All Episodes
Restaurant Whisperer, Owners with a niche who love support and inspiration. — 141 episodes
121: Marketing FAQs with Malia Part 3
120: Prostart Explained by Tom Schuch
119: Marketing FAQs with Malia Part 2
118: Sura Korean BBQ and Tofu House
117: Marketing FAQs with Malia Part 1
116: Cajou -- Plant Based Ice Cream Story
115: Thriving with Brahm at the Inn at Shaker Mill Falls
114: Tyler Zielinski on Building a Better Bar
113: Line Abandonment
112: Jenny & Martha Hour: The Bear, S1
111: Shaker Mill Farm making a difference
110: Events (Inner Circle Converations)
109: Statistics - mini econ convo
108: Hiring good food people
107: Hidden Waters Regenerative Agriculture, Joe Shaffer explains
106: Sandwich with a financial lesson
105: Humor -- staff excuses
104: Can't Make This sh#t up—dreams
103: Hospitality, Erin Moran's opinion
102: 6th Pillar: Hospitality
101: We Take a Detour
100: 5th Pillar: Avenues to Growth
99: 5th Pillar: Talking about Avenues to Grow with Kathleen Overman
98: Elusive term "Quality" with Meaghan Carpenter HEX Ferments
97: 4th Pillar: Product = Quality
96: Swiss Watch Analogy
95: 3rd Pillar: Operations - Tools to Perform
94: Financial Stability: The Planning Part
93: 2nd Pillar: Financial Stability with Sari Kimball
Current Affairs: Living Wage
92: Philly Cheese School (Exemplary Branding)
91: 1st Pillar: Branding with Kevin Kernan of GDLoft
90: Six Pillars Explained
Episode With a Plan
Biz Tip: Operations
Biz Tip: Hiring, Fall 2022
89: Tom Cat's Kitchen
88: Baltimore Spirits Co Part Deux
87: Baltimore Spirits Company, Part I
86: Esoteric History: Hospitality in Pompeii
85: Summertime and the Living is Easy
84: EAT MORE CHAUNCEYS
83: Roger Beaudoin at Restaurant Rockstars
82: Esoteric History with Shelley Sackier
81: Esoteric History of Food Delivery
80: Esoteric History of Spice Route
79: Esoteric History of the Food Industry
Biz Tip: Servant Leadership
78: SOKO Butcher in Takoma Park
77: EatmoreBmore on Social Media
76: Dear Globe Coffee and Community Building
Biz Tip: Great Resignation
75: Poio, Mexican BBQ
Biz Tip: RRF
74: Owning a Bakery, WinniE's Bakery path
73: Restaurant Marketing Wisdom
72: Greenbow Farm Butcher Allison Miller
71: Quality leads success: Chef Kanthi Thamma
Biz Tip: Quality vs Revenue in Restaurant Biz Model
70: Georgetown Butcher & the market movement
Biz Tip: Mental Health and your restaurant staff
Biz Tips: Retention and Rehiring
69: Bluebird Cocktail Room thinks locally
68: Andrew Cosentino's take on Baltimore & IG
67: Paul Gallegos at Cutbow Coffee
66: Baby's on Fire
65: Gourmandise in Salt Lake City
64: Mystique of Coffeehouses & Cafes
63: Happy Holidays
62: Faith Wachter talks Social Media
Biz Tips: Strategy is Key
61: John Shields and Our Common Table
60: Cafe Call Out
59: Captain Don, Fisherman
58: 315 Restaurant & Bar
Biz Tips: Google & TripAdvisor
57: Irena Stein on Art and Beauty
56: Food Photography in Steve Vilnit's professional opinion
55: Meal Delivery, The Scratch Mill Kitchen shares their journey!
Biz Tips: Food Photography
54: Cielo Rojo Fine Casual & Mexican!
53: Martha Lucius, interviewed by Fellow Podcaster Ann Shafer
52: Bark Social, lively conversation with Luke Silverman
51: Krishna Aunty serves up fantastic carryout
Biz Tips: Delta and Hospitality
50: Chef Matthew Kenny brings Liora to Baltimore
Biz Tips: Biggest Challenges Episode
49: Dave Seel's moment in the sun
48: Grateful Pizza
Biz Tips: Food Cost
47: Chef DJ Neal & Loving Spoon Collective
46: The Verandah Kitchen -- Indian small plates, heat and flavor
Biz Tips: Build Subscriptions
45: Limoncello, more than a digestivo
44: Treehouse Cafe, so much more than a vegan cafe
BIZ TIPS: State of the Situation
43: Tim Riley, BigSommEnergy
42: David at Absolute Bakery and Cafe
41: What's The Lunchbox Lady? Craig Falk tells us
40: Meals on Wheels partners with local restaurants
39: Foraging, Farm, Wineberries and Chef Chris Amendola
38: Yoli - story of corn tortillas
37: Albuquerque Farm & Table
36: H3IRLOOM -- From hotsauce to heritage
35: Lala's Culinary Life
34: Heritage Kitchen is bringing everyone to the table
Good Biz Tips: Finances
33: Ovenbird's Team is a dream come true
32: Game Theory, Shark Diving, and Kitchen Table Tulum
31: Launching Our Time, Community Kitchen
30: Dave and Martha Hour, Crystal Ball Edition
29: All about Vegan Week/Month
28: Dave and Martha Hour, Winter is here
27: Arli's Appetite Social Media this winter
26: Live from Tulum, Dave and Martha Hour
25: RUN--Restaurant Unstoppable Network with Eric
24: Papi's Cuisine -- Baltimore Phenom!
Good Biz Tips: Hiring
23: Sophomore Coffee -- bold and amazing
22: Enrique, tell us about The Wine Collective!
21: Embrace Digital, with Shawn Walchef
19: CAnE Collective, talking with Ezra Allen
18: Tea Wrangler Alee at Artful Tea
17: Cafe Dear Leon -- at the crossroads of delicious and timely
16: Chyno, an Instagram Influencer is making waves
15: Local Food Series: Joan Norman at One Straw Farm
14: Local Food Series: HEX Ferments and their role in the local food supply
13: Local Food Series: Pam Miller, Local Goatcheese maker
12: Dave & Martha Hour: Let's Talk about August for independent restaurants
11: Brendon Hudson of Lilihana Catering
10: Wight Tea with Brittany
09: Topside in Revival -- Jason Bass and Donte Johnson
08: More than one pivot, with Sarah at Bloom Bakery
07: Laura Missioreck at Graphic Element
06: Cocktails with Mr. Nice Guy
05: Good Neighbor Shop opens during the pandemic
04: Khepri Cafe in Chicago
03: Customer and Community at Baba's in Baltimore
02: Let's Talk Reopening
01: Maiden Voyage
00: Introduction