All in the Industry ®

On today's episode of All in the Industry®, Shari Bayer has another special episode from H.O.S.T. SUMMIT + SOCIAL, our first all-day conference, for and about our dynamic hospitality industry, which took place on Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn.  H.O.S.T. (HOSPITALITY. OPERATIONS. SERVICES. TECHNOLOGY.) featured top culinary and hospitality leaders, who have all been past guests on our show, in informative panel discussions and one-on-one-interviews, creating a forum for the exchange of ideas and innovation.  Over 250 hospitality professionals joined us for a full day of programming, which included networking opportunities with fabulous food and drinks.  Our overall theme, ""ALL IN”,  was carried throughout the day, from our panels to our curated lunch conversations to Shari's keynote address. This episode is longer than our usual shows, as it includes the following four panels from the conference’s Afternoon Session: BEHIND THE DESIGN: A COLLABORATION BETWEEN FRONT- AND BACK-OF-HOUSEGlen Coben, Founder & President, Glen & Co Architecture (Episode #5) in Conversation with Jimi Yui, Founding Partner, YuiDesign (Episode #127) BRANDING IN THE DIGITAL AGEPanelists:Erik Bruner-Yang, Chef/Owner of Foreign National (Maketto, Brothers And Sisters, Spoken English, Shopkeepers, ABC Pony, Hometown Newsstand) (Episode #173)Melanie Dunea, Photographer, Author & Project Queen (Episode #131)Krystle Mobayeni, Co-Founder & CEO, BentoBox (Episode #10)Jen Pelka, Founder & Owner, The Riddler (SF & NYC) / Founder, Magnum PR (Episode #236) Moderator:Dana Cowin, Chief Brand Advisor, Dig Food Group; Host, Speaking Broadly (Episode 129) INDUSTRY NEWS DISCUSSION: THE STATE OF OUR HOSPITALITY BUSINESSPanelists:Aaron Arizpe, Principal, Pocketfork LLC (Episode #53)Lori Balter, CEO of Balter Sales Company (Episode #239)Rita Jammet, Chief Bubble Officer, La Caravelle Champagne (Episode #32)Mark Rosati, Culinary Director, Shake Shack (Episode #204) Moderator:Salvatore Rizzo, Owner & Director, De Gustibus Cooking School (Episode #15) KEYNOTE ADDRESS: WHAT IT TAKES TO BE “ALL IN”Shari Bayer, Founder, Bayer Public Relations; Host & Producer, All in the Industry; Founder, H.O.S.T. SUMMIT + SOCIAL (All Episodes) We realize that a lot has changed in our industry, and the world, since we hosted H.O.S.T. due to Covid-19, and the tremendous impact it has had on restaurants and the entire hospitality space.  We hope that you will still find our conversations to be inspiring and valuable in moving forward through this unprecedented time. Many thanks to all of our panelists, partners, team and attendees who helped make our first summit so special. For more information about H.O.S.T., please go to allintheindustry.com, and stay tuned for our video coverage.  Follow us @allindustry, #host2020, #hostsummitsocial. Thanks for being a part of All in the Industry®. Stay safe and well.All images courtesy of Ken Goodman Photography.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer has a special episode from H.O.S.T. SUMMIT + SOCIAL, our inaugural all-day conference, for and about, our dynamic hospitality industry, which took place on Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn.  H.O.S.T. (HOSPITALITY. OPERATIONS. SERVICES. TECHNOLOGY.) featured top culinary and hospitality leaders, who have all been past guests on our show, in informative panel discussions and one-on-one-interviews, creating a forum for the exchange of ideas and innovation.  Over 250 hospitality professionals joined us for a full day of programming, which included networking opportunities with fabulous food and drinks.  Our overall theme, ""ALL IN”,  was carried throughout the day, from our panels to our curated lunch conversations to Shari's keynote address. This episode is longer than our usual shows, as it includes the following four conversations from the conference’s Morning Session: THE MAKING OF A DEAL: A REAL ESTATE APPROACH TO HOSPITALITYPanelists:Keith Durst, Principal & Founder, FOC (Episode #50)Graceanne Jordan, Hospitality, Partnerships & Investments, Milstein Companies (Episode #26)Jasmine Moy, Founder, Jasmine Moy Law P.C. (Episode #224) Moderator:  Kathleen Squires, Food & Travel Writer; Columnist, The Wall Street Journal; Co-Producer, James Beard: America’s First Foodie (Episode #44) RESTAURANTS & RISKS: AN INDUSTRY PERSPECTIVEPanelists:JJ Johnson, Chef-Founder, FieldTrip (Episode #130)Didier Elena, Executive Director of Food Quality & Culture, Hogsalt Hospitality (Episode #53)Alison Arth, Founder & Principal, Salt & Roe (Episode #209) Moderator:  Jeff Gordinier, Food & Drinks Editor, Esquire (Episodes #198/#223) CHANGING NEIGHBORHOODS, CHANGING NEEDS - BROOKLYN AND BEYONDPanelists:Alice Cheng, Founder & CEO, Culinary Agents (Episode #59)Sean Feeney, Co-Founder, Grovehouse; Owner, Lilia & Misi (Episode #223)Brandon Hoy, Co-Owner, Roberta’s (Episode #184) Moderator:  Marie Elena Martinez, Founder, Meets NYC; Co-Founder, New Worlder (Episode #103) PAST, PRESENT & FUTURE OF RESTAURANTS: LESSONS FROM A LEGENDARY RESTAURATEUR  Shari Bayer, Founder, Bayer Public Relations; Host & Producer, All in the Industry; Founder, H.O.S.T. SUMMIT + SOCIAL,  In Conversation with Drew Nieporent, Founder, Myriad Restaurant Group (Episode #176) We realize that a lot has changed in our industry, and the world, since we hosted H.O.S.T. due to Covid-19, and the tremendous impact it has had on restaurants and the entire hospitality space.  We are here to support however we can to help #saverestaurants. We hope that you will still find these conversations to be inspiring and valuable in moving forward through this unprecedented time.   Many thanks to all of our panelists, partners, team and attendees.  It was truly a special day. For more information about H.O.S.T., please go to allintheindustry.com, and stay tuned for our video coverage.  Follow us @allindustry - #host2020 #hostsummitsocial. Thanks for being a part of All in the Industry®. Stay safe and well.  Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer's guest is Akhtar Nawab, chef and owner of Alta Calidad in Brooklyn, Otra Vez in New Orleans, and Prather’s on the Alley in DC; and founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country, ranging from fast-casual food halls to fine dining establishments. Akhtar is also a contributing chef of CookUnity's Creator's Club, and the author of his first cookbook, Good For You: Bold Flavors with Benefits, with Chronicle Books, to be released this month. His ‘less-is-more’ style of cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft, the latter of which received three stars from The New York Times and won the James Beard Foundation’s “Best New Restaurant” Award during his tenure. He has been featured in various publications including Food & Wine, Bon Appetit, and Eater, and appearances on NBC’s TODAY Show, CBS This Morning Saturday, and Food Network’s “Iron Chef America.” Today's show also features Shari's PR tip; Industry News discussion, including COVID-19; and Solo Dining experience at Jose Andres, Albert Adria and Ferran Adria's Mercado Little Spain at Hudson Yards, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Akhtar Nawab.All in the Industry is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer is joined by Gary Obligacion, General Manager at Post Ranch Inn in Big Sur, CA. Gary has enjoyed a career in luxury hospitality spanning more than 30 years, from a back-of-the-house position at the famed Chez Panisse while a student at the University of California at Berkeley, to food and beverage management roles at San Francisco’s Ritz Carlton and Mandarin Oriental; and being recruited by Coast Luxury Management to help manage food festivals, like Pebble Beach Food & Wine. Prior to Big Sur, Gary's role was Director of Service Operations for Chicago’s Alinea Group, including its namesake Michelin 3-Star-rated restaurant Alinea. Today's show also features Shari's PR tip; Industry News discussion, including COVID-19; and Solo Dining experience at F&F Pizzeria in Carroll Gardens, Brooklyn, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Gary Obligacion.All in the Industry is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer is joined by Camilla Marcus, Chef/Founder of west~bourne, the popular all day, zero-waste restaurant in SoHo, Manhattan that operates with a unique, fully integrated philanthropic business model. Through a partnership with Robin Hood Foundation, 1% of every purchase made at the restaurant benefits The Door, an organization that supports local hospitality training for youth and from which west~bourne hires most of its team. A native Angeleno, Camilla created west~bourne’s menu to pay homage to California’s bounty, while every detail of west~bourne’s design has been thoughtfully sourced with California craftsmanship and sustainability in mind. Camilla is a co-founder of Relief Opportunities for All Restaurants (ROAR), an organization working to enact a sustainable future for the restaurant industry in New York. In partnership with Robin Hood, ROAR provides direct cash assistance to restaurant workers in New York City. Camilla is also a founding member of the Independent Restaurant Coalition (IRC).  Formerly the Director of Business Development for Union Square Hospitality Group, Camilla has also worked in real estate investing for Colony Capital and CIM Group. She trained in both business and law at the Wharton School and New York University, and earned a culinary degree from the International Culinary Center.  Today's show also features Shari's PR tip to be an activist; Industry News discussion, including COVID-19; and Solo Dining experience at Peeko Oysters in New Suffolk, NY on the North Fork of Long Island. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Emily Schnindler.All in the Industry is powered by Simplecast.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer is joined by Digby Stridiron, a native of St. Croix, U.S. Virgin Islands, where is currently the chef of Braata, Ama at Cane Bay, and Breakers Roar in Christiansted. You could say that Digby was born into food. He grew up around what many today call the “slow food” movement—fresh, locally harvested ingredients and proteins gathered from the sea just steps away. Add to that a West Indian culinary tradition influenced by the African diaspora. With a deep focus on food equality, Digby is ultimately inspired by seasonal ingredient, regional recipes but allowing history to guide him. He was previously the chef/co-owner of the award-winning restaurant "balter" in St. Croix, which received numerous accolades. A community leader, Digby has served as a culinary ambassador for the U.S. Virgin Islands, and received the 2014 Chef of the Year award from the Caribbean Tourism Association. He also founded WICA (West Indian Chefs Alliance). Today's show also features Shari's PR tip; Industry News discussion, including COVID-19; and Solo Dining experience at North Fork Inn & Table in North Fork, Long Island. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Digby Stridiron.All in the Industry is powered by Simplecast.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer is joined by Marissa Lippert, a New York-based chef, nutritionist, restaurateur, and writer, whose work creates a cohesive sense of connectedness to vibrant food and wellness in order to nurture, inform and inspire. Marissa is the founder of beloved West Village café and catering company, Nourish Kitchen + Table, and Nourish Baby. She holds a master’s degree in nutrition from NYU, and has consulted clients and brands through her internationally-recognized nutrition and wellness practice specializing in intuitive eating and cognitive behavior therapy. Today's show also features Shari's PR tip; Industry News discussion, including COVID-19; and Solo Dining experiences at Jeffrey's Grocery, one of Gabriel Stulman's Happy Cooking Hospitality restaurants in the West Village, as NYC enters Phase 2 reopenings with outdoor dining. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Marissa Lippert.All in the Industry is powered by Simplecast.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer is joined by Eric Adjepong, chef/co-founder of Pinch & Plate; and On the Double, a new restaurant showcasing the African diaspora soon to open in Washington D.C.’s Union Market. Eric was a finalist on Bravo's Top Chef – Season 16, where he earned consistent acclaim, introducing viewers to traditional Ghanaian cuisine; and recently returned as a contestant on Top Chef – All Stars/Season 17.  As a first-generation Ghanaian-American born, who was born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. Eric has cooked in several Michelin-starred restaurants in New York. He has degrees in Culinary Arts and Culinary Nutrition (BS) from Johnson & Wales, and International Public Health Nutrition (MPH) from the University of Westminster in London. Today's show also features Shari's PR tip to speak your truth; Industry News discussion, including COVID-19 and Solo Dining/Takeout experience from Chefs Jeremiah Stone and Fabian von Hauske's Contrair in Manhattan's Lower East Side. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Eric Adjepong.All in the Industry is powered by Simplecast.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer is joined by John Wiseman, founder of Curious Elixirs, a non-alcoholic craft cocktails company that was designed to make the social aspects of drinking more inclusive for nondrinkers. John previously worked for Thrillist as its 3rd employee and head of marketing, and at Skillshare, the global learning community. He founded Good Business, a marketing agency with a new way of doing things, helping companies that aim to do well and do good in the world, primarily in the food and wellness industries. John has also built bars and restaurants in NYC, and he has been an advisor on the marketing council for the Food Bank for NYC. Today's show also features Shari's PR tip to do good; Industry News discussion, including COVID-19, and Solo Dining/Takeout experience from Hooni Kim's Danji in Hell's Kitchen, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift. All in the Industry is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer is joined by James Kent, Executive Chef of Crown Shy, and the Owner/Partner of J2K Creative. A Greenwich Village native, James started his culinary career as a summer apprentice at Bouley when he was fifteen years old, and has since spent time in the kitchens of Babbo, Jean-Georges, and Gordon Ramsay. James joined the team at Eleven Madison Park (EMP) as a line cook and was quickly promoted to sous chef, and in 2010, he placed first in the Bocuse d’Or USA Competition; then representing the US at the international finals of the Bocuse D'Or in Lyon, France, placing 10th in the world. When he returned to New York, he was named chef de cuisine of EMP, and under his leadership, the restaurant received numerous accolades including four stars from The New York Times, three Michelin stars, and a coveted spot on World's 50 Best Restaurants. James was promoted to Executive Chef of The NoMad in the fall of 2013, the same year that it received one Michelin Star. In 2017, he left to pursue his first solo project, an ambitious pair of restaurants in the landmark Art Deco building at 70 Pine Street in New York’s Financial District, with his partner Jeff Katz. Crown Shy, the first of those restaurants, opened in March 2019, and received 2 stars from The New York Times and one Michelin Star just six months after opening. Today's show also features Shari's PR tip to strive for excellence; Industry News discussion, including COVID-19; and Solo Dining/Takeout experience from Einat Admony's Taim in the West Village, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. Image courtesy of Natalie Black.All in the Industry is powered by Simplecast.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.