Happy Mouth

By Philip Camino & Nyesha ArringtonArts Food

Happy Mouth episodes

May 04, 2021May 4, 2021: QR Codes And Restaurants With Mary Wagstaff Of Wagstaff Marketing
The hospitality industry had to quickly pivot to keep afloat during the COVID-19 pandemic. We saw changes in how food was prepared and packaged, how customers paid, and where they dined. However, with restaurants and businesses opening their doors once again, customers want to make some of those changes permanent. One such change was restaurants using QR codes to create contactless menus, something a lot of people want to stick around.
QR code menus appear to be sticking around
On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino do a deep dive on the rise of QR codes in the industry. Philip and Nyesha talk about how QR codes have been utilized during the pandemic, the stats driving their continued use, and how the industry is adapting.
Listen to Philip and Nyesha talk about QR codes:
When QR codes were first developed and what they were used for initially

QR codes are being used as contactless menus

Molly Baz’s new cookbook uses QR codes for recipes

Other potential uses for QR codes in restaurants

40% of Americans want to continue using contactless options after the COVID-19 pandemic

How consumer ordering habits have changed during the pandemic and the impact on menus and marketing

What restaurants need to consider when designing their menus in the digital age

The impact of increased mobile device usage on the dining experience

Situations where QR codes make the most and least sense for restaurants
Links:
Happy Mouth Podcast - Instagram
Molly Baz’s cookbook - “Cook This Book”
QSR Web - Consumers prefer mobile pay
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
23 min
May 03, 2021May 3, 2021: The Changing Role Of Food Critics After COVID-19
The hospitality industry has gone through one of the worst times in recent history due to the COVID-19 pandemic and there were bound to be changes in the aftermath. While much of the focus has been on how restaurants have survived, all jobs in the industry have been impacted and are being forced to evolve in the wake of the pandemic, including food critics.
Food critics are being forced to evolve with the times
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the changing role of food critics, both during and after the coronavirus pandemic. From prominent critics leaving their publications or even their careers to how restaurant reviews have gotten more diverse, it’s a changing landscape for both critics and those working in restaurants.
Listen to Philip and Nyesha talk about food critics:
How the coronavirus pandemic impacted food critics’ jobs

The changing role for food critics

The perception of bad reviews right after the COVID-19 pandemic

“Project takeout” by Devra First of Boston Globe

What Adam Platt of New York Magazine wrote about during the pandemic

Prominent food critics have left their jobs

Are food critics still able to make or break a restaurant?

The evolution of restaurant reviews away from only fine dining and into other cuisines

The role of social media, influencers, and customer review sites as food critics
Links:
Happy Mouth Podcast - Instagram
Restaurant Business Online - Restaurant critic’s job has changed
Eater - How the past year changed restaurant criticism
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
19 min
April 30, 2021April 30, 2021: Chef Mei Lin, Top Chef Winner And Owner Of Daybird
We’re back again for another Fun Friday edition of the Happy Mouth podcast, and it’s a tasty one. On this episode, chef Nyesha Arrington and restaurateur Philip Camino sit down with chef Mei Lin -- James Beard finalist and winner of season 12 of Top Chef.
Philip and Nyesha taste Daybird’s now-famous Szechuan hot chicken sando, discussing with chef Mei about what ingredients, techniques, and inspirations help to make the sandwich so special. They also talk about chef Mei’s background, her experience on Top Chef, and the difficulties of opening a new restaurant during a global pandemic.
Listen to Philip and Nyesha talk to chef Mei Lin:
Chef Mei Lin’s background and accomplishments

Eating Daybird’s new fried chicken sandwich

Chef Mei Lin’s experience on Top Chef

The challenges of hiring during the worker shortage

The inspiration behind Daybird’s fried chicken sandwich

How chef Mei Lin makes the sandwich so crispy

What goes into the different spice dips

Why Daybird isn’t using food delivery apps yet

How many sandwiches Daybird is selling daily

What chef Mei Lin learned about opening during the pandemic

Chefs Mei Lin and Nyesha Arrington’s new show, “Chopped: Next Gen”
Links:
Daybird LA - Instagram
Daybird LA - Website
Happy Mouth Podcast - Instagram
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
23 min
April 29, 2021April 29, 2021: Michelin Awarding Stars In New York, Chicago, And Washington D.C.
The Michelin Guide is back and they're dining just like the rest of us.
Despite Michelin inspectors having to deal with things like masks and outdoor dining, Michelin’s “Still Serving” initiative is awarding stars and highlighting some of the accomplishments of the industry’s most resilient from Washington D.C., Chicago, and New York.
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and Chef Nyesha Arrington talk about Michelin’s “Still Serving” initiative, what it’s like to work in Michelin-starred restaurants, and the difficulties of serving high-quality food during the coronavirus pandemic.
Listen to Philip and Nyesha talk about Michelin Stars:
Michelin's "Still Serving" initiative

Michelin Stars announced in New York, Chicago, and Washington D.C

Michelin inspectors dined like other Americans -- on patios, masked, with plexiglass

How the back-of-house feels about Michelin Stars

The difficulties of serving Michelin-quality food during COVID-19
Links:
Michelin - Still Serving
Eater - Bib Gourmand winners
Washington Post - Michelin resumes operations
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
13 min
April 28, 2021April 28, 2021: COVID-19’s Impact On Tipping Etiquette
Tipping has always been a hot-button issue, spawning arguments on television shows like Seinfeld or movies like Reservoir Dogs. But things got even tougher for tipping etiquette during the coronavirus pandemic. Whether because of the rise of food delivery apps and their fees, the financial squeeze individuals felt, or a million other reasons; tipping etiquette took a massive hit.
19% of Americans admit to tipping less now than they did before COVID-19
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss the role of tipping in a restaurant, how COVID-19 impacted tipping etiquette around the country, and even an LA restaurant that’s running on a hospitality-based business model without tipping.
Listen to Philip and Nyesha talk about tipping etiquette:
How the back-of-house feels about tipping

Nyesha’s experience with tips as a young chef

How the rise of takeout and food delivery apps impacted tipping etiquette

Tipping amounts have dropped during the COVID-19 pandemic

Using flat service charges to negate the need for tipping

The restaurant Pasjoli runs on a hospitality-based business model built on no tipping

Will tipping numbers return?
Links:
Restaurant Hospitality - Pasjoli runs on a hospitality-based business model
Fast Company - The ulgy truth about tipping during COVID-19
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
15 min
April 27, 2021April 27, 2021: The History Of The Michelin Guide
Michelin stars have long been one of the biggest awards a chef and restaurant can win, truly defining them as “world class.” On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino dig into the history of the Michelin Guide -- From what the guide’s original purpose was, the brothers that first created it, what all three Michelin Stars actually mean, and even Michelin's newest initiative called the "Green Stars."
Listen to Philip and Nyesha discuss the history of the Michelin Guide:
The last Michelin Guide for Los Angeles

What the Michelin Guide is

When the guide was first started

The brothers that started the Michelin Guide

What the Michelin Stars mean

Michelin’s newest ratings, called “Green Stars”
Links:
Washington Post - Michelin will resume awarding stars
Michelin - Still Serving
GreenQueen - Michelin’s Green Star rating explained
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
13 min
April 26, 2021April 26, 2021: Food Deserts And Food Insecurity
Though the hospitality industry is built around amazing food made with fresh ingredients, not everyone in the country has the same level of access to even the essentials. Known as food deserts, there are growing areas where people can’t find or afford things like fresh produce. With an estimated 1-in-9 Americans dealing with food insecurity in 2018 and the COVID-19 pandemic only making it worse, food deserts are a serious problem affecting the country.
On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino take a dive into food deserts and food insecurity. From what is a food desert to the impact it can have on children and wellness, Philip and Nyesha look at some of the sobering statistics facing the United States right now and some of the ways we can begin addressing those problems.
Listen to Philip and Nyesha discuss food deserts:
Farmer’s markets in Los Angeles

What is a food desert?

The average poverty rate in food deserts

The nutritional impact of shipping produce

The role proper food education can have in reducing food deserts

How COVID-19 exaggerated food deserts and food insecurity

Grocery prices have risen as much as 16.1%

The number of people on food stamps in the United States
Links:
Michigan State University - How COVID-19 affects food deserts
CNN - Groceries are getting harder to find
Feeding America - COVID-19
Medical News Today - Impact of food insecurity on health
Feeding America - What is food insecurity
Hanks’ Mini Market - Instagram
Simply Wholesome - Website
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
28 min
April 23, 2021April 23, 2021: Dustin Vitale’s Philly Cheesesteak Fundraiser
On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino dive into Dustin Vitale’s incredible story. After his mother was diagnosed with terminal bladder cancer, Dustin resolved to take her on the trip she’s wanted to go on since she was a little girl -- to the pyramids of Giza in Egypt. Using her Philly cheesesteak recipe that includes a pound of shaved ribeye, Dustin got to cooking and raised more than $18,000, booking the trip for his whole family. Philip and Nyesha sit down with Dustin to share the details of his story with the world.
Listen to Philip and Nyesha talk to Dustin Vitale about his Philly cheesesteak fundraiser:
Why Dustin began his fundraiser

Dustin’s mother’s cancer diagnosis and her desire to take a trip to Egypt

What makes a classic Philly cheesesteak

What makes Dustin’s mother’s recipe so special

Chef Michael Solomonov’s involvement and review

How many cheesesteaks they produce a day

How you can order Dustin’s cheesesteaks for yourself
Links:
Dustin Vitale - Instagram
Philadelphia Inquirer - Cheesesteak fundraiser
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
19 min
April 22, 2021April 22, 2021: Revisiting The Restaurant Revitalization Fund
On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino are back to discuss the latest updates on the Restaurant Revitalization Fund. The SBA released more details about when restaurants can apply, when they’ll start cutting checks, and what money has already been set aside.
Listen to Philip and Nyesha discuss the Restaurant Revitalization Fund:
How and when money is going to be allocated

What funds have already been set aside

What are gross receipts

How to apply for the Restaurant Revitalization Fund

Ideas of how to spend your allocation

What restauranteurs need to think about before applying
Links:
SBA - RRF details
SBA - RRF program guide
SBA - RRF application sample
SBA - COVID-19 relief options
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
15 min
April 21, 2021April 21, 2021: Food Delivery Apps And Ghost Kitchens
While the COVID-19 pandemic forced people to stay in their homes, food delivery apps allowed them to still have a great meal. After more than a year of the pandemic, the ubiquity of food delivery has completely changed the hospitality industry, seeing as high as 90% of restaurant sales happen off-premises over the last year.
Food delivery apps have become essential during COVID
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss how food delivery apps have impacted the hospitality industry. Nyesha and Philip break down the effect on marketing and visibility for businesses, the fees and challenges restaurants face using these apps, and even the rise of ghost kitchens in the wake of the pandemic.
Listen to Philip and Nyesha discuss the food delivery apps:
The convenience of food delivery for both users and restaurants

How COVID-19 impacted the ubiquity of food delivery apps

Will dine-in come back as strong after people got used to getting food delivery

The challenges restaurants faced dealing with the sudden surge of food delivery

How to improve your fees on food delivery apps

The marketing and visibility impact of food delivery apps

The rise of ghost kitchens

Where the ghost kitchen model doesn’t work
Links:
CNBC - How delivery apps changed the restaurant business
QSR - Takeout and delivery is now essential to customers
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
22 min

About Happy Mouth

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Hosted by acclaimed restaurateur Philip Camino and star chef Nyesha Arrington, the Happy Mouth podcast is your source for the daily news about the hospitality industry. From bite-sized news stories…

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Happy Mouth episodes

About Happy Mouth