On this episode, Kate and Rachel sit down with Arianna Favia, Director of Restaurant Event Sales at Boka Restaurant Group in Chicago. Arianna and her team at Boka Restaurant Group have done a wonderful job pivoting throughout the pandemic, especially when it comes to starting a takeout program from scratch, working with local partners, and creating extremely unique virtual experiences. Arianna shares her experiences, wisdom, and tips on the episode, which are certain to assist and inspire any other event professionals listening! Boka Restaurant Group's locations include Boka, Momotaro, and Bellemore, among others.

On this week's episode, Kate and Rachel talk about the unfortunate truth of a second wave of the coronavirus looming across the country. Cities are halting reopening plans, adding curfews, and even stopping indoor dining for the time being. While this is not ideal for restaurants, this episode will provide some fresh ideas to help restaurants shift for the winter season and succeed in the second wave. It is not about reinventing the wheel, but finding the revenue streams that have worked thus far and revamping them to attract customers to new dining experiences this winter. 

Reach out with your ideas via email at [email protected]

On this week's episode, Kate and Rachel are joined by two special guests to discuss how they successfully planned and executed a wedding during COVID-19. Caroline Wise, Tripleseat's Director of Product, got married last month at Killington Distillery in Vermont and shares all the details about planning for her big day with COVID-19 circumstances in mind. Howie Goldfarb, the Operations Manager at Killington Distillery, provides insight into the operations behind executing Caroline's wedding successfully, and how it has set him up for future events at the distillery.  Whether you are planning your own wedding during this time or are managing a wedding for someone else right now at your venue, there is so much to learn this episode from both the bride and venue operations manager perspectives! 

Check out Killington Distillery: https://killingtondistillery.com/

On this week's episode, Kate and Rachel discuss the challenges that many restaurants face when using third-party delivery services like DoorDash, Grubhub, and Postmates, among other third-party giants. These services may be causing more harm than good, and a financial loss to the restaurant is only one of the reasons why. Check out the episode to gain more insight into this challenge across the industry, and how your restaurant could move from being dependent on third-party services to creating and using your own direct delivery service.

On this episode, Kate and Rachel take a step back from the COVID-19 specific discussions, and dive into other current hospitality industry trends and noteworthy news bits that you will definitely find interesting. A few topics of discussion include an airline turning its planes into a pop up restaurant, a new egg replacement product that has hit the US market, and how a hotel revamped to create a female empowerment theme. We have saved you the time it takes to read through the popular hospitality blogs, and have brought the stories to you in this episode!

Let us know what you think about these trends and stories via email: [email protected]

Singapore Airlines article : https://www.bloomberg.com/news/articles/2020-10-12/singapore-air-s-a380-restaurant-tickets-sell-out-in-30-minutes

Fast Casual article: https://www.bloomberg.com/news/articles/2020-10-07/lenders-get-stuck-with-busted-eateries-after-bidders-get-scarce?sref=SvwPxqpB

Chicago + Third-Party Food Delivery Fees article: https://chicago.eater.com/2020/10/9/21509275/chicago-delivery-fees-third-party-condering-ordinance

Zero Egg debuts in US market article: https://www.foodbusinessnews.net/articles/17010-zero-egg-debuts-in-us-market

Female empowerment Hotel Zena article: https://dc.eater.com/2020/10/8/21507791/hotel-zena-female-empowerment-theme-male-chef-thomas-circle-d-c

Ocean Spray + TikTok article: https://www.eater.com/2020/10/8/21507511/ocean-spray-gives-new-truck-to-skateboard-fleetwood-mac-tiktok-star-nathan-apodaca

NYC Wine & Food Festival goes virtual article: https://www.bizbash.com/production-strategy/virtual-events/media-gallery/21197487/the-2020-new-york-city-wine-food-festival-transformed-into-a-virtual-cooking-school

Why Thanksgiving turkeys will be smaller this year article: https://www.cnn.com/2020/10/07/business/thanksgiving-turkey-grocery/index.html

On this week's episode, Kate and Rachel dive into some step-by-step actionable tips that hospitality professionals can take to incorporate a catering program into their offerings. In a time where large in-person events can no longer happen, groups are looking to restaurants and venues to accommodate their gathering's needs in the form of off-site catering. While building a catering program from scratch can seem daunting, this episode will hopefully provide some insight about where to begin the process and explain the importance of creating this off-premise revenue stream.

Share any insight into the catering programs you have created by reaching out via email at [email protected]

On this week's episode, Kate and Rachel indulge a little bit and talk about a topic that they find interesting as lovers of the hospitality industry, and that is Michelin star restaurants. Specifically how during the pandemic, many Michelin star restaurants have had to do the unthinkable for their businesses and move to takeout operations. This was a make or break decision for many restaurants, but it also made the Michelin star fine dining experience, which is usually exclusive to impossible to get reservations and an even more impossible to pay price tag, more attainable to the average person. These restaurants have also created innovative takeout and pickup options, which can be inspiration for anyone who is listening!

Alinea, Chicago, IL: https://www.exploretock.com/alinea?tock_source=tock&tock_medium=search_nav

Atelier Crenn, San Francisco, CA: https://www.exploretock.com/ateliercrenn?tock_source=tock&tock_medium=search_nav

Blue Hill, Tarrytown, NY: https://www.exploretock.com/bluehillatstonebarns/

On this week's episode, Kate and Rachel are joined by Brianna Schmaltz, VP of Events at The ONE Group, to discuss catering in the COVID-19 environment. Brianna explains how STK and Kona Grill have been able to get creative over the past few months in order to accommodate all types of diners and groups outside of the restaurants' walls. This included the creation of STK's Meat Market, which gives customers the opportunity to send the STK steak experience home for themselves or as a gift to someone else. Tune in to learn new tips on upping your catering game today in order to stay ahead of the game for the upcoming holiday event season.

Shop STK Meat Market: https://shop.stksteakhouse.com/

STK on IG: https://www.instagram.com/eatSTK/

Kona Grill on IG: https://www.instagram.com/konagrill/

The past six months have forced restaurants to pivot their standard models in order to reach customers in new ways. This holiday season may be no different, and it is time for restaurants to consider how off-site catering can be a key revenue stream during the usually busy holiday events season. On this episode, Kate and Rachel discuss the importance of restaurants offering off-site catering service this holiday season, ideas for how to put together creative packages, and how Tripleseat can help manage all catering needs. Customers are still going to want to celebrate the holiday season with family and friends, so if they cannot do that physically at your restaurant, then make sure you can bring your restaurant to their small gathering in the form of off-site catering!

As a restaurant, what kind of holiday catering packages do you plan to offer this year? And as a consumer, what holiday packages would you love to see? Share your ideas and plans via email at [email protected]

While the past months in the hospitality industry have been anything but easy, the warm summer weather has made life a little bit easier with outdoor dining and industry trends that help restaurants to earn revenue while keeping guests safe (and often outdoors). Now as we move into Fall, the new challenge will be finding creative ways that restaurants can keep up business once the weather is too chilly for outdoor activities in many parts of the country. On this week's episode, Kate and Rachel discuss strategies for Fall dining and events, marketing tips for spreading the word about Fall offerings, and how Tripleseat can be a tool to help you do it.

Let us know what other strategies or trends you are planning for at your restaurant this fall by emailing [email protected].