餐厅的影响力uencers
Shaz Khan of Tono Pizzeria & Cheesesteaks on Navigating Friendship + Business
Interview with the co-owner of Tono Pizzeria and Cheesesteaks to learn about scaling a restaurant business, using Toast restaurant technology, and combining friendship with business.
André Vener of Dog Haus on Effective Branding Strategy
Interview with Dog Haus partner and co-founder André Vener about launching successful modern restaurant brands, thinking outside the box, franchising, and scaling with ghost kitchens.
Matt Horn on Finding Purpose in Family and Flames
In-depth interview with CEO, pitmaster, and James Beard Award Nominee Matt Horn about growing his global food brand with social media, operating multiple restaurant concepts, and why he decided to "burn the boats."
Eitan Bernath on Becoming a Teenage Food Entrepreneur and Social Media Star
In-depth interview with cookbook author, food personality, and content creator Eitan Bernath about starting an entertainment career as a child, teaming up with Drew Barrymore, and building an inspirational business empire before his 20th birthday.
Nina Manchev of Forte Tapas on Engaging Customers with Social Video
Interview with Forte Tapas owner and entrepreneur Nina Manchev about connecting with social media, learning to be confident on video, and appearing on Diners, Drive-ins, and Dives.
Toast CEO Chris Comparato on Why Restaurants Need a Tech Partner That Cares
Interview with Toast CEO Chris Comparato about leading with the customer in mind, having a digital-first mentality, and how technology like Toast is helping restaurants thrive.
Stratis Morfogen on Using Disruptive Technology to Improve Hospitality
Interview with Brooklyn Dumpling Shop Co-Founder Stratis Morfogen about using new technology at the Brooklyn Dumpling Shop and his other creative dining concepts, and how to be disruptive to improve hospitality.
How Relationships can Build Business Longevity
Rudy's Bakery in Queens has been open since the 1930s. 40 years ago, Toni Binati and her uncle bought it and kept many of the recipes alive. Toni admits it hasn't always been easy, and change has been inevitable.
Restaurateur PHILIP CAMINO on Striving for Hospitality and Health
Interview with Camino Industries CEO Philip Camino about finding lifelong customers with hospitality, adapting to a changing industry, and the importance of wellness.
How To Become an Overnight Success — in 10 Years
Interview with 'Ten Year Plan' author David Dressler about scaling Tender Greens, thoughtful approaches to operating a business, and building heart-centered brands.
The 'CEO of ChefTok' Explains Going Viral on Social Media
Interview with Silicon Valley Executive Chef Brandon Dearden about how to grow a brand on social media with consistency and simplicity, while learning to embrace "failure."
Leading a Restaurant Culture with Warmth and Hospitality
Interview with Chef Roy Yamaguchi of Roy's Restaurants about learning to lead with love, becoming a celebrity chef, and growing a food empire.
Authenticity is Currency on Social Media
采访厨师戴夫奎奇立鲁班的肝脏pool about the importance of mental health in the restaurant business and learning to be himself online.
Blogging Gives Your Business A Big Voice
Interview with Joelle Parenteau owner of Wolf Down about connecting with audiences through blogging, becoming a restaurant owner, and her viral Medium article.
The Reality of Getting Your Business on Reality TV
Interview with Stacey Poon-Kinney owner of The Trails Eatery about appearing on reality television shows, overcoming obstacles in the restaurant biz, and learning to ask for help.