70 episodes

Restaurant Legends are the profitable, successful owners and operators of the hospitality business. Each one dreamt of opening a great restaurant (s)and spent hours of planning to create their winning concepts. These are the entrepreneurs who made it through the bad times and revel in the good times. Every conversation is filled with stories and anecdotes that may reveal secrets to success or sometimes are just fun to hear. Either way, they will always be interesting making Restaurant Legends a true master class on life as a restaurateur.

Restaurant Legends TOBIE NIDETZ

    • Business
    • 4.0 • 13 Ratings

Restaurant Legends are the profitable, successful owners and operators of the hospitality business. Each one dreamt of opening a great restaurant (s)and spent hours of planning to create their winning concepts. These are the entrepreneurs who made it through the bad times and revel in the good times. Every conversation is filled with stories and anecdotes that may reveal secrets to success or sometimes are just fun to hear. Either way, they will always be interesting making Restaurant Legends a true master class on life as a restaurateur.

    Managing Restaurants Into The Future

    Managing Restaurants Into The Future

    What is the best sign to tell if the restaurant industry has recovered from the devastating shutdowns and restrictions precipitated by the pandemic? Is it when the sales of your restaurant sales return to normal values? Is it when the dining room is filled on a Friday night?
    Restaurant owners and managers are tearing their hair out trying to balance the skyrocketing cost of goods, labor and general operating costs. There are not simple answers, but there are answers none the less. Join Tobie in what may sound like a rant on restaurant conditions. But it’s filled with nuggets of information and ideas to help navigate the industry into the future.
     
    Music:
    Mantecadito – Lawd Ito
    This Is The End Of The World – Coma Svensson

    • 21 min
    Restaurants Fighting The Inevitable 67

    Restaurants Fighting The Inevitable 67

    We’re now 27 months from the day the hospitality world stopped to help mitigate or at least help keep a worldwide pandemic in check.
     Some talked about this as an extinction level event. Which for some operators came true. But as an industry it survived and is beginning to show signs of  opportunities for those willing to take the risk of opening new stores.
     
    There were many new words and phrases we learned, ghost kitchens, virtual restaurant, native delivery, meal kits, pay equity, no-tipping and a new normal etc.
    What was the new normal we all talked about.. We all thought it was a chance to rebuild in a way that was vunerable to low margins and better at taking care of our employees.
    In this mix was the discussion keeping the antiquated component of tips and how they are currently being used to subsidize compenstion. Are there answers? There are and all it takes is the determination to acknowledge the change.
    Eater; Gratuity Still Not Included
    Cornell Study; Restaurant Tipping and Service Quality: A Tenuous Relationship
    Music;
    Road of Fury -John Abbot
    Ball and Chain Blues- Peter Crosby

    • 24 min
    Restaurants in War; Maria Banko, The Ukraine Tapes

    Restaurants in War; Maria Banko, The Ukraine Tapes

    Maria is just one of the hospitality people that are the lesser-known heroes of the Ukrainian war with Russia. These restaurant industry veterans are trying to hold their country together with the guts to stay in place and keep their lights on. They’re using their hospitality instincts to find ways to keep their business running while organizing volunteer kitchens that feed their neighbors, the front-line workers in hospitals and clinics and the military whenever they needed it. The voice you heard at the top is Maria Banko. She’s an outspoken, determined woman working with a multi-concept company called The Gastro Family of Restaurants.
    Maria is their communications director handling public relations for the constantly pivoting restaurant company while sometimes volunteering in one of the Gastro Family kitchens to help box a few meals, to be delivered to various organizations in need of food. She passionately describes the reasons and results of the war as she sees it.
    We came out with so much material I’ve created a special episode with the rest of our conversation on the how essential the food culture will be in re-building the country after the war. It will be posted soon.
     Podcast Music:
    Moonlight Night – Traditional Ukrainian Folk Song
    Bright Flow – William Benkert
    Break The Barrier – Edgar Hopp

    • 29 min
    Hotel Keeper at The Front; Andrij Leda

    Hotel Keeper at The Front; Andrij Leda

    I learned how the restauranteurs and hotelier I talked with represent some of the unknown faces of the war with Russia. I’ve talked with brave people who chose to stay where they were to give support to their neighbors, who lost everything and the military by keeping their restaurants and hotels open not only for a feeling of business as usual. But also to re-purpose their kitchens to feed their neighbors who have lost everything as well as front line workers and the military.    First up is Andrij Leda, general manager of the first class Hotel Nobilis in Lviv, Ukraine. Lviv is a large city near the Polish border that US listeners might recognize as the home base for many journalists covering the fighting. But it was also the major conduit to Poland and the rest of Europe for hundreds of thousands of refugees fleeing Ukraine when the war started.

    • 32 min
    Restaurant Life: Why Me?

    Restaurant Life: Why Me?

    Many other restaurant business podcasts promise a marketing solution or tips for entrepreneurs on managing restaurants. If that’s what you thought this was that podcast …keep scrolling. But if you stay you’ll get what makes Restaurant Legends so singular. But in the meantime, I thought it was time talk about who I am and how I make this podcast different from the rest. I grew up in a family that at various times was either in the food business or the beverage business. I was about 19 when I met John Snowden in the office of his kitchen. I was there under the assumption that I would be talking to him about taking classes in the cooking school he ran. The school was focused on French cooking. It was a time when Julia Child was turning the culinary world on its ear with her books and tv show and Dumas Pere L’Ecole de la Cuisine Francais was as close as I was going to get at that moment to learn about cooking and food. But John had another idea how my culinary education was going to happen. He leaned back in his chair, took a long drink from a large, frosted glass of what I found out later to be cognac on the rocks and said, “Do you know what an apprentice does?” Even though I had been around food and kitchens most of my life at that point. This was the real start to a journey that’s lasted 55 years and it’s still going. Fernand Point
    "As far as cuisine is concerned, one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit." – Fernand Point
    A Few Other students of Point;
    Paul Bocuse
    Alain Chapel
    Jean & Pierre Troigros
    Louis Outhier
    All were in the forefront of revolutionizing cooking with Nouvelle Cuisine
    The Chicken Bowl Menu
    Music:
    Delta Blues - Unknown
    Ferris Wheel – Quincas Moreira
    Ball and Chain Blues – Peter Cross

    • 20 min
    Restaurants; Important Issues to Face Now (Spring 2022)

    Restaurants; Important Issues to Face Now (Spring 2022)

    When the restaurant shutdowns happened in 2020, many operators looked at it as an impending apocalypse for the industry. It was even referred to by several influential people in this business to be an “extinction level event”. From which, the industry may never recover.
     But being the glass half full kind of guy I am. I saw this as a once in a lifetime opportunity to rebuild an industry that needed a great big fixing in many areas. So I set up a special podcast episode with three smart operators in the Twin Cities. I wanted to see if my ideas were all wet or there were others out there were thinking the same way.
    I wanted to know if we could fix the gross pay inequity that had always existed between back and front of house. Even prior to the shutdowns there was a growing need for qualified cooks. The hospitality industry in the Twin Cities had grown so quickly that the competition for cooks was driving the hourly rate for those positions to levels no one had ever seen before. But whether the back of house rate increased or not, the front of house take home rate was still two or three times greater than the crew in back. And there was a government mandated minimum wage increase on the horizon that would send some restaurants into a tailspin because the front of house payroll in Minnesota does not have a tip credit so the result of the wage increase would drive that disparity in salary even greater than it was before.

    • 19 min

Customer Reviews

4.0 out of 5
13 Ratings

13 Ratings

PC3535 ,

Restaurant Chat with Chicago ties

An examination of restaurants with a generous amount of Chicago focus. Worth a listen.

Top Podcasts In Business

Ramsey Network
Pushkin Industries
Jenna Kutcher
iHeartPodcasts
Jocko DEFCOR Network
Andy Frisella #100to0

You Might Also Like