ON THE DELO: Arizona Restaurant & Hospitality Stories

David "The DELO" DeLorenzo
  • 4.9 (95)
  • Entrepreneurship
  • Biweekly

Step inside ON THE DELO Podcast: Arizona Restaurant & Hospitality Stories. Hosted by David “DeLo” DeLorenzo—entrepreneur, insurance expert, and connector of people—this show dives deep into conversations with chefs, restaurateurs, brewers, and creators shaping the industry. Beyond business, DeLo explores health, mindset and community, exploring what it really takes to thrive in hospitality and in life. This podcast is here to help you get connected, stay protected, and keep growing. Subscribe now and join a community where hospitality, health, and hustle come together.

  1. 3d ago

    Building a Neighborhood Wine Bar Through Community with Jennifer Rogers | EP237

    A broken wine fridge, a freezer that quit on opening day, and a neighborhood that showed up anyway. In Episode 237 of ON THE DELO: Arizona’s Hospitality Podcast, Delo sits down with Jennifer “Jen” Rogers, owner of Grapes & Hops Wine Bar and Shop, to talk about what it really takes to turn a love of wine into a place where people feel at home. Jen traces her path from growing up in Glendale and studying broadcast journalism at ASU to reporting on wine in Washington and Oregon. She shares how she and her husband transformed a former nail salon near Tatum and Greenway into a wine bar, bottle shop, and gathering space, then learned the realities of permits, equipment failures, charcuterie, and asking experienced operators for help. The heart of this one is community: more than 60 fundraisers in the first year, guests becoming friends, and winemakers telling their stories across the bar. Delo and Jen also get into the cost of free tastings, why she changed her wine-club approach, and how to make wine education welcoming instead of intimidating. It’s honest, funny, and full of lessons for anyone building a neighborhood business. Chapter Guide (Timestamps) (0:00 - 2:15) Welcome to the Neighborhood: Meeting Jen (2:16 - 6:04) Glendale Roots, Broadcast Journalism, and Becoming a Wine Reporter (6:05 - 8:50) Art, Marriage, and the Long Road to a Wine Business (8:51 - 12:09) Turning a Nail Salon into Grapes & Hops (12:10 - 15:40) Opening-Day Equipment Failures and a Crash Course in Charcuterie (15:41 - 17:45) Learning from Other Operators and Serving with Personality (17:46 - 21:43) Fundraisers, New Friendships, and the Joy of Community (21:44 - 25:44) Winemaker Stories, Wine Selection, and Business Costs (25:45 - 28:50) The Biggest Lessons: Ask for Help and Get People in the Door (28:51 - 32:50) Rethinking Free Tastings, Wine Clubs, and Tipping (32:51 - 35:27) Rapid Fire, Asking Wine Questions, and the Wrap-Up 💬 What makes a neighborhood spot feel like your place? Drop your biggest takeaway in the comments and share this episode with someone opening a bar, shop, or community-minded business. 👉 Subscribe for more real conversations about Arizona hospitality, business ownership, and the people behind the places we love. GUEST LINKS: 📲 Learn more about Grapes & Hops Wine Bar and Shop at https://grapeshops.com/ 📷 Follow Grapes & Hops on Instagram: https://www.instagram.com/grapeshopswinebar/ 📘 Grapes & Hops on Facebook: https://www.facebook.com/grapeshopswinebar PODCAST LINKS: 🔗 Connect with Delo: https://linktr.ee/iamthedelo 📚 Get Delo’s New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX 🤝 Delo’s Preferred Business Service Partners: https://iamthedelo.com/connect 👥 Entrepreneur Community: https://www.builtdifferentcommunity.com 📘 Facebook: https://facebook.com/IAmTheDelo 📷 Instagram: https://instagram.com/iamthedelo 💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1 🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe    DISCOUNT CODE: DeLo2025

  2. Oct 25

    Who’s Taking Your Restaurant’s Margin? with Stacy Mitchell | EP236

    Delivery app fees. Credit card processing costs. Rising food prices. For independent restaurant owners, it can feel like everyone gets a piece of the business before there's anything left. But who's really controlling those costs, and what can independent business owners do about it? In Episode 236 of ON THE DELO: Arizona's Hospitality Podcast, Delo sits down with Stacy Mitchell, Co-Executive Director of the Institute for Local Self-Reliance, to explore how corporate concentration impacts independent restaurants, local businesses, and the communities that depend on them. From delivery platform fees and payment processing restrictions to food supplier consolidation and the proposed Sysco–Restaurant Depot deal, Stacy connects the bigger economic picture to the everyday challenges of running a business. Drawing on her Maine roots and years of research and advocacy, Stacy also explains why shopping local matters, but isn't enough on its own. The conversation explores locally owned alternatives, the importance of competition, and practical ways business owners can make their voices heard without adding another full-time job to their plates. And because it's ON THE DELO, there's plenty of personality along the way, including punk rock, farmers markets, early mornings, and a shared belief in the value of strong local communities. If you own a restaurant, operate an independent business, or care about the future of local economies, this episode is for you. Chapter Guide (Timestamps) (0:00 - 2:26) Meeting Stacy and the Local First Arizona Event(2:27 - 6:21) Maine Roots, Research, and a Punk Rock Education(6:22 - 9:21) Why Shopping Local Is Important but Not Enough(9:22 - 14:38) Antitrust Enforcement, Supplier Pricing, and Taxes(14:39 - 18:55) Corporate Power, Public Accountability, and Reasons for Hope(18:56 - 22:59) Restaurant Delivery Fees and Locally Owned Alternatives(23:00 - 25:29) Credit Card Fees and POS Processing Restrictions(25:30 - 31:20) Food Costs, Supplier Consolidation, and the Proposed Sysco Deal(31:21 - 34:34) Community Value and How Business Owners Can Speak Up(34:35 - 35:42) Espresso, Early Mornings, and Staying Grounded(35:43 - 39:00) Rapid Fire, Farmers Markets, Punk Rock, and the Close 💬 Restaurant owners, what's putting the biggest squeeze on your margins? Delivery fees, processing costs, food suppliers, or something else? Share your thoughts in the comments! 👉 Subscribe to ON THE DELO for more conversations about hospitality, entrepreneurship, and the people shaping the industry. Share this episode with a fellow business owner who needs to hear it. GUEST LINKS: 💼 Connect with Stacy Mitchell on LinkedIn: https://www.linkedin.com/in/stacy-mitchell-0ba12414 📲 Learn more about the Institute for Local Self-Reliance at https://ilsr.org/ 🌐 Stacy Mitchell’s website: https://stacymitchell.com/ PODCAST LINKS: 🔗 Connect with Delo: https://linktr.ee/iamthedelo 📚 Get Delo’s New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX 🤝 Delo’s Preferred Business Service Partners: https://iamthedelo.com/connect 👥 Entrepreneur Community: https://www.builtdifferentcommunity.com 📘 Facebook: https://facebook.com/IAmTheDelo 📷 Instagram: https://instagram.com/iamthedelo 💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1 🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe    DISCOUNT CODE: DeLo2025

  3. Oct 18

    Reinventing Secret Shopping: Real-Time Guest Feedback for Restaurants with diner | EP235

    Welcome to Episode 235 of ON THE DELO: Arizona’s Hospitality Podcast. Delo chats with Retta Kekic, co-founder and Chief Revenue Officer of diner, a Phoenix-built platform that is reimagining restaurant secret shopping with conversational AI and real-time guest feedback. Retta traces her path from marketing at Banner Health, where she pitched a consumer health blog 14 times before it was approved, to an early role at Uber and then to Qwick, the on-demand hospitality staffing platform she helped grow as its 10th employee. She explains how Lauren Bailey’s frustration with slow, expensive, two-week-old secret shopper reports became the idea behind diner, and how she and Jamie Baxter turned it into a company. Owner-operators will hear exactly how diner works for guests and restaurants: 50% off meals or free menu items in exchange for feedback by text, pricing of $100 per month per location, setup in two or three days, guest recovery, five-star review flows, compliance checks, and using feedback to drive traffic without discounting the brand. Chapter Guide (Timestamps) (0:00 - 2:53) Corporate Healthcare Marketing and Pitching a Blog 14 Times (2:54 - 4:34) Joining Uber Early and Learning to Raise Your Hand (4:35 - 7:21) Meeting Jamie Baxter, Joining Qwick, and 10,000% Growth (7:22 - 9:59) Lauren Bailey’s Idea: Reinventing Secret Shopping (10:00 - 11:27) Private Equity, Stepping Out, and Building diner (11:28 - 14:13) Real-Time Guest Feedback Through Conversational AI (14:14 - 17:35) The Guest Side: Discounts, Waitlists, and Staying Anonymous (17:36 - 20:37) Pricing, Setup, and a Real Restaurant Use Case (20:38 - 24:05) Turning Feedback Into Five-Star Reviews and Guest Recovery (24:06 - 25:46) Compliance Checks and a Coupon That Protects Your Brand (25:47 - 28:42) How diner Grows and Using Wins to Improve Every Location (28:43 - 30:37) Retta’s Name and Her Daily Non-Negotiable (30:38 - 33:55) Rapid Fire, Risky Business, and Final Thoughts 💬 How do you collect guest feedback at your restaurant today? Tell us in the comments and share this episode with an operator who still waits two weeks for a secret shopper report. 👉 Subscribe and turn on notifications for more real conversations with the people shaping Arizona hospitality. GUEST LINKS: 💼 Connect with Retta Kekic on LinkedIn: https://www.linkedin.com/in/rettakekic 📲 Learn more about diner at https://www.heydiner.com 🌐 diner for Restaurants: https://www.heydiner.com/restaurants PODCAST LINKS: 🔗 Connect with Delo: https://linktr.ee/iamthedelo 📚 Get Delo’s New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX 🤝 Delo’s Preferred Business Service Partners: https://iamthedelo.com/connect 👥 Entrepreneur Community: https://www.builtdifferentcommunity.com 📘 Facebook: https://facebook.com/IAmTheDelo 📷 Instagram: https://instagram.com/iamthedelo 💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1 🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe    DISCOUNT CODE: DeLo2025

  4. Oct 14

    EXCLUSIVE: Salad and Go Is Returning to Arizona | On The Delo

    🚨 EXCLUSIVE BREAKING NEWS: SALAD AND GO IS COMING BACK TO ARIZONA! You heard it here first! Salad and Go is planning its return to Arizona, and On The Delo has the exclusive announcement. In Episode 234 of ON THE DELO: Arizona's Hospitality Podcast, Delo sits down with hospitality entrepreneur Mike Myers and original Salad and Go co-founder and executive chef Daniel Patino to reveal their plans to bring the beloved Arizona-born brand back home. And they're going back to their roots. The comeback is expected to begin with two Arizona locations, with a renewed focus on what made Salad and Go a local favorite in the first place: fresh ingredients, affordable food, made-to-order salads, and food prepared in-house. Daniel shares how his fine-dining background helped shape the original concept, including the ability to deliver quality food from a roughly 750-square-foot drive-through kitchen. Mike discusses the business strategy behind the return, from finding the right real estate and reconnecting with local suppliers to keeping decisions local and putting genuine hospitality back at the center of the brand. They also talk about what's next, including plans for a thoughtful opening menu, measured growth, and the possibility of franchising down the road. This is the beginning of a new chapter for Salad and Go, and we're bringing you the story firsthand. While the team is moving forward with plans for the Arizona return, official opening dates and location addresses have not yet been announced. 🎙️ Watch the full exclusive interview to hear directly from the people behind the comeback! Chapter Guide (Timestamps) (0:00 - 2:34) The Big Announcement: Salad and Go's Planned Arizona Return (2:35 - 5:40) Daniel's Fine-Dining Roots and Affordable Food for Everyone (5:41 - 8:18) Starting with Two Arizona Locations(8:19 - 10:32) Bringing Back Made-to-Order Salads (10:33 - 12:30) Returning to In-House Food Preparation (12:31 - 13:43) Reconnecting with Local Growers and Suppliers (13:44 - 16:06) Hospitality, Consistency, and Future Franchising (16:07 - 17:10) Finding the Right Locations for the Comeback (17:11 - 19:19) Daniel's Commitment and a Memorable Disneyland Moment (19:20 - 21:18) A Fresh Start: Bringing Salad and Go Back Home (21:19 - 22:09) Rapid Fire: Romaine, Metallica, Star Wars, and Bigfoot (22:10 - end) Release Timing and Final Thoughts 💬 ARIZONA, WE WANT TO HEAR FROM YOU! Are you excited about Salad and Go's return? What menu item do you hope makes a comeback? Drop your thoughts in the comments! 📲 Share this episode with someone who's been missing Salad and Go! 👉 Subscribe to On The Delo for exclusive conversations, breaking hospitality news, and the stories behind Arizona's restaurant industry. GUEST LINKS: 💼 Connect with Mike Myers on LinkedIn: https://www.linkedin.com/in/mike-myers-arizona💼 Connect with Chef Daniel Patino on LinkedIn: https://www.linkedin.com/in/daniel-patino-741a92121📲 Learn more about Hospitality First Concepts: https://www.hospitalityfirstconcepts.com/📷 Follow Mike Myers on Instagram: https://www.instagram.com/the.grubbfather/ PODCAST LINKS: 🔗 Connect with Delo: https://linktr.ee/iamthedelo📚 Get Delo's New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX🤝 Delo's Preferred Business Service Partners: https://iamthedelo.com/connect👥 Entrepreneur Community: https://www.builtdifferentcommunity.com📘 Facebook: https://facebook.com/IAmTheDelo📷 Instagram: https://instagram.com/iamthedelo💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe- DISCOUNT CODE: DeLo2025 #SaladAndGo #SaladAndGoArizona #OnTheDelo #BreakingNews #ArizonaRestaurants #PhoenixRestaurants #ArizonaHospitality

  5. Oct 11

    Eating vs. Dining: Building a Life and Restaurant With Integrity with Dean Waziry | EP233

    Step into Episode 233 of On The Delo as Delo sits down with Dean Waziry, founder and executive chef of Urban Fraîche on Camelback Road in Phoenix. Born and raised in Egypt, Dean arrived in New York City in 1987 at 21 with $17 in his pocket and no English, started as a butcher in a top French kitchen, and went on to spend 29 years with one of the world’s biggest hospitality companies. Now close to 60, Dean shares why he left corporate life to build an earth-focused concept that spans a farm-to-table restaurant, a lifestyle center, and an all-natural spa. He and Delo get into the difference between eating and dining, why his menu changes daily with no sugar and no seed oils in the building, and why he sees integrity and respect as the only true non-negotiables. The conversation also goes deep on living versus existing, seeing death as graduation, and why the time to make a change is always now. If you care about hospitality, healthy living, or building something with purpose, this one will stay with you. Chapter Guide (Timestamps) (0:00 - 2:06) Dean the Dancing Machine, Turning 60, and Living a Legend (2:07 - 4:51) Growing Up in Egypt and Arriving in New York With $17 (4:52 - 8:15) A Top French Kitchen and Learning English the Hard Way (8:16 - 12:04) 29 Years in Hospitality and Leaving Corporate to Inspire People (12:05 - 15:12) Eating vs. Dining and Living vs. Existing (15:13 - 18:57) An Earth-Focused Concept: Nursery, Art, Wellness, and Food (18:58 - 22:17) Death as Graduation and Living a Life You Approve Of (22:18 - 28:51) You Are What You Eat: Daily Menus, No Sugar, No Seed Oils (28:52 - 31:09) Three Locations on Camelback and an All-Natural Spa (31:10 - 35:05) Integrity, Respect, and Respecting Your Body (35:06 - 37:18) Expansion Plans and Why the Time Is Now (37:19 - 40:10) Rapid Fire and Where to Find Dean 💬 Drop your biggest takeaway in the comments, then share this episode with someone who is ready to stop existing and start living. 👉 If you love real conversations about hospitality, purpose, and healthy living, hit Subscribe and turn on notifications for more episodes of On The Delo. GUEST LINKS: 💼 Connect with Dean Waziry on LinkedIn: https://www.linkedin.com/in/dean-waziry-1b1b9128 📲 Learn more about Urban Fraîche at https://www.urbanfraiche.com 🌿 Urban Fraîche Lifestyle Center: https://www.urbanfraiche.com/lifestyle-center PODCAST LINKS: 🔗 Connect with Delo: https://linktr.ee/iamthedelo 📚 Get Delo’s New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX 🤝 Delo’s Preferred Business Service Partners: https://iamthedelo.com/connect 👥 Entrepreneur Community: https://www.builtdifferentcommunity.com 📘 Facebook: https://facebook.com/IAmTheDelo 📷 Instagram: https://instagram.com/iamthedelo 💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1 🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe   DISCOUNT CODE: DeLo2025

  6. Oct 4

    Building State Forty Eight: Brand, Business & the Next Chapter with Michael Spangenberg | EP232

    State Forty Eight started with three friends, a shared love for Arizona, and a combined investment of $1,500. More than a decade later, the brand is evolving for its next chapter while staying true to the community that made it possible. In Episode 232 of On The Delo, State Forty Eight CEO and co-founder Michael Spangenberg joins Delo to talk about protecting his mornings, building a brand people understand immediately, and making difficult business decisions before the numbers force the issue. Michael explains why the company closed three of its four retail locations, how screen printing, embroidery, design, and B2B manufacturing have become a stronger growth engine, and why the steady, unglamorous work can create the freedom to do more intentional things. They also discuss cash flow, rising product costs, developing talented people, using technology to create efficiency, and the State Forty Eight Foundation's work supporting Arizona entrepreneurs. Through it all, Michael returns to one principle: care about people, deliver a great experience, and build relationships for the long term. CHAPTER GUIDE : (0:14 - 3:45) Protecting Mornings, Social Media, and Clear Branding (4:22 - 8:47) Collaboration, Retail Restructuring, and the B2B Pivot (8:50 - 12:18) Manufacturing, Facility Growth, Inventory, and Cash Flow (12:34 - 15:32) Building Careers, Developing People, and Standing Out (15:42 - 18:47) Technology, Efficiency, Time, and Growing Wiser (18:49 - 20:46) From Hotel Operations to the State Forty Eight Trademark (20:47 - 23:07) State Forty Eight Foundation and Arizona Entrepreneurs (23:10 - 27:29) Arizona Hospitality and the Next Phase of Growth (27:29 - 34:50) License Plates, Product Costs, Service, and Custom Merch (34:59 - 40:04) Foundation Events, Rapid Fire, and the Closing Bell 💬If you are building a brand, managing a pivot, or trying to balance profitability with purpose, this conversation is for you. 👉 Subscribe to ON THE DELO: Arizona’s Hospitality Podcast for more conversations with entrepreneurs, creatives, and community builders. GUEST LINKS: State Forty Eight: https://statefortyeight.com/ Michael on LinkedIn: https://www.linkedin.com/in/michael-spangenberg-0ab69a165/ State Forty Eight Foundation: https://www.statefortyeightfoundation.org/ PODCAST LINKS: Connect with DELO: https://linktr.ee/iamthedelo Get Delo’s New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect Entrepreneur Community: https://www.builtdifferentcommunity.com Facebook: https://facebook.com/IAmTheDelo Instagram: https://instagram.com/iamthedelo LinkedIn: https://linkedin.com/in/daviddelorenzo1 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

  7. Sep 27

    Building Desert Design Week and a Creative Community with Ruth Price | EP231

    Ruth Price did not wait for Arizona's creative community to find her. She started a newsletter, gathered people around design, art, architecture, and food, and built what became Desert Design Week. In Episode 231 of On The Delo, Ruth shares how moving from Romania to Oregon and eventually Arizona shaped her eye for place, preservation, and possibility. She and Delo discuss the growth of Desert Design Week, its decentralized choose-your-own-experience format, the launch of a companion publication, and why food belongs in any honest conversation about design and culture. Ruth also explains how she found a niche in design-led real estate, why her 4:30 a.m. reading and writing ritual matters, and how travel keeps her curious. Her closing advice is simple and powerful: stop comparing yourself to everyone else, put your blinders on, and do your thing. CHAPTER GUIDE : (0:15 - 3:42) Romania, Oregon, and Building a Life in Arizona (3:43 - 7:03) Preservation and Creating Future Architectural Gems (7:04 - 9:58) From a Newsletter to Desert Design Week (9:59 - 14:44) Growth, Audience, and a Decentralized Festival (14:45 - 19:22) Curating Experiences, Food, and First Bites of Phoenix (19:23 - 22:37) Finding a Niche in Design-Led Real Estate (22:38 - 26:55) Morning Rituals, Coffee, Travel, and Research (26:56 - 30:09) Creative Community, Tickets, and Staying Connected (30:10 - 33:53) Arizona Food Favorites and Rapid Fire (33:54 - 35:44) Stop Comparing Yourself and Do Your Thing 💬 If you are building a creative community, refining your niche, or looking for permission to follow your own path, this conversation is for you. 👉 Subscribe for more conversations with entrepreneurs, creatives, and community builders. GUEST LINKS: Desert Design Week: https://www.desertdesignweek.com/ Instagram: https://www.instagram.com/desertdesignweek/ LinkedIn: https://www.linkedin.com/in/ruthpriceaz/ PODCAST LINKS: Connect with DELO: https://linktr.ee/iamthedelo Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect Entrepreneur Community: https://www.builtdifferentcommunity.com Facebook: https://facebook.com/IAmTheDelo Instagram: https://instagram.com/iamthedelo LinkedIn: https://linkedin.com/in/daviddelorenzo1 Restaurant Resources: https://www.runningrestaurants.com/subscribe  DISCOUNT CODE: DeLo2025

  8. Sep 20

    Arizona Liquor Industry’s Next Chapter with Tom King & Craig Miller | EP230

    Step into Episode 230 of On The Delo as Delo sits down with Tom King and Craig Miller to announce a new chapter for Arizona Liquor Industry Consultants. Tom is bringing more than 30 years of beverage-alcohol experience—from major suppliers and distributors to startups and celebrity-backed brands—into ALIC’s Arizona-focused work alongside Craig and the established team. This conversation connects the dots between licensing, training, compliance, events, brand strategy, and the commercial realities facing bars, restaurants, hotels, and beverage companies. Tom and Craig unpack how Arizona’s three-tier system affects operators, why staff education matters, what is changing across alcohol distribution, and how a clear beverage strategy can help an operation build stronger sales without losing sight of responsible service and compliance. Chapter Guide (Timestamps): (0:00 - 0:35) Pre-Roll and Getting Ready (0:36 - 3:02) Meet Tom King and His Start in Beverage Alcohol (3:03 - 6:52) Old-School Mill Avenue and Early Brand-Building Lessons (6:53 - 10:14) On-Premise vs. Off-Premise Pricing, Service, and Promotions (10:15 - 14:35) Diageo, Distribution, Startups, and Celebrity Brands (14:36 - 16:34) Reconnecting Through the WM Phoenix Open (16:35 - 20:37) ALIC’s Roots and the Next Chapter with Tom (20:38 - 22:55) One-Stop Support, Membership, Training, and Security (22:56 - 26:28) Industry Headwinds, Distribution Shifts, and Consumer Trends (26:29 - 28:49) Arizona Liquor-Law Priorities and ID Rules (28:50 - 32:37) Practical Beverage Strategy for Bars and Restaurants (32:38 - 35:56) Why Celebrity Beverage Brands Win—or Miss (35:57 - 39:10) Rapid Fire: Music, Movies, Mornings, and Pizza (39:11 - 40:15) Risky Business, ALIC Resources, and Closing 👉 If you own, operate, advise, or build in Arizona hospitality, hit Subscribe for more conversations about business, risk, leadership, and the people moving the industry forward. 💬 Drop a comment with your biggest takeaway, and share this episode with someone who could use stronger support around licensing, training, compliance, events, or beverage strategy. GUEST LINKS: Arizona Liquor Industry Consultants: https://azlic.com/ ALIC on LinkedIn: https://www.linkedin.com/company/arizona-liquor-industry-consultants Connect with Tom King: https://www.linkedin.com/in/tom-king-955b211 Connect with Craig Miller: https://www.linkedin.com/in/craig-miller-3b7923126 PODCAST LINKS: Connect with DELO: https://linktr.ee/iamthedelo Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect Entrepreneur Community: https://www.builtdifferentcommunity.com Facebook: https://facebook.com/IAmTheDelo Instagram: https://instagram.com/iamthedelo LinkedIn: https://linkedin.com/in/daviddelorenzo1 Restaurant Resources: https://www.runningrestaurants.com/subscribe  DISCOUNT CODE: DeLo2025

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4.9
out of 5
95 Ratings

About

Step inside ON THE DELO Podcast: Arizona Restaurant & Hospitality Stories. Hosted by David “DeLo” DeLorenzo—entrepreneur, insurance expert, and connector of people—this show dives deep into conversations with chefs, restaurateurs, brewers, and creators shaping the industry. Beyond business, DeLo explores health, mindset and community, exploring what it really takes to thrive in hospitality and in life. This podcast is here to help you get connected, stay protected, and keep growing. Subscribe now and join a community where hospitality, health, and hustle come together.

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