In this episode, I interview Ben Ho, who has worked in the restaurant space for over 20 years as both a chef and technologist.
Through his unique experiences both internally and externally in this industry he’s been able to develop a very unique take on this pandemic and what needs to happen in order for restaurants to survive.
He stresses the importance of adapting the restaurant model to new technology and that for those who can succeed in doing this will be able to capitalize on a great opportunity in this new normal.
Ben's Website: themobilechef.online
Ben's Reference on COVID-19 Resources and Opening Up Safely: foodcodepro.com
In this episode, I interview our client Chris Smith, the CEO of Zunzi’s, a restaurant concept based out of Georgia.
Chris has had some amazing success through our marketing programs, has done very well through COVID-19, and in light of all of this has developed a new business to help restaurant employees stay safe during and after this pandemic.
In this episode, I interview Chris Sey And Lola Glaudini, the founders of a new non-profit that’s growing like crazy called Dine1-1.
Through their nonprofit they’ve developed a system that allows locals to donate to restaurants in their area who when supply a meal to first-line responders in the healthcare space during the COVID19 crisis.
They say that “part of what defines our neighborhoods and communities is the restaurants and food we share as Americans” and I think this couldn’t be more true.
Head on over to Dine11.org to learn more!
In this episode, I interview Dan and Carrie, the two owners of Apollo Grill, a classic burger restaurant concept with two locations based in Canada.
COVID or NOT, they have seen amazing success in their business and we’re about to dive deep into their strategy to learn more on what they have been up to!
You can learn more about Apollo Grill on their website at https://www.apollogrill.ca/
Or on their social at
In this episode, I interview Ben Graves, a software salesman turned Brazilian steak house restaurant owner!
Ben bought his restaurant called Gauchos, less than 2 years ago and as a newcomer to the restaurant space, managed to raise his sales by 30% in the first year as well as maintain a solid hold on his business during COVID-19!
Live in this area in New Hampshire and want to order Ben's meats online? Head to his site at: https://www.gauchosbraziliansteakhouse.com/
In this episode, I interview one of our clients named Jim Duda who is a franchise owner of a few Rosati’s Pizza locations!
Jim just finished his first month of our marketing programs and we’re about to discuss what his success has looked like thus far.
Jim shares his strategy before working with Misfit, what it's been like to work with Misfit, and what he's learned along the way.
In this episode, I interview Robert Kronfli, the CoFounder of a restaurant group called Bacari. They are a growing concept with 4 locations as of now and 2 more coming very soon.
Robert shares with us how he has converted his full-service restaurant into a pop-up market offering groceries and other necessities to continue thriving in his business and support his local community during COVID-19.
He also addresses how we first entered the restaurant space as a student while at USC through developing an underground concept he called, Paladar.
In this episode, I interview Adrian Ramirez, a client of ours here at Misfit Media and the CEO of a restaurant in Washington called Red Cork Bistro.
As many other restaurant owners might argue, the experience your guests have with your brand is just as important as the food you serve.
With this in mind, Adrian has developed some new menu offerings that are all about the experience!
In a time like now when most of the population is craving for something fun and new, Adrian has taken advantage of a super unique situation, being able to provide a guest experience through his takeout and delivery options.
In this episode, I interview Dara Malek, the founder of a pizza franchise and a client of ours here at Misfit Media.
Like many others, Dara has been forced to adapt and change many things about his business over the last month since COVID-19 hit. He explains the changes he’s made in thorough detail and shares advice on what other restaurant owners should be thinking about to bounce back.
In this episode, I discuss some of the best offers we’ve seen an implemented for restaurants all over the world during COVID-19. If you haven’t made an offer yet or you’re having trouble getting your offers to attract customers, this episode is for you!
In this episode, I interview one of our clients named Ralph who is the founder of True Grit Tavern, a restaurant based in Arizona.
Because of COVID-19, many restaurants have had to make some pretty major changes to survive.
Ralph has not only made some major changes to his restaurant during this time but his entire mindset about this situation is pretty amazing and I couldn’t wait to share this episode once I found out what he was doing.
Ralph calls his approach to COVID-19, “normalizing the crazy” or adapting to this new normal.
If you are willing and looking to make some radical changes to your restaurant, have a listen to see what Ralph has done! Have a question? Email us at email@example.com
Brett sat down virtually with Chris O’Sullivan, Founder of Brother’s BBQ in Colorado.
Amid this global pandemic, Brother’s BBQ has found stability, success, and even the power to give back to their community by catering meals to first-line defenders and patients.
Chris breaks down the elements that have contributed to their performance and ability to adapt to this world wide challenge. Their early preparation and action set them up for success in taking care of their employees, getting the word out about their take-out and delivery, and executing their operations.
When the news about the international outbreaks began to spread, Brother’s began preparing. They figured that dine-in and catering would soon be shut down and turned to take-out and delivery to make up for the cut in sales. Their existing relationships with their delivery and advertising partners helped put them in a good place to transition into solely a pick-up, delivery, and take-out restaurant.
Chris offered up some advice on how restaurant owners across the country can adapt their businesses to fit the needs of their customers.
1. Safety comes first
2. Take advantage of take-out and delivery
3. Simplify your menu
4. Be in business mode
5. Your employees are everything
Want more info on how Brother’s BBQ is making the best out of this crazy situation?
Check out their website and social media: