"If you're not making enough money, it's because you're not making enough money."
Joshua Kopel is an entrepreneur, restaurateur and environmental advocate from Baton Rouge, Louisiana. During his 20-plus year career he's managed everything from dive bars to fine dining establishments. Today he runs two successful foodservice ventures in Los Angles, and has recently started broadening into the consulting and services side of the industry. Hospitality has always been where his heart is, but it hasn't always been easy or fun. In this episode Joshua shares his thoughts on growth, overcoming challenges, management and leadership, sustainability and the importance of culture in foodservice. For listeners that would like to ask Joshua more questions, or request his breakdown on strategies to grow business, his email address is: joshua@preuxandproper.com
Creating valuable content that will help build your brand, and inspiration for how to use it.
Social media has exponentially increased the opportunity for people to develop an emotional connection with your brand. The Secret Social Sauce is a strategy that will help you identify your brand’s unique marketable attributes for digital content and social media. Using the sauce will increase your creativity, improve your content and help your followers establish a deeper connection to your business.
Two pepperoni experts join us to share their thoughts on the lay-flat vs. cup-and-char debate raging in America's pizzerias.
Pepperonis with edges that curl and crisp when cooked, leaving delectable pools of grease at the center, are most commonly referred to as cup-and-char. Lay-flat has been the dominant pepperoni among pizza purveyors for decades, but the grease-chalices challenging the lay-flat throne are making a big comeback! Brody Swedberg and Anthony Panichelli of Hormel Foodservice share their thoughts on why the popularity of this old-world pizza topping is on the rise. Plus, they drop some news about pizza topping innovations coming in the very near future.
After a whirlwind month we're back in the podcast studio, joined by Tina Parker of The Dough Co!
Our team has been working downright diligently over the past few months to bring the Dennis Difference to more customers, in more places. Part of those pursuits includes the addition of new employees; team members who will help support our mission and our customer's businesses. We'll share a few updates on our recent efforts in this episode. Also in this episode, Tina Parker of The Dough Co. joins us to talk pizza dough, and about a big change they've made! We've also got a fresh Foodie Fact! This week's fact is brought to you by Island Made Ocean Clams. Hear a clam question and a clam answer in this episode!
Steve Hewins, President & CEO of the Maine Restaurant Association and the Maine Inn Keepers Association has some big news...
In this episode we're getting details on the merger of these two organizations; a big focus at the Maine Hospitality Summit on October, 29th in Bangor, Maine. Listen in as Steve shares his thoughts on one of Maine's largest industries and gives us a glimpse at what the future holds for supporting its businesses.
Links mentioned in this episode include our website: www.DennisExpress.com. The article the Maine Restaurant Association website [LINK], the Maine Inn Keepers Association website [LINK], and the Maine Hospitality Summit website [LINK]. We look forward to your feedback, send an email to podcast@dennisexpress.com!
