A Solution for Mobile Payments featuring Up n’ Go (DH 001)
Cashless mobile payment technology is transforming the dining out experience. Find out how this technology can help your business on this episode of Digital Hospitality. Nothing is more frustrating than going to a restaurant or a bar, having an incredible meal, and waiting to pay…
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#081: How Profitable is a Successful Restaurant? – Restaurant Solutions, Inc
Sydney Lynn – Restaurant Solutions INC – @RSIoperations – San Diego, CA Podcast recorded live above the butcher shop at Valley Farm Market in Spring Valley, California. Subscribe to Behind The Smoke on YouTube Subscribe to Behind The Smoke on iTunes Summary Sydney Lynn is…
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#079: Above the Next Butcher Shop in La Jolla – Murfey Company
Russ & Scott Murfey – The Murfey Company – @murfeycompany – La Jolla, CA Podcast recorded live above the butcher shop at Valley Farm Market in La Jolla, California. Subscribe to Behind The Smoke on YouTube Subscribe to Behind The Smoke on iTunes Summary Derek…
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#070: Winning The Barbecue Crowds as a Chef/Pitmaster/Restauranteur – The Corner Drafthouse
Chef Dan Sobek – The Corner Drafthouse – @thecornerdh – San Diego, CA Podcast recorded live above the butcher shop at Valley Farm Market in Spring Valley, California. Subscribe to Behind The Smoke on YouTube Summary Dan Sobek, Executive Chef of The Corner Drafthouse is…
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#064: Sam The Cooking Guy Opens Up About Fatherhood and His New Restaurant – Not Not Tacos
Sam the Cooking Guy – TV Personality & Chef – Not Not Tacos – San Diego, CA Podcast recorded above the butcher shop at Valley Farm Market in Spring Valley, California. Subscribe to Behind The Smoke on YouTube Summary Sam “The Cooking Guy” Zien makes…
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#059: The Rising Tide of Craft Barbecue in San Diego – Meat Locker BBQ
Chef Brad Lyons – Meat Locker BBQ – @meatlockerbbq – San Diego, California Podcast recorded above the butcher shop at Valley Farm Market in Spring Valley, California. Summary Brad Lyons is the owner/operator of Meat Locker BBQ and offers quality barbecue for lunch, catering and…
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#058: Advice On Growing From One BBQ Restaurant to Two Units – Bubba’s Smokehouse BBQ
Jeff Nicoletta – Bubba's Smokehouse BBQ – @BubbasSmokehouseBBQ – La Jolla & Eastlake, California Podcast recorded above the butcher shop at Valley Farm Market in Spring Valley, California. Summary Jeff Nicoletta is the owner/operator of Bubba’s Smokehouse BBQ in La Jolla and Eastlake. Having no…
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#051: Chef Hanis Cavin Expands His Pork Empire With This New Barbecue Restaurant – Pioneer BBQ
Chef Hanis Cavin Owner/Chef of The Pioneer BBQ and Carnitas Snack Shack and Chef Ivan Munoz accompanied by Chef Willie – @CarnitasSnacks @thepioneerbbq – San Diego, California *Podcast recorded above the butcher shop at Valley Farm Market in Spring Valley, California. Summary: Hanis Cavin, California…
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#045: How a Barbecue Restaurant and Butcher Shop Create Unique Sports Hospitality Partnerships – SDSU Sports MBA Program
Scott Minto – Director of the San Diego State University Sports MBA Program, Fowler College of Business – San Diego, CA – @sdsusportsmba Summary: Scott Minto, former graduate, is now the Director of the SDSU Sports MBA program. The SDSU Sports MBA program is ranked#4 in the…
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#033: Owning and Operating a Whole Animal Butcher Shop in North Park – The Heart and Trotter
James Holtslag – The Heart and Trotter Butchery – North Park, San Diego @heartandtrotter James Holtslag grew up in the Virginia countryside, hunting and fishing learning how to prepare meats from a young age. After graduating college he worked in the corporate world longing for…
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