A restaurant shut down while having mask policy problems that were turned into a Black Lives Matter PR nightmare. We're all for freedoms and beliefs in all ways - but in the workplace we should be looking uniform. Do you have your employee handbook updated and signed off on?

You think you know bagels and starting businesses? You ain't known nothing until you realize that Britt is the real deal. A business of bagels that sped up during the pandemic has gained serious momentum and traction that Gold Belly has even thrown some calls her direction trying to get a piece of this dough. Ha. 

Waiting on Fries - Delving into a bit of the yacht club life. Get your pinky out for a few of these problems that occur in the day to day. In part of the new format we'll explore some relative issues and topics that we've experienced and see in our businesses. How'd your Superbowl go? Hope you didn't have to pay for all the rest of your boxes you didn't sell!

It's been a long year and we actually got to document the year in roller coaster formation. A lot of us have been punched in the face repeatedly and we're almost out of the woods. Have patience all!

www.newyorkprimebeef.com PROMOCODE FRIES15 for 15% OFF your entire order!!WWhathat

What a time. We comment on a video making it's rounds of a Door Dash employee being caught on a ring camera complaining about a pretty decent tip. How do you deal with an employee just leaving mid shift without saying anything to a manager or coworker? How long is too long for a table to be occupying space?

Jessica Hadjstylianos drops by to talk about bubbles. She's spent a considerable amount of time becoming an expert on the distribution side of Moet Hennessy and has some pointers to new reps that will be entering sales come summer. She also talks some of the trends that have changed and where we may be going toward the future as summer is approaching.

More from Moet Hennessy ..

https://instagram.com/engage.mh?igshid=dpyeqiecfgec

We're loading in the stories here. How far is too far with guest demands? Usually we strive to go above and beyond but during Covid regulation times - we just can't accept all of your needs... sorry, not sorry.

Chef Mogan Anthony tells us the story of coming to America from Malaysia and the rise to quitting the New York City rat race. Why work so much for nothing? Mogan moves out of the city into suburban markets to find more reward. Mogan also invented a product during our shut down that is genius.

Use code "FRIES15" on http://newyorkprimebeef.com to receive 15% off of your quality order of meats! Thanks guys for passing down savings for our listeners!

The chef talk continues! We get to speak with Chef Brian Lawrence of Goosefeather about the way business changes over time, buffing a resume, and secret duck dry aging techniques! 

Cocktails on tap save time and we're telling you why. Jae was working on a script on instagram to speed up the building of a following... we go into it a little.

Between having three different storefront handling dining, takeout, and ice cream - Dan Kardos isn't lost in the world of creating and executing a business model. The secret of creating the best chicken sandwich, foods people want, and opening two business fronts in the face of Covid-19, Dan has some answers and knowledge to pass down.

Before hammering it down with Christian Petroni we talk about Zoom classes, after work happy hours (digital of course), and more ways for guys to make money in this industry without being in the restaurant.

Head over to NewYorkPrimeBeef.com and use code: “FRIES15” at checkout to save on your order of great quality beef and more. This stuff is in Justin’s restaurant at Smokehouse and this is a great deal on quality food. // Also, Jae launched CocktailGarnishCo.com and is giving you 15% off your order of cocktail garnish with the same code, “FRIES15”.

We talk to Christian Petroni about all things Restaurant and Chef Live, Food Network, Chickens and Ducks?, and more. Lock in at the 19 minute mark for some action on that front. 

Restaurant Hustle airs on the Food Network on 12/27.

This is irresponsible.  We talked to Austin from New York Prime Beef on Episode 6 - but he just sent us a message before the show screaming about code FRIES15 at checkout for 15% off superb beef. (https://www.newyorkprimebeef.com).

////// We talk to Nick Di Bona about his career, how being in this business is stupid, capitalizing on being a chopped champion, dragging his body across a quarter of a mile to get home crawling, and most importantly..... Ice Cream. (https://www.instagram.com/bonabonaicecream/)

///// You know what twitch is? Yeah. The Live Streaming thing. We published a poll on our instagram account and the interest of willing to watch competitions at bars was pretty large!