PODCAST · business
Waiting On Fries: Inside Bars and Restaurants
by Waiting on Fries
You love the bar and restaurant business as much as we do. Whether you’re a server, bartender, chef, or owner - we pack in various perspectives on current hospitality topics.Get the updates and Restaurant tricks! (Http://waitingonfriespodcast.com/email)
Episodes
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What's Your Bar/Restaurant's Draw? You know, the staple that you're building an empire on.
Welcome to another insightful episode of the Waiting On Fries Podcast! 🍟 This week, we're diving deep into the heart of what makes a bar or restaurant truly stand out in today's competitive hospitality landscape. We explore the unique elements that attract patrons and keep them coming back for...
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How'd I End Up Starting A Liquor Company? Misguided Spirits w/ James Zinkand
When some people tell stories you ask others if they're true. James Zinkand is no exception to this as it's hard to believe anyone would be biking around the world multiple times from coast to coast, find himself stranded overseas without a Visa, living one adventure to the next. So how'd we land...
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Restaurant Promotions: March Madness Edition
We're here, and it's another chance to find ways to take advantage of the sporting events for sports bars. Justin runs through some of the arguments he had internally about how to gain further restaurant traction as well as what kind of promotions fit the business and establishment he's building....
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Analyzing his Restaurant Backend Systems after Justin Injures Himself on the Court
Welp. We discussed that aging and sports just doesn't work the same way one would think... Since Justin's all roughed up, but the restaurants certainly need to continue being worked on and managed - he's got a plan. We get into the thick of booking parties, looking at his Toast system and more.…
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Busiest Wing Day for Super Bowl & Parenting Kids in Restaurants.
Consistently joking about the busiest time of Justin's restaurant not being Christmas Holiday area, and actually being Super Bowl Sunday - this is his Super Bowl. Justin runs through a few techniques he uses to get through the week leading up to the Super Bowl and how he handles people once their...
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Starting a Kombucha Business ft. Feel Good Booch (Juelz Enriquez)
What's this stuff people are drinking? Kombucha? Is it healthy? Is it fizzy? Is it delicious? Who knows. We're speaking with Julz Enriquez today who started Feel Good Booch while working in plenty of amazing bars and restaurants. Juggling how to start a business is never an easy task, and a scary...
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Scaling A Taco Concept, it's actually a project! featuring The Taco Project
Have you always wanted to figure out how to scale your business to the next level? We're talking to a group of guys who weren't even really in the restaurant business prior that have managed to assemble strengths and "figure it out". Sitting with Carmelo, Nick, and Sebastian we learn that they…
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Shift Beers - Did you make your 2025 Restaurant Budget Yet?
The year end is upon your restaurant and bar. Did you already figure out your budget for next year? Justin takes us through what he's done to account for what he expects to be spending on for 2025 at Smokehouse, his BBQ restaurant. Filmed At: Smokehouse Tailgate Grill, New Rochelle, NY
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Running a Bar Meme Business, Authenticity, and Bartender Sobriety - Mover & Shaker Co. w/ Nick Hogan
It's great being able to get deep. Nick put his phone down for a bit and let his notorious hospitality and bar industry meme account run itself for an hour before a pop up he conducted in collaboration with Kabin NYC and Campari. This conversation covers so many different thoughts from making a...
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Too Late to Book Restaurant Parties? & EOY Balance Sheets
It's the end of the year so we're talking balance sheets and what we're looking for to know our bars and restaurants are healthy, different ways of looking at the books, and what percentage of growth we want to see. We're also looking at what point it's too late to keep booking holiday parties....
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PR Firms and New York Bartender's Week
What we're discussing: PR Firm Functions Event Planning Lead Generating Taking without Giving Potential to do good
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A Steakhouse of New Traditions - Vinyl NYC w/ Kevin Flannery
What we're talking about? A dress code!? Not at this steakhouse. The new generaation cares far more about being comfortable than dressing to the nines. Paying attention to detail about a belief system we care about. It says a lot about an owner that genuinely cares. Leaving guests satisfied even...
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Shift Beers - Event Planning, Mapping holidays, event packages, hiring event teams
How do we talk about more business topics? #shiftbeers is a covnersation that has a ton of different gems about current topics happening in our Bar and Restaurant ownership journey. What are we talking about today? • Planning the year's events through calendar to prepare for correctly. •…
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Starting a cookie business while having a full time job - Baked After Midnight w/ Gianna Khader
This episode features Baked After Midnight's Gianna Khader (https://www.bakedaftermidnight.com), a cookie company that uses high end ingredients and is gaining ground in bars & restaurants. Gianna literally quit her job to pursue making cookies. She was always baking, literally for years - but...
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Rust & Gold's Frank Antonetti - Applying Music Industry Knowledge to Bar Ownership, Community Building
This episode features Rust & Gold (https://www.therustandgold.com/), a Huntington Long Island bar and restaurant that allows families to gather and fun to happen late night. Frank came from beginnings in the music industry, but decided that the A plan wasn't going to be the one he retired on.…
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Shift Beers - Owner's Hate Uber Eats
We get to the bottom of Justin's hatred for Uber Eats and why it's still a necessary evil in the restaurant space. They have near zero risk - and the restaurant always deals with the blame. Florida has also taken on more hurricanes than it prefers. https://instagram.com/waitingonfriespodcast
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Augustine's Mark Taxiera - Fresh Ingredients & Partners who are Partners
It wasn't always that Mark Taxiera was focused on opening a space outside of the city. As a guy who grew up in Ossining (a town north of New York City along the Hudson River) Mark had sights on working in the big city. After doing notable stints at Beppe & The Russian Tea Room, his wife Brianne…
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Shift Beers - AI advancements & Restaurant Gems Return
What do we care about? Providing gems and conversations for hospitality professionals everywhere to add to your bottom line. Running a business is hard, running a restaurant is worse. We talk to restaurateurs all over to discover their stories while pulling out the tricks they've learned along…
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S1 Ep78: Lauren "LP" Paylor O'Brien - The Drink Master
Have you seen Drink Masters yet? The show where bartenders from around the nation get to compete for the title of Ultimate Drink Master? Judged by Julie Reiner, Frankie Solarik, Tone Bell - over the course of 10 episodes the contestants get to compete showcasing techniques and skills learned over...
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S1 Ep77: How to capitalize on renovating your bar, booking events, and being hands on with VIG Bar's Brenton Land
Brenton Land is an owner/operator that doesn't believe in Defeat. His little bar, The VIG Bar is located in the neighborhood of Nolita in NYC... and although it's not packed with square footage - it's packed with people every night. In a time where bars take themselves a little too seriously, VIG...
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S1 Ep76: on the record: Kris Baljak, Beverage Director of Oscar Wilde, Lillie’s & Papillon
Kris Baljak is the Beverage Director for a decently large restaurant group. We get to speak about hardships of managing such a large scale operation and finding key players in the space to help make his job a little easier. Kris reflects upon some of the new things we are seeing in the…
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S1 Ep75: BATHROOMS - The most under-looked build in restaurant.
There's always someone in your family that returns from the restroom just to comment on the sinks and the tiles. You can't escape the fact that they are often times one of the most under-looked components to a restaurants. Let's talk bathrooms! // $500 Back when you make the switch to Toast…
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S1 Ep74: JUST THE TIP - How do the dollars get distributed?
Salt Bae dodges a lawsuit from Nusr-Et staff unhappy with how tips are distributed, but that leads us to talk a little bit more about the ways tip share gets distributed. There's a few different business models out there and it's all about what works for you. // $500 Back when you make the switch...
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S1 Ep73: TRAINING FOH & BOH - Process of a 5 day training period
Modeled after how Justin carries out his training process at Smokehouse, let's take a look at some of the major functions of trainings and how some of these streamlined processes may aid in consistency for your own execution. // $500 Back when you make the switch to Toast: TOAST LINK -...
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S1 Ep72: RESTAURANT & BAR INTERVIEWS - Interview questions, best times to apply, where to find workers
Bars and Restaurants are having trouble getting staff, here's where we find people!
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S1 Ep71: OUTDOOR DINING VESTIBULES - What we've learned & how to fill your chairs
Outdoor dining tips & tricks to build your brand and increase sales.
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S1 Ep70: AUTOMATING YOUR AUTOMAKING: Kitchen robots and the internet of things in restaurants
We're getting to the point where robots are starting to replace some basic restaurant tasks. How long until these robots are making perfect omelettes?!
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S1 Ep69: on the record: Fork and Hose w/ Firefighter AJ Fusco
It's not everyday we get to talk about firefighting and food at the same time - but today we have done just that. AJ Fusco runs an instagram account called @Forkandhose that features plates from firefighters everywhere. He also knows what he's doing in a kitchen though as he's graced several...
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S1 Ep68: on the record: Good Old Days w/ Matt Stanczak
What's this guy know? Enough to build one business, sell it, and start a few more businesses. Matt Stanczak currently operates Good Old Days - a pizza joint in Newtown, Ct. that is looking to harbor a hip atmosphere that is doing great Detroit style pies and even has a cocktail den.
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S1 Ep67: A COMPLETE DINING EXPERIENCE - From Sitting, to leaving.
We walk through what the complete dining experience is like from front to back and highlight a handful of the crucial points that your guests are experiencing in today's world. Are you missing opportunities? Have you maximized your check average?
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S1 Ep66: TRAINING NEW GUYS - And building restaurant menus
Justin & Anum talk about different personalities in the kitchen and what we like to see when contributing to a building team dynamic.
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S1 Ep65: MO' RESTAURANTS, MO' PROBLEMS - Unforseen problems always happen.
As Justin has almost built out his new restaurant - he's run into quite a few odd problems that need to be navigated through. Let's look at some of the ways he's thinking of how to succeed.
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S1 Ep64: THESE POS' ARE DIFFERENT - Opening a new bar and restaurant utilizing a new POS system
As Smokehouse 1.2 gets closer to opening, Justin prepares his new space by pulling the trigger on utilizing a new POS that may offer a little more for his needs than his previous provider. Sometimes it starts to be about the ability for extensions and third party integrations.
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S1 Ep63: O.C.DEEZE NUTS - Pet Peeve's & Properly Cooked Steaks
Justin has a bit of OCD incase you didn't know. Seriously - let him vent a little bit while Noomz highlights how many chefs it takes to change a lightbulb.... I mean cook a steak.
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S1 Ep62: on the record: Pig Beach w/ Matt Abdoo
People thought he was crazy when he left a restaurant designated 4 stars by the New York Times (Del Posto) to open up a BBQ place as a pop up in an empty lot in a dirty part of Brooklyn. Sure enough Matt Abdoo and his partners have been building a name, a brand, and populating the streets around...
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S1 Ep61: OPERATING ON A THIN LINE - No employees? No problem? Also fridge and cooler repairs
There's so much happening so quickly. Apparently Justin and Noomz are key to the refrigeration knowledge and have some experience to share with you if you're having issues with your coolers. Jae complained again about having a work week at the bar where there weren't enough bodies to man the bar…
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S1 Ep60: on the record: Pizzeria La Rosa w/ Matt Di Gesu
Yes. We're from New York. Yes. We like pizza. Yes. It's natural that we talk about it. Matt Di Gesu has an interesting story as he left New York to the west coast, just to find a couple east coast buddies that allowed him to learn everything about pizza. Soon enough - he came back.
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S1 Ep59: GHOSTED - Ever hire someone that just disappeared on you? Liquor stores are also looking to defend their sales increase!
Recently a new hire that successfully made it through training decided that it was too much for them to deal with a busy weekend night and decided that the job called for too much. We also discuss the greed of the liquor stores as they push to maintain their higher sales they've seen through the...
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S1 Ep58: on the record: Sign of the Whale w/ GM Stephen Primerano
Let's talk about powerhouse party bars. Finding a balance between operating a food focused dining experience and keeping the register ringing all night with high volume liquor and beer sales isn't easy. We speak with Stephen Primerano, the General Manager of Sign of the Whale - a super high…
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S1 Ep57: GRUBHUB HIJACKING LAW - 45,000 websites created & Why you aren't getting shifts
Well - here we are again talking about the Grub Hub Hijacking that is going on. Seems some states have put laws into effect that prevent third party services from taking over and portraying themselves as known establishments. These laws can fine them per day that they are operating! Also.... you...
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S1 Ep56: on the record: Margarita Man w/ Jon (Covering Franchises)
Jon takes a second to discuss with us the frozen drink business. He didn't always sell frozen drink machines and mix - but when he did he realized that restaurants can use a lot of it.... this has made him one of the highest selling franchisee's in the Margarita Man umbrella. Let's find out about...
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S1 Ep55: EMPLOYEES ONLY - Where are they? You're on unemployment still?!
Get off of the couch and off of unemployment benefits. We're making money considering no one is working and it's great. By the time your benefits end you're going to be out of opportunities and left without the chair to sit in. We also discuss the passport you receive when you get your shots and...
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S1 Ep54: on the record: Frankie & Fanucci's w/ Owner Angelo Viscoso
Getting to speak to Angelo about his history as an owner can teach you a lot about being ok with taking your lumps, how to move on and make tough decisions, being too early to the party, and keeping the wheels turning with day to day operations and ideas. We also speak about segmenting your email...
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S1 Ep53: RELEASE THE HOUNDS - Relaxed covid laws are causing chaos in this region
What do you do when you live in an area where 3 states meet and have completely different opening plans? Well..... you grab the strap and you ride that bull as long as you can before she bucks you!
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S1 Ep52: INDUSTRY EVENTS & PITCHING TENTS: Return on Investment
The major question always is - why should I go attend this event that I have to pay to be a part of? Well, you aren't wrong.... but you aren't right either. We cover some valid points of what you need to do to really maximize your return on investment when looking at trade shows, expos, or any...
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S1 Ep51: LIVE From Brisket King 2021 @ Pig Beach.
Juicy Lucy looks to hold the title of Brisket King 2021 and we get to sit down and talk with them, Blue Smoke, Handsome Devil, Pulkies, The Gramercy/Friends of Firefighters, and Avellino Family BBQ in a short form episode recorded live on site. We'll look to have more in depth conversations with...
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S1 Ep50: GRUBHUB STOLE MY BUSINESS and nightlife reopening
I can't believe what we discovered that Grubhub was doing with out business. These 3rd party apps are relentless in their vulture like tactics to facilitate delivery charges... has our story happened to you?
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S1 Ep49: on the record: 4 Bros Pizza w/ Carlos, Will, Danny, & Bryan
What do you get when 4 Bros walk into a pizza joint? As many owners lost their restaurants and bars, other businesses began with the extra time, stimulus aid, and ability to turn dreams into a reality. Carlos, Will, Danny, & Bryan have a cumulative lifetime in the pizza business. With each…
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S1 Ep48: SIDEWALK SETUP - Preparing for patio seating & cocktail or food changes for the season
"You can't get away with plastic fold out chairs and tables anymore!" Justin proclaimed. This season it's time to get our business together and actually look like you want to have outside seating. Waiting on permits? Forget all that! Just get your tables back out there and start making money!
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S1 Ep47: on the record: The Local, The Henry, Two Villains Brewing w/ Travis Koester
With three establishments under his belt and a no sleep until who knows mentality - Travis Koester is the partner and operator of The Local (a local beer bar in the truest sense), Two Villains Brewery (A micro brewery), and The Henry (A gastropbub with enough televisions to watch a game). We...
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ABOUT THIS SHOW
You love the bar and restaurant business as much as we do. Whether you’re a server, bartender, chef, or owner - we pack in various perspectives on current hospitality topics.Get the updates and Restaurant tricks! (Http://waitingonfriespodcast.com/email)
HOSTED BY
Waiting on Fries
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How many episodes does Waiting On Fries: Inside Bars and Restaurants have?
Waiting On Fries: Inside Bars and Restaurants currently has 104 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Waiting On Fries: Inside Bars and Restaurants about?
You love the bar and restaurant business as much as we do. Whether you’re a server, bartender, chef, or owner - we pack in various perspectives on current hospitality topics.Get the updates and Restaurant tricks! (Http://waitingonfriespodcast.com/email)
How often does Waiting On Fries: Inside Bars and Restaurants release new episodes?
Waiting On Fries: Inside Bars and Restaurants publishes regularly with 104 episodes available. Check the episode list for the typical release schedule.
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Waiting On Fries: Inside Bars and Restaurants is created and hosted by Waiting on Fries.
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