGarrie, co-founder of Korgen Hospitality. The author of The Surprise Restaurant Manager, McGarrie has helmed many successful restaurants, bars, and entertainment-based venues for over two decades. Ken has...

Assembling the right team can sometimes be a challenge for even experienced restaurant industry managers. It is important to locate and effectively interview candidates as well as foresee warning signs during the process. This episode of Restaurants Masters is hosted by Ken McGarrie, co-founder of Korgen Hospitality. The author of The Surprise Restaurant Manager, McGarrie has helmed many successful restaurants, bars, and entertainment-based venues for over two decades. Ken has helped launch...

In this episode of Restaurant Masters, host Paul Barron sits down with Helen Lao, the founder and president of ClearPath Solutions, to explore how companies, brands, and individuals can survive a major setback.

Hiring quality, motivated employees does not necessarily make for a great team. Operators in the hospitality industry also need to invest in their staff with proper training programs, review systems, and management protocol to cultivate a safe, healthy work environment built to last. This episode of Restaurant Masters is hosted by Doug Radkey, the founder and president of creative agency KRG Hospitality Inc. The author of Bar Hacks, Radkey offers listeners over two decades of food, beverage,...

Doug Radkey is the founder and president of creative agency KRG Hospitality Inc as well as the author of Bar Hacks. Radkey offers listeners over two decades of food, beverage, and hospitality development experience. In part two of his series on team building, Radkey advises restaurant and brand owners on how to build a positive work environment and how to inspire and create brand ambassadors.

Doug Radkey, the founder and president of creative agency KRG Hospitality Inc. and the author of Bar Hacks, offers listeners over two decades of food, beverage, and hospitality development experience. In part one of his series on team building, Radkey examines best practices for crafting a top tier staff. Learn about Radkey’s background in the industry, setting employee expectations, and crafting a training plan!

Rudy Miick, the founder and president of Colorado-based Leadership In the Fall Line and the Rudy Miick consulting group, talks about the process behind equipping employees with fiscal knowledge, and the ultimate payoff for cultivating an inspired workforce!

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, we sit down with Lauren Klein, the vice president of culinary strategy for CSSI Marketing + Culinary, and Brandon Wise, the vice president of beverage operations at Sage Restaurant Group. Klein and Wise explore how restaurants can...

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, we sit down with Charles Dottore, a culinary associate director for CSSI Marketing + Culinary, and Nick Kokonas, the chief executive officer of Tock. Dottore and Kokonas discuss some of the recent innovations within the restaurant...

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, we sit down with Murray Kastner, a senior manager of social media for Marlin Network, and Kyle Noonan, the founder and owner of Free Range Concepts. Kastner and Noonan discuss leveraging your social media as a new or emerging business.

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, we sit down with Aviva Goldfarb, the director of marketing for HipCityVeg, and Stephanie Lueck, the senior digital marketing specialist for Marlin Network. Goldfarb and Lueck explore how they implement impactful marketing strategies in...

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, we sit down with Aviva Goldfarb, the director of marketing for HipCityVeg, and Stephanie Lueck, the senior digital marketing specialist for Marlin Network. Goldfarb and Lueck explore how they implement impactful marketing strategies in...

In today’s crowded restaurant industry, most brands focus more on year-to-year survival than mastering their particular market. To compete, companies lower prices, offer promotions, and do everything they can price-wise to get customers in the door—and while rewarding at first, these techniques tend to do little to engender consumer loyalty. This episode of Restaurant Masters features restaurant coach and former restaurant owner Donald Burns. In part three of his series on building a...

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, we sit down with Matthew Luaders, the director of culinary research and development at CSSI Marketing + Culinary, and Drew Kellogg, the president and chief executive officer of Oath Pizza. Luaders and Kellogg explore some of the...

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, we sit down with Jason Foster, the owner of Groundswell Coffee Roasters, and Meredith Daca, the senior culinary planner of Marlin Network. Foster and Daca discuss how the speciality beverage market could help your business as restaurants...

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, we sit down with Tim Bade, the chief creative director for Marlin Network, and Jessica Bograd, the director of Culinary R&D for CSSI Marketing + Culinary. Bade and Bograd discuss their reopening processes as coronavirus lockdowns...

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, we sit down with Thomas Talbert, a vice president for CSSI Marketing + Culinary, and Nico Nieto, the head of marketing for Roti Modern Mediterranean. Talbert and Nieto discuss guest expectations for the “new normal” as pandemic lockdowns...

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, we sit down with Charles Dottore, a culinary associate director for CSSI Marketing + Culinary, and Katherine Thompson, the co-owner of Hank’s Texas Barbecue. Thompson also previously served as a senior marketing executive for CSSI....

The Restaurant H.E.L.P. Podcast is a dedicated resource for industry operators to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry. In this episode, Matthew Luaders, chef and director of culinary research and Renee Howarth, associate research and development chef, both from CSSI Marketing + Culinary, provide their insights on the new formula for the restaurant model–combining retail plus...

The Restaurant H.E.L.P. Podcast is a dedicated resource for industry operators to prepare for the future. This series provides best practices, tactics and innovative approaches from some of the top minds and experts in the industry. In this episode, host Lauren Wion and Peter Thornhill, chef and associate director of culinary R&D, and Jessica Bograd, chef and director of culinary R&D, both from CSSI Marketing + Culinary, dive into innovative ways in which brands can tactfully elevate...

In this episode, host Lauren Wion and Thomas Talbert, chef and vice president of culinary marketing and Matthew Luaders, chef and director of culinary research, both from CSSI Marketing + Culinary, explore all facets of the delivery sphere as we tactically pursue ways of recovering the restaurant industry. Talbert and Luaders both have a wealth of knowledge and many years of experience from culinary to management within the foodservice industry. Leading up to COVID-19, operators were...

Company culture can make or break a restaurant. Having a clear vision and a well-crafted set of core values is essential for ensuring the longevity of your business. On the latest episode of Restaurant Masters, restaurant coach and former restaurant owner Donald Burns shares his best tips for creating a brand that keeps your restaurant thriving. He has written the acclaimed books 2017 Your Restaurant Sucks! and the 2019 Your Restaurant STILL Sucks! and was featured in restaurant software...