265 集
Best Served Jensen Cummings
-
- 文藝
Acknowledging and celebrating our Unsung Hospitality Heroes. We value WHY and WHO before what and how in the industry. It's too easy to get caught up in the minutia of what we do and how we do it.
Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. From childhood guides to ass kicking mentors to the team members in the trenches making it all happen. Help us celebrate these rockstars!
-
BSP399: 3 Year Anniversary of Best Served Podcast with Elan Wenzel of Element Knife Company
3 year anniversary of Best Served Podcast, which launched on November 18, 2019 with Chef Jensen Cummings and special guest Elan Wenzel of Element Knife Company.
Nearly 500 guests have graced us with their stories, wisdom, struggles, and hope for a better future for the restaurant industry, fueling our mission to amplify the worth and work of those who feed their community!! -
BSP398: Comida Saludable con Barbie y Jose de Sacred Society - Best Served en Español
En este episodio de Best Served en Español, Corina Hierro de Chamba habla con Barbie Beltran y Jose Guerrero de Sacred Society sobre la transformación que puede tener en su vida tomar decisiones saludables.
Sacred Society -
BSP397: Edwin Sandoval of Xatrucho on Bringing Honduran Cuisine To Grange Food Hall
Edwin Sandoval strives to bring his Honduras roots to his cooking at his concept Xatrucho. Born in Honduras and raised in Colorado, Edwin has spent twelve years in the culinary industry working at restaurants like Le Grand Bistro, Argyll Whisky Beer, and Telegraph Bistro. His concept Xatrucho has spanned several iterations including a pop- up restaurant and at a food hall.
6 Questions with Edwin Sandoval of Xatrucho on Honduran Cuisine, Operating In A Food Hall, Advice For New Restaurateurs
Xatrucho Concepts -
BSP396: Melissa Yanc of Quail & Condor on Women in Restaurant Leadership
Melissa Yanc is the owner operator of Quail & Condor. She started baking with her grandmother at seven years old. Her passion led her to Johnson & Wales Denver and then into the Denver restaurant scene before she headed to California. In Northern California, Melissa worked at SingleThread Farm Restaurant & Inn before opening Quail & Condor.
6 Questions with Melissa Yanc of Quail & Condor on Being On Food TV, Opening A Third Restaurant, Leadership Training For Women
Quail & Condor
Troubadour Sando -
BSP395: Levi Noe of Fuel & Iron Realty on Restaurant Buildout Costs
Levi Noe is the Vice President of Brokerage at Fuel and Iron Realty. A Denver native, Levi’s background in copywriting, marketing, education, entrepreneurship, and food service lend him a unique perspective into F&B real estate negotiations.
6 Questions with Levi Noe of Fuel & Iron Realty on Restaurant Square Footage, A Good Pro Forma, Second-Gen Spaces
Fuel & Iron Realty
Levi Noe
Fuel & Iron Food Hall -
BSP394: Kyle Inserra of Zelnik National on 3 Keys to Negotiating Your Restaurant Lease
Kyle Inserra is a commercial real estate professional and the host of two podcasts, The National Restaurant Owners Podcast and Commercial Real Estate School. A 15-year restaurant industry veteran, Kyle is a thought leader in the hospitality industry and commercial real estate space.
6 Questions with Kyle Inserra of Zelnik National on Restaurant Capitalization, Landlord Relationships, Lessons from Signing a Lease