Best Served

Jensen Cummings
  • 5.0 (8)
  • FOOD
Best Served

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!

  1. 11/21/2022

    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!!

    21 min

  2. 11/16/2022

    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

    21 min

  3. 10/04/2022

    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

    18 min

  4. 09/27/2022

    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

    19 min

  5. 09/13/2022

    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

    16 min

  6. 09/06/2022

    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

    16 min

  7. 08/30/2022

    BSP393: Aida and Fernando of Ferdi on Running A Family Restaurant in NYC

    Fernando and Aida Scarpati are brother and sister co-owners of Ferdi, the new Italian restaurant in West Village, New York City. Their family legacy in the restaurant industry dates back to their grandfather, Ferdinando (nicknamed Ferdi), who came to America and opened up Ferdi’s, a restaurant in the Bronx. Their new restaurant Ferdi is an homage to that legacy and to Italian food. 6 Questions with Aida and Fernando of Ferdi on Growing Up In Restaurants, Italian Food, Opening In NYC Ferdi

    15 min

  8. 08/23/2022

    BSP392: Jim Taylor of Benchmark Sixty on Restaurant Employee Retention with Labor Management

    Jim Taylor is the creator of Benchmark Sixty, a Canadian restaurant financial optimization agency that uses data, benchmarks, and metrics to increase profit margins and improve productivity. Before starting Benchmark Sixty, he worked for Cactus Club Cafe and helped them grow into the household name they are today in Canada. 6 Questions with Jim Taylor of Benchmark Sixty on Why Restaurant Employees Quit, Labor Management, Investing In People

    17 min
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5
out of 5
8 Ratings

About

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!

Information

  • Creator
    Jensen Cummings
  • Years Active
    2019 - 2022
  • Episodes
    265
  • Rating
    Explicit
  • Copyright
    © Jensen Cummings

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