ON THE DELO: Arizona Restaurant & Hospitality Stories

Welcome to Episode 235 of ON THE DELO: Arizona’s Hospitality Podcast. Delo chats with Retta Kekic, co-founder and Chief Revenue Officer of diner, a Phoenix-built platform that is reimagining restaurant secret shopping with conversational AI and real-time guest feedback.

Retta traces her path from marketing at Banner Health, where she pitched a consumer health blog 14 times before it was approved, to an early role at Uber and then to Qwick, the on-demand hospitality staffing platform she helped grow as its 10th employee. She explains how Lauren Bailey’s frustration with slow, expensive, two-week-old secret shopper reports became the idea behind diner, and how she and Jamie Baxter turned it into a company.

Owner-operators will hear exactly how diner works for guests and restaurants: 50% off meals or free menu items in exchange for feedback by text, pricing of $100 per month per location, setup in two or three days, guest recovery, five-star review flows, compliance checks, and using feedback to drive traffic without discounting the brand.

Chapter Guide (Timestamps)

(0:00 - 2:53) Corporate Healthcare Marketing and Pitching a Blog 14 Times

(2:54 - 4:34) Joining Uber Early and Learning to Raise Your Hand

(4:35 - 7:21) Meeting Jamie Baxter, Joining Qwick, and 10,000% Growth

(7:22 - 9:59) Lauren Bailey’s Idea: Reinventing Secret Shopping

(10:00 - 11:27) Private Equity, Stepping Out, and Building diner

(11:28 - 14:13) Real-Time Guest Feedback Through Conversational AI

(14:14 - 17:35) The Guest Side: Discounts, Waitlists, and Staying Anonymous

(17:36 - 20:37) Pricing, Setup, and a Real Restaurant Use Case

(20:38 - 24:05) Turning Feedback Into Five-Star Reviews and Guest Recovery

(24:06 - 25:46) Compliance Checks and a Coupon That Protects Your Brand

(25:47 - 28:42) How diner Grows and Using Wins to Improve Every Location

(28:43 - 30:37) Retta’s Name and Her Daily Non-Negotiable

(30:38 - 33:55) Rapid Fire, Risky Business, and Final Thoughts

💬 How do you collect guest feedback at your restaurant today? Tell us in the comments and share this episode with an operator who still waits two weeks for a secret shopper report.

👉 Subscribe and turn on notifications for more real conversations with the people shaping Arizona hospitality.

GUEST LINKS:

💼 Connect with Retta Kekic on LinkedIn: https://www.linkedin.com/in/rettakekic

📲 Learn more about diner at https://www.heydiner.com

🌐 diner for Restaurants: https://www.heydiner.com/restaurants

PODCAST LINKS:

🔗 Connect with Delo: https://linktr.ee/iamthedelo

📚 Get Delo’s New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX

🤝 Delo’s Preferred Business Service Partners: https://iamthedelo.com/connect

👥 Entrepreneur Community: https://www.builtdifferentcommunity.com

📘 Facebook: https://facebook.com/IAmTheDelo

📷 Instagram: https://instagram.com/iamthedelo

💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1

🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe   

• DISCOUNT CODE: DeLo2025

🚨 EXCLUSIVE BREAKING NEWS: SALAD AND GO IS COMING BACK TO ARIZONA!

You heard it here first! Salad and Go is planning its return to Arizona, and On The Delo has the exclusive announcement.

In Episode 234 of ON THE DELO: Arizona's Hospitality Podcast, Delo sits down with hospitality entrepreneur Mike Myers and original Salad and Go co-founder and executive chef Daniel Patino to reveal their plans to bring the beloved Arizona-born brand back home.

And they're going back to their roots.

The comeback is expected to begin with two Arizona locations, with a renewed focus on what made Salad and Go a local favorite in the first place: fresh ingredients, affordable food, made-to-order salads, and food prepared in-house.

Daniel shares how his fine-dining background helped shape the original concept, including the ability to deliver quality food from a roughly 750-square-foot drive-through kitchen. Mike discusses the business strategy behind the return, from finding the right real estate and reconnecting with local suppliers to keeping decisions local and putting genuine hospitality back at the center of the brand.

They also talk about what's next, including plans for a thoughtful opening menu, measured growth, and the possibility of franchising down the road.

This is the beginning of a new chapter for Salad and Go, and we're bringing you the story firsthand.

While the team is moving forward with plans for the Arizona return, official opening dates and location addresses have not yet been announced.

🎙️ Watch the full exclusive interview to hear directly from the people behind the comeback!

Chapter Guide (Timestamps)

(0:00 - 2:34) The Big Announcement: Salad and Go's Planned Arizona Return

(2:35 - 5:40) Daniel's Fine-Dining Roots and Affordable Food for Everyone

(5:41 - 8:18) Starting with Two Arizona Locations(8:19 - 10:32) Bringing Back Made-to-Order Salads

(10:33 - 12:30) Returning to In-House Food Preparation

(12:31 - 13:43) Reconnecting with Local Growers and Suppliers

(13:44 - 16:06) Hospitality, Consistency, and Future Franchising

(16:07 - 17:10) Finding the Right Locations for the Comeback

(17:11 - 19:19) Daniel's Commitment and a Memorable Disneyland Moment

(19:20 - 21:18) A Fresh Start: Bringing Salad and Go Back Home

(21:19 - 22:09) Rapid Fire: Romaine, Metallica, Star Wars, and Bigfoot

(22:10 - end) Release Timing and Final Thoughts

💬 ARIZONA, WE WANT TO HEAR FROM YOU! Are you excited about Salad and Go's return? What menu item do you hope makes a comeback? Drop your thoughts in the comments!

📲 Share this episode with someone who's been missing Salad and Go!

👉 Subscribe to On The Delo for exclusive conversations, breaking hospitality news, and the stories behind Arizona's restaurant industry.

GUEST LINKS:

💼 Connect with Mike Myers on LinkedIn: https://www.linkedin.com/in/mike-myers-arizona💼 Connect with Chef Daniel Patino on LinkedIn: https://www.linkedin.com/in/daniel-patino-741a92121📲 Learn more about Hospitality First Concepts: https://www.hospitalityfirstconcepts.com/📷 Follow Mike Myers on Instagram: https://www.instagram.com/the.grubbfather/

PODCAST LINKS:

🔗 Connect with Delo: https://linktr.ee/iamthedelo📚 Get Delo's New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX🤝 Delo's Preferred Business Service Partners: https://iamthedelo.com/connect👥 Entrepreneur Community: https://www.builtdifferentcommunity.com📘 Facebook: https://facebook.com/IAmTheDelo📷 Instagram: https://instagram.com/iamthedelo💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe- DISCOUNT CODE: DeLo2025

#SaladAndGo #SaladAndGoArizona #OnTheDelo #BreakingNews #ArizonaRestaurants #PhoenixRestaurants #ArizonaHospitality

Step into Episode 233 of On The Delo as Delo sits down with Dean Waziry, founder and executive chef of Urban Fraîche on Camelback Road in Phoenix. Born and raised in Egypt, Dean arrived in New York City in 1987 at 21 with $17 in his pocket and no English, started as a butcher in a top French kitchen, and went on to spend 29 years with one of the world’s biggest hospitality companies.

Now close to 60, Dean shares why he left corporate life to build an earth-focused concept that spans a farm-to-table restaurant, a lifestyle center, and an all-natural spa. He and Delo get into the difference between eating and dining, why his menu changes daily with no sugar and no seed oils in the building, and why he sees integrity and respect as the only true non-negotiables.

The conversation also goes deep on living versus existing, seeing death as graduation, and why the time to make a change is always now. If you care about hospitality, healthy living, or building something with purpose, this one will stay with you.

Chapter Guide (Timestamps)

(0:00 - 2:06) Dean the Dancing Machine, Turning 60, and Living a Legend

(2:07 - 4:51) Growing Up in Egypt and Arriving in New York With $17

(4:52 - 8:15) A Top French Kitchen and Learning English the Hard Way

(8:16 - 12:04) 29 Years in Hospitality and Leaving Corporate to Inspire People

(12:05 - 15:12) Eating vs. Dining and Living vs. Existing

(15:13 - 18:57) An Earth-Focused Concept: Nursery, Art, Wellness, and Food

(18:58 - 22:17) Death as Graduation and Living a Life You Approve Of

(22:18 - 28:51) You Are What You Eat: Daily Menus, No Sugar, No Seed Oils

(28:52 - 31:09) Three Locations on Camelback and an All-Natural Spa

(31:10 - 35:05) Integrity, Respect, and Respecting Your Body

(35:06 - 37:18) Expansion Plans and Why the Time Is Now

(37:19 - 40:10) Rapid Fire and Where to Find Dean

💬 Drop your biggest takeaway in the comments, then share this episode with someone who is ready to stop existing and start living.

👉 If you love real conversations about hospitality, purpose, and healthy living, hit Subscribe and turn on notifications for more episodes of On The Delo.

GUEST LINKS:

💼 Connect with Dean Waziry on LinkedIn: https://www.linkedin.com/in/dean-waziry-1b1b9128

📲 Learn more about Urban Fraîche at https://www.urbanfraiche.com

🌿 Urban Fraîche Lifestyle Center: https://www.urbanfraiche.com/lifestyle-center

PODCAST LINKS:

🔗 Connect with Delo: https://linktr.ee/iamthedelo

📚 Get Delo’s New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX

🤝 Delo’s Preferred Business Service Partners: https://iamthedelo.com/connect

👥 Entrepreneur Community: https://www.builtdifferentcommunity.com

📘 Facebook: https://facebook.com/IAmTheDelo

📷 Instagram: https://instagram.com/iamthedelo

💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1

🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe   DISCOUNT CODE: DeLo2025

State Forty Eight started with three friends, a shared love for Arizona, and a combined investment of $1,500. More than a decade later, the brand is evolving for its next chapter while staying true to the community that made it possible.

In Episode 232 of On The Delo, State Forty Eight CEO and co-founder Michael Spangenberg joins Delo to talk about protecting his mornings, building a brand people understand immediately, and making difficult business decisions before the numbers force the issue. Michael explains why the company closed three of its four retail locations, how screen printing, embroidery, design, and B2B manufacturing have become a stronger growth engine, and why the steady, unglamorous work can create the freedom to do more intentional things.

They also discuss cash flow, rising product costs, developing talented people, using technology to create efficiency, and the State Forty Eight Foundation's work supporting Arizona entrepreneurs. Through it all, Michael returns to one principle: care about people, deliver a great experience, and build relationships for the long term.

CHAPTER GUIDE :

(0:14 - 3:45) Protecting Mornings, Social Media, and Clear Branding

(4:22 - 8:47) Collaboration, Retail Restructuring, and the B2B Pivot

(8:50 - 12:18) Manufacturing, Facility Growth, Inventory, and Cash Flow

(12:34 - 15:32) Building Careers, Developing People, and Standing Out

(15:42 - 18:47) Technology, Efficiency, Time, and Growing Wiser

(18:49 - 20:46) From Hotel Operations to the State Forty Eight Trademark

(20:47 - 23:07) State Forty Eight Foundation and Arizona Entrepreneurs

(23:10 - 27:29) Arizona Hospitality and the Next Phase of Growth

(27:29 - 34:50) License Plates, Product Costs, Service, and Custom Merch

(34:59 - 40:04) Foundation Events, Rapid Fire, and the Closing Bell

💬If you are building a brand, managing a pivot, or trying to balance profitability with purpose, this conversation is for you.

👉 Subscribe to ON THE DELO: Arizona’s Hospitality Podcast for more conversations with entrepreneurs, creatives, and community builders.

GUEST LINKS:

State Forty Eight: https://statefortyeight.com/

Michael on LinkedIn: https://www.linkedin.com/in/michael-spangenberg-0ab69a165/

State Forty Eight Foundation: https://www.statefortyeightfoundation.org/

PODCAST LINKS:

Connect with DELO: https://linktr.ee/iamthedelo

Get Delo’s New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX

DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect

Entrepreneur Community: https://www.builtdifferentcommunity.com

Facebook: https://facebook.com/IAmTheDelo

Instagram: https://instagram.com/iamthedelo

LinkedIn: https://linkedin.com/in/daviddelorenzo1

Restaurant Resources: https://www.runningrestaurants.com/subscribe

DISCOUNT CODE: DeLo2025

Ruth Price did not wait for Arizona's creative community to find her. She started a newsletter, gathered people around design, art, architecture, and food, and built what became Desert Design Week.

In Episode 231 of On The Delo, Ruth shares how moving from Romania to Oregon and eventually Arizona shaped her eye for place, preservation, and possibility. She and Delo discuss the growth of Desert Design Week, its decentralized choose-your-own-experience format, the launch of a companion publication, and why food belongs in any honest conversation about design and culture.

Ruth also explains how she found a niche in design-led real estate, why her 4:30 a.m. reading and writing ritual matters, and how travel keeps her curious. Her closing advice is simple and powerful: stop comparing yourself to everyone else, put your blinders on, and do your thing.

CHAPTER GUIDE :

(0:15 - 3:42) Romania, Oregon, and Building a Life in Arizona

(3:43 - 7:03) Preservation and Creating Future Architectural Gems

(7:04 - 9:58) From a Newsletter to Desert Design Week

(9:59 - 14:44) Growth, Audience, and a Decentralized Festival

(14:45 - 19:22) Curating Experiences, Food, and First Bites of Phoenix

(19:23 - 22:37) Finding a Niche in Design-Led Real Estate

(22:38 - 26:55) Morning Rituals, Coffee, Travel, and Research

(26:56 - 30:09) Creative Community, Tickets, and Staying Connected

(30:10 - 33:53) Arizona Food Favorites and Rapid Fire

(33:54 - 35:44) Stop Comparing Yourself and Do Your Thing

💬 If you are building a creative community, refining your niche, or looking for permission to follow your own path, this conversation is for you.

👉 Subscribe for more conversations with entrepreneurs, creatives, and community builders.

GUEST LINKS:

Desert Design Week: https://www.desertdesignweek.com/

Instagram: https://www.instagram.com/desertdesignweek/

LinkedIn: https://www.linkedin.com/in/ruthpriceaz/

PODCAST LINKS:

Connect with DELO: https://linktr.ee/iamthedelo

Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book

DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect

Entrepreneur Community: https://www.builtdifferentcommunity.com

Facebook: https://facebook.com/IAmTheDelo

Instagram: https://instagram.com/iamthedelo

LinkedIn: https://linkedin.com/in/daviddelorenzo1

Restaurant Resources: https://www.runningrestaurants.com/subscribe 

• DISCOUNT CODE: DeLo2025

Step into Episode 230 of On The Delo as Delo sits down with Tom King and Craig Miller to announce a new chapter for Arizona Liquor Industry Consultants. Tom is bringing more than 30 years of beverage-alcohol experience—from major suppliers and distributors to startups and celebrity-backed brands—into ALIC’s Arizona-focused work alongside Craig and the established team.

This conversation connects the dots between licensing, training, compliance, events, brand strategy, and the commercial realities facing bars, restaurants, hotels, and beverage companies. Tom and Craig unpack how Arizona’s three-tier system affects operators, why staff education matters, what is changing across alcohol distribution, and how a clear beverage strategy can help an operation build stronger sales without losing sight of responsible service and compliance.

Chapter Guide (Timestamps):

(0:00 - 0:35) Pre-Roll and Getting Ready

(0:36 - 3:02) Meet Tom King and His Start in Beverage Alcohol

(3:03 - 6:52) Old-School Mill Avenue and Early Brand-Building Lessons

(6:53 - 10:14) On-Premise vs. Off-Premise Pricing, Service, and Promotions

(10:15 - 14:35) Diageo, Distribution, Startups, and Celebrity Brands

(14:36 - 16:34) Reconnecting Through the WM Phoenix Open

(16:35 - 20:37) ALIC’s Roots and the Next Chapter with Tom

(20:38 - 22:55) One-Stop Support, Membership, Training, and Security

(22:56 - 26:28) Industry Headwinds, Distribution Shifts, and Consumer Trends

(26:29 - 28:49) Arizona Liquor-Law Priorities and ID Rules

(28:50 - 32:37) Practical Beverage Strategy for Bars and Restaurants

(32:38 - 35:56) Why Celebrity Beverage Brands Win—or Miss

(35:57 - 39:10) Rapid Fire: Music, Movies, Mornings, and Pizza

(39:11 - 40:15) Risky Business, ALIC Resources, and Closing

👉 If you own, operate, advise, or build in Arizona hospitality, hit Subscribe for more conversations about business, risk, leadership, and the people moving the industry forward.

💬 Drop a comment with your biggest takeaway, and share this episode with someone who could use stronger support around licensing, training, compliance, events, or beverage strategy.

GUEST LINKS:

Arizona Liquor Industry Consultants: https://azlic.com/

ALIC on LinkedIn: https://www.linkedin.com/company/arizona-liquor-industry-consultants

Connect with Tom King: https://www.linkedin.com/in/tom-king-955b211

Connect with Craig Miller: https://www.linkedin.com/in/craig-miller-3b7923126

PODCAST LINKS:

Connect with DELO: https://linktr.ee/iamthedelo

Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book

DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect

Entrepreneur Community: https://www.builtdifferentcommunity.com

Facebook: https://facebook.com/IAmTheDelo

Instagram: https://instagram.com/iamthedelo

LinkedIn: https://linkedin.com/in/daviddelorenzo1

Restaurant Resources: https://www.runningrestaurants.com/subscribe 

• DISCOUNT CODE: DeLo2025

Step into Episode 229 of On The Delo as Delo sits down with Whitney Wingfield, owner of Brick & Barley, for an honest look at what it takes to build a neighborhood bar people treat like home. A fourth-generation Arizona native who started in the bar industry at 19, Whitney shares the path from the original Dos Gringos to selling her house to buy the place where she had already worked for 13 years.

The conversation gets into the work guests rarely see: staffing, repairs, regulations, responsible alcohol service, late-night calls, online reviews, and the judgment it takes to spot trouble before it starts. Whitney also explains how AZ Bartenders grew through weddings and corporate events, why responsiveness and flexibility matter, and why knowing how to make a drink is only one part of being a professional bartender.

Whitney revisits Brick & Barley’s Bar Rescue experience, including what felt made for television, the publicity that still brings people in, and why she insisted that the production avoid structural changes that could create expensive compliance problems. She and Delo also talk about the bar’s community-first atmosphere, late-night food, wings, burgers, healthier options, football, and why Whitney has no desire to chase a second location.

Chapter Guide (Timestamps)

(0:00 - 1:57) Summer Business, World Cup Crowds, and Four Years of Ownership

(1:58 - 5:42) Whitney’s Arizona Roots and Her Start at the Original Dos Gringos

(5:43 - 9:29) Selling Her House, Buying the Bar, and Growing AZ Bartenders

(9:30 - 12:14) What Great Bartenders Need: Responsiveness, Training, and Judgment

(12:15 - 15:13) The Daily Reality of Ownership, Regulation, and Tempe Community

(15:14 - 19:46) Behind Brick & Barley’s Bar Rescue Experience

(19:47 - 24:02) Handling Reviews and Building a Bar Around Good, Late-Night Food

(24:03 - 27:00) Why One Location Is Enough and Why an Owner Is Never Fully Off

(27:01 - 30:07) Daily Non-Negotiables, Jack the Dog, Football, and 37 TVs

(30:08 - 35:12) Rapid Fire: Bourbon, Yacht Rock, Gummy Nerds, Steak, and Bar Talk

(35:13 - 36:13) Closing Thoughts and the Community Energy of World Cup Crowds

💬 Share your biggest takeaway in the comments, then send this episode to a bartender, restaurant owner, or local-business supporter who will relate to Whitney’s story.

👉 If you appreciate honest conversations about hospitality, ownership, and the people who make neighborhood businesses matter, hit Subscribe and turn on notifications for more episodes of On The Delo.

GUEST LINKS:

💼 Whitney Wingfield on LinkedIn: https://www.linkedin.com/in/whitney-wingfield-391564a1

🍻 Brick & Barley Website: https://www.brickandbarleyaz.com/

🍸 AZ Bartenders Website: https://www.azbartenders.com/

PODCAST LINKS:

🔗 Connect with Delo: https://linktr.ee/iamthedelo

📚 Grab Delo’s FREE Hospitality eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh

🤝 Delo’s Preferred Business Service Partners: https://iamthedelo.com/connect

👥 Entrepreneur Community: https://www.builtdifferentcommunity.com

📘 Facebook: https://facebook.com/IAmTheDelo

📷 Instagram: https://instagram.com/iamthedelo

💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1

🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe   DISCOUNT CODE: DeLo2025

What does it take to grow a multi-brand hospitality company without losing what made each restaurant special in the first place? In Episode 228 of On The Delo, Delo sits down with Jimmy Herrera and Bill Toole, owners of POV Foods, the group behind Red, White & Brew, Swizzle Inn, Rusty Spur Saloon, 32 Shea, and Lakeside Bar & Grill.

Bill and Jimmy both spent decades at Peter Piper Pizza before Bill co-founded POV Foods in 2014 with Rex Moffett. Jimmy joined as the third owner in 2019 to help lead the acquisition and growth of Red, White & Brew. They walk through how the team evaluates new brands to acquire, why they treat Rusty Spur and Swizzle Inn as “one of ones” while scaling Red, White & Brew and 32 Shea, and how a proactive target list keeps them ready when the right opportunity comes along.

The conversation also covers empowering teams without red tape, balancing data-driven menu decisions with dietary needs, and the personal routines that keep both leaders grounded while running a company of 270+ employees. If you're building or scaling a multi-location hospitality business, this episode is full of practical insight you can use.

Chapter Guide (Timestamps)

(0:14 - 1:04) Welcome Back and Meet Jimmy Herrera & Bill Toole

(1:21 - 2:14) Red, White & Brew: Mesa and Prescott Locations

(2:28 - 3:09) The Prescott Opportunity and Bill's Grill

(3:09 - 4:11) Origin Stories: From Pistol Pete's to Peter Piper Pizza

(4:11 - 5:40) Founding POV Foods and Jimmy Joining as Third Owner

(5:40 - 7:01) Acquiring Red, White & Brew and the Kitchen Remodel

(7:01 - 9:05) Splitting the Roles: Finance, Acquisitions, and Innovation

(9:05 - 10:47) Empowerment Culture and Growing to 270+ Employees

(10:47 - 12:46) The Brand Portfolio as an “Indie Record Label”

(12:46 - 14:12) Favorite Restaurants and Repeat Customer Rates

(15:31 - 16:33) Marketing: TV, Socials, and Word of Mouth

(19:03 - 19:36) Lessons from “Unreasonable Hospitality”

(20:45 - 23:55) Data-Driven Menus and Dietary Needs

(24:13 - 26:43) Morning Routines and New Puppies

(27:17 - 29:24) Team Culture, Recognition, and Company Events

(29:24 - 31:58) Non-Negotiables: Quiet Mornings and Daydreaming Time

(32:26 - 35:05) Growth Strategy and the Proactive Target List

(35:06 - 36:02) Where to Find POV Foods

(36:02 - 38:16) Rapid Fire and Delo's Close

👉 If this conversation about growing a hospitality group the right way, empowering your team, and staying grounded while scaling resonated with you, hit Subscribe for more deep dives on hospitality, business, and mindset.

💬 Drop a comment with your biggest takeaway, and share this episode with anyone building or running a brand or restaurant group.

📲 Learn more about POV Foods at https://povfoods.com

💼 Connect with Bill Toole on LinkedIn: https://www.linkedin.com/in/bill-toole-182b0011

LINKS:

🔗 Connect with Delo: https://linktr.ee/iamthedelo

📚 Grab Delo's FREE eBook: https://iamthedelo.com/3f-method-book

🤝 Delo's Preferred Business Service Partners: https://iamthedelo.com/connect

👥 Entrepreneur Community: https://www.builtdifferentcommunity.com

📘 Facebook: https://facebook.com/IAmTheDelo

📷 Instagram: https://instagram.com/iamthedelo

💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1

🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe   DISCOUNT CODE: DeLo2025

What makes a restaurant, brewery, winery, or coffee shop worth seeking out? In Episode 227 of On The Delo, Delo sits down with Eric Walters, co-founder of a Taste of AZ, to talk about the stories behind Arizona food and beverage, and the people who put their heart into creating it.

Eric shares how a Taste of AZ brings that mission to life through a quarterly magazine, a book, a podcast, a weekly newsletter, and large-scale events. From choosing features and building lasting partnerships to helping people discover their next place to eat or drink, this conversation is a thoughtful look at local storytelling, community, and the work behind a platform built to celebrate Arizona hospitality.

The episode also goes beyond the plate. Delo and Eric discuss the noise restaurants face around marketing, the value of local relationships, Eric’s experience stepping away from drinking, and the habits—journaling, movement, coaching football, and staying connected—that help him manage an always-active mind. If you care about Arizona hospitality, building meaningful partnerships, or finding a healthier way to stay present while doing the work, this one is for you.

Chapter Guide (Timestamps)

(0:15 - 2:58) Welcome Back and the Latest a Taste of AZ Magazine

(2:58 - 6:14) The Book, Quarterly Publishing, and Stories Behind the Food

(6:14 - 12:19) Chefs, Local Hospitality, and Arizona’s Changing Food Scene

(12:19 - 16:06) Cutting Through Marketing Noise and Creating Lasting Value

(16:06 - 24:04) Stepping Away from Drinking, Journaling, and Better Self-Talk

(24:04 - 30:18) Support Systems, Coaching Football, and Staying Present

(30:18 - 36:09) Movement, Arizona Outdoors, Partnerships, and Event Value

(36:09 - 39:26) a Taste of AZ’s Multi-Platform Mission and Statewide Discovery

(39:26 - 44:28) Rapid Fire: Food, Music, Hiking, and Supper

(44:28 - 46:54) Supporting Local Businesses, the Newsletter, and Delo’s Close

💬 Drop a comment with a local Arizona place people need to know about, and share this episode with someone who cares about the people behind food and beverage.

👉 If this conversation about Arizona hospitality, local storytelling, and building better habits resonated with you, hit Subscribe for more conversations on business, community, and mindset.

📲 Explore a Taste of AZ: https://atasteofaz.com/

💼 Connect with Eric Walters on LinkedIn: https://www.linkedin.com/in/ericwaltersazfood

📷 Follow a Taste of AZ on Instagram: https://www.instagram.com/atasteofaz/

LINKS:

🔗 Connect with Delo: https://linktr.ee/iamthedelo

📚 Grab Delo’s FREE eBook: https://iamthedelo.com/3f-method-book

🤝 Delo’s Preferred Business Service Partners: https://iamthedelo.com/connect

👥 Entrepreneur Community: https://www.builtdifferentcommunity.com

📘 Facebook: https://facebook.com/IAmTheDelo

📷 Instagram: https://instagram.com/iamthedelo

💼 LinkedIn: https://linkedin.com/in/daviddelorenzo1

🍽️ Restaurant Resources: https://www.runningrestaurants.com/subscribe   DISCOUNT CODE: DeLo2025

Most people who help design and equip restaurants never spent a night on the line themselves. In Episode 226 of On The Delo, Delo sits down with longtime friend Justin McCallister, Owner of Arizona Restaurant Consulting (AZRC), to talk about a career that started in a culinary school kitchen and grew into a full design-build firm behind restaurants, hotels, gas stations, and commercial kitchens across Arizona and beyond.

Justin shares his journey from cooking at the original Mastro's Steakhouse and Kona Grill to spending 17 years in restaurant equipment sales and design before taking the leap to launch Arizona Restaurant Consulting in 2016. This year marks AZRC's 10th anniversary, making it the perfect time to look back on the lessons learned from a decade of designing, equipping, and building restaurants.

The conversation dives into recent projects including Terrible's gas stations, a Hilton Squaw Peak remodel, and a challenging build for Freeport-McMoRan, along with what it really takes - from budgeting and design to equipment, permitting, and installation - to turn an empty gray shell into a fully operational restaurant.

Justin also shares his philosophy on referrals and marketing, why he'd rather be the hub of the wheel than wear every hat himself, and the personal side of running a business for a decade, including bringing his wife on as a full partner after 28 years of marriage.

Whether you're opening your first restaurant, remodeling an existing concept, or simply want a behind-the-scenes look at how successful hospitality projects come together, this episode is packed with practical insights from someone who's helped build them.

Chapter Guide (Timestamps)

(0:14 - 1:13) Welcome Back and Justin's First Time in the Office

(1:13 - 3:37) From Missouri to Culinary School: Mastro's and Kona Grill

(3:37 - 4:42) Finding a Niche in Restaurant Equipment Sales and Design

(4:42 - 5:47) Taking the Leap: Founding AZRC in 2016

(5:47 - 7:07) 10 Years of Growth and Launching AZRC Installations

(7:07 - 9:50) Proud Projects: Terrible's Gas Stations and the $200K Walk-In

(9:50 - 11:28) Current Projects: Hilton Squaw Peak and Jackson's Car Wash

(11:28 - 13:00) Learning AutoCAD and Becoming a Design-Build Hybrid

(13:00 - 15:11) Marketing as the Hub of the Wheel

(15:11 - 17:10) Working Outside Arizona: DC, California, and Beyond

(17:10 - 20:12) What It Really Takes to Open a Restaurant

(20:12 - 22:44) Being an Equipment Reseller and Owning the Hard Conversations

(22:44 - 25:51) Arizona's 2026 Market and the Freeport-McMoRan Challenge

(25:51 - 28:11) Non-Negotiables, Family, and Bringing His Wife on Board

(28:11 - 29:57) Where to Find Justin and AZRC

(29:57 - 32:29) Rapid Fire and Delo's Close

👉 Building a restaurant is one of the biggest investments you'll make. Subscribe for more conversations with hospitality operators, builders, and industry experts who have been there.

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📲 Learn more about Arizona Restaurant Consulting: https://azrestaurantconsulting.com

💼 Connect with Justin McCallister on LinkedIn: https://www.linkedin.com/in/justin-mccallister-2a766041

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