The OrderUp - Restaurant Ops Show is a podcast dedicated to restaurant operations. It is a mix of interviews with restaurant industry leaders, current events, and original content.
13 - Corey Ward COO Tom and Chee From A Tent To The Shark Tank07/10/2016 Duração: 33min
In this interview, Erik speaks with Corey Ward, COO and one of the founders of Tom and Chee, the grilled cheese and tomato soup concept out of St. Louis. Corey talks about their humble beginnings in a tent by an ice rink, and how they have grown their brand to have 31 locations in 15 states. Corey also talks about their appearance on Shark Tank. http://www.tomandchee.com/
12 - Tom Moxcey's Out Of The Box Thinking19/09/2016 Duração: 52min
This week's interview is with Tom Moxcey, former CEO of Rock Bottom, Old Chicago's and Charlie Browns. Tom talks about his amazing career starting in Boulder, CO in 1970 through today where he is a restaurant gun for hire that will come in and fix broken restaurants by actually managing them, not just consulting and moving to the next project. Tom spends some time talking about the prestige of working at restaurants and how he feels that has been degraded over time and some of what he believes will be the unintended consequences of the current minimum wage increases. To contact Tom, you can reach him through LinkedIn at: https://www.linkedin.com/in/tom-moxcey-6998b164
11 - Here Is What Don Fox CEO Of Firehouse Is Working On15/09/2016 Duração: 57min
In this episode, Tommy Y interviews Don Fox CEO of Firehouse Subs. Firehouse has 1016 locations around the world. Don talks about his career path, what they are working on at Firehouse and the government mandated wage increases around the country. In the interview, Don mentioned Firehouse's charitable foundation, the Firehouse Subs Public Safety Foundation. Here is the address if you would like to donate: https://www.firehousesubs.com/firehouse-subs-public-safety-foundation/
10 - Interview Doug Davis - COO And Founder Of The BEC Group31/08/2016 Duração: 32min
In this episode, I interviewed Doug Davis COO and one of the founders of the BEC Group. The BEC Group is a multi-unit franchisee of Zaxby's and Doug has been with the Zaxby's organization since they had 13 units back in the late 90's. We cover our 5 questions and learn about a new scam that is being perpetrated on restaurant owners.
9 - Interview Chef David Buchanan - Chef And Founder Of www.Chef-Resources.com30/08/2016 Duração: 33min
This is a great interview with Chef David Buchanan. David is a working chef at the Tulalip Resort Casino in Washington State. He is also the founder of the Chef Resources website, a site dedicated to sharing culinary and kitchen management best practices and the Chef Resources Linkedin Group that has over 30,000 members. http://www.chefs-resources.com/ 1 correction, I said Emily Riddle school, which is a pilot school in AZ, and I meant the Emily Griffith Technical College here in Denver. Sorry about that.
8 - Interview Ari Weinzweig - Author, Restauranteur, Entreprenuer, Manufacturer09/08/2016 Duração: 28min
This episode, Erik Tversland, interviews Ari Weinzweig one of the operating partners of Zingerman's in Ann Arbor MI. Ari is a restauranteur and author. He is also a serial entrepreneur. Zingerman's has over 700 employees and does everything from a Deli, bakery, creamery, to a mail order business. Check out Zingerman's at https://www.zingermans.com/
7 - Interview Adam Frager Restauranteur POS Developer28/07/2016 Duração: 34min
Erik Tversland interviews Adam Frager owner of Blood and Sand and Death in the Afternoon in St. Louis. Adam is also a founder of a new POS company, Brigade Society, http://www.brigadesociety.com/. Great Interview and a must listen at the end as Adam was one of the producers of ODB's (Ol' Dirty Bastards) last concert before his death and recounts what happened.
6 - Interview John Lewis Denver Food Group22/07/2016 Duração: 44min
This is an interview with John Lewis, owner of the Denver Food Group. John is an expert in helping chains develop customer focused menu strategies. Starting with the target market, customer, occasion, and developing menu items that are on trend and that resonate with your customers and drive sales. He has worked for Heinz and Wendy's. We asked John our standard five interview questions and had a great time hanging out with him. Enjoy Check out John's company at www.denverfoodgroup.com
5 - Due Diligence And Due Care20/07/2016 Duração: 05min
This is an audio blog episode that looks at the concepts of Due Diligence and Due Care and how they apply to restaurant management. This was based off of a blog written in November of 2015.
3 - Interview Ryan Gromfin The Restaurant Boss12/07/2016 Duração: 33min
This podcast is an interview with Ryan Gromfin The Restaurant Boss. We ask Ryan the standard 5 questions of the OrderUp show. He tells a great story about Mel Brooks and we learn more about his new COGS software. To learn more about Ryan and his services, check him out at http://therestaurantboss.com/
2 - 5 Tips To Writing Better Line Checks11/07/2016 Duração: 14min
This show is an essay show, so it is doing a deep dive on one of my most popular blog posts with the same title. It explains some tips and tricks to writing more effective line checks. An effective line check ensures you are operating safely and is quick to complete.
1 - Intro To Podcast11/07/2016 Duração: 01min
This is a quick introduction to the OrderUp Restaurant Op's Show. It describes the kind of podcast we are producing.
4 - Sustainably Grow Your Restaurant’s Sales Through Better Operations11/07/2016 Duração: 10min
This is an essay podcast based off of a blog I wrote entitled The Only Way To Sustainably Grow Your Restaurant’s Sales Is Through Better Operations. Check out the original post http://bit.ly/25Y7NQY