Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Introduction
00:00 • 3min
Restaurant Chef Ralph Scamadello
03:02 • 2min
Restaurant School - Is There One Path to Success?
04:44 • 2min
How Has Technology Changed?
06:17 • 3min
What Does It Take to Be a Chef?
08:57 • 2min
How Do You Spot Talent?
10:37 • 2min
What's the Difference Between Chef and Chef?
12:23 • 2min
What's It Like Being a Chef?
14:47 • 2min
How to Scale a Small Kitchen?
16:28 • 2min
The Chef Is Cooking Every Dishes
18:57 • 2min
How Do You Make Sure That Every Guest Gets the Same Experience?
20:53 • 1min
Real Estate Cost in a Big City?
22:22 • 2min
Restaurants Are the Worst Investments in the World
24:25 • 2min
The Most Important Job in a Restaurant?
26:24 • 2min
Restaurants - What Kind of Things Catch Your Eye as a Potential Investor?
28:34 • 2min
Restaurants in New York
31:00 • 2min
Mastering in Business Podcast - Axtres
32:34 • 2min
How Long Does a Restaurant Open Up?
34:44 • 2min
How Do You Judge a Restaurant?
37:07 • 2min
The Power of Yelp Reviews
39:08 • 2min
Instagram
41:02 • 2min
Restaurants in New York City
42:58 • 2min
What Other Meals Have You Had That Are Memorable?
44:34 • 1min
What's Your Favorite Italian Restaurant?
46:02 • 2min
What Do You Do When You Don't Like a Thing?
47:38 • 2min
How Do You Manage to Keep Aalera Lose?
49:19 • 2min
How Did Chefs Influence the Art of Cooking?
50:53 • 2min
What's Changed Since You Joined the Restaurant Industry?
52:43 • 2min
The Restaurant Industry Is Dynamic
54:14 • 2min
Restaurant Business
56:18 • 2min
Season Two of Many Questions
57:56 • 3min