It isn't easy living the American Dream, you've really got to put some effort in - because every learning experience you own, is the opportunity to take those building blocks to a higher level while moving through the ladder. JJ is a guy with hard working ethics that are unmatched by many. It's for this story you're about to hear about determination to succeed and learn are what landed him in the pedals of The Lila Rose, a John & Morgan Nealon Concept.

Instagram has just launched it's newest features: Instagram Shops & Instagram Guides, here are some routes you can take with your business to make them profitable for you.

We also talk with John & Morgan Nealon about opening up the Taco Daddy location, leaving Fortina, and getting ahead of the trends. Within this you may find some gems about Tik Tok, Signing Contracts, Separating restaurants from Investors, and Bloggers. 

Nailing down pre-ordering turkeys for the holiday, how to carve a turkey, cranberry sauce, and stuffing arguments.

Chef Fabian Marquez drops in to talk about his Peruvian roots and culture, and why opening up his Food Truck was the best thing he ever did. We talk Marketing, Fusion dishes, and great problems to have! 

Http://latusionfoodtruck.com

Http://Instagram.com/latusionfoodtruck 

Covering the large amounts of various winter spiced beers that exist seasonally, are we in a beer bubble? Will it pop? Mulled wine is a great warm cocktail to offer with very little cost and low maintenance (although Justin and Noomz aren't about that), and Chef James Piccolo talks working long hard hours and managing that time between his family.

It's time to rotate all those tap handles a bit and reconfigure your army of beers to play by the numbers. You can't have 100 IPA's on if you have only 100 taps! We also speak with Chris Sheldon who owns the Diner Brew Co out of Mt. Vernon, New York. He nerds out with us about local sourcing of agriculture and what it's like to open up a tap room.

Too often we get complacent day in and day out with the same routine. It's not broke - so why fix it? Sometimes creating new ideas comes with failure and other times great success. We also look further into possibilities of QR Code usage. Why stop at menus? These have been around for the last 25 years - and we're only using them now..... for restaurants.

When do you finally draw the line in the sand and decide it's time to part ways with an employee? Are you picking up on the red flags? Is there a way to keep them on board - but put them into a job role that suits them better?

It's hard for employees of your establishments. They are confused. It's tough on owners. They're confused. We're navigating these uncharted territories and hanging in and in some cases by threads. What do you do to keep your mind at rest?

We're also forward looking into what the environments may show in a new restaurant landscape come winter months. Join along, and share with your industry friends.

We can't say it enough. Organization matters! Think about how much more money you can make when you eliminate steps from your employees. Think about how much more can be accomplished in half the time. Let's look at being a bit more efficient.

Joe Decicco also dropped in to talk about Decicco's family markets and how being a regional market chain has it's own benefits in being able to make choices quickly. Grocery Stores are huge and there are so many parts of operational mechanics.... let's dive a little deeper here.