Corner Booth Podcast

Episode 36: Alex Canter

Alex Canter is CEO of Nextbite, which states as its goal "to ensure every kitchen with extra capacity is not only surviving, but thriving" with off-premises virtual brand sales. Alex is not just a young tech entrepreneur. He is a savvy and seasoned restaurateur, who at age 12 started working in his family's business - the landmark Canter's Deli, an iconic Los Angeles dining destination serving locals, tourists, and celebrities.

 

Alex successfully preserved the time-honored traditions of a fourth-generation family-owned restaurant while modernizing it with cutting-edge technology to streamline operations and online ordering. In the process. Alex discovered his passion for restaurant industry innovation. "If you aren't thinking about the next generation of your restaurant, there may not be one," he says.

 

In this episode we learn how Alex conceived and developed Nextbite to help independent operators maximize revenue with very little additional operating costs. "Fitting the right virtual brand into an independently owned restaurant operation helps raise revenue from currently underutilized kitchens," he explains.

 

Nextbite's successful virtual brands include George Lopez Tacos, Wichcraft, Crave Burger, Wild Wild Wings, Grilled Cheese Society, Lucky Dragon, and many more. Nextbite also provides menu execution and operations assistance, and an ordering platform that simplifies third-party delivery orders and transactions. Alex also explains the company's unique revenue-sharing program with partner restaurant operators.

 

Considering takeout and third-party delivery sales comprise as much as half the revenue for many independent operators, that alone is good reason to tune in and learn Alex's bold vision of the future of off-premises dining.

Episode 35: Aaron Lyons

Aaron Lyons came to the restaurant industry to create the guest experience he wanted. With a solid business background and education, but no restaurant industry experience, his years of business travel and dining out inspired his desire to develop a new fresh, farm-to-table concept. Following a career in finance and armed with an MBA, Aaron created a business plan for a new flex-casual restaurant with healthier menu offerings and an improved guest experience.

 

In this episode, we learn how Aaron’s process of concept development, site selection, and raising capital resulted in the launch of the first unit of Dish Society in 2014. 

 

He shares the challenges of a new concept, including long ticket times and inventory management problems, along with the systems and procedures he employed to create consistency.

 

"We are a people-forward company," says Aaron. "A strong team led by my director of operations is why I expanded this concept into a five-unit company within six years." 

 

Earlier in 2022, Aaron and his team opened Daily Gather, a new full-service restaurant and bar with intentions of expansion. Dish Society and Daily Gather utilize current technology to market and operate more efficiently and effectively, with online orders for pickup and third-party delivery accounting for more than 40% of total revenue. 

 

With high unit success and multiple brands in operation, Aaron has no plan to slow down anytime soon. And despite his success in off-premises demand for his brands, says Aaron, "I remain bullish on the dine-in guest experience and believe in the need for people to have a place."

Episode 34: Brian O’Neill

Brian O’Neill’s foray into the restaurant business began as a teenager working in his parents' diners in Manhattan. This led to positions at well-known New York concepts including the venerable Russian Tea Room and the original Hard Rock Cafe. Brian later moved to Boston where he managed the Bull and Finch Pub, the setting for the television sitcom “Cheers”.

The story didn’t end there. In this episode, Brian explains what brought him to the Lone Star state and his purchase of the historic Alamo Springs Cafe in Fredricksburg, TX. He shares the old-school secrets of his success in this restaurant venture: “Core values based on a commitment to quality and service work no matter what the concept.”

Brian takes pride in preserving the special history of Alamo Springs Cafe while improving the menu, the entertainment offered, and its operations. “There is always room for improvement,” says Brian.

Listen in and learn how a restaurant management veteran stepped into ownership over an iconic existing concept and led it toward future success while honoring its unique past.

Episode 33: David Cordua

The award-winning restaurants the Cordua family created include Churrascos, Américas, Artista, and Cordua Events. A product of this distinguished legacy, Executive Chef David Cordua gained his appreciation for and education in Latin cuisine as a child in his grandmother’s kitchen. With a degree in culinary arts and restaurant experience in Europe, he eventually launched his own concept The Lymbar Kitchen and Cocktails, named after the street of the first family home in America. It is scheduled to open in Spring 2022. “Lymbar is my opportunity to take the Latin culture and tradition I learned and present it in my own way,” says David.

In this episode, David discusses his experience launching a new restaurant concept in the current market, including location, financing, design, construction, menu development, and staffing decisions.

Learn from this bright young entrepreneur his strategies to overcome the obstacles to starting a business post-pandemic and why he believes today’s business environment offers tremendous opportunity.

Episode 32: Meredith Sandland

Join us for a fascinating interview with Meredith Sandland, coauthor of “Delivering the Digital Restaurant: Your Roadmap to the Future of Food.” Meredith, a former Yum Brands/Taco Bell and Kitchen United executive, joined forces with her United Kitchen colleague Carl Orsbourn to pen this best-selling tome. They artfully explore the current disruption facing American restaurants through first-hand accounts of restaurateurs, food industry veterans and start-up entrepreneurs. 
 
A detailed, insightful and lively read, “Delivering the Digital Restaurant” is, indeed, a roadmap for independent restaurant operators hoping to successfully navigate the future of the business. In fact, helping independents prepare “for this new frontier was a big motivation behind the book,” says Meredith.
 
In this episode of the Corner Booth, Meredith leads us on a deep dive into the development of ghost kitchens and virtual concepts, how and why they work, how they are different, and how more restaurant operators can succeed by using these models to expand their businesses. She also shares her three steps for takeout/delivery success that every independent operator should be doing today.
 
Many of us are fully aware that the digital age of restaurants is in full force. Listen in as Meredith explains how you can leverage it to build your brand. (By the way, you can order “Delivering the Digital Restaurant” directly from the publisher at https://www.deliveringthedigitalrestaurant.com)

Episode 31: Alex Brennan-Martin

The Brennan family has created one of the most respected restaurant dynasties in America, with concepts including the famous Commander’s Palace in New Orleans. Alex Brennan-Martin grew up in that world, working in the back and front of the house, the front office, and on the front line. Today, he is regarded as an expert on all facets of the restaurant business.
 
In this episode, Alex shares his views on legacy dining and how tradition has risen to meet and satisfy the guest experience demanded by today’s dining public. He explains how he has helped his family’s acclaimed fine-dining brands both leverage their guest loyalty and remain relevant post-pandemic by combining high tech with high touch. 
 
Alex also discusses how his family continues to be able to attract high-quality staff in the current labor shortage. Finding and recruiting top talent is part of the Brennan family’s proud tradition, with staff alumni such as Emeril Lagasse and Paul Prudhomme who passed through their kitchens on the way to their own celebrity.
 
While so much focus today is on restaurant delivery and takeout, Alex believes "there will always be a demand for fine dining," adding, "holidays and family events require a working culture that is more than serving guests. We are in the business of making memories.”
 
The pandemic is simply one more challenge the Brennan family has met and overcome. Brennan’s Houston has survived hurricanes and a devastating fire. Alex has been pivoting long before it became a buzzword, most recently adapting his family’s brands to takeout and retail grocery distribution.
 
If you need a shot of inspiration on the power of a great brand, commitment to quality, and wisdom that only comes with experience and tenacity, please tune in. The Brennan legacy is showing no signs of slowing down and Alex looks forward to many more years of making memories.

Episode 30: Shammi & Mithu Malik

Join us at the Corner Booth as we visit Houston's "Musaafer", which was recently named one of the Best 100 Restaurants in the world by Time magazine.

Husband and wife owners Shammi and Mithu Malik share their compelling and unique story of their concept development and road to restaurant success. Musaafer translates to “traveler” in Urdu, one of the languages spoken in India. Not surprisingly, their concept was inspired by a culinary journey of more than 100 days, in which their team visited every state within the country of India. 

"It was most important for our executive chef to actually experience the various regional tastes rather than simply study the recipes," says Mithu. Shammi explains how architects using construction materials and furnishings from their home country of India created a guest experience to match the authenticity of the food. The restaurant takes guests on a virtual journey to India in a way that could not have been accomplished without such attention to detail. This two-year project resulted in a beautifully designed 10,000-square-foot facility offering seasonal menus for lunch, dinner, tastings, and private parties. 

Learn how their ingredients are sourced, their seasonings created, their wines selected, and their staff educated and trained so that guests not only taste but experience the rich culture of India.

Episode 29: Jon & Jan Brieger

Jon and Jan Brieger spent nearly 40 weeks a year traveling the country selling their custom pottery at various arts and crafts shows. They fell in love with the serenity of the Hill Country in central Texas, and they built a home in the town of Blanco.

When they learned a shuttered hardware store was on the market, Jon and Jan purchased the space with the dream of opening a cafe — in spite of zero restaurant experience.

That decision launched their Redbud Cafe. Today, after 12 years in business, the concept is a vibrant gathering place for locals and tourists, offering local craft beer and entertainment along with its counter-service menu.

Jon and Jan share the wisdom of their journey from dreamers to effective operators. They underscore the importance of active community engagement and a dedication to learning, which included their becoming RestaurantOwner.com members.

As seasoned restaurant operators, Jon and Jan are looking to expand their business to a beer garden and pizza kitchen scheduled to open early next year.

Episode 28: Gin Braverman

Gin Braverman, principal of Gin Design Group serves restaurant concepts – from single-unit startup independents to established multi-unit operators – with award-winning design. In this episode, we learn more about each step of the restaurant design process from concept to paper. Gin explains what to expect in scheduling and cost, and how a good design team addresses equipment, inspection, permitting, and construction to optimize results and avoid problems.
 
Gin also discusses design considerations driven by the pandemic, including dining room flow, outdoor dining, and seamless curbside pickup. Whether you are in the initial buildout stage or considering a facelift for your existing concept, join us to learn how experienced pros make every visual element in your restaurant – art, color, decor, lighting, and millwork – enhance the guest experience and the aesthetic of your concept.

Episode 27: Zulema Gonzales

Meet Zulema Gonzales. She and her siblings operate La Mexicana in the Montrose district of Houston, where their immigrant parents transformed their neighborhood grocery store into a popular full-service Mexican concept nearly 40 years ago. The restaurant has evolved from tacos and a few tables to 130 seats with an expansive menu, a full bar, and an outside patio. 

Loyal customers meet to enjoy authentic Mexican dishes, fresh margaritas, and all-day breakfast. "Using fresh ingredients, staying true to original family recipes, and caring for your staff is how my parents taught me to run the business," says Zulema. 

A well-established carry-out business and active community following helped La Mexicana survive the pandemic. "We rotated staff but didn’t need to furlough anyone," says Zulema, adding, "and when we needed to fully operate again, all staff members came back." While Zulema and her family have put a second unit on hold in light of the current market, the concept enjoys brisk daily business, a popular Sunday brunch, and the involvement of the entire family — including the parent founders — in its operations.