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

Dive into Episode 174 of ‘On the Delo’ as David DeLorenzo welcomes Mike Myers—the “Mike Myers of Hospitality”—for a no-holds-barred origin story spanning nightclubs, gyms, and iconic restaurant concepts across Arizona. From sneaking into college bars with a fake ID to launching a beer brand inspired by legendary gold, Mike walks us through every triumph, hard lesson, and late-night hustle, unfiltered.

Hear how bootstrapping gyms led to massive exits, what really happened when he inherited a struggling bar, and why building community (and owning the dirt under your restaurant) is the secret sauce to survival. Get the behind-the-scenes tales of Rusty Buckle, Dutchman’s Gold Lager, and the brand-new Back Alley Barbecue, powered by a MasterChef winner. 

If you’ve ever wondered what it really takes to scale in the hospitality world—or just want to steal a few mindsets from a guy who’s failed and risen more than once—this is can’t-miss.

Chapter Guide (Timestamps):(0:00 - 1:11) Kicking Off #174: Introductions, Age, and the Hospitality “Mike Myers”(1:12 - 4:35) Bay Area Beginnings: Nightclubs, Football, and the Accidental Door Gig(4:36 - 6:47) The Gym Business: Scaling Anytime Fitness and Private Equity Exit(6:48 - 8:20) Arizona Bound: Recession Lessons and the Bar Buyout Adventure(8:21 - 11:37) Sink or Swim: Learning to Run Sports Bars and the Real Lessons of Restaurant Life(11:38 - 14:16) Big Business Moves: Distribution, Margins, and Corporate Life at US Foods & Cisco(14:17 - 17:23) Building Hospitality First: Team, Food, and the Secrets of Scalability(17:24 - 20:03) Reviews & Reality: The Human Side of Running a Restaurant(20:04 - 23:41) Turning Setbacks Into Systems: Surviving Mother’s Day Meltdowns and Major Pivots(23:42 - 28:07) The Power of Local: Partnership, Networking, and Community-Driven Growth(28:08 - 33:22) From Tenant to Owner: Jumping into Real Estate Development(33:23 - 43:50) Dutchman’s Gold: Brewing Liquid Treasure and Building a Beer Brand from Scratch(43:51 - 46:42) EXCLUSIVE: Launching Back Alley Barbecue with MasterChef’s Sean O’Neill(46:43 - 51:47) Rapid Fire: Metallica, Muscle Cars, and Why Mindset Wins Every Day

👉 Love true stories of reinvention, grit, and hospitality done right? Hit SUBSCRIBE to never miss an episode, and share your favorite takeaway in the comments! 

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

Pour a fresh cup and join Episode 173 of ‘On the Delo’ as David DeLorenzo sits down with industry insider Craig Miller, founder of Arizona Liquor Industry Consultants. With nearly two decades at the Arizona Department of Liquor, Craig unpacks real-life stories, compliance challenges, and critical legal changes every bar, restaurant, and aspiring licensee needs to know.

This no-fluff conversation delivers an unfiltered look at how laws are really made (and changed), why acts of violence reporting matters, the million-dollar price tag of a liquor store license, and how technology is changing underage enforcement. Whether you own a hospitality business or want to understand the high-stakes world of liquor liability, this episode gives you the playbook for surviving and thriving in Arizona’s complex landscape—all straight from the front lines.

Chapter Guide (Timestamps):

(0:00 - 1:06) Introduction, Craig’s consulting roots, and time at AZ Department of Liquor

(1:07 - 4:18) How Arizona liquor laws change: Title 4, omnibus bills, and industry challenges

(4:19 - 6:50) THC, Delta-8, hemp drinks: What’s legal, what’s not, and the crackdown aftermath

(6:51 - 9:47) Intoxication, liability, and the impossible standard for bars

(9:48 - 12:41) Counting drinks, dram shop lawsuits, and broken personal responsibility

(12:42 - 15:44) Alcohol sales trends post-COVID and creative new revenue streams

(15:45 - 18:33) Employee liability: Criminal, civil, and admin risks behind the bar

(18:34 - 22:30) Documentation, Title 4 training, and the real cost of compliance

(22:31 - 25:06) License types, sky-high costs, and the true price of opening a liquor store

(25:07 - 29:51) Compliance pitfalls: Food ratios, incident reporting, promotions, after-hours

(29:52 - 34:30) Fake IDs, scanners, and the real battle against underage drinking

(34:31 - 37:20) What counts as food, menu rules, and special late-night considerations

(37:21 - 41:13) Building relationships with law enforcement and city-specific nuances

(41:14 - 45:38) Consulting, support, and why sound policies keep everyone safer

(45:39 - End) Rapid fire: Craig’s industry favorites, life lessons, and final thoughts

👉 If you care about staying compliant, protecting your business, or just want to understand how Arizona liquor law really works, hit SUBSCRIBE for more straight talk with top industry experts. Drop your toughest compliance questions in the comments, and share this episode with any operator or server who needs the inside scoop to stay out of trouble.

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

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

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

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

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

Step into Episode 172 of ‘On the Delo’ as David DeLorenzo sits down with Chef Cory, owner of the acclaimed COURSE restaurant, for an inspiring conversation about transforming from a dairy farm boy in Iowa to a James Beard-recognized chef in Scottsdale. Chef Cory opens up about his unexpected pivot from architecture to culinary arts, the brutal but transformative mentorship under Chef Ivan Flowers, and how his farming roots still influence his approach to fine dining today.

From surviving the pressure cooker environment at Different Point of View to winning in front of Martha Stewart on Food Network's ‘Chopped’, Chef Cory shares the real story behind building COURSE—including the challenges of opening during COVID, creating approachable fine dining, and why he chose to put his restaurant next to a Pita Jungle. This episode dives deep into restaurant operations, work-life balance as a chef-owner, and the evolution of Phoenix's culinary scene into a world-class destination.

Chapter Guide (Timestamps):(00:02 - 02:46) Introduction: Welcome to Episode 172 with Chef Chef Cory(02:46 - 06:05) Farm Roots: From Pearl City Dairy Farm to Arizona Architecture Dreams(06:05 - 09:01) Culinary School to Kitchen Hell: Learning Under Chef Ivan Flowers(09:01 - 13:47) Career Climb: Different Point of View, Sedona, Teaching, and Binkley's(13:47 - 15:21) Food Network Fame: The Chopped Experience and Opening Doors(15:21 - 20:10) Building COURSE: Finding the Perfect Scottsdale Location(20:10 - 25:05) Restaurant Philosophy: Making Fine Dining Approachable and Fun(25:05 - 29:10) Work-Life Balance: Family Time and the Chef's Dilemma(29:10 - 31:00) Community Support: Phoenix's Rising Culinary Scene(31:00 - 33:35) Chef Lifestyle: Staying Fit in a Food-Focused Career(33:35 - 36:28) Future Vision: Expansion Plans and Final Thoughts

👉 If this conversation inspired you to support local restaurants or chase your own culinary dreams, hit SUBSCRIBE for more entrepreneur stories from the hospitality world. Drop a COMMENT with your favorite local chef, and share this episode with someone who needs to hear about turning passion into purpose.

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💡 FREE Entrepreneur Community: https://linktr.ee/builtdifferentmastermind📘 Facebook: https://facebook.com/IAmTheDelo📸 Instagram: https://instagram.com/iamthedelo📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1

Step into Episode 171 of ‘On the Delo’ as David DeLorenzo welcomes Bobby, CEO and co-founder of Rainbow Insurance, for a refreshingly honest exploration of what it takes to reinvent an industry from the inside out. Bobby shares his journey from launching startups in Boston to building niche-driven, tech-enabled insurance solutions in San Francisco, with candid insights about entrepreneurship, leadership, and why people are always the real differentiator.

Get the inside story on how Rainbow found its name, why Main Street businesses matter, and what “admitted” vs “non-admitted” products really mean for hospitality owners. From memorable startup moments to practical risk management tips, this conversation is packed with real stories and hard-won lessons. If you’re a business owner, agency leader, or hospitality operator who wants to thrive in unpredictable times, you’ll find actionable takeaways and a reminder that insurance is always about people first.

Chapter Guide (Timestamps):

(0:00 – 1:00) Family Beginnings & Episode WelcomeBobby and Delo swap stories about kids and business, introducing Episode 171 and today’s guest, Bobby, Rainbow Insurance CEO.

(1:01 – 2:30) Founding Rainbow: From Naming to Why It StuckDiscover how a spur-of-the-moment idea became a vibrant brand—and why a memorable, positive name can open unexpected doors.

(2:31 – 4:30) Entrepreneurial Roots and the Accidental Startup PathBobby shares his first exposure to entrepreneurship, the twists and turns of early ventures, and how he “fell into” building companies after the 2008 financial crisis.

(4:31 – 7:00) Moving to Insurance: Calling, Community, and Industry LessonsWhy insurance, why hospitality, and why niche? Learn how Bobby found his calling in insurance by valuing people and community over hype and scale.

(7:01 – 9:59) Main Street & Hospitality: The Power of Focused ImpactHear why hospitality was chosen over trendier sectors and how food, family, and local economies inspired a program built for restaurants and community resilience.

(10:00 – 12:56) Building the MGA: Team, Technology, and Invested GrowthGo behind the scenes on starting a tech-forward MGA, assembling the right team, and raising the bar for underwriting and customer service excellence.

(12:57 – 16:27) Insurance 101: Admitted, Non-Admitted, and Market DynamicsExpert explanations and market realities—what every operator and agent should know about product types, risk zones, rates, and regulatory nuance.

(16:28 – 19:30) Claims, Catastrophes, and Real-World RiskTrue stories from the front lines: what’s driving most claims for restaurants, why weather matters more than ever, and how responsiveness changes everything in recovery.

(19:31 – 24:23) Lessons for Owners: Risk Prevention and Hiring for ExcellenceBobby’s biggest advice for hospitality owners: be present, hire quality people, and run a great business—because leadership affects everything, including your bottom line.

(24:24 – 29:47) Beauty, Wellness, and the New Insurance NicheExplore Rainbow’s expansion into health and wellness insurance, and how Bobby manages high energy and personal wellness while growing a company and raising two kids.

(29:48 – 30:56) Daily Choices, Healthy Habits, and Airport TemptationsPractical tips for staying on track with wellness—whether at the office, on the road, or navigating the temptation of airport fast food.

Please Subscribe and Like.

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💡 FREE Entrepreneur Community: https://linktr.ee/builtdifferentmastermind📘 Facebook: https://facebook.com/IAmTheDelo📸 Instagram: https://instagram.com/iamthedelo📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1

Step into Episode 170 of On the Delo as David DeLorenzo sits down with his coach and friend Eugene Trufkin for a rare in-depth conversation about mindset, discipline, and health that goes far beyond macros and workouts. Eugene opens up about his early life in the USSR, being raised on a biodynamic farm, and how that foundation shaped his philosophy on training, eating, and living well.

From immigrant hustle to coaching elite clients, Eugene shares hard-earned insights on why transformation is more about psychology than strategy. The two talk openly about body image, ego traps, burnout, and what it really means to live a sustainable lifestyle. If you're a business owner or hospitality industry professional looking to feel strong, think clearly, and stay consistent, this episode is full of real talk and proven perspective.

Chapter Guide (Timestamps):

(0:00 - 3:00) Introduction: Podcast 170 and Guest Eugene Trufkin (3:01 - 7:50) Eugene’s Backstory: Moldova, USSR, and the American Dream (7:51 - 12:30) From Predator to Paintball: Childhood Influences (12:31 - 19:00) Coaching Philosophy and the Origins of Trufkin Athletics (19:01 - 25:30) Why Most Health Plans Fail: Core Values and Environment (25:31 - 31:15) Time-Saving Meal Systems and Lifestyle Design (31:16 - 37:00) Delo’s Ego, Body Fat, and Realizations from the Journey (37:01 - 43:30) Eating Out, Building Muscle, and Letting Go of Extremes (43:31 - 47:00) Athletic Burnout, Kid Development, and Real Longevity (47:01 - 54:55) Home Gym Must-Haves and Injury-Free Workouts

👉 If this conversation resonated with you, hit Subscribe for more deep dives on health, business, and mindset. Drop a comment with your biggest takeaway, and share this episode with someone who's ready to level up their life and longevity.

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 💡 FREE Entrepreneur Community: https://linktr.ee/builtdifferentmastermind 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1