On this week’s show, we’re looking at the role economics plays in running a flourishing food and beverage operation.
We begin with hospitality tech entrepreneur Damian Mogavero, who explains the importance of raw data in managing a restaurant. Damian has been able to use his dual passions for dining and data to create a system for “new garde restaurateurs,” a story now chronicled in his book, The Underground Culinary Tour.
Next, we put Damian’s system to the test by checking in with one of his New Orleans case studies, the Ralph Brennan Restaurant Group. Executive Vice President Charlee Williamson does the numbers with us.
We also discuss work ethic with Danny Meyer, founder and CEO of the Union Square Hospitality Group. Danny has won a staggering 26 James Beard awards for his family of successful businesses in New York City. He emphasizes the value of seeking out employees who possess what he refers to as a high "H.Q." or "hospitality quotient."
Then, we speak with Master Sommelier Molly Wismeier about directing a successful beverage program. Molly shares her insider’s perspective on how restaurants can build beverage menus that please palates and pad profits.
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