On our sixth episode from the Clubhouse app, we talk to a panel of F&B industry professionals about the employee life cycle, from hiring and onboarding to training and retention. We speak to Jordan Boesch of 7shifts, Irene Li of Mei Mei, Shawn Walchef of Cali BBQ, Jeanie Chunn of High Roads Restaurants, Jesus Gutierrez of Chamba App, and Samantha Strom of Quarterlife Crisis. The conversation focused on the ways that businesses could be doing more to help their employees and attract new employees through the same methods.

Speakers:

Jordan Boesch - CEO of 7shifts @7shiftsinc

Irene Li - Chef Owner of Mei Mei @meimeiboston

Shawn Walchef - Owner of Cali BBQ @calibbq

Jeanie Chunn - Director of Engagement at High Road Restaurants

Samantha Strom - Career & Leadership Coach at Quarterlife Crisis

Jesus Gutierrez - Hospitality Director of Chamba App @chambalatina

Jensen sits down with Mike Lei, filmmaker of A Taste of Sky and Chef Claus Meyer the subject of the film to talk about Noma, Gustu and the future of his work to highlight indigenous cuisines, ingredients and people.

Check out A Taste of Sky here --- https://www.amazon.com/Taste-Sky-Claus-Meyer/dp/B08DK1Z4PS

To wrap this series of Best Served Tableside we dig into another difficult topic of the lack of onboarding and training with new employees in restaurants. Best Served Tableside sparks a roundtable conversation with industry workers, learning about what they love and loathe of their experiences on the job to ensure we build Workplaces Worth Working.

In this last episode of Best Served New Vol3: Puff Truck Pizza with Eric Davies we talk marketing, digital ads and customer data. We bring in Matt Plapp of Restaurant Marketing That Works to break it all die. For us in great detail with slides and everything. Best Served New aims to unlock the potential of F&B entrepreneurs through coaching them along their journey and amplifying their worth and work.

In the last episode of this Best Served New series with Ching-yuan Hu of Look Hu's Cooking, we talk to Joe Freemond of J. Freemond Visuals to syphon some photography super powers. We also break down what makes a food picture good and bad to use for marketing.

In this final episode of Best Served Custom[er] Vol1: Ease of Ordering we discuss the good and bad of receiving carry out/delivery food. Is there an opportunity to have customers finishing dishes at home to ensure the best experience? No more “cold” and “soggy” as the one. We challenge restaurants to increase their intent to deliver hospitality with to-go food. Best Served Custom[er] gives us an opportunity to hear about the experiences and expectations directly from customers from the community in a casual roundtable discussion format.

On our fifth episode from the Clubhouse app we talk to a diverse group of industry thought leaders about a important topic, Culinary Inspirations: The Women Who Paved Our Way. Women have always been keepers of our culture, heritage and history. Let's acknowledge those who have inspired our journeys, from family to mentors to trailblazers to those we surround ourselves with. A powerful and inspiring conversation took place on this episode, enjoy!