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663: Jessica Marshall on 3 Common Restaurant Design Mistakes
Jessica Marshall is a talented restaurant designer with 15 years of experience. Her company, Brass Rose Studios, is based out of the Sacramento, California area. Today will be a deep dive conversation...
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665: Kai Umezawa on Zenreach and Building the Future with Wifi Marketing
University of Waterloo dropout, Kai Umezawa leveraged his software engineering skills for both Facebook and Google before he co-founded Zenreach, a wifi marking platform, in 2012. Today, in...
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666: Umberto Gibin on Consistency is Key
Umberto Gibin was born in Venice, Italy and began to learn the hospitality trade at several prestigious European restaurants and hotels. In 1979 he took his hospitality career to California where...
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667: Brad Cecchi on Recognizing Leadership
Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years...
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669: Shila Morris and Kay Salerno on Franchising and Growth Done Right
In 2004 the Young family bet it all to purchase the Squeeze In restaurant in Truckee California. Business advisors told the family to run away from the deal but they had a passion and a whole lotta...
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670: Andrew Freeman on The Power of Partnerships and Community
New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several...
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671: Staffan Terje on Respect Yourself and Be Prepared
Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work...
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672: Will Pacio on Preparation and Opportunity
After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City. Following...
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674: Hagop Giragossian on Stick to What You believe In
Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with...
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675: Shawn Walchef on The Power Getting Involved in Your Community Has
The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of...
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676: Dan Sobek on Exceeding Expectations
Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to...
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677: Anisha Blodgett on Reinventing Pizza
After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As...
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680: Aaron Chamberlin on Building Community Through Food
Aaron Chamberlin's family has been working in the restaurant industry since the 1930’s, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him...
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683: Nir Eyal on 4 Ways to Be More “Indistractable”
Since 2003, Nir Eyal has founded two tech companies and has taught at the Stanford Graduate School of Business and the Hasso Plattner Institute of Design at Stanford. He is the author of the...
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341: Chris Schultz on Culture-Driven Leadership
Chris Schultz spent 15 years with the Starbucks Management and Leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Since then MOD Pizza has gone from 1 location to 100 locations in...
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684: Michael Peticolas on Be Better not Bigger
After over a decade of practicing law, Michael Peticolas left bailiffs and briefcases behind for barely and brews (at least that's what he thought) when he opened Peticolas Brewing Company in...
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685: Jason Harris on 6 Habits to Make You More Persuasive
Jason Harris is the CEO of the award-winning creative agency Mekanism and the co-founder of the Creative Alliance. Harris works closely with brands through a blend of soul and science to create...
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687: Steve Raggiani and Joe Scalo on Fixing the Broken Review Culture
What if there was a way to help us find the food we’re craving, in a no-bullshit, dead-simple, dependable manner recommended by people we actually trust? According to Steve Raggiani and Joe...
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672: Will Pacio on Preparation and Opportunity
After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City. Following...
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688: Justin Turner on Scaling a Scratch Kitchen
A Chicago native, Justin Turner got his start in fine dining serving for years as a private chef to NBA star Shane Battier. When Shane was traded to the Rockets, Justin followed to Houston, but...
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