Best Served

3 year anniversary of Best Served Podcast, which launched on November 18, 2019 with Chef Jensen Cummings and special guest Elan Wenzel of Element Knife Company.

Nearly 500 guests have graced us with their stories, wisdom, struggles, and hope for a better future for the restaurant industry, fueling our mission to amplify the worth and work of those who feed their community!!

En este episodio de Best Served en Español, Corina Hierro de Chamba habla con Barbie Beltran y Jose Guerrero de Sacred Society sobre la transformación que puede tener en su vida tomar decisiones saludables.

Sacred Society

Edwin Sandoval strives to bring his Honduras roots to his cooking at his concept Xatrucho. Born in Honduras and raised in Colorado, Edwin has spent twelve years in the culinary industry working at restaurants like Le Grand Bistro, Argyll Whisky Beer, and Telegraph Bistro. His concept Xatrucho has spanned several iterations including a pop- up restaurant and at a food hall.

6 Questions with Edwin Sandoval of Xatrucho on Honduran Cuisine, Operating In A Food Hall, Advice For New Restaurateurs

Xatrucho Concepts

Quail & Condor

Troubadour Sando

Levi Noe is the Vice President of Brokerage at Fuel and Iron Realty. A Denver native, Levi’s background in copywriting, marketing, education, entrepreneurship, and food service lend him a unique perspective into F&B real estate negotiations.

6 Questions with Levi Noe of Fuel & Iron Realty on Restaurant Square Footage, A Good Pro Forma, Second-Gen Spaces

Fuel & Iron Realty

Levi Noe 

Fuel & Iron Food Hall

Kyle Inserra is a commercial real estate professional and the host of two podcasts, The National Restaurant Owners Podcast and Commercial Real Estate School. A 15-year restaurant industry veteran, Kyle is a thought leader in the hospitality industry and commercial real estate space.

6 Questions with Kyle Inserra of Zelnik National on Restaurant Capitalization, Landlord Relationships, Lessons from Signing a Lease

Fernando and Aida Scarpati are brother and sister co-owners of Ferdi, the new Italian restaurant in West Village, New York City. Their family legacy in the restaurant industry dates back to their grandfather, Ferdinando (nicknamed Ferdi), who came to America and opened up Ferdi’s, a restaurant in the Bronx. Their new restaurant Ferdi is an homage to that legacy and to Italian food.

6 Questions with Aida and Fernando of Ferdi on Growing Up In Restaurants, Italian Food, Opening In NYC

Ferdi

Jim Taylor is the creator of Benchmark Sixty, a Canadian restaurant financial optimization agency that uses data, benchmarks, and metrics to increase profit margins and improve productivity.

Before starting Benchmark Sixty, he worked for Cactus Club Cafe and helped them grow into the household name they are today in Canada.

6 Questions with Jim Taylor of Benchmark Sixty on Why Restaurant Employees Quit, Labor Management, Investing In People

Carlos and Victor Pedro grew up in their father’s restaurant, Ipanema. Ipanema has been in their family and in New York, in one location or another, for decades. Now Victor and Carlos have taken up the mantle as they open the newest location of Ipanema.

Ipanema

6 Questions with Carlos and Victor of Ipanema on Pao de Queijo, Childhood Restaurant Memories, & Working with Family

Jensen and Corey talk about the key takeaways from Denver Restaurant Tik Tok Week: restaurants lack of acknowledgement and interaction with social media posts, the importance of reaching out to promote your business, building up trust and confidence in influencers, understanding the new guest experience, and breaking down the costs of a video.