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.

• 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.

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

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.

• 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.

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

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.

• 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.

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"

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!

• 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.

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

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.

• 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.

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

In this episode of Wisking It All, Alistair Levine, CEO of Vine Hospitality, shares his journey into the hospitality industry, the challenges of scaling restaurants, and the importance of understanding key performance indicators (KPIs).

He emphasizes the need for new restaurant owners to watch their numbers closely, empower their teams, and embrace technology to enhance hospitality.

Alistair also discusses lessons learned from his family's legacy in the restaurant business and offers valuable advice for navigating the complexities of restaurant management.

• Alistair grew up in a family involved in hospitality.
• Vine Hospitality operates eight restaurants in the San Francisco Bay area.
• Scaling restaurants presents unique challenges compared to single-concept operations.
• The first restaurant is often the hardest to establish.
• Building a strong relationship with landlords is crucial for success.
• Understanding KPIs is essential for managing restaurant performance.
• Empowering staff leads to better guest experiences.
• Technology should enhance, not detract from, hospitality.
• Regularly reviewing financials is critical for profitability.
• Feedback from guests is vital for continuous improvement.

00:00 - Diverse Bay Area Restaurant Group 05:23 - Growing Up in the Restaurant Industry 07:13 - Surroundings Shape Success and Perspective 11:42 - Scaling Restaurant Management Strategy 15:43 - Mitigating Risk in New Ventures 16:55 - Realistic Approach to Business Growth 22:41 - Key Restaurant Performance Metrics" 24:19 - Rising Sales, Declining Guests Warning 28:43 - Balancing Finances and Hospitality 31:57 - Efficiency Through Technology in Industry 34:07 - Enhancing Hospitality Through Integration" 38:19 - Consumer Feedback Drives Tech Adaptability 40:23 - Q's Targeted Customer Strategy 43:34 - Empower Teams for Business Success

In this episode, Brock Weeks, founder and CEO of Savi, discusses the innovative technology behind Savi, a cloud-based video intelligence platform designed for multi-unit restaurants and retailers.

He shares his journey into the restaurant industry, the challenges faced during the early development of Savi, and the importance of understanding customer experiences through video data. Brock emphasizes the need for personal engagement in hospitality, the future of AI in the industry, and how technology can enhance rather than replace human interactions.

• Savi helps operators understand the moments driving results.
• AI can structure data and provide insight.
• The technology wasn't ready yet for Savi.
• We need to be able to point back to the root cause.
• We drop ship a little device for installation.
• The data is not stored on site, it's instant.
• AI allows you to gain insight extremely quick.
• We need to make sure it's easy to normalize data.
• Technology is abstracting away the mundane.
• We need to keep the human element in hospitality.

00:00 Introduction to Savi and Brock Weeks 02:59 Understanding Savi's Purpose and Technology 05:56 Brock's Journey to Founding Savi 08:58 Challenges in Developing Savi's Technology 11:53 Onboarding Process for Clients 14:51 Customer Experience with Savi's Technology 22:30 Introduction to Savi and Its Value 23:00 Data Reporting and Customer Experience 24:44 Rethinking Data Display for Better Outcomes 25:38 AI's Role in Enhancing Reporting 26:25 Unexpected Uses of Savi by Operators 27:34 Coaching vs. Policing in Hospitality 28:28 Cultivating Talent in the Hospitality Industry 30:29 Staying Connected to Frontline Staff 32:27 The Importance of Listening to Customers 36:19 Future Trends in Hospitality Tech 38:56 The Human Element in Technology 43:14 Leveraging AI for Efficiency 46:10 Conclusion and Final Thoughts

In this episode of Whisking It All, Angelo Esposito interviews Anthony Presley, the Chief Technology Officer at CBS NorthStar and managing partner at TimeForge Labor.

They discuss Anthony's journey into the restaurant tech world, the importance of labor management, and the evolution of POS systems. Anthony shares insights on how to start a tech venture without a background, the significance of prototyping, and the common mistakes restaurants make when choosing tech solutions.

In this episode, you’ll hear Angelo share stories from his early entrepreneurial days, candid advice for non-technical founders looking to break into hospitality tech, and real-world lessons learned from growing two companies that have had to evolve with the ever-changing needs of the restaurant industry.

The discussion touches on everything from rapid prototyping with new no-code tools, to the importance of prioritizing people and service over shiny features, down to the nuts and bolts of selecting the right POS and labor solutions.

• Anthony Presley has extensive experience in both hospitality and technology.
• TimeForge focuses on labor management, helping restaurants find and retain qualified staff.
• Prototyping tools and AI can significantly aid in developing tech solutions.
• Simplicity in tech solutions is crucial for effective business operations.
• Customer feedback is essential for product development and improvement.
• Partnerships and reseller channels can drive growth for tech companies.
• The restaurant tech landscape has evolved significantly over the past 30 years.
• Labor management tools are critical for compliance and efficiency in restaurants.
• Choosing the right POS system is vital for restaurant operations.
• Data utilization can enhance customer experience and operational efficiency.

00:00 Labor Challenges and Market Positioning 05:16 Questioning Purpose and Growth 08:15 "Validate Ideas Through Neutral Feedback" 10:26 Prototyping Tools for MVP Development 13:35 Gaining First Customers Insights 19:29 "Unchanged Restaurant Service Model" 21:49 Onboarding and Support Excellence 23:16 Integrating HubSpot's Full Potential 27:01 Labor and POS: Restaurant Tech Priorities 32:37 "Forecasting Needs in Small QSRs" 34:45 POS System Add-Ons Explained 37:09 "Prioritizing Hyperlocal Recruitment Needs" 41:49 Lineup AI's Journey and Closure 45:56 Verify Before Trusting Systems 49:32 POS System Offline Functionality Concerns 53:28 Enhancing Dining Experience with Reservations 55:20 Gamifying Brand Collaborations 57:34 Promotional Spotlight & Predictions