47 min listen
H.O.S.T. SUMMIT + SOCIAL, Morning Session, 1.27.20
H.O.S.T. SUMMIT + SOCIAL, Morning Session, 1.27.20
ratings:
Length:
143 minutes
Released:
Aug 12, 2020
Format:
Podcast episode
Description
On today's episode of All in the Industry®, Shari Bayer has a special episode from H.O.S.T. SUMMIT + SOCIAL, our inaugural all-day conference, for and about, our dynamic hospitality industry, which took place on Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn. H.O.S.T. (HOSPITALITY. OPERATIONS. SERVICES. TECHNOLOGY.) featured top culinary and hospitality leaders, who have all been past guests on our show, in informative panel discussions and one-on-one-interviews, creating a forum for the exchange of ideas and innovation. Over 250 hospitality professionals joined us for a full day of programming, which included networking opportunities with fabulous food and drinks. Our overall theme, ""ALL IN”, was carried throughout the day, from our panels to our curated lunch conversations to Shari's keynote address. This episode is longer than our usual shows, as it includes the following four conversations from the conference’s Morning Session: THE MAKING OF A DEAL: A REAL ESTATE APPROACH TO HOSPITALITYPanelists:Keith Durst, Principal & Founder, FOC (Episode #50)Graceanne Jordan, Hospitality, Partnerships & Investments, Milstein Companies (Episode #26)Jasmine Moy, Founder, Jasmine Moy Law P.C. (Episode #224) Moderator: Kathleen Squires, Food & Travel Writer; Columnist, The Wall Street Journal; Co-Producer, James Beard: America’s First Foodie (Episode #44) RESTAURANTS & RISKS: AN INDUSTRY PERSPECTIVEPanelists:JJ Johnson, Chef-Founder, FieldTrip (Episode #130)Didier Elena, Executive Director of Food Quality & Culture, Hogsalt Hospitality (Episode #53)Alison Arth, Founder & Principal, Salt & Roe (Episode #209) Moderator: Jeff Gordinier, Food & Drinks Editor, Esquire (Episodes #198/#223) CHANGING NEIGHBORHOODS, CHANGING NEEDS - BROOKLYN AND BEYONDPanelists:Alice Cheng, Founder & CEO, Culinary Agents (Episode #59)Sean Feeney, Co-Founder, Grovehouse; Owner, Lilia & Misi (Episode #223)Brandon Hoy, Co-Owner, Roberta’s (Episode #184) Moderator: Marie Elena Martinez, Founder, Meets NYC; Co-Founder, New Worlder (Episode #103) PAST, PRESENT & FUTURE OF RESTAURANTS: LESSONS FROM A LEGENDARY RESTAURATEUR Shari Bayer, Founder, Bayer Public Relations; Host & Producer, All in the Industry; Founder, H.O.S.T. SUMMIT + SOCIAL, In Conversation with Drew Nieporent, Founder, Myriad Restaurant Group (Episode #176) We realize that a lot has changed in our industry, and the world, since we hosted H.O.S.T. due to Covid-19, and the tremendous impact it has had on restaurants and the entire hospitality space. We are here to support however we can to help #saverestaurants. We hope that you will still find these conversations to be inspiring and valuable in moving forward through this unprecedented time. Many thanks to all of our panelists, partners, team and attendees. It was truly a special day. For more information about H.O.S.T., please go to allintheindustry.com, and stay tuned for our video coverage. Follow us @allindustry - #host2020 #hostsummitsocial. Thanks for being a part of All in the Industry®. Stay safe and well. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
Released:
Aug 12, 2020
Format:
Podcast episode
Titles in the series (100)
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 ®️