Today we're digging into a cool new software we started using at America's Best Restaurants that's built BY A RESTAURANT owner for YOU.

This software helps YOU – the restaurant owner – manage your hiring process.

Today's guest is Billy Giordano. Billy is the CoFounder of Staffed Up, a "web-based staffing platform designed for the retail and service industries." He also manages and co-founded Room 38, an upscale restaurant and bar located in Columbia, Mo.

www.staffedup.com

How are you running your restaurant ALONE?

Entrepreneurship is LONELY but it doesn't have to be.

Today, in Episode 143 of the Restaurant Expert Roundup, we're talking with author and consultant Matt Rolfe.

Matt is the Author of "You Can't Do It Alone" and a Hospitality Leadership Coach. You can reach and connect with Matt below:

LinkedIn: www.linkedin.com/in/matt-rolfe

Instagram: www.instagram.com/matt_rolfe_ws

Email: [email protected]

Today in Episode 142 of the Restaurant Expert Roundup we talk with Dino Kottis, the Author of "Hospitality Know How: A Key Guide For Every Hospitality Business"

Dino has been involved with Hospitality for 26 years, having worked in almost all the available positions in the industry. Prior to his career in the Training and Development industry, he had been employed in a number of hospitality management roles for brands like Starbucks, Costa Coffee, Tesco, Liverpool FC and a number of independent & local brands.

He's been a hospitality business owner in Greece for over 5 years and is currently a shareholder in a food business in the UK.

Let's talk with Author Jeff Hahn about what to do when IT hits the fan.

Let's face it, your restaurant has seen it's fair share of issues, like everyone else has, but it's how you handle it when IT happens, not what actually happened that matters.

This is episode 141 of the Restaurant Expert Roundup Podcast Jeff is the author of "Breaking Bad News" and a crisis communication expert with 30 years experience in communications and public relations.

He's the owner and principal of a family of integrated agency brands including Apron Food & Beverage Communications, Hahn Public Communications, the Predictive Media Network and White Lion Interactive.

You can find him on: LinkedIn: https://lnkd.in/gMnWJK7Y

Today we chat it up with restaurant author Joël Hoachuck. Joël is the author of "Welcome to Waiters' World: The Essential Guide to Serving Food & Drink."

He's an experienced restaurateur, having worked at high end restaurants such as Relais & Chateaux. He's also opened and operated profitable and award-winning businesses.

Today I have 3 topics to discuss from his book:

#1 - Page 19 "know your products" - I want to discuss the importance of being well versed on your menu

#2 - Page 46 "make recommendations" - Talk about how the right recommendations can add to the meal and lead to a much better experience

#3 - Page 52 "desert time" - Selling deserts and drinks after the meal.

You can find him on:

LinkedIn: www.linkedin.com/in/joel-hoachuck-b4678712

Instagram: www.instagram.com/jhoachuck

Every day is a grind running a restaurant and small business; Your mind wanders, your spirit weakens and your body is easy to forget about.

Today I'm talking with my man DELO, David DeLorenzo, about how to keep all 3 of these assets SHARP and ready for the next task.

Find Delo on these social platforms:

IG: https://www.instagram.com/iamthedelo/

Linkedin: https://www.linkedin.com/in/daviddelorenzo1/

So you're opening a restaurant, or just trying to rethink your current situation, what are the NON-NEGOTIABLES you must take action on?

It's episode 138 of the Restaurant Expert Roundup and we're talking with Doug Radkey to get the answer to this question.

He's the host of the Bar Hacks Podcast and author of "Bar Hacks" and "Hacking the New Normal."

Doug is also the President at KRG Hospitality, a hospitality company that specializes in helping early stage concepts and emerging hospitality brands unleash their full potential.

LinkedIn: www.linkedin.com/in/dougradkey

Episode 137 of the Restaurant Expert Roundup is with Andre Natera, a former chef with over 25 years of experience in luxury hotels and high-end restaurants.

He's passionate about mentoring and teaching people the knowledge needed to run a successful business.

He's the HOST of the Chef's PSA podcast and Author of Chef's PSA.

LinkedIn: www.linkedin.com/in/andre-natera-60234117

Instagram: www.instagram.com/andre_natera

Awesome experiences in your restaurant are one major component that bring customers back, over and over, and that job typically falls in the hands of the server.

Today in Episode 136 of the Restaurant Expert Roundup we have Danny Davila, an experienced restaurant veteran with 24 years in the business as server and bartender, but can also do all "front of the house" stuff.

He's the co-host of the modern waiter and self-described "best at being a server who enjoys that job for the freedom of schedule."

He feels strongly about the lack of good solid service and believes that companies need to train better and keep a standard instead of just filling holes for the now."

Instagram: www.instagram.com/mrkwikbmr

Podcast Instagram: www.instagram.com/themodernwaiterpodcast

I hear this weekly, actually DAILY! That no one wants to work, like a switch was just hit that made every person stop thinking working at a restaurant was viable.

Let's dig into this topic and other HR related topics with expert Bruce Faber.

Bruce is a highly sought-after, award winning – restaurant, hotel, and hospitality owner – recruiter of EHS Recruiting Company.

He brings a modern approach to sourcing great candidates and has a 97% successful placement rate.

You can find him on LinkedIn @ www.linkedin.com/in/brucefaber