Chef/Author Eric Karell and Incredible POS w Jack Bastide

 

Eric Karell, CEC,CCA, AAC and Author 

Restaurant Owner Radio

Chef Eric Karrell

Eric Karell has cooked for many celebrities and heads of state including Bob Dylan, Joni Mitchell, Jimmy Carter, Mrs. George Bush, Herman Cain, Newt Gingrich, the President of Finland, the King of Sweden and dozens of famed athletes. He has worked at fine dining restaurant organizations (The Chuck Muer Corporation), fine dining independent steakhouses (Bones), and three of the most demanding and celebrated private clubs in the United States, including Cherokee Town and Country Club, the number one ranked club in America.He supervised the food service for the 2001 and the 2011 PGA Championships, where his staff served over 5,000 people per day. Chef Eric is currently with the Michael Deihl Group, a culinary consulting firm. He is an Honors graduate of the Culinary Institute of America and is a Certified Executive Chef through the American Culinary Federation. He was also inducted into the ACF’s honor society, the Academy of Chefs in 2010 and is also active in many charity events each year including Operation Chefs Unite. Chef Eric’s first novel , “Mimi” is now available on Amazon.com and Kindle both in the US and in Europe and his second novel “The Devil’s Sous Chef” is due out soon.
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 Jack Bastide – POS Guru from Meridian Star

POS

Jack Bastide

Bematech POS

Bematech POS

Jack Bastide provides the Point of Sale (POS) solutions you need to keep your restaurant operating at the absolute lowest cost. Meridian Star offers the highest level of technology in their terminals to insure that each transaction goes smoothly and their customer service and tech support representatives are available 7 days a week to answer all of your questions, and make sure that your restaurant is always up, running and doing business. They also offer gift cards, loyalty programs, online ordering, digital menus and a great cash operating loan program to help you drive more sales, and streamline your operation. Meridian Star and their tech partner Bematech recently joined Restaurant Owner Radio as a title sponsor!


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Geordy Murphy & Mark Keinhofer

Geordy Murphy – Owner/Operator of Cypress Hospitality Group

Geordy Murphy

Geordy Murphy

Geordy Murphy is President and Owner Operator of Cypress Hospitality Group, an executive search firm that recruits for restaurants, clubs, bars and hotels. His clients include The Cheese Cake Factory, Kimpton Hotels, Bubba Gump Shrimp Company, Buffalo Wild Wings, David Bouley, Pat Kuleto, Wolfgang Puck, Buffalo Wild Wings, and Bradley Ogden. Geordy has served in every facet of business. He was with Club Corporation of America where he opened the Plaza Club in Honolulu, Hawaii, and later, the Canyon Creek Country Club in Richardson, TX. Geordy then was Director of Marketing and Management for Studebaker’s of America, the phenomenally popular ‘50s, rock‘n’roll-themed bar. Wolfgang Puck selected him to build and open Postrio in San Francisco. In 1992, Murphy created his own concept, Geordy’s Restaurant on San Francisco’s Union Square. Esquire magazine recognized it as one of the “Ten Best New Restaurants of America” in 1994 and the NYT  named it one of the “Four Best Restaurants in San Francisco.” From 1996 until 2000, Murphy was COO and co-founder of Long Life Noodle Company, another highly rated restaurant concept. One of his most memorable experiences was helping Russell Siu from 3660 On The Rise, one of Honolulu’s top restaurants, cook at the prestigious James Beard House.
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Mark Keinhofer – President and CEO of Return on Ingredients

Mark Keinhofer

Mark Keinhofer

Mark Keinhofer is the President and CEO of Return on Ingredients, where he brings more than 20 years of experience in managerial cost accounting and seven of those years in restaurant finance management to bring unique expertise to the company. Mark earned his Bachelor of Arts with a concentration in Accounting and Business Administration and his Masters in Business Administration from Ohio Dominican University. He is also an Adjunct Faculty member at the Ohio Dominican University where he teaches several business accounting courses.
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Bread Project’s Alicia Danielle & Texas Star Brand’s Jimmy Fitzgerald

 

Alicia Danielle –  Executive Director at The Bread Project and Founder of Khaya Cookie Co.

Alicia Danielle

Alicia Danielle

Alicia Danielle has taken her experience from Wall Street and applies those entrepreneurial skills to her position of Executive Director at The Bread Project, and in the process hopes to help create social change. The goal of the Bread Project is to empower individuals through practical skills training in the food industry. Previously the Founder and CEO of the Khaya Cookie Co. in South Africa, Alicia joined the Bread Project in October 2011. She earned an MBA/MPA from New York University and The University of Cape Town, Graduate School of Business and a BA in Journalism from New York University. Alicia is also a Fulbright Scholar and her work has been featured in CNN Headline News and in publications such as The Financial Times, O (the Oprah Magazine), and Business 2.0.
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Jimmy FitzGerald – CEO/COO at Texas Star Brands, Inc

Jimmy FitzGerald

Jimmy FitzGerald

Jimmy FitzGerald has had a 40 year career with stints at Applebees, TGI Fridays, and Dunkin Donuts. Interestingly, he lead international expansion into 33 counties for Applebee’s And Fridays. But he was recently reunited with previous investors to create Texas Star Brands. Texas Star operates three Bob’s Steak & Chop House, in Austin,  San Antonio, and now Houston (The Woodlands). S“Bob’s” is synonymous with the great steakhouse experience. Building on the reputation earned in the original Dallas location, Bob’s now has restaurants nationwide.  Each Bob’s is an examples of the traditional American Prime Steakhouse, combining simple elegance, a lively atmosphere, big drinks, fine wines and large cuts of the finest prime steaks, chops and seafood. It is frequently ranked the best in the country. Lots of great info from Jimmy.

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Restaurant Accounting w Sal Morrone & BlizzFul’s Zack Zurn & Adam Dougherty


Sal Morrone – CPA at Joel Popkin

Sal Morrone

Sal Morrone

Sal Morrone, CPA is a senior auditor at Joel Popkin and Company in New York. He specializes in the hospitality and restaurant industries. Some big name chefs have his number in their smart phones! Besides over 30 years of experience, Sal has taught classes in bookkeeping, accounting and business start-up. He is a member of the NYSSCPA Hospitality Industry Committee.
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Zack Zurn and Adam Dougherty – Co-Founders of Blizzfull

blizzfull

blizzfull

Zach Zurn and Adam Dougherty are co-founders of Blizzfull, an incredibly cool new online ordering app. Check out their video and I cannot wait to see this tech at my local restaurants. Zach is skilled in graphic, web, and package designing and has years of experience working in the field. Adam has extensive experience in game, web, and popular application development and works on comprehensive web projects for various clients.

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Healthcare Show – Tim Dreslinski & Derek Moore


Tim Dreslinski, Benefit & Health Care Reform Consultant with EnrollURbenefits.com 
and

Derek Moore Senior Benefits Consultant at The Leavitt Group – Restaurant Division

 

timdreslinski

Tim Dresklinski

Derek_moore

Derek Moore

All restaurant owners are concerned about the impacts of ObamaCare. I want to make one thing crystal clear: we are not here to talk politics and I am NOT smart enough to understand the law or its implications. So, I went and found two experts, Tim and Derek, and I let them explain it. Their words, their opinions, and most importantly, their advice on how to handle the new law. Thanks to both for their great advice and help. I hope this episode helps settle some of your concerns!

Tim works for Enroll UR Benefits out of the Dallas area, and Derek works The Leavitt Group out of Orange County, California.

Tim DreslinskiDerek Moore 

 

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Chili’s Larry Lavine & French Cowboy Chef Philipe Schmidt

Larry Lavine – Founder of Chili’s and Turtle Creek Restaurant Group

Larry Lavine

Larry Lavine

Larry Lavine brings decades of experience in the restaurant branding market to the Turtle Creek Restaurant Group. In 1975 he opened his first Chili’s restaurant in Dallas, which soon grew to become a chain under Brinker International. With a motto of “Make money and have fun,” Levine uses his years of building successful restaurants in concept development of other ventures, including menu development, corporate vision, kitchen design, and restaurant consulting.

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Chef Philippe Schmit – The French Cowboy and Master Chef of France

Chef Philippe Schmit

Chef Philippe Schmit

Philippe Schmit is an executive chef and was recently named “Master Chef of France,” the most prestigious award in French cuisine. Philippe cooks in Houston, Texas where he most recently created the acclaimed Philippe Restaurant + Lounge (which was recognized by Texas Monthly as one of Texas’ “Best New Restaurants”) and bistro moderne at Hotel Derek (where he was hailed as one of the city’s most innovative and talented chefs following his arrival in 2004). He raised in Roanne, France, Philippe first apprenticed at age 14 at a local restaurant in the picturesque French town northwest of Lyon and then trained at three of Paris’s most respected Michelin 2-Star restaurants: Le Carre des Feuillants, Pavillon Elysee Lenotre and Restaurant Jacques Cagna. His first US position was as a coveted sous chef at the internationally respected Le Bernardin and later joined Park Bistro as chef de cuisine.  In 1994, he became executive chef of La Goulue. And in 2000, Schmit opened Orsay as executive chef, taking the New York restaurant scene by storm.

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Food Network Andrea Nicholson & Yellowstone’s Stefan Larsson

 

Andrea Nicholson

Andrea Nicholson

Andrea Nicholson – Celebrity Chef on “Restaurant Takeover” at Food Network, Owner of Killer Condiments 

Andrea Nicholson is the celebrity chef on Food Network’s super popular Restaurant Takeover. The show challenges two restaurant greats to help rescue a restaurant in trouble. In just 6 days, they must overhaul, re-launch a local eatery, and get reviewed by the toughest critics, their customers. Andrea also created Killer Condiments, artisen sourced from seasonal and local ingredients. Her company creates custom edible party favors for weddings, parties and corporate events.  Andrea learned her craft at Toronto legends the Great Cooks, Via Allegro, The Fifth, Humber College, George Brown College, 35 Elm, and Trattoria Nervosa. She also travelled the culinary globe, with 6 star cruise line Regent Seven Seas, under Roberto Caporuscio, and with the A.P.N. of Naples.
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Stefan Larsson

Stefan Larsson

Stefan Larsson – Park Wide Executive Chef at Yellowstone National Park 

Stefan Larsson is responsible for 20 restaurants in Yellowstone Park, from the hotels to the lodges to the snow eateries. Legends like the Snow Lodge Hotel, Old Faithful Inn, Old Faithful Lodge, Canyon Village, Roosevelt Lodge, Lake Hotel, Lake Hotel Lodge, and Mammoth Hot Springs Hotel are all his responsibility. He serves twenty, thirty thousand meals a DAY. And much of it must be fine cuisine! Stefan has worked around the world and came from a European culinary education. We have an interesting discussion comparing the US and European systems.

 

 

 

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Owner and Author & Executive Chef Worldwide!

Guests: Marnie Swedberg, Owner and Author & Barry Bennett, Executive Chef at Wyndham Worldwide, and Rachel Mathews of the GRA

Marnie Swedberg

Marnie Swedberg

Marnie Swedberg –  Owner of M & K Takeouts and Over Coffee Espresso Cafe, Best Selling Author of Marnie’s Kitchen Shortcuts

Marnie is a blast! As a speaker, author, trainer, consultant & online mentor to thousands, she still finds time to run 2 restaurants! The author of 12 books, hostess of sites generating millions of hits per year, and a frequent guest at expos and conferences, her story and strategies have been shared on CBS,  ABC and CNBC, in the Chicago Times, Houston Chronicle and USA Today. In addition to her international presence, Marnie manages the two Swedberg family restaurants, a take-out restaurant plus a 12,000 square foot store with fifteen departments including an espresso cafe and Christian bookstore. She and husband Dave enjoy life from a cedar-sided rambler situated in northern Minnesota.

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Barry Bennett

Barry Bennett

Barry Bennett – Executive Chef at Wyndham Worldwide

Chef Barry has an amazing resume and has cooked at some of the coolest places in the world. He was Executive Chef at Majestic America Line and Windstar Cruises, Executive Chef on SeaChefs Cruises, and was featured on The Martha Stewart Show for ” Chef Barry’s Gourmet recipe of the Day” for 125 episodes featuring upscale recipes for the viewers. He served as Burt Reynolds Executive Chef in Jupiter, Florida and President Bush’s 5000 inaugural dinner in Washington, DC, as well as many other political dinners.  He has worked for several celebrities including movie stars, sports figures, politicians, convention centers, 5 star restaurants, music industry stars, hotels, catering companies, and NFL and MLB stadiums.  Barry graduating from the Culinary Institute of America in 1984.

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Rachel Mathews

Rachel Mathews

Rachel Mathews, Marketing Director of the Georgia Restaurant Association  

Rachel is back with another GRA update!  Great stuff as always from the GRA.

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CanUStart’s Tamar Lucian & Le Cirque GM!

Tamar Lucien – Founder & CEO at CanUStart  

Tamar Lucien

Tamar Lucien

Tamar Lucien has built a site to help match jobs and bosses in the restaurant and hospitality industries. Her mission is to simplify the process for employers and job seekers to find each other. CanUStart guides candidates on making an awesome first impression and employers get quality pre-screened applicants. The platform makes the whole experience virtually search free. Tamar has been in the recruiting space since college and has a passion for motivating and helping others become successful.

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Ivo Angelov

Ivo Angelov

 

Ivo Angelov, General Manager of Le Cirque at Bellagio

AAA Five Diamond AwardLe Cirque was recently ranked the #3 Restaurant in North America! The restaurant itself is designed in the style of a circus tent and it has a lovely intimate atmosphere inside. This timeless sensation was created by charismatic Restaurateur Sirio Maccioni. Le Cirque’s thirteenth consecutive year AAA Five Diamond rating speaks of exquisite, bold, and transcendent cuisine. With brilliant color and  adorning this famed lakeside destination designed by Adam D. Tihany, Le Cirque’s opulent dining room is enhanced with coveted wines and attentive service. Leading that service is Ivo Angelov. Ivo is one of those rare individuals you come across your professional life that exude Old World manners and attention to every detail. Ivo makes sure the exceptional service is unparalleled. His knowledge of wines and spirits is remarkable as well as his fluency in five languages!

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Atlanta Stars Ryan Turner & Todd Rushing

 

Ryan Turner

Ryan Turner

Ryan Turner – Founder & CEO at Unsukay Community of Businesses (Muss & Turner’sLocal ThreeCommon Quarter)

Ryan Turner is founding partner of the Unsukay Community of Businesses. He opened Muss & Turner’s in February of 2005, Local Three in late 2010, Eleanor’s in 2012 and in October 2013 launched Common Quarter. in 2011, Ryan and his partners won Restaurateurs of the Year from the Georgia Restaurant Association. His foundation, The Giving Kitchen Initiative, serves those in the restaurant community facing hardship and crisis. He was recently named the 2014 Business Person of the Year by the Metro Atlanta Chamber (MAC).


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Todd Rushing, Managing Partner of Concentrics Restaurants 

Todd Rushing

Todd Rushing

Todd is a partner in the nationally acclaimed Concentrics Restaurants. He is responsible for creating an acclaimed wine programs which have received numerous awards and mentions in Wine SpectatorWine EnthusiastWine & SpritsThe Wine ReportBon AppetitGourmetCondé Nast TravelerNational Geographic TravelerRestaurant BusinessThe Atlanta Journal-ConstitutionAtlanta Business Chronicle and Jezebel magazine. In 1998, he joined Bob Amick to open the highly-acclaimed Killer Creek. Today, Concentrics boasts 12 properties in Atlanta, Georgia, St Louis, Birmingham, and Winter Park, Florida. Todd tells his story in this great interview.

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