Triple Sat

Meters that expire too soon, full lots, and drivers who absolutely cannot park their own cars - this episode covers it all. From low-speed parking lot accidents to the chaos of circling one more time, we vent about the universal struggle of finding a spot and surviving it.

Who says a great trip has to be far away? This week on Triple Sat Travels, we escape to Saint Michaels, MD - only about an hour and forty minutes from us and absolutely worth it. A quick trip, some fast walking, good eats, and a small town Hallmark holiday movie feel that makes you immediately want to plan your next trip.

In this episode, we delve into the seemingly endless stream of donation requests. From gift cards and raffle baskets to dine and donate nights, donated food for events, and the classic "our event will give your business great exposure," we are breaking down the real cost of "giving back."

We share stories and talk about how operators decide when to say yes, when to decline politely, and how to protect your margins while still supporting the community you love.

It's the most chaotic time of year! The holidays bring joy, family, and a whole lot of stress - especially for those of us working in restaurants and catering. In this episode, we talk about what it's really like behind the scenes during the season of "festive madness." From overbooking parties and impossible menus to staff meltdowns and Christmas miracles, we share the highs, lows, and hilarious moments that come with surviving the holi"daze" in hospitality.

To Review or Not to Review - that is the question! In this episode, we are pulling back the curtain on the world of online reviews. From glowing five-star love notes to the "food was great but three stars" mysteries, we have seen it all. We talk about when feedback helps, when it hurts. and how to keep your cool when the internet forgets we are human. Because in hospitality, every star counts.

In this episode, we are talking about BYO - bottles, cake, food, etc - and when it's cool.... and when it's not cool. Sure, we get it, Aunt Linda makes a killer cheesecake, and you want to share it, but at the end of the day, restaurants and caterers are still businesses. That seat you are sitting in keeps the lights on, pays the staff, and funds the next great meal you didn't have to make yourself. Join us as we unpack the fine line between hospitality and hustling to stay afloat.

In this episode, we welcome Kathy McDonald from Celebrate Wellness, an organization dedicated to helping those in the hospitality industry take care of their mental health. Let's be honest - our industry runs on caffeine, chaos, and the occasional meltdown, and Kathy is here to remind us that recharging ourselves is just as important as serving others. We talk about finding help to manage stress and find balance because taking care of yourself isn't selfish, it's essential.

In this episode, we dive into the magic of the shoulder season at the beach - when the tourists finally pack up their coolers, the traffic disappears at least during the week, and the ocean feels like it belongs to us again. It's festival time, wedding season, and the perfect moment to enjoy a quiet weekday stroll on an almost empty shoreline. Join us as we talk about the joys and challenges of living in a beach town after the summer rush fades.

Summer at the beach means sunshine, salty air, cold drinks, and of course... dining alfresco. Nothing says "vacation mode" like eating outside - until the flies arrive and remind you they , too, came for the seafood special. In this episode, we dig into the joys and the buzzkills of open air dining at the beach, from the picture perfect sunsets to the less than perfect winged freeloaders who won't leave your fries alone. Pull up a chair, swat away a fly or two, and join us for some breezy summer hospitality talk.

This week, we welcome the sugar sorcerer himself - the winner of the Food Network's Season Nine Holiday Baking Championship, Pastry Chef Dru Tevis from Brulé. From cakes to delicate tarts, to bruléed perfection, Dru shares the sweet (and not so sweet) realities of life in the pastry lane. We talk inspiration, precision, and the pressure of plating edible art. Warning: listening may cause intense dessert cravings!