ON THE DELO: Arizona Restaurant & Hospitality Stories

David "The DELO" DeLorenzo
  • 4.9 (93)
  • Entrepreneurship
  • Updated 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. 4d ago

    He Quit Drinking—and Ran 256 Miles Across Arizona | Kiefer's Journey | EP221

    Step into Episode 221 of On The Delo as Delo sits down with Keifer Gilbert - a tattooed small-town Arizona kid turned elite craft bartender turned sober ultra runner - for one of the most honest, raw, and inspiring conversations the show has delivered. From getting fired from Applebee's reeking of Jäger at 20, to helping launch Counterintuitive cocktail bar, to blacking out nightly while raising a newborn, Keifer's story is a masterclass in rock bottom, reinvention, and what it actually takes to do hard things sober. They cover the Phoenix and Scottsdale hospitality scene in depth - Cashmere, Cowboy Chow, Bitter & Twisted, Counterintuitive - and then pivot into the real story: how sobriety on Christmas Day 2018 led to Keifer trading shots for trail running and ultimately finishing the Cocodona 250, a 256.3-mile race from Black Canyon City to downtown Flagstaff with 37,000 ft of elevation gain in 108 hours. If you've ever struggled to let go of an identity that no longer serves you, or wondered if it's too late to become someone new, this episode will hit different. Chapter Guide (Timestamps): (0:17 - 1:25) Ep 221 Intro: Consistency, Repetition & Being a Little Psychotic (1:26 - 6:23) Getting Started: Flagstaff, Applebee's, Getting Fired, and One Semester at GCU (6:24 - 9:37) Landing at Cashmere & Cowboy Chow - Finding His Footing in Fine Dining (9:38 - 12:36) Counterintuitive: 32 Seats, 12 Hours of Prep, 8 Hours of Service - Craft Cocktails Done Right (12:37 - 17:20) Life at Bitter & Twisted: Long Shifts, Late Nights at Tally Ho, and a Body Falling Apart (17:21 - 19:26) Identity, Blackouts, and the Bar Industry's Dark Side (19:27 - 23:59) Sobriety: Christmas Day 2018, Cooper at 6 Months, and the Decision That Changed Everything (24:00 - 27:30) 8 Years Sober: The Emotional Lightning Rod Phase, the Three-Year Switch, and Life Today (27:31 - 29:01) From Jiu Jitsu to COVID Runs: How Ultra Running Accidentally Took Over (29:02 - 35:00) Cocodona 250: The Race, the Prep, the First Day Disaster, and 30,000 Calories Burned (35:01 - 40:18) What 256 Miles Does to Your Identity - And Cam Haines Cheering From the Trail (40:19 - 44:30) What's Next: Front-End Developer, USCA Certified Ultra Coach, and What Keifer Promotes (44:31 - 46:20) Rapid Fire: Climbs vs. Downhills, Warrant vs. Ratt, Bears on Mingus Mountain & More 👉 If Keifer's story of sobriety, grit, and running through the Arizona backcountry resonated with you, hit Subscribe for more honest conversations on health, hospitality, and living fully. 💬 Drop a comment with your biggest takeaway and share this with someone who needs a reminder that reinvention is always on the table. 📺 Check out Keifer’s Podcast: https://www.youtube.com/@TheKeiferMadnessPodcast 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

  2. Jul 12

    How Laymoon Café Became Arizona's Most Talked-About Middle Eastern Café | EP220

    Step into Episode 220 of On The Delo as Delo sits down with Akram Abdallah and Mohamed — the entrepreneurial force behind Laymoon Café, Tempe's buzzing Palestinian-Syrian café bringing Middle Eastern hospitality, culture, and flavor to the heart of the ASU community. From a chance road-trip conversation about an available space to opening one of the most talked-about new concepts in the Valley, this story is about bold moves, deep roots, and a team who built something beautiful before they even had a name for it. Delo digs into the origin stories, the chaos of launch week, supply chain realities, a 40-person staff puzzle, the significance of operating next to one of Arizona's most iconic mosques, and what it means to create a true "third space" rooted in Middle Eastern hospitality. If you're into food, entrepreneurship, culture, and the real behind-the-scenes of building a business from the ground up, this one will hit different. Chapter Guide (Timestamps): (0:00 - 2:42) Delo's Intro, Episode 220, and the New Book "Risky Business" (2:43 - 5:00) Meeting at Filthy Animal and Guest Origin Stories Begin (5:01 - 7:01) Mohamed's Tech Background: Waymo, Amazon, and Pilot's License (7:02 - 9:41) Operations, Staffing Puzzles, and 1,000+ Guests a Day (9:42 - 14:21) Akram's Real Estate Background and Finding the Location (14:22 - 19:33) The Mosque Connection, Nomad Jewelry, and Bringing on House of Form (19:34 - 27:40) Palestinian-Syrian Heritage, Islamic Hospitality, and the "Third Space" (27:41 - 30:12) The Menu: Fusion Drinks, Kedak Chai, Yemeni Honeycomb & More (30:13 - 37:45) Operations, Supply Chain, Social Media Strategy, and What's Next (37:46 - 43:20) Non-Negotiables, Prayer Routines, and Fitness Habits (43:21 - 50:00) Where to Find Them Online and Rapid Fire Questions 👉 If this conversation about culture, community, and building something with purpose resonated with you, hit Subscribe for more deep dives into hospitality, entrepreneurship, and real life in Arizona. 💬 Drop a comment with your biggest takeaway, and share this episode with someone who loves great food and great stories. ☕ Discover Laymoon Café: https://www.laymoon.cafe 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

  3. Jul 5

    The Security Mistakes That Can Destroy a Bar | EP219

    In Episode 219 of On The Delo, Delo sits down with Manny and Rick from Nightlife Security Consultants to expose the security failures, operational mistakes, and liability risks that cost bars, restaurants, and nightclubs hundreds of thousands of dollars every year. From a $248,000 lawsuit over an $8 bar tab to a man stabbed on a dance floor the night before his sister's wedding, this episode reveals what operators can do today to better protect their guests, employees, and business. With decades of combined experience in law enforcement, nightclub operations, hospitality security, expert witness testimony, and staff training, Manny and Rick have helped operators across the country reduce risk and build safer venues. Together, they break down the five areas where businesses get picked apart in litigation, why hiring the biggest guy isn't always the right move, how post-COVID nightlife is evolving, and what a well-run security operation actually looks like—from the front door to last call. Whether you're a bar owner, restaurant operator, nightclub manager, hospitality professional, insurance agent, or simply interested in hospitality leadership and risk management, this episode is packed with real-world stories and actionable insight. Chapter Guide (Timestamps): (0:40 - 3:10) Intro: Episode 219, Guests Manny & Rick, and San Diego Small Talk (3:11 - 7:26) Origin Story: Nightlife Security Consultants Founded in 1998 (7:27 - 12:38) Rick's Background: 20 Years in Law Enforcement, MBA, PhD & Training Philosophy (12:39 - 16:36) State-by-State Laws, Dram Shop Preparation & the Five Areas of Litigation Research (16:37 - 22:02) Proactive Security, Patron Monitoring & the Puppy Analogy (22:03 - 26:21) Risk by Venue Type: Why Culture & Ownership Matter More Than the Concept (26:22 - 30:21) Hiring Smart: Background Checks, Team Diversity & Women in Security (30:22 - 35:29) Why Operators Don't Hire Help—and Who Does (35:30 - 40:00) Nightlife Trends: Post-COVID Habits, Day Drinking & the Gentleman's Club Pivot (40:01 - 45:01) Craziest Claim Stories: $248K Over an $8 Bar Tab & a Stabbing on the Dance Floor (45:02 - 51:12) Services: Training, Consulting, Policies, Major Incident Review & Expert Witness (51:13 - 58:19) Rapid Fire Questions & Outro 👉 If this conversation on bar security, hospitality liability, and protecting your operation hit home, be sure to subscribe so you never miss a deep dive into restaurant operations, business leadership, insurance, and risk management. 💬 Drop a comment with your biggest takeaway and share this episode with a fellow bar or restaurant owner. 🛡️ Create safer experiences for your guests, team members, businesses, and communities with Nightlife Security Consultants (NSC): https://www.nightclubsecurity.com 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com 📚 Grab DELO's Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO's Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribeDiscount Code: DeLo2025 #BarOwner #RestaurantOwner #NightclubSecurity #Hospitality #RiskManagement #LiquorLiability #RestaurantManagement #BusinessPodcast #HospitalityLeadership #OnTheDelo

  4. Jun 28

    The Power of Simply Asking & Why Persistence Beats Perfection | Lessons from Laura's Gourmet EP 218

    Step into Episode 217 of On The Delo as Delo sits down with Laura, founder of Laura's Gourmet — a woman-owned, Arizona-based granola brand that went from a "happy accident" recipe to 22 years on the shelves of AJ's Fine Foods, Whole Foods, and United Airlines Hawaii flights. From culinary school career changer to food service powerhouse, Laura's journey is a masterclass in trusting your gut, asking for what you want, and never saying no to an opportunity you haven't tried yet. This conversation goes deep on what it really takes to build a certified gluten-free, kosher, chef-driven food brand — navigating FDA compliance, retailers, food service platforms, and now launching an entirely new product category with CounterCool, a lightweight, collapsible aluminum counter rack born out of a real need Laura had as a private chef. Whether you're an entrepreneur, a food lover, or someone figuring out your next chapter, this episode is packed with honest insight, humor, and momentum you can use. Chapter Guide (Timestamps): (0:14 - 1:55) Welcome to EP217, Book Promo & Introducing Laura (1:56 - 5:26) Origin Story: New Jersey, Tech Career, and an Entrepreneur Mindset from Day One (5:27 - 8:48) Finding the Kitchen: From Paris Study Abroad to Culinary School & Celebrity Cuisine (8:49 - 13:22) The Food Philosophy: Slowing Down, Appreciating Your Meal & the Fuel vs. Enjoyment Debate (13:23 - 15:29) Laura's Gourmet Origin: The Happy Accident That Started With a Magazine Recipe (15:30 - 21:27) Getting on the Shelf: Stalking AJ's, Meeting Eddie Basha & 22 Years of Partnership (21:28 - 27:05) Granola 101: What It Is, How It's Made & the Simple Ingredients That Set Laura's Apart (27:06 - 32:30) CounterCool: The Patent-Pending Kitchen Tool Born from a Private Chef Problem (32:31 - 38:38) Savory Toppers, Clusters, Flavors & Where to Buy Laura's Gourmet Products (38:39 - 41:33) Wellness Routines, Saying No, and Leading with Love as an Entrepreneur (41:34 - 46:07) Rapid Fire: Bon Jovi, Appalicious, Granola Shots & South Mountain Trail Runs (46:08 - 46:31) Closing Thoughts: 22 Years in Arizona and the Community That Made It Possible 👉 If Laura's story of persistence, product passion, and entrepreneurial grit resonated with you, hit Subscribe for more conversations on food, business, and living differently. 💬 Drop a comment with your favorite Laura's Gourmet flavor — or share this with a chef, restaurant owner, or entrepreneur who needs to hear it. 🛒 Find Laura's Gourmet at laurasgourmet.com or on Amazon. 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

  5. Jun 21

    Free Money for Restaurants? The inKind Model Explained | EP216

    Step into Episode 217 of On The Delo as Delo sits down with Corey and TJ from inKind to break down one of the most innovative financing and marketing models in the restaurant industry today. Built by operators for operators, inKind gives restaurants upfront capital at zero interest — and a 5-million-user marketing engine to back it up. From a D.C. restaurant incubator 11 years ago to over 8,000 restaurant partners nationwide, Corey and TJ unpack how inKind turned a $500 gift card idea into a non-dilutive funding platform that's helping Arizona restaurants survive 120-degree summers, pay off high-interest loans, and drive 90% net new diners through the door. Delo shares his own experience as both a hospitality veteran and active inKind affiliate — making this conversation raw, practical, and deeply credible for anyone who owns, operates, or eats at restaurants. Chapter Guide (Timestamps): (0:00 - 1:13) Freestyle Intro, Mic Check, and Episode 216 Kickoff (1:14 - 2:49) Delo's Intro: Risky Business Book Promo & Five-Star Ask (2:50 - 4:51) Meet Corey & TJ: Backgrounds, Arizona, and Why This Summer Matters (4:52 - 7:42) The Origin Story: 11 Years, a D.C. Incubator, and a $500 Gift Card Lightbulb (7:43 - 10:58) inKind Comes to Arizona: From 15 Partners to 300+ and Still Growing (10:59 - 13:21) The Capital Model: Non-Dilutive, Zero Interest, and What COGS Really Means (13:22 - 16:06) Risk, Underwriting, and Why Only Top-Quality Restaurants Make the Cut (16:07 - 18:45) The Marketing Engine: 5 Million Users, Push Notifications, and Demand Control (18:46 - 21:24) Retail Presence, Costco Gift Cards, and Cold Beer & Cheeseburgers Launch Stats (21:25 - 24:24) The User Experience: How to Pay Through inKind Step by Step (24:25 - 27:15) The Restaurant Avatar: Fine Dining to Fast Casual and Why Both Work (27:16 - 32:24) Success Stories, Loan Payoffs, and the Ravenous Pig Funded 28 Times (32:25 - 36:17) Sales Philosophy: Relationships, Listening, and "It's Never a No" (36:18 - 41:14) Rapid Fire + Final Thoughts: Where to Find inKind and What's Next 👉 If this conversation about funding restaurants, driving new diners, and smarter sales got your wheels turning, hit Subscribe for more real talk on hospitality, business, and leadership. 💬 Drop a comment with your biggest takeaway, and share this with any restaurant owner or operator you know who could use a cash infusion without the interest payments. 🍽️ Learn more about inKind at DELOS AFFILIATE LINK 💰Learn more about inKind, and make sure to mention the ‘On the DeLo’ podcast - https://inkind.com 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

  6. Jun 14

    The CFO Who Says No: Restaurant Finance with Roland Wood III | EP216

    Step into Episode 216 of On The Delo as Delo sits down with Roland Wood III — a Phoenix-born, west-side-raised finance veteran who went from staff accountant to CFO across some of Arizona's most recognized restaurant concepts, including Grimaldi's and Square One. Roland pulls back the curtain on what a CFO actually does, why the best ones never win a popularity contest, and how "if the math doesn't math" sometimes the answer just has to be no. From navigating 50 Grimaldi's locations during a financial restructuring and securing $6–7M in COVID relief programs for Square One, to breaking down food cost management, inventory tech, marketing ROI, and the real value of fractional CFO services for growing hospitality groups — this conversation is packed with honest, practical perspective that operators, owners, and industry professionals rarely get to hear. Roland also unpacks why cutting quality to save margin is a long-game trap, how to use fixed pricing agreements to avoid supply volatility, and why "you will never save your way to prosperity." Chapter Guide (Timestamps): (0:00 - 1:50) Delo's New Book: Risky Business & Intro to Roland Wood III (1:51 - 5:06) Roland's Background, West Side Phoenix & the Restaurant Scene (5:07 - 9:28) School, ASU, Early Career & How Roland Landed in Restaurants (9:29 - 13:54) What a CFO Actually Does: Banking, Cash Flow & Hard Conversations (13:55 - 17:22) Grimaldi's: 50 Locations, Capital Structure & Food Cost Differences (17:23 - 21:38) Inventory Tech, ERP Systems, Cogswell, Craftable & Portion Decisions (21:39 - 25:09) Food Pricing Strategy, Fixed Agreements & Hedging Against Volatility (25:10 - 27:52) Marketing ROI: How Finance Holds Marketing Accountable for Traffic (27:53 - 32:28) Square One: COVID-Era Entry, Multi-Concept Finance & Barrett's Portfolio (32:29 - 34:47) Fractional CFO Services: Who It's For, Ideal Client & the Value Proposition (34:48 - 42:21) Rapid Fire + Roland's Finance Philosophy: Invest, Don't Just Cut (42:22 - 42:43) Delo's Close, Book Promo & Podcast Sponsor Mention 👉 If this conversation on restaurant finance, fractional CFOs, and the real math behind hospitality operations resonated with you, hit Subscribe for more deep dives on business, risk, and the people running some of Arizona's best concepts. 💬 Drop a comment with your biggest takeaway and share this with an operator or owner who needs to hear Roland's perspective. 🤝Connect with Roland to chat more about consulting support in the hospitality space, fractional CFO services and organizational health consulting. https://www.linkedin.com/in/roland-wood-545aa216/ 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

  7. Jun 7

    The Hidden Draft Beer Mistakes Costing Bars Thousands with Craft Culture Draft Solutions | EP 215

    Step into Episode 215 of On The Delo as Delo sits down with Scott and Josh, co-founders of Craft Culture Draft Solutions, to pull back the curtain on one of the most overlooked profit leaks in the bar and restaurant business — your draft beer system. From foamy pours and dirty lines to bad CO2 pressure and undertrained bartenders, these two Arizona-based draft pros break down exactly why money is literally going down your drain, and what you can do about it right now. Founded on April 1st, 2022, Craft Culture was born out of a shared passion for doing this work the right way — with 25+ years of industry experience behind Scott and 10 years of hands-on install and service work behind Josh. Together they bring a rare mix of technical expertise, hospitality roots, and genuine service-first mentality to a niche most bar owners barely think about. The conversation covers the science of temperature and CO2, the danger of a walk-in cooler flooded with gas (yes, it nearly happened to Scott), keg yields that should hit 95% but often drop to 50%, and what a red-yellow-green system health report can do for your beverage program. Delo also gets the scoop on their current big push: free draft system health checks for bars and restaurants across Arizona — and why they're giving it away. Chapter Guide (Timestamps): (0:00 - 2:17) Delo's Intro, Batching Episodes & Why In-Person Always Wins (2:17 - 6:12) Scott's Origin Story: Hensley, Micromatic, Austin, and Starting Craft Culture (6:12 - 8:00) Josh's Background: Navy, Trucking, Logistics & Becoming a Draft Nerd (8:00 - 12:00) The Real Cost of Foam: Temperature, CO2, and Keg Yield Math (12:00 - 14:20) Line Cleaning, Off Flavors, and Bartender Training That Saves Profit (14:20 - 18:05) The YouTube Channel, Free Phone Calls, and Owning Your Beverage Program (18:05 - 21:30) Wine, Cocktails & Coffee on Tap: Why 304 Stainless Steel Matters (21:30 - 26:15) How to Find Craft Culture: The Guild, Distributors, Breweries & Word of Mouth (26:15 - 32:00) Free Draft System Health Checks: What's Included and Why It Matters (32:00 - 36:40) Non-Negotiables, Family Time, Sleep, and Running a Business with Heart (36:40 - 43:00) Rapid Fire: Cows, 80s vs. 90s, Aliens, Beans, and Build the Bar Right (43:00 - 45:15) Best Local Installs, Formation Brewing, Red House Cask System & Kansas City Airport 👉 If this conversation opened your eyes to what your draft system is (or isn't) doing for your bottom line, hit Subscribe and share it with a bar or restaurant owner who needs to hear it. 💬 Drop a comment with your biggest takeaway — and if you want that free health check, reach out to Craft Culture Draft Solutions directly. 🍺 Craft Culture Draft Solutions is launching free draft system health checks for Arizona bars and restaurants — 100% free, full inspection, detailed report. Don't leave money on the bar mat. https://craftculturedraftsolutions.com/services/free-system-health-check 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

  8. May 31

    Why Autopilot Culture Kills Business & Building a Systems Mindset with Jeremiah | EP 214

    Step into Episode 214 of On The Delo as Delo sits down with Jeremiah, Air Force veteran, mortgage broker, and multi-unit franchisee of Jeremiah's Italian Ice, for a candid conversation about building multiple businesses, staying grounded through discipline, and why family-focused frozen treats are a surprisingly powerful vehicle for entrepreneurship. From opening his first location next to Corona del Sol High School in Chandler to expanding with a drive-through near Cardinal Stadium in Glendale, Jeremiah brings real talk on what it takes to run two companies at once without letting either one fall apart. The conversation covers Jeremiah's remarkable origin story — born in Guyana, raised in Brooklyn, trained as an Air Force veteran, and pivoting from aviation to mortgages to franchising — and why he's never once thought about retiring. Delo and Jeremiah go deep on the parallels between brokering mortgages and brokering insurance, the importance of systems and high-trust relationships with your team, and why "autopilot culture" is the fastest route to a failing business. You'll also hear about Delo's new book Risky Business: The Arizona Liquor Liability and Insurance Survival Guide, the power of waking up at 4:35 AM, the joy of watching anxious teenagers build confidence scooping gelati, and why authentic person-to-person connection beats transactional business every single time. Chapter Guide (Timestamps): (0:00 - 1:26) Welcome, Delo's New Book Risky Business & Intro to Jeremiah (1:27 - 3:50) Queen Creek Growth, Arizona Roots & Origin Story (3:51 - 5:57) From Guyana to Brooklyn to the Air Force & Valley Living (5:58 - 8:12) Mortgage Brokering, Desert State Mortgage & The Broker Parallel (8:13 - 11:26) Discovering Jeremiah's Italian Ice & Opening the First Chandler Location (11:27 - 14:22) Youth Employment, Anxiety, Confidence Building & The Value of In-Person Work (14:23 - 17:07) The Jeremiah's Brand Story: Florida Roots, First Franchise in Arizona & 200 Locations (17:08 - 20:57) Family-Focused Model, Gelati, Drive-Throughs & What Makes Italian Ice Different (20:58 - 24:06) Managing Two Businesses, Daily Routine & Building a High-Trust Team (24:07 - 28:20) Health, Fitness, Prayer & Serving Mom: Staying Grounded Across It All (28:21 - 31:41) Franchising Advice: Know the Day-to-Day, Systems, and Work Ethic Required (31:47 - 38:38) Rapid Fire: Aliens, Tacos, Pull-Ups, AC/DC & Cheesecake Italian Ice 👉 If this conversation about franchising, discipline, and building businesses rooted in community resonated with you, hit Subscribe so you never miss a future episode on entrepreneurship, hospitality, and the mindset behind doing the work. 💬 Drop a comment with your biggest takeaway and share this with someone who's been thinking about franchising or just needs a reminder that systems and showing up are everything. 🍧 And be sure to check out Jeremiah's Italian Ice in Chandler, at Ray and Rural, and coming soon to Glendale near Cardinal Stadium - jeremiahsice.com. 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

See All (222)

4.9
out of 5
93 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.

Information

You Might Also Like