Episode 144: "How to Drink Like A Billionaire" with Mark Oldman

Episode 19: Joshua Wesson: Joshua Wesson knows his wine. Hes a world renowned sommelier and founder of Best Cellars, a wine retailing concept that he sold recently to AandP. Hes this weeks guest on All in the Industry, and he crams more wine information in his short interview than most people come to learn in their entire lives. Tune in and get a crash course on the wine industry, tasting techniques, retail trends and pairing ideas. Find out where wine has come from and where its headed as Josh shares his wealth of perspective on the industry. This program was sponsored by International Culinary Center. Almost all of my dearest friends in the wine business came to wine through serendipity. [03:00] It wasnt wine that excited me growing up - it was food. [06:00] Most people buy wine based on fear rather than some positive attribute. [16:00] The sweet spot today for finding the best relationship between deliciousness and value is $15-25. You can drink so richly from the cup of wine around by All in the Industry ®️

55 min listen

Episode 1: Steven Kamali: Welcome to the debut episode of All in the Industry, hosted by Shari Bayer of Bayer PR. All in the Industry is dedicated to the behind-the-scenes talents in the hospitality industry. In this series, Shari will take the audience through the process of opening a restaurant by chatting with experienced and dedicated professionals who each provide a unique service for restaurants. This is the ideal show for anyone who dreams of opening a restaurant or simply wants to learn more about what it takes to be a restaurateur. In this episode, Shari sits down with Steven Kamali of Hospitality House. If youre in the restaurant industry and looking for a space, sommelier, or representation, Stevens your guy. Listen in to hear Steven discuss the importance of managing expectations in the industry, and why spaces need to match cuisine. Why did Steven become enamored by the restaurant and hospitality business? Find out on the debut episode of All in the Industry! Thanks to our by All in the Industry ®️

38 min listen

Episode 10: Krystle Mobayeni: Todays guest on All in the Industry is Krystle Mobayeni, founder and CEO of BentoBox, a platform that specializes in hosting and optimizing restaurant websites. Krystle outlinees the core features of a restaurant website and explains why there are essential in todays competitive and mobile-driven world. This program has been sponsored by Heritage Foods USA. Todays music provided by The California Honeydrops. Image from We Are NY Tech Restaurants are very brand conscious; theyre really creating an experience. [26:15] --Krystle Mobayeni on All in the Industry by All in the Industry ®️

46 min listen

Episode 7: Joe Allegro: On the pilot recording of All in the Industry, Shari Bayer of Bayer Public Relations goes behind the scenes to highlight the hidden talent of the restaurant and hospitality business. A restaurant is more than food; a restaurant is defined by its design, location, ambiance, marketing, and more! This week, Shari invites Joe Allegro of Share Our Strength into the studio. Joe is the Director of Culinary and Special Events at Share Our Strength, but he got his start in food television. Tune into this program to hear Joe talk about his time at The Food Network, and how that experience allowed him to connect with numerous chefs. Thanks to our sponsor, Fairway Market. Music by The California Honeydrops. I thought chefs could leave television and go on to the live stage... [my show] went on Broadway. We created a musical with chefs as the centerpiece. [14:00] More than nine times out of ten, chefs I approach [to host a charitable dinner] say yes! [20:00] Women in the cul by All in the Industry ®️

47 min listen

Episode 12: Recruiting with Mike Hewitt: Need to revamp your staff - or hire for a new restuarant? Mike Hewitt is your guy. Mike is the Chief Recruiting Officer at The Chef Agency, a Hospitality Recruitment and Placement Agency. The Chef Agency assists Hotel + Food and Beverage operators across the globe in identifying and selecting acclaimed executive, mid-level chefs and talented upper-level executives to create leading operations with trusted and valued employees. Tune in and learn about the ins and outs of the recruitment industry! This program was sponsored by Rolling Press. by All in the Industry ®️

41 min listen

Episode 4: Leslie Siben: On this weeks episode of All In The Industry, Shari interviews Leslie Siben, restaurant and hospitality real estate specialist of Siben and Kahr. Leslie tells us about her experiences with commercial real estate in New York City and elsewhere in the U.S. Later, Leslie tells us a few key things to remember if you want to open a successful restaurant. This program has been sponsored by White Oak Pastures. Todays music provided by The California Honeydrops. Images from Siben and Kahr Restaurants can create neighborhoods. [6:30] No deal runs smoothly. [16:55] Pastis created the Meatpacking District. It just did. [37:30] Leslie Siben on All in the Industry by All in the Industry ®️

46 min listen

Episode 28: Culinary Entertainment Agency: What does it take to make a chef a star? Tune in to this weeks episode of All in the Industry to find out! Shari Bayer is joined by Michael Psaltis and Cameron Levkoff of CEA - The Culinary Entertainment Agency. Initially launched by Michael as The Culinary Cooperative in 2005, the agency was formed with a singular focus on the cooking and lifestyle markets. In 2012, together with Cameron the agency was re-branded as The Culinary Entertainment Agency, reflecting their intention to continue to expertly represent their clients interests and help them navigate through the rapidly changing media world to develop their brands and achieve their goals. Find out what successful marketing looks like in 2014 and how food media has become bigger than ever. Todays program was brought to you by Whole Foods Market. Restaurants are theater - the are live entrainment, stage shows... food is a means for that experience. [03:00] Its a misconception that publish by All in the Industry ®️

45 min listen

Episode 14: Jennifer Baum of Bullfrog & Baum: This week on All in the Industry, Shari interviews Jennifer Baum, president of Bullfrog and Baum. Jennifer discusses the pros and cons of displaying your client list, and answers last weeks guests question about why PR is an important investment for a small restaurant and how that money can be payed back. This program has been sponsored by The International Culinary Center. Todays music provided by Brothers NYC. I think youre more nimble the fewer people you have. [7:25] Client lists are deceptive, because do you list Bobby Flay as a client or do you list each of his restaurants as a client? [12:00] --Jennifer Baumon All in the Industry by All in the Industry ®️

58 min listen

Episode 6: Andrew Rigie: This week on All In The Industry, Shari interviews Andrew Rigie. Andrew was practically born into the hospitality industry, working at his family bakery since he was a child. Since 2012 he has been the Executive Director of the New York City Hospitality Alliance, the premier organization representing all facets of this diverse industry: restaurants, bars, lounges, destination hotels and major industry suppliers. In addition to his executive duties, he serves on multiple committees relating to hospitality, he is a vocal industry advocate and recognized commentator for local, national and international media inquiries relating to New York Citys hospitality industry. Later in 2012, City and State listed Rigie on their 40 Under 40 list of Rising Stars New York Citys Next Generation of Political Leaders. This program has been sponsored by Hearst Ranch. Todays music provided by The California Honeydrops. Image from Business Insider [To open a restaurant] you really h by All in the Industry ®️

49 min listen

Episode 13: Hospitality with Steven Olson: Steven Olson loves hospitality. He is happy when you are happy. Hes a wine expert, a former server director, restaurant consultant, TV host....the list goes on. Hes this weeks guest on All in the Industry, and host Shari Bayer chats with him about his inspirations, his career and his history in the industry. Find out what it takes to truly embody hospitality and find success in the service industry. This program was sponsored by Rolling Press. If I ever stop learning I think it will be time to find something else - and in this business you never stop learning. [06:00] --Steven Olson on All in the Industry by All in the Industry ®️

53 min listen

Episode 9: Ken Goodman & Melissa Hom: This week on All in the Industry, Shari focuses on photography in the food industry, from culinary events to prints. Melissa was a journalism student when she realized that she was more interested in the visual aspect of her stories, and thus entered the world of photography. Ken began taking photos at dinner parties as a side business and soon became sought after as a culinary events photographer. Tune in to hear two different sides of photography in the food industry. This program has been sponsored by Heritage Foods USA. Todays music provided by The Hollows. Image credit to Ken Goodman Image from Pitchfork Diaries I choose my spots wisely and I dont overshoot things...I just shoot whats necessary and make those count. [21:30] Ken Goodman on All in the Industry Real food looks good, you dont have to fake it. [24:00] Melissa Hom on All in the Industry by All in the Industry ®️

53 min listen

Episode 61: Justin Waner & Daniel Krieger: Justin Warner, known to some as a food TV star, to others as a wine-rapper and most as the incredible chef behind Do or Dine, now has his own book. He and the photographer behind the book, the omnipresent and omnipotent Daniel Krieger, are this weeks guests on All in the Industry. The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warners unique ideas about flavor theory-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., The Law of Peanut Butter and Jelly; The Law of Coffee, Cream, and Sugar), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with Grilled Cheese Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin breaks the law by adding a seemingly discordant flavor that takes the combination to a ne by All in the Industry ®️

53 min listen

Episode 11: Social Media with Jeff Allen: This week on All in the Industry, Shari brings in Jeff Allen, Executive Director of social media at Wagstaff Worldwide. Jeff tells us about the most important social media platforms, and the many ways in which they can help a brand. This program has been sponsored by Of A Kind. Todays music provided by Takstar. Image from Wagstaff Worldwide People love photos, whereas people dont always love tweets. [25:25] I think restaurants and food are the most exciting parts about life. [41:15] --Jeff Allen on All in the Industry by All in the Industry ®️

53 min listen

Episode 2: Arlene Spiegel & Steve DiFillippo: On the second episode of All in the Industry, host Shari Bayer welcomes guests Arlene Spiegel and Steve DiFillippo to discuss their experiences in the hospitality industry. Arlene is the founder and president of Arlene Spiegel and Associates, which specializes in hospitality, restaurant, and retail consultation. Steve DiFillippo is the author of Its All About the Guest and CEO of Davios Restaurant Group. This program has been sponsored by the International Culinary Center Whether its a hot dog stand or HÃ´te Cuisine, everyone has to have a unique blueprint for going forward. [22:25] Arlene Spiegel on All in the Industry So many people get into this business who arent business people. [27:25] Steve DiFillippo on All in the Industry by All in the Industry ®️

50 min listen

Episode 38: New York City Hospitality Consulting Group: This week on All in the Industry, Shari Bayer is joined by DanaMarie McKiernan and Daniel Gross of NYC Hospitality Consulting Group, whos vision is to help restaurants become efficient and successful role models in their communities and around the world. Their mission is to procure leading edge technology solutions so that restaurateurs can become highly profitable and efficient so they have more time to do what they love. Tune in and find out what restauranteurs should be thinking about to effectively promote their operations and survive in the ever changing modern world! This program was brought to you by Consider Bardwell. There are no tricks of the trade that can get past me. [03:00] There should never be a bad review on a tasting menu. [35:00] --DanaMarie McKiernan on All in the Industry Basically we use technology to make sure restaurants dont manage by Excel or their intention and what they think is right. [13:00] Daniel Gr by All in the Industry ®️

46 min listen

Episode 8: Patrick LaFrieda: This week on All in the Industry, Shari brings in Patrick LaFrieda, CEO of Pat LaFrieda Meat Purveyors. Pat tells us about his experience creating the Shake Shack burger, starring in Meat Men on Food Network, and running a business that has been in his family for 3 generations. This program has been sponsored by Heritage Foods USA. Todays music provided by The California Honeydrops. Image from LaFrieda If you want to be in the restaurant business, consistency and repetition is what its all about. [13:15] Patrick LaFrieda on All in the Industry by All in the Industry ®️

54 min listen

Episode 5: Glen Coben: This week on All in the Industry, Shari interviews Glen Coben, interior designer, architect, and president of Glen and Company. Glen tells us about his introduction to the restaurant design industry via studying architecture at Cornell. Later, he explains how deeply he gets to know a restaurant in order to properly design their space and tell their story. This program has been sponsored by The International Culinary Center. Todays music provided by The California Honeydrops. Image from Glen and Co. Thats what I truly love about the restaurant industry. Were working with every restaurant as if its their story...were starting with what is the essence of their idea, what is the essence of their menu. [9:50] I didnt think this was going to lead me somewhere, it was just a means of eating. [21:50] Glen Coben on All in the Industry by All in the Industry ®️

47 min listen

Episode 24: Julie Besonen: This week on All in the Industry Shari welcomes the Food Editor at Paper Magazine as well as New York Times contributor, Julie Besonen. Julie is a co-author of the new book, The Junketeers: A Tale of Press Trip Thrills and Nightmares, with Baroness Sheri de Borchgrave, and shares the highlights and inspirations behind the book. Stemming from life experiences with food writing, Julie shares that much of the book is influenced by real happenings on real press trips. Tune in to find out more about the book as well as other tidbits from Julies incredible career. This program was sponsored by White Oak Pastures. I always loved to eat. I always wanted to be a writer and I didnt even realize you could put the two together for a long time. [4:18] One night we stayed up late at the hotel where we were staying, had a nightcap, and started to exchange stories... and we realized that we had something there, that it would make a good collaboration for a writing project. [ by All in the Industry ®️

47 min listen

Episode 22: Jono Pandolfi: After this weeks episode of All in the Industry, youll have a much bigger appreciation for beautiful ceramic dinnerware. Jono Pandolfi is Shari Bayers guest on the show. He works out of his studio and production facility in the last-standing industrial building in Union City, New Jersey. There, he creates art for the table that evokes a delicate balance between bold, spontaneous design and meticulous craftsmanship. Pandolfi is well-recognized in the design and culinary communities for his high-profile dinnerware collaborations with notable chefs. A faculty member in the product design department at Parsons The New School for Design, Pandolfi believes in letting the materials speak for themselves. This program was sponsored by White Oak Pastures. I always think about whether my designs will be multi purpose and if the restaurant can get mileage out of it. versatility is something I always think of. [18:00] There are myths that go into ceramics - theres a big d by All in the Industry ®️

48 min listen

Episode 17: Toklas Society: Ever since the ill-fated Gods of Food cover of Time Magazine, stories of women in food and the support networks have to come the forefront of the national food conversation. Todays episode of All in the Industry features Sue Chen and Alex Pemoulie, the women behind The Toklas Socierty. The Toklas Society is a network of women in the hospitality industry. Through online content, meet-ups, speaker events, and workshops they create opportunities not just for networking, but also for inspiration, education, and personal and professional growth. Tune in and hear how they got started in the culinary world and what they hope to accomplish through the Toklas Society. This program was sponsored by Consider Bardwell. We hope this group is the underlying force as well as the source of inspiration for other women in the [hospitality] industry [22:00]... 24:30 --Alex Pemoulie on All in the Industry by All in the Industry ®️

51 min listen

Episode 30: Tracy Nieporent: Meet the man from the team that created the Be All You Can Be campaign for the Army, helps orchestrate NYC Restaurant Week, and knows what it means to market a diverse group of restaurants - Tracy Nieporent. Tracy is Director of Marketing and Partner, overseeing public relations, communications, promotion, advertising and charitable events for the Myriad Restaurant Group. Its current members now include Tribeca Grill, Nobu, Nobu London, Nobu Next Door, Nobu 57, BÃ¢tard, Acela Club at Citi Field, The Daily Burger at Madison Square Garden, and Crush Wine and Spirits. This week on All in the Industry, hes chatting with Shari Bayer about his work with the Myriad Restaurant Group, the importance of hospitality in NYC and the reason that nothing compares to the experience of eating a great meal at a great restaurant. This program was brought to you by Fairway Market. The one trademark that has been key to our restaurants and the vision Drew had is that he wanted by All in the Industry ®️

46 min listen

Episode 34: Ben Leventhal: Frustrated that you cant get a reservation at your favorite restaurant on short notice? Cant get a table at the hottest new spot in town? Ben Leventhal is out to change that with his new app Resy, a mobile app for people who love eating at great restaurants but hate hassling for reservations. Hes the guest this week on All in the Industry with Shari Bayer and hes got plenty to share. In addition to starting Resy, he co-founded Eater, one of the most popular food websites in the world. Tune in and hear his inspiration for starting Resy and hear what else hes been up to lately. This program was brought to you by Edwards VA Ham. What we did with Eater is take this amazing technology and slap restaurants on it. thats a thru line in my career - is thinking about tech and restaurants and finding the right and best way to put those two things together. [14:00] Theres all this friction and inefficiency that goes into allocating tables. Wed like to fix that with Resy. by All in the Industry ®️

47 min listen

Episode 36: Farmer Lee Jones: This week on All in the Industry, Shari Bayer is joined by the whos who of farming, Farmer Lee Jones. Perpetually clad in his trademark overalls and a red bowtie, Farmer Lee Jones is a pioneer of the sustainable agricultural movement who continues to keep The Chefs Garden on the cutting edge of the produce business. His familys 300-acre vegetable farm in Huron, Ohio grows the best-tasting and most nutritious specialty vegetables herbs and micro greens in the world. The family lives by a commitment to producing food that looks good, tastes good and is good for you. This program was brought to you by The International Culinary Center. Really some of our best crops come from early and late. We love cool temperatures on products - it grows slower but you get more body color and nutrition. [08:00] Small family farms are the backbone of this country. we need family farms. Chefs recognize the value and that their guests recognize that value. [13:00] --Farmer Lee by All in the Industry ®️

44 min listen

Episode 3: Joseph Levey: This week on All in the Industry, Shari Bayer welcomes Joseph Levey of Helbraun, Levey and ODonoghue LLP to the studio. Joseph tells us about the history of his company and how they got into the field of hospitality law, focusing on the bar and restaurant business. Later, Joseph answers Sharis weekly speed round of questions about dining in New York, and they discuss some current industry trends. Tune in to hear more from Joseph! This program has been sponsored by Fairway Market. Todays music provided by The California Honeydrops. A wine and beer license is probably the easiest of licenses to get. [14:10]. When you open a business and you put your life savings into something and you pour your heart and soul into it every day, its very easy to get emotional about things. [23:25] Joseph Levey on All in the Industry. by All in the Industry ®️

38 min listen

Episode 15: Salvatore Rizzo of De Gustibus Cooking School: De Gustibus is not just a cooking school; its a culinary theater. The school is located on the 8th floor of Macys Herald Square in New York City. De Gustibus is a recreational cooking school where anyone is welcome to enjoy the demonstrations of superior international chefs and wine experts. This weeks guest on All in the Industry is Salvatore Rizzo, owner of the aforementioned long-standing culinary institution, De Gustibus Cooking School located at Macys Herald Square in New York City. This program was sponsored by The Wisconsin Milk Marketing Board. When you see a chef using a mandolin [at De Gustibus Cooking School], you have to go buy that mandolin! [17:00] I have the best audience because they are such passionate foodies. They love to cook and they love to entertain. [21:00] --Salvatore Rizzo on All in the Industry by All in the Industry ®️

54 min listen

Episode 21: Jansen Chan: Its pastry time! This week on All in the Industry, Shari Bayer is joined by Jansen Chan, Director of Pastry Operations at the International Culinary Center. Hear him re-tell his culinary journeys that eventually landed him in the world of pastry and find out why its such an exciting world to be in! Get some insight into the practices and techniques of good pastry chefs, and learn how the program at the International Culinary Center helps build real life skill sets for the kitchen. This program was sponsored by Edwards VA Ham. I dont think anything comes for free. Where you land in life is a result of your determination and your passion. [12:00] --Jansen Chan on All in the Industry by All in the Industry ®️

48 min listen

Episode 23: Pichet Ong: This week on All in the Industry Shari speaks with world-renowned chef and friend, Pichet Ong, about his climb up the culinary ladder from beginnings with Alice Waters at Chez Panisse to working at Jean Georges and eventually opening many of his own successful establishments. Talking today about his inspiration behind becoming a pastry chef to his adventures working in and opening restaurants around the country, Shari and Pichet also discuss what his food future looks like. Tune in to hear Pichets thoughts on great restaurants, upcoming chefs to watch, and some fun host/guest camaraderie. This program has been sponsored by Rolling Press. We dont do desserts for ourselves, or even for one particular audience, but its for everyone. [5:54] The thing that I learned the most, was to not have any preconceived idea of a technique or how to cook something, just cook with love, use the best ingredients, and its all going to be good. [8:15] -- Pichet Ong on All in the Ind by All in the Industry ®️

47 min listen

Episode 42: Randy Fisher of CREaM: This week on All in the Industry, Shari Bayer is joined by Randy Fisher of CREam, or Culinary Related Entertainment and Marketing. CREaM approaches food and drink as entertainment by concepting unique marketing initiatives, providing consulting services for the food and beverage industry and producing specialized culinary events throughout the country. Theyre involved with some of foods best events like Burger Bash, Meatopia and the SOBE Food and Wine Festival. Tune in as Randy gives some insight into what it takes to throw a great food event and shares his thoughts on the industry at large. This program was brought to you by Rolling Press. What does it take to prepare a delicious cheeseburger in the middle of a sandstorm? [22:00] Its hard to go to an event your not producing because you notice all these little things. [24:00] --Randy Fisher on All in the Industry by All in the Industry ®️

46 min listen

Episode 20: Fried & True with Lee Schrager & Adeena Sussman: What says summer more than fried chicken? With Memorial Day right around the corner, Shari Bayer invites Adeena Sussman and Lee Schrager, co-authors of Friend and True to talk fried chicken on All in the Industry. The book features more than 50 recipes for Americas Best Fried Chicken and Sides. Tune in and hear what prompted them to write a book on fried chicken and what they learned in the research process. From geography to technique - get some inside perspective from two food professionals who have spent more time than most thinking about fried chicken! This program was brought to you by International Culinary Center. The nice thing about fried chicken is that at its essence its a simple, elemental dish. [08:00] --Adeena Sussman on All in the Industry We always say Fried and True is so much more than a cookbook -- its a storybook. Even if you dont like to cook - who doesnt like to look at food porn? [16:00] --Lee Schrager by All in the Industry ®️

47 min listen

Episode 26: Hospitality with Peter Esmond and Graceanne Jordan: This weeks guests on All in the Industry with Shari Bayer are Graceanne Jordan, Director of Operations at Craft Restaurants and Peter Esmond proprietor of Set for Service, an open platform customer relationship management system for the hospitality business. Tune in and get some great insights into what it means to provide hospitality to guests at restaurants. Learn how technology (like Set for Service) is making it easier for restaurants to cater to their guests and hear how the industry has evolved over the years. From online reservations to special requests, no stone is left unturned in this conversation on service, hospitality and the customer experience at restaurants! Todays program was brought to you by Heritage Foods USA. Whats beautiful about restaurants is that theres always a human connection [in the experience] and there always will be. The beauty of a restaurant is that youre with and around people. [19:00] -- by All in the Industry ®️

49 min listen

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Episode 144: "How to Drink Like A Billionaire" with Mark Oldman

Episode 144: "How to Drink Like A Billionaire" with Mark Oldman

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