ON THE DELO: Arizona Restaurant & Hospitality Stories

Step into Episode 184 of ‘On the Delo’ as Delo reconnects with chef-owner Aaron Chamberlin and partner/chef Suny Santana to trace a 13-year mentor-to-partner journey from St. Francis to building Taco Chelo. It’s a straight-talk playbook on persistence, clean food, tight operations, and leading with trust—told by the people who lived it.

From a 15-year-old staging every station to co-creating a brand named after Suny’s mother, this episode delivers practical lessons for restaurateurs: keep menus clean, models simple, and teams empowered. If you care about real ingredients, scalable ops, and developing leaders, you’ll get a lot here.

Chapter Guide (Timestamps):

(0:00 – 0:31) Opening & Episode Setup: “This is episode 184…” and early memories of the show’s first guest slots.

(0:36 – 1:03) Taco Chelo Age Check: Downtown Phoenix location—“eight years, almost nine.”

(1:19 – 5:36) Origin Story at St. Francis: Suny’s relentless knock-on-the-door persistence leads to a shot on the line.

(5:36 – 8:46) First Day & Drive: Prep, stocks, research at night—Suny grinding at 15 with no ego, just energy.

(8:58 – 17:27) Monterrey → Phoenix: Family sacrifices, language barrier, and choosing to stay the course.

(17:45 – 21:23) Birth of Taco Chelo: San Diego taco takeover sparks the idea; roles set (Suny: recipes, Gennaro: design, Aaron: vision); name honors Suny’s mom, “Chelo.”

(23:24 – 26:21) Menu Philosophy: Three-course flow (apps, tacos, dessert) plus salads and proteins; simple, clean, real food.

(24:55 – 26:51) Ingredients That Matter: Tallow, no seed oils—flavor without the gut bomb.

(27:44 – 29:51) The Model That Works: Tiny 50-sq-ft kitchen → constrained, labor-efficient, repeatable operations.

(29:56 – 31:13) Tempe’s Hard Lessons: Hoods, vents, and even a grease-pot fire—nothing easy, everything earned.

(35:01 – 37:58) Mentorship to Partnership: Rapid station mastery, reliability, and leadership → real equity and a strong team culture.

(38:30 – 39:47) What’s Next: Retaining long-timers, building a commissary, and planning smart growth.

(44:52 – 48:19) Rapid Fire: Dogs, carne asada, salsa, Metallica, Grand Canyon hikes, and dream cars.

👉 If this conversation hits home, subscribe for more no-BS dives on hospitality, health, and leadership. Comment with your biggest takeaway and share it with someone building a team, a concept, or a career the hard (right) way.

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

In this episode of On the Delo, David DeLorenzo welcomes investor and operator Stephen Cole back for a no-BS, practical conversation on Bitcoin for real businesses—especially restaurants. They hit family buy-in, what “21M cap” actually means, instant vs. final settlement, and how owners can allocate a small, repeatable % of revenue into BTC without wrecking their books.

Stephen also breaks down why fractions (0.01 BTC) aren’t “small,” how AI will demand internet-native money, and what his company Castle is building so small and medium sized businesses can automate buys and plug into tools they already use (Stripe, PayPal, Square, Clover, Shopify, QuickBooks). They cover tax basics (buy/hold vs. sell), loans against BTC, and why “high-yield” dollar accounts rarely beat inflation in the real world.

Chapter Guide (Timestamps):

(00:13 – 01:02) Cold open & why Stephen’s back on the show

(01:58 – 03:29) Getting spouse buy-in; teaching money to kids

(04:22 – 06:20) Money 101 & the Lynn Alden primer to understand fiat

(06:27 – 08:19) From Silicon Valley engineer to Bitcoin (since 2013)

(08:55 – 12:33) Scarcity (21M / ~19M mined), settlement vs. instant layers

(13:44 – 17:51) Unit-bias myth; why AI will use internet-native money

(18:24 – 23:23) Corporate treasuries → Castle for SMBs; set-and-forget allocations

(23:37 – 24:25) Taxes: buy/hold ≠ taxable; borrowing against BTC (responsibly)

(25:27 – 30:22) Restaurants: accept vs. hold; accounting realities today

(31:14 – 36:19) Inflation math for owners; “high yield” vs. real purchasing power

(37:04 – 38:34) DCA mindset & the early “faucet” story

(39:01 – 40:52) Mortgages, lenders, and regulators starting to acknowledge BTC

(40:53 – 43:18) “No second best”: BTC vs. altcoins; how to reach Stephen

(47:14 – 50:26) Rapid-fire and close

🔥 This isn’t theory — it’s what smart operators are doing now. If you’re a restaurant or small business owner, subscribe, like, and share this episode to start future-proofing your business today.

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 a true Arizona story on ‘On the Delo’ as Delo sits with Tiffany from Aunt Chiladas, the Original—a nine-generation, family-run fixture founded in 1890 and holder of Arizona’s first issued liquor license—to talk legacy, community, and running a real scratch kitchen without cutting corners.

From miners and trading-post roots to 3,000 railroad ties, multi-decade regulars, and a sister restaurant tie-in with Rustler’s Roost (yes, “Horny the bull” makes an appearance), this episode is for anyone who values hospitality done the old-school way—quality ingredients, generous leadership, and showing up for your people.

Chapter Guide (Timestamps):

(0:13 - 1:05) Early Start & Fuel: 9am pod, 18:6 fast, and welcomes.

(2:00 - 2:25) “Home Base”: Why the neighborhood keeps coming back.

(2:28 - 3:01) Since 1890 + First AZ Liquor License: Roots and rights that lasted.

(3:05 - 4:17) From Trading Post to Family Stewardship: Multi-generation ownership and a resilient dad.

(14:51 - 15:39) One Iconic Location; Sister Ties: Base of Piestewa Peak and Rustler’s Roost (“Horny”).

(15:45 - 16:59) The Ghost “Parent”: TVs flip, music changes—then back again.

(20:03 - 22:05) Health Shift: Mocktails, moderation, and changing habits.

(22:05 - 23:49) The Business Reality: Economy, to-go surge, and best-sellers.

(32:40 - 33:28) 7am Kitchens & 100% Scratch: Standardized recipes; nothing phoned in.

(31:50 - 32:12) Salsa De Oliva & Chip Pairings: House favorites and fideo’s Yelp saga.

(36:17 - 37:08) Tip Fatigue & Kiosks: Where gratuity makes sense—and where it doesn’t.

👉 Help keep these restaurant legacy stories alive—subscribe, drop a comment with your favorite old-school spot, and share this episode with someone who appreciates real-deal hospitality.

Step into Episode 181 of On the Delo as David DeLorenzo sits down with Charles Jr. (“Chuck D”) —an East Valley native behind Aftermath, Born & Bred, and the forthcoming Rosewood in downtown Gilbert—to talk craft, community, and why he wants people dressing up for dinner again.

From first shifts at Tony Roma’s to 15 years fast-tracking at Zinc with mentor Terry, Charles breaks down the real levers: concept, lighting, music, and a female-friendly vibe that draws everyone. The two get real on safer nightlife and DUIs, scaling pains from a 1,300→3,800 sq ft buildout, and what’s next—an aggressive late-night push in Chandler.

Chapter Guide (Timestamps):

(0:15 – 1:02) Opening & Episode 181; welcome Charles.

(1:03 – 2:23) Junior & nicknames (“Chuck D” plates; Delo’s “Italian Stallion”).

(2:26 – 3:01) Origin story—5th-gen AZ; Mesa/Chandler/Gilbert roots.

(6:52 – 8:27) First jobs: Tony Roma’s → Outback lessons.

(11:41 – 13:29) Zinc years & discovering hospitality as craft.

(18:00 – 20:07) Launching Aftermath in Uptown; scaling from 1.3k→3.8k sq ft.

(22:41 – 23:48) Where to find them: Aftermath (Phoenix), Born & Bred (Scottsdale & Chandler), Rosewood → downtown Gilbert.

(25:17 – 27:05) Mature crowd, safer nights; calling out DUIs.

(39:56 – 40:24) Chandler goes late-night—food & cocktail specials.

(40:33 – 42:27) Rapid fire: read minds, water slides, gold, flip-phone experiment.

(45:06 – 45:28) Health: lift weights & bodyweight focus.

👉 If this convo gave you something, subscribe, drop your takeaway, and share the episode with a friend in hospitality who’s building for longevity—not hype.

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 180 of On the Delo as David DeLorenzo welcomes back Melissa (Eat Drink AZ / Eat Drink Creative Agency) for a sharp, no-nonsense conversation on what actually moves the needle for restaurants in 2025. From scaling her team from a one-woman show to Arizona’s largest hospitality social media agency, Melissa lays out exactly how she did it—and what you need to know to stand out on social. 

From her 15M-view “chicken at home” TikTok to geofenced Meta campaigns and a new storytelling series at historic Arizona spots, this one is packed with tactical plays, trend calls, and a clear view of where marketing is headed (hint: AR is coming fast). If you run a restaurant—or advise one—this is your field guide to content that converts, budgets that make sense, and brand choices that age well.

Chapter Guide (Timestamps):

(0:14 - 1:07) Episode 180 intro & Melissa’s second appearance confirmed.

(1:08 - 3:25) 2021→now: Eat Drink AZ growth; TikTok to 270k+/220k; 15M chicken clip.

(3:26 - 5:18) Team & scale: 5 employees, 4 contractors; Texas trip for Mujinzo & Hayashi (Lin’s).

(6:13 - 10:23) 70% “out” of the business: delegation, Ryan’s role, and Michelle’s elevation.

(10:54 - 12:18) New short-form history series: Hanny’s & Enchiladas; call for real stories.

(12:42 - 16:13) Owner playbook by budget: in-house hour, small retainer, or agency—let insights lead.

(16:52 - 18:57) Truth about paid social: Meta is pay-to-play; boost ≠ backend; spend with intent.

(20:09 - 23:15) What’s next: guerrilla returns; “flat internet” → AR interfaces; Minority Report moment.

(23:15 - 24:36) Food/design shift: fewer IG gimmicks; more sleek, sexy, service-forward experiences.

(26:39 - 28:33) Vegas sticker shock: $36 for two beers; hotels $650+ a night.

(28:57 - 31:37) Personal upgrades: fitness, cooking at home, and continued education (AI in Anaheim).

(31:53 - 35:21) Free 30-min social audit, upcoming Evolve PR talk, Taste of AZ, salsa judging, Esplanade win.

👉 If this episode gave you actionable ideas, subscribe, rate it 5-stars, and share it with a restaurateur who needs a straighter path to results. Drop a comment with the one tactic you’ll implement this week.

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 179 of On the Delo as David DeLorenzo sits down with chef-restaurateur Doug Robson—Mexico City–born, Arizona-made—for a straight-shooting conversation about immigration, grit, and building neighborhood restaurants that people actually return to three and four times a week. 

From a 1983 move to San Antonio to Scottsdale Culinary Institute (1996), the Phoenician and Roaring Fork, through the LGO crucible and beyond, Doug lays out the mindset shifts that turned ego into collaboration and fine-dining polish into community comfort.

You’ll hear the real story: $7.35/hour kitchen days, 9/11’s night-of impact on reservations, opening Gallo Blanco in 2009 on just $65K, closing “Gallo 1.0,” launching Otro Café in 2013, then expanding his canvas with Tesota—all while learning to delegate, welcome failure as tuition, and reset in Greer with long hikes that spark new recipes.

Chapter Guide (Timestamps):

(0:14 – 1:12) Cold Open & Episode 179 intro; Lake Powell guitars and banter.

(1:13 – 3:04) Origin story: Mexico City → San Antonio (1983); psychology major; industry since 16; SCI (1996).

(3:05 – 6:52) Early career: The Phoenician (Robert McGrath), Roaring Fork, Michael’s at the Citadel; ESL grind.

(6:53 – 9:38) Meeting his wife; support system; $7.35/hour realities and expectations.

(9:39 – 12:06) Owning the dream; 9/11’s same-day reservation crash.

(12:07 – 15:22) LGO years: 5 a.m.–11 p.m. shifts, ego check, neighborhood focus, “I wanted to do tacos.”

(20:08 – 23:30) Audience > opinions; “feed the masses” philosophy; the no-parking $8M goal.

(23:31 – 26:06) B-locations with vision; Gallo Blanco (2009) for $65K; kept and grew the team.

(26:07 – 31:27) Letting go to lead; embracing $20K–$100K mistakes; Rich Melman’s portfolio math.

(31:28 – 41:27) Health reset, Greer cabin hikes, sourcing from Phoenix, Santa Fe road trips → menu R&D.

(41:28 – 44:17) Restaurant guide: Otro (flour tortillas, huevos/barbacoa, pancakes), Gallo (nixtamal corn tortillas, ceviches, embuelto), Tesota (global veg plates, wood-oven eggplant, Sonoran pasta).

(45:58 – 50:38) Rapid-fire: chili as a secret weapon; add sour cream + extra egg to pancakes.

(50:39 – 54:56) Bigfoot vs. bears; Motley Crüe; why early angst powers classic records; close & subscribe.

👉 If this hit home, subscribe for more unfiltered conversations at the intersection of hospitality, business, and a life well lived. Comment with your biggest takeaway and share this with a chef, owner, or creative who needs the push.

LINKS:

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

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

📲 Preferred Business Service Partners: https://iamthedelo.com/connect

💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind

📘 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

Join us for Episode 178 of On the Delo as David DeLorenzo welcomes Cecily—“the awesome Toasted Owl lady.” From a 396-sq-ft first cafe to multi-location growth, Cecily lays out the real grind behind building a beloved breakfast brand anchored in vintage finds, community, and relentless owner-operator standards.

This conversation moves fast and stays honest—Flagstaff origins, Phoenix expansion (including the former Oink Café space in PV), why owls became the brand, labor and tipping realities, and a 60-year “try 60 new things” mindset. If you care about hospitality, culture, and staying scrappy without sacrificing soul, this one’s for you.

Chapter Guide (Timestamps):

(00:13) Episode 178 Intro + Guest: Cecily, “the awesome Toasted Owl lady.”

(01:29) From teacher to restaurateur: Grand Canyon roots & “a high school with ashtrays.” (02:05) First 396-sq-ft shop → S. Mike’s Pike across from Mother Road (Route 66).

(02:33) Expansion: East Flagstaff; Phoenix at 3rd Ave & Camelback; PV takeover of former Oink Café (rehab timeline: 102 days).

(04:07) Starting over after divorce; the 106-year-old owl-filled home. (06:41) Why owls: classroom gifts during the Harry Potter years → the brand.

(09:57) Treasure hunts: the 700-owl Bakersfield haul at $1 each. (11:45) “This is 60 month”: hiking, dogs, and DIY owl garden sticks that sell.

(15:56) Workforce & tipping: costs, culture shifts, and operator realities in Flagstaff.

(17:52) Community & giving back: Mother Road/Pizza Coletta/Fratellis; Flagstaff Shelter Services, Joni Foundation, Habitat builds.

(26:31) Notables: Robert Plant, Serena, and altitude athletes finding the Owl.

(27:59) Owner-operator ethos: “won’t embrace mediocrity” and the dream of “six Owls.”

(33:49) Phoenix shout-outs: Camelback next to Changing Hands; PV (REI/Target). 

👉 If this episode hit home, subscribe for more real conversations at the intersection of hospitality, business, and life—and share it with a friend who loves character-rich restaurants and owner-led brands.

LINKS:

🔗 Connect with DELO: https://linktr.ee/iamthedelo 📚 Free eBook: https://iamthedelo.com/3f-method-book 📲 Preferred Business Service Partners: https://iamthedelo.com/connect 💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind 📘 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 177 of On the Delo as David DeLorenzo sits down with hospitality builder Mikis Troyan—the behind-the-scenes operator who helped launch American Junkie, co-founded Clive Collective, and now steers concepts like CALA, Tell Your Friends, and Neon Spur. 

From Phoenix roots and a real-estate grind (think 600–700 foreclosure homes a year) to design-driven restaurants and bar programs, Troyan lays out the unvarnished reality of building places locals actually love—and what’s next: Kuza (robata + hand rolls) and a downtown Phoenix trio (Love Call, Ada, Kuza Tori).

Chapter Guide (Timestamps):

(00:15 - 01:36) Intro & long ties: Episode 178, decades-long friendship, and fathers who’ve known each other ~50 years.

(01:46 - 04:09) Origin story: Phoenix-born; real name Michael; family called him “Matthew”; nickname “Mikis”; Chaparral → SDSU → LA (PA gigs, CAA) → back to help dad; foreclosure wave (600–700 sales/yr).

(04:09 - 06:23) Jump to hospitality: American Junkie → Ride Hospitality Group → founding Clive Collective (CALA, Tell Your Friends, Neon Spur); why he prefers staying off-camera.

(06:23 - 07:52) Family & leadership: 15-year marriage (March), kids Asher (9½) and Ivy (7½); team-first ops.

(07:52 - 11:20) Design lens → CALA: Value-engineering (“if you can’t touch it, it doesn’t have to be real”); hotel partner Tyler Kent; vibey Mediterranean gap; patio built from scratch; opened in ~4 months; PV Mall #2 targeted next.

(11:27 - 12:22) Food matters: Chef Bo’s role; why timing made the partnership click post-Sanctuary.

(13:30 - 15:29) Neon Spur & Tempe’s revival: A country-lean dive on Mill Ave; landlord vision + Mayor Corey; why the opportunity was a no-brainer.

(18:08 - 19:34) CALA reality check: Open 7 days (hotel F&B), breakfast/lunch/dinner daily, brunch daily; seasonal menu updates.

(21:24 - 23:06) Tell Your Friends: Basement lounge under The Americano; partners Dave Sellers & Bob Agahi; designer Paul Basile; global Bar & Restaurant Design Awards nod; Thu–Sat live music; Americano menu available downstairs.

(23:31 - 25:32) Kuza: Robata, sushi, hand rolls in the former Chauncey Social space; aiming for October; Bo is crafting the menu.

(25:43 - 27:44) Downtown trio: Love Call (dark neighborhood bar), Ada (mostly outdoor, seafood-lean), Kuza Tori (alley-entry listening bar with hand rolls) with Intersection Development (see “Rainbow Road” apartments shout-out).

(28:25 - 31:55) People, seasonality & habits: Why summer slumps test Phoenix operators; his 6am news + breakfast routine, kids at St. Francis, Thursday date nights.

👉 If this conversation hits home, Subscribe, drop your biggest takeaway in the comments, and share with a friend who cares about building durable hospitality brands (not flashes-in-the-pan).

LINKS: 🔗 Connect with DELO: https://linktr.ee/iamthedelo 📚 DELO’s Free eBook: https://iamthedelo.com/3f-method-book 📲 Preferred Business Service Partners: https://iamthedelo.com/connect 💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind 📘 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 176 of On the Delo as Delo sits down with Andrew, Executive Director of the Arizona Craft Brewers Guild, to unpack what’s really happening across Arizona beer—on the brewhouse floor, at the Capitol, and out in the community. From a 20-year restaurant career to head brewer roles at The Perch and Uncle Bear’s, and ultimately joining the Guild in February 2022, Andrew lays out a no-spin view of the landscape and where the wins are coming from.

If you care about healthy breweries, smarter laws, and stronger taprooms, this one delivers: the event engine that funds promotion, the practical policy changes (including a hard reduction in minimum production requirements), the real challenges operators face (tourism and top-line), and why non-alcoholic offerings matter for safety and inclusion—all capped with what to expect at Arizona Beer Week and the Guild’s GABF presence.

Chapter Guide (Timestamps):

(0:18 - 3:31) Episode Intro & Origin Story — Restaurants → The Perch → Uncle Bear’s → joining the Guild (Feb 2022)

(3:31 - 4:41) From Brewhouse to Business — Event season (Arizona Strong Beer Fest, Beer Week, Baja) and the “promote & protect” mission

(4:41 - 5:13) Naming Matters — Reframing “Arizona Strong Beer” to clarify the festival’s scope

(5:13 - 7:10) Guild Snapshot — Founded in 1998, ~100 breweries statewide; 67 current members and rolling sign-ups

(7:10 - 10:46) Policy Wins — Minimum production cut from 5,000 → 1,000 gallons; relief for small/innovation sites (e.g., PV pilot, Bisbee example)

(10:46 - 12:48) Modernizing Service — Growler rule updates and Arizona’s pro–small business footing

(13:51 - 16:48) Operator Reality — Hiring stabilizes, tourism dips; focus on top-line + cross-guild collaboration and “brewery-in-planning” value

(23:30 - 27:12) Inclusive Options — Non-alcoholic beer is hard and capital-intensive; hop waters and elevated N/A choices (Hoplark shout-out)

(27:22 - 30:45) Arizona Beer Week — Why it runs 10 days; Pink Boots arm-wrestling, Cicerone education, and festival audience trends

(33:58 - 35:37) GABF Playbook — Arizona’s booth with a tourism film—showcasing the state while championing AZ beer

👉 If this episode gave you a clearer view of Arizona’s beer scene, hit Subscribe, share your biggest takeaway in the comments, and pass it along to a brewery owner, operator, or beer lover who deserves the real story—not the spin.

LINKS:

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

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

🤝 Arizona Craft Brewers Guild: https://chooseazbrews.com

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

💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind

📘 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 175 of ‘On the Delo’ as David DeLorenzo welcomes back his good friend and fitness expert Jeremy Scott for another unfiltered conversation on health, hospitality, and living a balanced life. In his third or fourth appearance, (who’s counting really) Jeremy opens up about fatherhood, the realities of staying fit while working in high-stress industries, and why long-term health is built on simple, sustainable habits—not fad diets.

From navigating restaurant menus without sabotaging your goals, to building movement into your workday, to finding the mental space to truly enjoy life, this episode blends practical advice with candid stories from two decades in fitness. 

Whether you’re in hospitality, sales, or simply looking to feel better and live longer, you’ll walk away with strategies you can actually apply—without feeling like you’re “on a diet.”

Chapter Guide (Timestamps):

(0:00 – 3:00) Introduction: Episode 175, guest Jeremy Scott, and updates from Delo

(3:01 – 6:58) Fatherhood, choosing the name Brock, and the parallels between naming and nutrition

(6:59 – 11:24) Real food over fads: why diet labels matter less than sustainability

(11:25 – 15:46) Dining out without derailing progress—decision fatigue, guardrails, and avoiding calorie traps

(15:47 – 20:46) Short-term indulgence vs. long-term impact: moderation, feeling good, and breaking unhealthy cycles

(20:47 – 27:37) Defining “healthy” for busy professionals—body fat ranges, functional strength, and the role of bloodwork

(27:38 – 32:31) Alcohol in balance: knowing your limits, guardrails, and its impact on fat loss and recovery

(32:32 – 38:38) Restaurant culture: menu items, special requests, and realistic expectations when eating out (38:39 – 43:06) Movement and mobility for hospitality pros: microdosing mobility and daily functional prep

(43:07 – 51:46) Mental health, creating margin, and reclaiming hobbies as an adult

(51:47 – end) The power of presence in hospitality and why people—more than food—keep customers coming back

👉 If this conversation resonated with you, hit Subscribe for more deep dives on health, hospitality, and mindset. Share your biggest takeaway in the comments, and send this episode to someone who’s ready to make sustainable changes in their life.

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://linktr.ee/builtdifferentmastermind

📘 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