Restaurant Whisperer, Owners with a niche who love support and inspiration.

Third in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you want to see how they present themselves in social media, here is their IG . This episode reflects the Sixth Pillar of the Six Pillars of a successful Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert. 

Continuing our series on experts in our field, today we have on Tom Suchuch to discuss the NM high school culinary program, ProStart. This is a national program with state level programs.  ProStart is part of a necessary conversaton about our current hiring challenges in the restaurant industry. The difficulty in finding and retaining either experienced and/or trainable staff is our latest challenge The industry business model is evolving quickly and restaurant owners have to adapt. Tom Schuch is a perfect choice -- his expertise as the Education Director in New Mexico's chapter of the National Restaurant Association can allow us to think about other avenues to find for hiring people.  Tom Schuch has extensive experience. Tom has been in the food and beverage industry for over twenty years, is a ServSafe instructor with NMRA for the last 3 years and now is leading the ProStart progam. He leads other educational initiatives including ServSafe, Alcohol Server, and ManageFirst certifications.   He also serves as the Executive Director of the Hospitality Industry Education Foundation. Links mentioned in this episode: education@nmrestaurants.org https://www.nmrestaurants.org/prostart-program/ https://chooserestaurants.org/programs/restaurant-ready/ https://chooserestaurants.org/programs/prostart Here is their links mentioned in the show. This episode is intentionally making and effort to seed this information to food and drink businesses around the country. 

Second in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you want to see how they present themselves in social media, here is their IG . This episode reflects the Sixth Pillar of the Six Pillars of Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert. 

Claire and Brandon, owners of Sura Korean BBQ and Tofu House on Long Beach are our guest today. They have a long and lusterous history with this place. Claire and Brandon took on the project of giving Korean BBQ a refreshed and contemporary feel. It included improving from within, adding a patio, and improving the kitchen. They faced challenges, and do not stop!  This episode is for you if you need a shot of confidence with a side of awareness that you can make improvements and be happy with them.  We are starting a new thing on the show. In our episode with Cajou Creamery, Nicole Foster sent the following question to Claire and Brandon, "Tell a time when you were very afraid of doing something , and you did it anyway, and tell us what the outcome was?" This episode was chosen to give examples from two pillars of the Six Pillars program -- First Pillar and Third Pillar.  The first pillar is about branding and strategy. Know your niche, and continue to refine your definition of your niche in the language you use on your website, in social media. The third pillar is about operations. Sura has revised and tidied up their systems and renovation , and know that it takes time, happens slowly and cannot be rushed.   Want to know more about Sura Korean BBQ and tofu house?  Hop over to Sura's website. Their IG is packed with good, consistent messaging.  Enjoy listening. We appreciat you listening, and would love a reiew when you are inclined.   

First in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you want to see how they present themselves in social media, here is their IG . This episode reflects the Sixth Pillar of the Six Pillars of Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert. 

This episode is a story about one of the best things in life -- ice cream, and it's plant based for all the good reasons!  Listen and learn how this co-founders couple Nicole and Dwight conjured their sons' milk allergy into the joy ice cream brings into any family.  Co-founder, father and chef, Dwight Campbell has exhaustive culinary skills -- serving steak dinners for 500 on a given evening. He experimented and tinkered with almonds and then cashews to create a plant-based ice cream recipe. Co-founder, mother and entrepreneur, Nicole Foster who is a lawyer and plant forward eater has harnessed this delicious dessert into an ice cream shop, and now is scaling up with a copacker. It's engenuity, resourcefulness and perserverence!   The journey started in Baltimore and like so many Baltimore-firsts is stepping up to serve culturally creative flavors as an outpouring of their Jamaican heritage and their sophisticated global outlook.  This episode reflects two pillars of the Six Pillars of Business Success. Pillar 1 -- brand and strategy, and Pillar 5 -- their ability to secure their co-packing and packaging which leads to many avenues of distribution.   

Brahm is the farmer at the regenerative farm at The Inn at Shaker Mill Farm. Listen to this episode as an expert on how regenerative farming, is much like speaking another language in it's ability to give you new perspective, and positive perspective on life. This episode is as much about the life force that you carry in your daily life as it is about how regernative farming is the life force for our planets future.  To learn more about the work Brahm is doing at the farm, and the work Michael and others are doing at the Inn at Shaker Mills Farm, please listen back to Episode 111, or look them up and find out about workaways, retreats or a stay at the Inn with a view of the waterfall in the Waterfall Room.  In our episode we reference the following: Inn at Shaker Mill Falls You Tube Channel. Brahm referenced their Food Forest videos. Here is the link.

What makes a bar work? How do you make the math work?  And how do you keep it working for  years to come? We interview UK based Tyler Zielinski to get his opinion. He writes for PUNCH, Food & Wine, London Evening Standard, Eater, Class Bar Mag, Condé Nast Traveler and more. And he is a Brand and Hospitality Consultant for bars, spirit companies and industry events. Our loyal listeners, intellectually curious business owners, want to know better ways to improve their business, in an ever changing environment. This episode will suit you if you own a bar, run a business with a bar, or need a refresher to get your mind thinking of how to make the small changes that make a big difference.  Tyler shares that owners should be in the habit of costing your bar menu.  Here is the link to the Bar Metrix costing seminar mentioned in the show. Our geeky team and listeners always appreciates resources on numbers and math.  This episode explores Pillar I and III, of the Six Pillars of a Successful Business. Pillar I explores the message, mission and brand. Pillar III explores the systems that make your business operate, and operate efficiently.  If you wish to learn more about Tyler Zielinski, follow him on Instagram here, and if you want to learn about his seminars look on IG, the next session is called "Building Your Bar's Brand Through Communications". Tyler, we support your efforts to share your knowledge and educate those who are curious for more!

Line abandonment falls into an operational topic, which is Pillar 3, in the Six Pillars of a Successful Business. How does it happen? In the restaurant industry customers leave a line before completing their intended transaction, which in this case would be ordering their food and dining at the restaurant. This phenomenon can occur in various contexts, such as waiting in line to place an order, waiting for a table to become available, or waiting to pay the bill. Here are the factors that can contribute to line abandonment in restaurants: Long Wait Times: If the wait time in line is perceived as too long, customers may become impatient and decide to leave rather than wait for their turn. Inefficient Processes: If the ordering, table allocation, or payment processes are slow or disorganized, customers might opt to abandon the line due to frustration. Perceived Value: If customers don't perceive the value of the food, service, or overall experience as worth the wait, they might choose to abandon the line. Lack of Communication: If customers are not informed about the expected wait time or if they are left uninformed about delays, they might abandon the line in confusion or annoyance. Physical Discomfort: Standing in line for an extended period can be physically uncomfortable, especially if there's limited seating or poor weather conditions. Competition for Alternatives: If there are other nearby restaurants or eateries with shorter lines or quicker service, customers may abandon the current line to seek faster alternatives. Limited Patience: In today's fast-paced world, some customers may simply have a lower tolerance for waiting and may choose to abandon a line if they feel it's taking too long. Impulse Decision: Some customers might not have a strong commitment to dining at a specific restaurant and may impulsively decide to leave the line if they see something more appealing elsewhere. Reach out to Restaurant Strategist, Martha Lucius if you have operational issues and you need help resolving them, and becoming more proactive in your business. 

Following the request from many listeners we felt a discussion on The Bear was worth a slight detour from our regular format. That's why we asked Jenny to come back and discuss The Bear, Season One with Martha.  Starting off with a quote from the article by Carina Chocano from NY Times, called How ‘The Bear’ Captures the Panic of Modern Work. Jenny and Martha discuss various elements Chocano reveals, and other elements worth further exploration. Please see Season 1 before listening, so any spoilers do not disappoint you, our listener. As service people, we debate "how accurate is The Bear?", how accurate is the toxic atmostphere? how realistic is the brigade and the vibe of the kitchen? and how likely or unlikely are the characters?  There will be another Jenny and Martha hour for Season Two.     

Climate change is striking us hard this year. Finding a place deserving of an episode took time. This episode shares the story of one amazing place on Earth where they are working with nature in numerous way. Step into The Inn at Shaker Mill Falls. It is an 18 room inn and retreat center operated out of a historic, repurposed gristmill built by the local Shaker Mt. Lebanon community in 1824. Hospitality is the basis of what you'll learn. They are eager for you to be nourished in this magical valley and then return to your ordinary life renewed and refreshed with a new sense of purpose. That is what is obvious in the Inn.  We dig deeper, and learn that there are so many elements to this place. There is much more to this place: regenerative agriculture in two forms: permaculture in a market garden and permaculture in a forest farm. Then they have a mission to rescue food on behalf of those in need, which is shared from a local cafe. They also are working toward using some of the food rescue haul in a community kitchen.  I would like to thank host Michael Pergola for sharing so much about a complex and lovely place on earth. I would like to thank Brahm Gartner for his help behind the scenes. This story is bigger, and Holy Guacamole will have a future episode on the farming and their permaculture plan through Brahm. He is the farmer  at the Inn, and the force for change as he conducts himself in the world. Keep an eye out for that episode.  Want to know more about the Inn at Shaker Mill? Check out their website. Curious to know more about the farm and inn, do not hesitate to reach out to Michael or Brahm through their contact page.  Listen and enjoy.      .   

This episode  starts a series whose time has come--Inner Circle Conversations. These are topics that I see trending or you, the audience is asking for me, the host, Martha Lucius, to share. Sharing how to run events and why. What's the purpose of having them, what's the power behind events, and why do them in the first place. If you are an owner, learn why you should consider doing them, and what's involoved. If you are a fan or restaurants or food based businesses, why should you attend. CHEF LED EVENTS — Ggoma Superclub, (Ggoma means little one in Korean) Tae Strain has led special dinners. His bio is solid, and most notably he was Exec Chef at Momofuku from opening until it closed.   A truly special evening.  Okay, what’s notable about this? Well, it’s fascinating to see a very organized and motivated team working together and serving 30 people... for one night only! This is smart for JBGB/ the host restaurant, because it’s a dinner on a night when they are closed.  And it’s worth noting that restaurants coming out of the pandemic are serving 5 nights a week, not 6 or 7 after the pandemic as a way to curb labor shortages. David Thomas of H3irloom Group is participating in impressive events. For example, The Family Reunion and immersive experience celebrating diversity in hospitality at Salamander Resort in Middleburg VA. He’s doing important work of telling the story of black history during slavery, during black migration to today. COLLABORATE — between a restaurant and a chef. This might be a chef who is coming into town, and your restaurant wants to use the opportunity to show this person a little love. Tae is doing a dinner in DC this month, august, at Oyster Oyster, a plant forward place in DC. So many interesting ways that businesses can collaborate. As an owner, look for those opportunities, they will reveal themselves, and it's valuable to participate in building community. FARM EVENTS And  highlight farmers and farms. The are artisan and craft people in their own right. There is an event in planning, for example, at Hidden Waters Farm. You can go back to episode 107 to listen to Joe Shaffer talk about permaculture farming to raise beef, pigs and chicken while preserving the land and gathering veggies, honey and herbs to compliment the meat. INGREDIENT FOCUS Beyond dining, ingredient focused events like what we see at HEX Superette  — making kombucha, natural dying, seed swaps and ferments classes. As a food based business, that is not a restaurant, cafe or bar, doing an event on your topic focused on your expertise will be of value in your community. Think creatively about what you can do in your space. Cafes and ice cream shops are doing the most interesting things!! Remember Cajou Creamery did a collab Black Joy Reckon - a newsletter that is bringing Black joy into your life. Chef Dwight made a flavor called Dreams of Dakar mango, lime and sorrel. I can attest to the delightful flavor and took me back to my childhood traveling in Senegal, Togo, Ghana and Nigeria. WHATS THE PROFIT ON THESE EVENTS yes There is math involved to make sure you either cover costs or actually make a profit from an event. The truth is, and event has some useful byproducts. Obviously the people that attend the events are delighted by the experience. But in relationship to marketing and building your brand niche, these events can draw more people to learn about you, so make sure you promote well. Your place in the community becomes known for events and the expertise and knowledge you hold and can share on a specific topic. There is so much more happening when it comes to food and events. They are educational, expereriential and enjoyable. Build the idea, and bring your team along. There is so much to these events. Bring them to life, and you will not regret that decision. Quick Note: There are more shows in the works.  Things to look forward to: we will visit a farm in Canaan, NY to capture two farms that will extend the conversation about permaculture. We have a great show on Marketing. These podcasts take time to choose, plan, record, edit and release. I am thrilled you are enjoying them. We will keep going and growing.

Don't know how our industry is doing? Could be because the statistics are a little confusing. National Restaurant Association came out with a statistic that says restaurants are back to normal. Here we explore that statistic and the few other stats that are telling the story of what's going on in our industry. Statistics are useful when you have a series of stats that can tell a range of information.  Enjoy listening. 

This is a short story on how you can build a successful hiring habit even now, in 2023! Whenever restaurants are hiring, they follow, or don't follow a protocol. In this episode you'll hear the steps you can take and why they may work for your business. From the job advertisement that describes the job desciption in the best light, to screening calls, to interview no. 1 and no. 2 to the decision to, or not to hire the right person for the position. It's purposely told with a dash of humor because we all know the road to hiring is paved with good intention.  Enjoy listening. 

Joe Shaffer from Hidden Water Farms shares where our food comes from, and knows how farmers steward the land and animals. He grew up raising cattle, and now has cattle, pigs, chickens and a vegetable plot at Hidden Waters with his partner Tom. Joe shares what the term "Regenerative Agriculture" means, and why it's an important method in caring for the environment. There is a growing trend in the US for farm stores. This farm store opened June 2023. Joe describes how that space works, and how they are finding their customers. They are probably one of the closest farms with a farmstore for Baltimore City. If you are local, consider visiting them, and shopping in their farm store. Support local businesses regularly, it is the backbone of our community.  Considering getting to know our farms and farmers. Understand how our health improves when eating seasonally and locally.  A farmers' business practices and philosophies can impact the economy, the environment and to our individual health.   

This season has been filled with information about the Six Pillars of a successful business. This episode is about the interplay of Quality and Financial Stability.  This Sandwich Episode uses a simple story to tell the financial lesson of changes in the restaurant industry. The recipe of building a sandwich the same way every time, ensures customer delight. That recipe reflects a quality product, created and served the same way every time. It's one version, and one recipe for quality in a restaurant.  The other pillar in this story is financial stability; it is baked into that recipe. Know your food costs. Ensure you check portioning. Train your staff so your guest is eating a delicious sandwich that they anticipated, and were satisfied with an equally stellar experience. You know what makes your business revenue, and always ensures profit. We dig deeper, and reveal a story about shrinking profit that has crept into our industry in the last 20 - 30 years.   Enjoy listening. Reach out if you need more information, or have a pod topic or story to share. 

Jenny Gaitner is back. A light and lively conversation about the excuses staff provide when they don't want to come in to work. Jenny has been on the show previously, discussing staff pay and salaries. Jenny and me, Martha always have frank and lively conversation. This one includes a monkey plate of humor!   Thanks for listening. Like what you hear? We'd appreciate your review of @holyguacamole on your fav podcast provider --  this helps more people find what we are doing. What are we doing? Helping independent resturants owners have the support and community.   

The last few months have been all about understanding the Six Pillars of a Successful Business.  Hospitality is the 6th of Six Pillars. It's where we take all the planning of a restaurants daily plan and turn it into reality.  We all need a little levity. This levity is an amuse-bouche for a series of service stories. 

The Sixth Pillar of Success is about culture and hospitality. We know our listeners appreciate hearing from an authority on hospitality and culture. Erin Moran is that voice. She is Director of Dr Grasmick's Leadership Institute at Towson University weighs in with her definition of hospitality and good culture. She has been part of Union Square Hospitality Group, and Great Places to Work. She holds a unique perspective on hiring and retaining staff, of how a good culture supports the bottom line, and how your businesses future is tied to a good work environment -- good for the staff and good for the customers. She references the Trust Index from Great Places to Work. Gain some perspective on your own business by listening in and asking if you are doing your best for your team, for your guests, and therefore for yourself.  Our series of episodes are designed to share the Six Pillars Program are followed by episodes which illustrate each pillar. Future episodes will reference Six Pillars Program, and why it's important to have a clear strategy to improve your business.   

Here we are, the last pillar in the Six Pillars of a Successful Business: HOSPITALITY. It’s subtitle is “what are the ways to attract guests to your place, in the first place… then, what are they ways to invite them back, over and over and over again!!! BUT WAIT…. but before we get there, I’m going to tuck in this teensy refresher. This little refresher will help you get centered before we dive into THAT LAST PILLAR,…. the Sixth Pillar — the outwardly focused pillar, the pillar about Hospitality. First Pillar is your brand, and your strategy. What is your concept, and how niche is your niche. Second pillar is your Financial Stability. How sound is your financial picture.  Third Pillar is your operations— how tidy are your systems in the back of house  (Like a prep list, like daily inventory checks, like portion controls, like plating checks, and daily quality checks on your line) Fourth pillar is your Product Quality. By that I mean, in the options of your niche business, how can your brand compare to others in the level of quality.  Fifth Pillar is Avenue of Distribution.  By this I mean How many paths have you created to gather revenue. How many revenue streams as possible. Now, The Six Pillar is summed up in a word: Hospitality. Here we are focused solely and completely on the OUTWARD experience of your niche biz.  Hospitality and customer experience are so tied to the human condition because they involve human interactions, emotions, and the need for connection. In today's highly digitized world, the human touch is becoming even more valuable and essential in creating memorable experiences that guests crave. Hospitality needs to be put into context, into actionable steps as an owner, which will unfold in upcoming episodes. Don't hesitate to reach out if you see a need, have a recommendation for a business, or need wisdom for your business. Remember, reviews help our podcast be found by others who care about independent restaurants.  Thanks for listening.