Wisking it all

ABOUT THE EPISODE In this episode, Christopher McFadden, founder and career coach at the McFadden Group, shares his journey through the hospitality industry, his experiences as a sommelier, and the importance of emotional intelligence in career development. He discusses the challenges faced by hospitality professionals, the significance of creating memorable guest experiences, and the impact of COVID-19 on the industry. Christopher emphasizes the need for happy staff and the importance of personal growth and clarity in achieving success in hospitality. TAKEAWAYS * Christopher McFadden is the founder and career coach at the McFadden Group. * He emphasizes the importance of emotional intelligence in hospitality careers. * Christopher's journey began in retail and evolved into a passion for hospitality. * He became a sommelier and highlights the challenges of the profession. * Advice for aspiring sommeliers includes understanding the business and managing alcohol consumption. * The McFadden Group focuses on career coaching and personal development. * Christopher believes in putting staff first to create a positive work environment. * He shares insights on creating memorable guest experiences in hospitality. * The importance of goal setting for staff to enhance their careers. * Christopher's tagline for his company is 'Building people, not positions.' TIMESTAMPS 00:00 Early Retail Career Influence 04:39 From Acting to Wine Passion 09:14 Advice for Aspiring Sommeliers 11:24 Wine Expertise without Tasting 14:33 Hands-On Business Management Insights 18:07 Creating Memories Through Hospitality 22:49 Supporting Local Wine Producers 24:01 Collaborative Wine Program Success 29:34 Staff Wine Training Strategies 31:07 "Maximizing 'By the Glass' Program" 34:47 "Building Restaurant Leadership Skills" 37:33 "Aligning Personal and Professional Growth" 42:57 Happy Staff, Stronger Business Model 45:25 "Prioritizing Personalized Goal Setting" 48:15 "Building People, Elevating Performance" 50:04 Explore WISK: Book a Demo

ABOUT THE EPISODE In this conversation, Christian Fischer, the founder of Fischer Research Group, shares his journey from being a cook to a culinary leader. He discusses the importance of networking, the challenges faced in the hospitality industry, and the lessons learned throughout his career. The podcast serves as a platform to provide actionable advice to restaurant owners and chefs, emphasizing the need to learn from mistakes and take risks. Christian's experiences highlight the evolution of his career and the establishment of his research group during the COVID pandemic. In this conversation, Christian J Fischer, CEO, shares insights on the importance of learning from mistakes, the role of AI in hospitality, and the significance of human connection in the industry. He discusses the balance between tradition and innovation, the impact of purpose on performance, and common mistakes in the restaurant world. Fischer also introduces his 'Table for One' leadership program, emphasizing self-reflection and clarity in decision-making. The conversation concludes with a look at future plans for his organization, including employee ownership initiatives. TAKEAWAYS * Christian Fischer emphasizes the importance of networking in the culinary industry. * The Fischer Research Group was founded to help chefs and restaurant owners succeed. * Christian's journey into hospitality began with his family's hotel business. * He transitioned from a culinary career to leadership roles in the industry. * The podcast serves as a platform for sharing valuable insights and lessons. * Christian believes in learning from mistakes to help others avoid them. * He started his podcast to provide actionable advice to listeners. * The concept of 'ethical stalking' is used to prepare for podcast interviews. * Christian's experience spans over 35 years in the hospitality industry. * He encourages others to take risks and act on good advice. Christian emphasizes the value of learning from mistakes. * Disruption in hospitality is driven by speed to market. * AI should be used as a tool to enhance human interaction. * Human connection is irreplaceable in the hospitality industry. * Changing perspectives can lead to significant personal growth. * The 'Table for One' program encourages self-reflection and honesty. * Purpose drives performance in the hospitality sector. * Clarity in decision-making is crucial for success. * Common mistakes in restaurants include losing focus on service. * Fischer's future plans include making his organization employee-owned. TIMESTAMPS 00:00 Chef Success Factors Exploration 04:17 Podcast Insights & Guest Highlights 08:24 Unexpected Apprenticeship Escape 11:38 Career Shift During COVID 15:14 Identifying Six Common Struggles 17:33 "Embrace Micro Focus for Success" 19:46 "Embrace AI: Don't Miss Out" 25:01 "Perspective Changes Everything" 29:19 Discovering Purpose Over Motivation 30:27 Discover Your True Motivation 34:05 "Takeout Only Due to Staffing" 37:35 Self-Improvement and Employee Ownership

ABOUT THE EPISODE In this engaging conversation, Adam Lamb shares his extensive journey in the culinary industry, highlighting the importance of leadership and communication in the kitchen. He discusses the evolution of his podcast, Chef Life Radio, and the significance of Chef Life Coaching in empowering chefs. Adam reflects on personal struggles, the need for self-awareness, and the sensitivity chefs often experience, emphasizing the importance of creating supportive environments in culinary operations. In this engaging conversation, Adam Lamb shares insights on personal growth, the importance of perspective in relationships, and practical advice for aspiring chefs. He emphasizes the need for self-care, defining personal success, and the significance of hobbies outside of work. Adam also discusses the upcoming launch of his book, 'The Successful Chef,' and the fundamentals of his coaching approach, which focuses on continuous improvement and mastering relationships The discussion wraps up with a powerful message about embracing feelings of imposter syndrome and the concept of work-life harmony. TAKEAWAYS * Leadership is crucial in the culinary industry. * Understanding the 'ways of being' is essential for effective leadership. * The pandemic has highlighted the need for better management of human capital in kitchens. * Chef Life Radio serves as a resource for chefs to empower their operations. * Culinary education often lacks training in leadership skills. * Personal experiences shape leadership styles and approaches. * Self-awareness and emotional intelligence are vital for chefs. * The importance of communication in a diverse kitchen environment. * Overcoming personal struggles can lead to professional growth. * Creating a supportive environment can reduce staff turnover. Taking responsibility for your choices empowers you. * Understanding core values is crucial for chefs. * Having a hobby outside of work enhances creativity. * Self-care rituals are essential for emotional balance. * Defining success is a personal journey. * Embrace discomfort as a sign of growth. * Work-life harmony is more realistic than balance. * Grieving past teams can enhance present performance. * Leaders must first lead themselves. * The restaurant industry is evolving into a viable career. TIMESTAMPS 00:00 Journey to Leadership in Culinary 03:50 Language Struggles and Realization 08:34 Symphony of the Kitchen 10:15 Chef Leadership Bootcamp Journey 14:20 Loss of Playfulness Epiphany 18:32 "Shifting Perspectives on Responsibility" 22:14 Balance Work with Creative Outlets 23:22 "Effective Time Management for Chefs" 29:00 Creative Flow and Inspiration 31:40 Mastering Relationships and Circumstances 33:14 Embrace Impostor Syndrome 36:36 Spotlight on Adam Lamb's Impact

ABOUT THE EPISODE In this conversation, Mark Mittleman, founder of Entangled Particles, shares his extensive journey in the hospitality industry, from his early days working in restaurants to becoming a successful consultant. He discusses the interconnectedness of the restaurant business, the challenges of ownership, and the importance of teamwork and relationships in creating successful dining experiences. Mark also reflects on the lessons learned throughout his career, including navigating labor laws and the impact of economic changes on the industry. In this conversation, Mark Mittleman shares his extensive experience in the restaurant industry, discussing the complexities of tipping strategies, the journey of his consulting business, Entangled Particles, and the common pitfalls faced by new restaurant owners. He emphasizes the importance of profitability, efficient kitchen layouts, and building trust with staff to implement operational changes successfully. Mark finally provides insights into maximizing restaurant success through technology and effective management practices. TAKEAWAYS * Entangled Particles is a hospitality consulting firm. * Mark's journey began in the 90s following the band Fish. * He learned the importance of teamwork in restaurants. * Owning a restaurant comes with unexpected challenges. * Marketing and building relationships are crucial for success. * Labor laws differ significantly between states. * Consulting allows for sharing valuable lessons learned. * The restaurant industry is a team sport. * Understanding financial metrics is essential for owners. * Navigating economic changes is vital for sustainability. Tipping strategies can create tension among staff. * Equity in tips is a complex issue influenced by human instinct. * Staff turnover is a significant cost in the restaurant industry. * Underestimating costs is a common mistake for new restaurant owners. * Forecasting labor needs is crucial for profitability. * Utilizing technology can enhance operational efficiency. * Every inch of kitchen space should be optimized for workflow. * Building trust with staff is essential for implementing changes. * Understanding waste management can significantly impact profitability. * Creating a positive guest experience is the ultimate goal of restaurant operations. TIMESTAMP 00:00 "90s Phish Tours to Dishwasher" 06:03 Building Seasonal Clientele on Long Island 06:52 Unexpected Move to Los Angeles 11:51 Entrepreneurial Journey Post-Meltdown 15:30 Chains of Command in Management 16:54 Balancing Profit and Family Care 21:26 Tip Pool Percentage Strategy 25:04 Culinary Expert and Consultant 28:44 Boosting Restaurant Profitability Strategies 29:20 Leveraging Technology for Efficiency 34:10 Optimizing Kitchen Layouts and Workflows 37:02 Competent Leadership and Team Buy-In 38:49 "Episode 1: Industry Insights"

ABOUT THE EPISODE In this episode, Jeremy Julian, the CRO of Custom Business Solutions, shares his extensive experience in the restaurant technology sector. He discusses the evolution of CBS, the importance of understanding unique restaurant needs, and the critical lessons learned throughout his career. Jeremy emphasizes the significance of choosing the right POS system, the necessity of proper project resourcing, and the value of testing support services. He also introduces his podcast, Restaurant Technology Guys, aimed at providing thought leadership and insights to restaurant operators. The conversation highlights common challenges faced in the industry and the importance of flexibility and collaboration among technology providers. Jeremy Julian and Angelo Esposito discuss the complexities of restaurant technology, focusing on gift card provider contracts, the challenges of all-in-one solutions, and the intricacies of payment processing. TAKEAWAYS * CBS started as a point of sale reseller and evolved into a software provider. * Understanding the unique needs of each restaurant is crucial for success. * Many restaurateurs fail to define their requirements when choosing a POS system. * Proper resourcing is essential for successful technology implementation. * Testing support services is vital before committing to a technology provider. * The Restaurant Technology Guys podcast aims to share insights and best practices. * No single solution can address all restaurant technology needs effectively. * Flexibility in technology partnerships is key to avoiding vendor lock-in. * Restaurant operators should be cautious of technology providers that prioritize their own data over the client's. * Negotiating SaaS pricing and processing costs can significantly impact profitability. Gift card provider contracts can have significant hidden costs. * All-in-one solutions may not provide the best specialized services. * Understanding payment processing is crucial for restaurant profitability. * Credit card fees can be embedded in monthly costs, making them less visible. * Interchange rates vary based on card type and can affect overall costs. * Multi-unit operators benefit from tailored POS solutions. * Northstar POS focuses on real support and integration for restaurants. * Discovery calls are essential for understanding client needs before demos. * Restaurant technology should enhance operations, not complicate them. * Flexibility in technology choices is vital for restaurant success. TIMESTAMPS 00:00 "CBS: A 30-Year-Old Startup" 04:14 "Customizing Success in Restaurants" 07:08 Under-Resourced Projects Lead to Failures 09:30 Delivery Service Oversights and Challenges 13:06 "Unique Value of Technology Solutions" 18:12 "Integrated Solutions Require Specialization" 20:10 Negotiating Flexibility in Tech Contracts 22:51 Seamless Integration in Modern POS Systems 26:36 "Monetizing Mandatory Credit Card Processing" 29:29 Credit Card Costs for Restaurants 33:38 Casual Dining Tech Solutions 37:48 Tailoring Demos for Brand Success 38:45 Crafting Personalized Business Connections