This is an interview with Chef Keith Jones. Keith and I have known each other since 1994 when I worked with him at The Metropolitan Club in Englewood Colorado. This is a great interview with Keith who has done and continues to do a little of everything in the hospitality business. We touch on the importance of mentors and a lot of other great topics in the business. I think a lot of you will like this episode because Keith has as expanded his horizons out of the restaurants but stayed in food service.
In this episode, Tommy speaks with John Franke, Corporate Chef for Front Burner Restaurants. Front Burner Restaurants has gotten into the business of building restaurant brands, testing concepts, and then they look to sell those chains. They are currently the majority owners of the Twin Peaks chain. John talks about this new food hall that is going to open North of Dallas in the summer.
Islam Ahmed shares his experience in the restaurant industry and his passion for running great operations. He discusses his time with Chipotle and what he believes has contributed to their recent struggles. Tommy gets a little bit of a different perspective from a less seasoned restaurant industry evangelist.
Check out the podcast below:
In this episode of the OrderUp Show Erik interviews Co-founder and COO of Tom and Chee, Corey Ward. Corey shares his story about how he first got into the restaurant industry as a kid. His first job out of college coloring comic books. To draining his bank account and spending his rent money to setup a tent on Fountain Square in Cincinnati to sell grilled cheese and tomato soup to ice skaters. This of course led to the successful restaurant concept, Tom and Chee.
Check out the interview below:
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. This is a great interview that you don’t want to miss.
To contact Tom, you can reach him through LinkedIn at by clicking here.
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: www.firehousesubs.com/firehouse-subs…ty-foundation/
On this episode of OrderUp – The Restaurant Ops Show Tommy interviews Doug Davis, COO and Co-Founder of the BEC Group.
Doug shares his journey in the restaurant industry from starting out at McDonald’s as a kid and meeting the Zaxby’s owners while waiting tables to where he is now with the BEC Group. Check it out below.
Please enjoy this interview with Chef David Buchanan. Chef David is a working Chef at the Blackfish restaurant in northern Washington. He also runs www.chef-resources.com and the moderates the chef resources group on Linkedin.
Ari Weinzweig fell into the restaurant industry in the early 80’s because he didn’t want to move home after college and wasn’t particularly fond of driving a cab.
His business started out with a deli and has now grown to a community of 15 businesses under the Zingerman’s brand including a mail order service, creamery, a farm, business training, a publishing company, and even an annual bacon camp. All these unique businesses reside in Ann Arbor, MI.
Ari is a very interesting guy with an interesting belief system that affects every aspect of his life, professional and non-professional. Check out his visit to the OrderUp Podcast last week below.
Check out our 2nd interview podcast where Tommy sits down with John Lewis, Owner at Denver Food Group.
John has spent the last 15 years working in the Food and Beverage Industry, both CPG and Foodservice, in several different capacities, including Brand Management, Research and Development, Innovation, Culinary, and Purchasing. Most recently he worked for Wendy’s and Heinz Foodservice.
John has a passion for helping companies develop and refine their positioning to ensure they are staying relevant and differentiated.
Denver Food Group helps their clients build the most craveable products in the world while remaining affordable. By combining culinary experience and research experience, Denver Food Group are able to give greater direction to Marketing and Product Development teams in the Food and Beverage Industry.