BDO To-Go

The Other Side of the Table with Richard Rosendale

Richard Rosendale trained in several kitchens across the United States and mentored under several Certified Master Chefs. He was the youngest member of ACF Culinary Team USA since the team’s inception and was one of five chefs who represented the U.S. in the 2004 World Culinary Olympics in Erfurt, Germany. In this episode, Jeff Tubaugh and Richard talk about thinking outside the box when it comes to how you approach the restaurant business from the other side of the table.

Mark Bromberg — The Scope of Restaurants Today: Supply Chain and Labor Shortages

Mark Bromberg is the President at Apex Restaurant Group, a firm that focuses on chain restaurant improvement, management, rejuvenation, and more. In this episode, Dana Zukofsky and Mark talk opportunities, what he’s been seeing within his space, and how his organization is working to overcome labor shortages. Mark provides an update to help listeners get a better idea of what’s happening on the ground, and what they can do about it.

From Thinking Outside the Bun to Live Mas; Greg Creed of YUM! Brands Shares the Key Ingredients of Leading Brands

Greg Creed, the Former CEO of Yum! Brands and Taco Bell joins Dana Zukofsky in our latest podcast. Creed retired after a successful 25-year career with Yum! and has more than 40 years of extensive global experience in marketing and operations with leading packaged goods and restaurant brands. Dana and Greg discuss the key ingredients to building and maintaining a thriving brand and reflect on some of Yum! Brands most memorable campaigns.

Building a Better Business, One Potbelly Sandwich at a Time with Bob Wright

Host Jeff Tubaugh is joined by Bob Wright, the new CEO for Potbelly Sandwich Shop. In this podcast, Bob shares his passion for the restaurant business and how that passion is helping to fuel the success of Potbelly. Listen in as he shares how a solid team armed with insightful strategies can fuel profitable ventures and redevelop existing businesses into fresh, competitive operations.

You Had Me at Ramen… How Sarah Gavigan is Changing the Game

In our latest podcast, Dana Zukofsky is joined by Sarah Gavigan the Founder and CEO of the Otaku Group, a ramen restaurant based in Nashville, Tennessee. This week, Sarah shares how she got her start, why ramen, and how she pivoted when COVID-19 hit.

Leveraging New Technology in the Restaurant Industry

In our latest podcast, Dana Zukofsky is joined by Michael “Schatzy” Schatzberg is the Managing Director for Branded Restaurants. Schatzy talks about the adoption of technology in the hospitality industry, what he looks for when it comes to new technology products and service offerings and leveraging the power of subject matter experts.

Insurance Insights: Building a Secure Restaurant Future

Understand the current challenges and shifts in the restaurant insurance landscape. Learn strategies to proactively manage risks and reduce insurance costs. Gain insights into the specific applications of various insurance policies for better protection.

The Story of Visioning with Zingerman's Ari Weinzweig

Ari Weinzweig is the Co-Founding Partner of Zingerman’s Community of Businesses, a nationally renowned food icon that’s grown to over $70million in annual revenue. In this episode, Ari discusses how he was able to build the vision and the culture for his company and what process he had to undertake to properly map it out so that everyone could see it, believe it, and get on board with it. Ari joins our new host, Giselle El Birri to deliver best practices around building vision and culture in today’s industry.

The Power of Second Chances — Impacting Lives Through Food and Service

Host Jeff Tubaugh is joined by two special guests taking a different approach to the restaurant business. Both Joe DeLoss & Brandon Chrostowski have open hiring policies that provides people with a second chance at getting back on their feet. Joe is the owner of Hot Chicken Takeover and Brandon is the restaurant owner of Edwin’s and Edwin's Institute, a 501(c)(3) organization that trains formerly incarcerated adults in the culinary arts. Learn more about this unique and inspiring approach to business and how it’s impacted the surrounding community for the better.

Restaurant Real Estate Trends and Beyond with Andrew Moger