41 episodes

On the Cutting Onions Podcast, restaurant executive and author Bobby Shaw celebrates leaders and organizations that build strong people cultures that develop other leaders.

Bobby interviews leaders who have built amazing cultures in their organizations through developing great leaders who produce amazing results, the right way.

The Cutting Onions Podcast Bobby Shaw

    • Business
    • 5.0 • 13 Ratings

On the Cutting Onions Podcast, restaurant executive and author Bobby Shaw celebrates leaders and organizations that build strong people cultures that develop other leaders.

Bobby interviews leaders who have built amazing cultures in their organizations through developing great leaders who produce amazing results, the right way.

    41. Bobby and Myles discuss the Labor Shortage, How The Customer Isn't Always Right, and Better Supporting Our Teams

    41. Bobby and Myles discuss the Labor Shortage, How The Customer Isn't Always Right, and Better Supporting Our Teams

    This was my first episode with my new co-host Myles Gift and it was an amazing conversation. We discussed the labor issues we are all experiencing in the restaurant and hospitality industry, how the customer is not always right, and how to better support our teams by checking in on them with intentionality and truly making sure they are doing as well as they can. We discussed the excellent August 2021 report from Blackbox Intelligence titled "The Post Pandemic Employee: Who Wants to Work and Why" and dug deep into some of their data and research. It was very good and we highly suggest it as recommended reading for all restaurant and hospitality professionals.

    • 55 min
    40. Q&A with Matt Peppes, Founder of Cuvee KC

    40. Q&A with Matt Peppes, Founder of Cuvee KC

    Join me today for a special bonus episode of The Cutting Onions Podcast this week as I talk with Matt Peppes, founder of Cuvee KC, a full-service digital marketing agency that transforms ordinary websites and social media channels into engaging, relationship-building assets. 

    I have had the privilege of working with Matt for the last three years at Sheridan's Unforked, the Kansas City-based fine casual restaurant concept, and he has created some amazing content that has helped our little brand tell the story of what makes Unforked special in some incredible unique ways.

    Matt’s agency works with some incredible Kansas City companies and we are lucky to have Cuvee KC on our team! From web design, social media management, content creation and more, Cuvee KC is all about helping their clients succeed.

    For Spotify listeners, I have also dropped in a poll on what the biggest challenges you are facing in the restaurant industry and also what topics you would like to see us talk about on The Cutting Onions Podcast in future episodes.


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    • 1 hr 2 min
    39. Q&A with Matt Plapp, CEO of America's Best Restaurants

    39. Q&A with Matt Plapp, CEO of America's Best Restaurants

    I am so excited to have Matt Plapp, CEO of America's Best Restaurants, on The Cutting Onions Podcast today! Matt and I had a great conversation about his new book "Restaurant Marketing That Works: Back to the Basics" which talks about restaurant marketing before, during, and after the pandemic.

    Matt's book is excellent and is jam packed with real-life examples of tactical strategy that Matt has deployed with his clients. He shares some great success stories of clients who not only sustained their sales through the pandemic, but actually grew their sales! He shares the lessons from that experience and they mean just as much now as they did in the beginning of the pandemic. We talked about Marketing Basics, Consultative Selling, Awareness Marketing, Meaningful Engagement, and so much more!

    Matt is the real deal and it was a pleasure to speak with him! I know you will all enjoy this interview as much as I did!


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    This episode is sponsored by
    · Anchor: The easiest way to make a podcast. https://anchor.fm/app

    • 52 min
    38. 5 Ways To Attract And Retain Top Talent

    38. 5 Ways To Attract And Retain Top Talent

    On today's episode I share the audio from my first webinar where I discussed 5 Ways To Attract And Retain Top Talent. This is a message we need more than ever as restaurants, hotels, and many other service companies are reopening dining rooms and facilities as we emerge from the global pandemic. The 5 things I talk about in this podcast will help you take an honest look at where your organization is and what you can do to create or recreate the culture you want to have that supports your mission, and bring your team along with you. If you would like a copy of the video portion of the webinar, please send me an email at bobby@bobbyshawconsulting.com.


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    • 32 min
    37. Best of Cutting Onions, Volume 2

    37. Best of Cutting Onions, Volume 2

    Welcome back to The Cutting Onions Podcast! As promised here is a second volume of solid gold wisdom that has been shared on my podcast during these last couple of years. As I was getting this episode ready and listening back, I am just incredibly grateful that these amazing leaders shared some of their valuable time to have a conversation with me about culture and leadership. 

    Here are the incredible leaders you will hear from on this episode:


    Former McDonald's franchisee Art Phillips
    HR Manager Chris Cargill
    Crack'd Owner/Operator Danny Azzarello
    Restaurateur, Hotelier, and Non-Profit Founder Steve Mangano
    Raising Cane's GM Jacob Shaw
    Zalat Pizza COO Jason Brooks
    Chef, Restaurateur and Author Jeremy Barlow from Nashville TN
    Consultant, Coach and Food Safety Expert Luay Rahil
    Chief Storyteller for Dodo Brands, Max Kotin
    Culver's Franchisee Matt Mitchell
    Consultant and Halal Guys Franchisee Paul Tran
    Chick-Fil-A Franchisee Priscilla Mendoza

    Enjoy this episode!


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    · Anchor: The easiest way to make a podcast. https://anchor.fm/app

    • 45 min
    36. Bobby Talks About Generational Differences

    36. Bobby Talks About Generational Differences

    Today I am circling back to a conversation I had with Matt Plapp, CEO of America's Best Restaurants, on his podcast a few weeks ago. Matt was gracious and had me on to talk about a few key concepts of my book "Cutting Onions: Leadership Lessons Learned From the Restaurant Industry". One of those ideas was the concept of Generational Differences and we had a great conversation about that and I wanted to unpack it a bit more on this short podcast. I hope you enjoy it.

    • 8 min

Customer Reviews

5.0 out of 5
13 Ratings

13 Ratings

JustinJackson88 ,

Great content

Enjoyed the informative and engaging style here from Bobby, terrific insights that cross over business verticals and provide immediate application.

luayrahil ,

Great podcast

As someone who worked in the restaurant industry most of my life, and managed a health department for the last 5 years, this is a must-listen podcast.

It brings to light a different perspective about what it takes to own, operate and work in restaurants.

Ignore this podcast at your own risk.

Rtufton ,

Inspiring

This is a must listen for any dog who has an interest in bettering themselves in a professional environment. Totally inspiring stories from someone with a great career. I wish Bobby great success with this venture! Keep up the great work.

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