Wisking it all

ABOUT THE EPISODE In this episode of WISKing It All, Edelmira Delgado, F&B Director at the Perry Hotel, shares her journey in the hospitality industry, discussing her experiences from working in major hotel brands to boutique resorts. She emphasizes the importance of mentorship, navigating cultural differences, and the dynamic nature of food and beverage operations. Edelmira also highlights current trends in guest preferences, the significance of teamwork, and offers valuable advice for aspiring F&B professionals. TAKEAWAYS * Edelmira's journey in hospitality began with a desire for variety and interaction. * Mentorship played a crucial role in shaping her career. * Cultural differences significantly impact hospitality operations. * A typical day for an F&B director is unpredictable and dynamic. * Planning for events and menus starts months in advance. * Maintaining profitability in menu items is essential. * Guest preferences are shifting towards experiences and aesthetics. * Team dynamics are vital for successful operations. * The divide between luxury and standard dining is increasing. * Asking questions is key to learning and growth in the industry. TIMESTAMPS 00:00 "Passion for Travel and Hospitality" 03:52 "First Hotel Experience Insights" 09:26 Adapting to Cultural Change 11:30 "Holiday and Event Planning Prep" 14:13 "Managing Costs in Hospitality" 16:44 "Managing Price Changes in Hospitality" 20:36 Hotel Teamwork vs Restaurant Independence 24:48 "Viral Moments Change Lives" 26:06 Accountable Leadership Through Imperfection 29:42 "Teamwork is Family Bonded" 33:21 "Shifting Trends: Experience vs. Luxury" 36:40 LinkedIn, Hospitality, Food & Growth

ABOUT THE EPISODE In this engaging conversation, Josh Kopel, a Michelin-awarded restaurateur and marketing expert, shares his journey from nightlife to fine dining, emphasizing the importance of hospitality and the art of storytelling in marketing. He discusses the five levers of restaurant success, the power of social media, and how to create memorable customer experiences through surprise and delight. Josh also offers valuable advice for aspiring restaurateurs and explores the transformative role of AI in the restaurant industry. TAKEAWAYS * Josh Kopel is a Michelin-awarded restaurateur and marketing expert. * Success in the restaurant industry often comes from learning from failures. * Hospitality is about having a servant's heart and creating memorable experiences. * Simplicity and elegance are key to making restaurant operations effective. * Frequency of customer visits is crucial for restaurant success. * Social media should be used to build relationships, not just broadcast offers. * Surprise and delight can significantly enhance customer experiences. * Understanding how your restaurant fits into customers' lives is essential. * The restaurant industry has a low barrier to entry, but marketing is crucial for success. * AI can be leveraged in various aspects of restaurant operations, including hiring and marketing. TIMESTAMPS 00:00 "Mastering Dining: From Bar to Michelin" 03:59 "Servant's Heart in Service" 06:43 "Simplicity in Diverse Dining Ventures" 11:01 "Invite, Don't Bribe, Customers" 12:30 Upselling: Giving Customers More 18:10 Social Media for Sales Strategy 19:51 Boost Customer Visits for Free 22:09 "Entrepreneurial Mistakes and Self-Reflection" 25:17 Soap Operas' Multi-Story Strategy 28:52 People Over Product in Hospitality 32:10 Creating Memorable Experiences 35:09 Restaurant Business Entry Advice 40:17 AI-Driven Hiring Process 42:07 AI-Enhanced Menu Optimization 44:43 Embracing Value-Driven Engagement

ABOUT THE EPISODE In this episode of WISKing It All, host Angelo Esposito interviews Jeffrey Summers, founder of Summers Hospitality Group, who shares his extensive experience in the restaurant industry. They discuss Jeffrey's journey from aspiring lawyer to hospitality expert, the importance of creating unique systems in business, and the distinction between service and hospitality. Jeffrey emphasizes the significance of leadership, consistency, and personal growth in running a successful restaurant. He also provides insights into common mistakes made by restaurant leaders and offers advice for those looking to expand their business. The conversation touches on the future of hospitality, the role of technology, and the enduring importance of guest experience. TAKEAWAYS * The journey into hospitality often starts unexpectedly. * Creating unique systems is essential for business success. * All problems in a restaurant are leadership problems. * Effective leadership requires continuous personal growth. * Service is transactional; hospitality is emotional. * Consistency across all aspects of the business is crucial. * Taking guests along for the journey is vital for success. * Mistakes in leadership often stem from a lack of strategic thinking. * The future of hospitality will always revolve around human experience. * Love for people is fundamental in the hospitality industry. TIMESTAMPS 00:00 Early Legal Career Beginnings 06:08 "From Law to Restaurant Success" 08:18 Next Practices Over Best Practices 12:08 "Independent Business Growth Strategies" 14:23 Leadership and Continuous Improvement 16:42 "Work On, Not In, Business" 20:31 "Understanding Guests for Repeat Business" 25:06 Restaurant Modernization Missteps 27:50 Insights on Restaurant Operations 31:47 Passion for Continual Growth 33:42 Lifelong Learning and Growth 36:32 Consistency and Proven Experience Matter 40:34 "Focus on Personal Growth" 42:22 Streamlining Restaurant Operations 46:19 "Follow Jeffrey Summers' Insights"

ABOUT THE EPISODE ---------------------------------------- In this episode of WISKing It All, we have a special treat as Angelo Esposito sits down with Roger Beaudoin, the dynamic president of Restaurant Rockstars. Roger shares his incredible 30+ year journey through the hospitality world, starting from humble beginnings as a high school dishwasher to building and selling multiple successful restaurants. You’ll hear firsthand how Roger navigated wild industry twists—including a chef who scammed him out of $40,000—turned setbacks into successes, and ultimately crafted the systems that drive thriving restaurants today. Roger opens up about the foundational strategies that helped his establishments stand out, emphasizing profitability, guest service, trackable marketing, and the difference between true leadership and simple management. He also explains the genesis of Restaurant Rockstars and how his mission shifted from running restaurants to helping operators across the globe achieve greater efficiency and profit through hands-on coaching, a robust training academy, and his own hit podcast. Whether you’re a seasoned restaurateur, aspiring owner, or just a fan of behind-the-scenes hospitality stories, this episode is packed with actionable advice, hilarious mishaps, and inspiration for anyone ready to WISKing it all. Let’s get started! KEY TAKEAWAYS * Profitability Focus: Roger emphasizes the importance of understanding cost controls and maximizing profit through strategic menu planning and efficient operations. * Guest Service Excellence: Exceptional guest service is highlighted as a critical factor in differentiating a restaurant and ensuring customer loyalty. * Innovative Marketing: Trackable marketing strategies that provide measurable returns are essential for sustained success in the restaurant industry. * Empowerment and Leadership: Empowering staff and fostering leadership within the team can lead to a more motivated and effective workforce. * Resilience in Adversity: Roger's journey illustrates the importance of resilience and adaptability in overcoming industry challenges, such as financial setbacks and unexpected events like the pandemic. TIMESTAMPS 00:00 Restaurant Training Academy Overview 04:26 Unexpected Path to Restaurant Concept 07:32 Restaurant Hiring Missteps 13:07 "Profitable Dining Experience Strategy" 16:33 From Small Town to Global Adventure 19:18 Barn Vision to Market Pivot 21:31 "Building Entrepreneurial Restaurant Leadership" 24:20 Glacier Bowls: Glowing Drink Sensation 28:21 Restaurant Profit Optimization Strategies 32:06 Empowerment Through Career Growth 33:54 Team Idea Incentive Program 37:22 Free Consultation & Training Resources

ABOUT THE EPISODE In this episode, Crystal Hamilton, CEO of Knowbie, discusses her journey in the hospitality industry and the inspiration behind creating Knowbie, an educational platform designed to train restaurant and liquor retail staff. She emphasizes the importance of empowering staff through education to enhance their confidence and sales capabilities. The conversation explores the challenges of training in the restaurant industry, the significance of knowledgeable staff in improving customer experiences, and the future developments for Knowbie, including community building and integration with other learning systems. TAKEAWAYS * Knowbie is an educational platform that trains restaurant staff. * Crystal's journey in hospitality began from humble beginnings. * Education and training can significantly impact sales performance. * Knowbie's app is designed for on-the-go learning. * Empowering staff with knowledge leads to better customer interactions. * The restaurant industry faces high turnover rates, making training challenging. * Creating a culture of learning benefits all staff, not just revenue-generating roles. * Storytelling enhances the guest experience and builds credibility. * Change in restaurant operations takes time and patience. * The future of Knowbie includes community engagement and integration with existing systems. TIMESTAMPS 00:00 Inclusive Opportunities in Hospitality 05:25 "Standardizing Wine Training Essentials" 09:06 "Knowbie: Empowering Staff through Education" 11:56 Empower Employees, Increase Sales 14:46 Server Training Experiment Idea 18:41 "Trust-Building Tips for Servers" 22:06 Promoting Inclusive Employee Training 24:00 "Storytelling's Role in Wine Education" 28:25 Empowering Employees for Growth 32:35 Win a Trip to Barossa Australia 34:31 Increase Sales with Knowbie