Corner Booth Podcast

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.

Episode 26: Shila Morris and Kay Salerno

Sisters Shila Morris and Kay Salerno were 17 and 10, respectively, when their parents bought a small breakfast cafe in Truckee California. They had no way of knowing that the lessons learned growing up in the business would lead them to grow and refine "Squeeze In" into the successful 11-unit restaurant concept it is today.

"You get into the business because of your love of cooking and connecting with others," says Shila, adding, "but it wasn’t until we implemented systems and procedures that we were able to maintain consistency and successfully replicate."

In this episode, we learn how a combination of award-winning omelets, eccentric decor from community thrift stores, customers referred to as "egghead nation" and served by an engaged staff known as the "tribe" created a breakfast/lunch concept that has successfully expanded throughout Nevada and into Idaho and Texas. 

"The pandemic presented an overnight 85% drop in revenue and really tested our creativity," says Kay; however, quick adjustments to menu and marketing resulted in some amazing events. YouTube "cook-alongs" and their make-at-home Mimosa kits, along with an extremely successful meal sponsorship program for health care workers helped keep customers and staff engaged.

The sisters are enjoying remarkable growth through franchising, and are pleased to allow families the opportunity to make a living with a high quality of life as Squeeze In franchisees. They plan to continue selecting their franchisees based on their fit with the culture and values of the concept. 

"Happy Guest, Happy Associates, Everyday" aren’t simply words to work by, but a way of life at Squeeze In. Shila and Kay are brilliant operators who have demonstrated how to properly shift from working in their business to working on their business.

This episode is a "must listen" for all those planning to open or expand their restaurant concept. This is how you do it!

Episode 25: Meghan Collins and Holly Scott

Meghan Collins’ and Holly Scott’s surgeon father decided a small family-operated bakery/cafe could be a success. The physician’s vision became a 4,400 sq. ft. full-service restaurant. 

The sisters opened Megg’s Cafe 11 years ago in Temple, Texas with a commitment to promote local farmers and use the freshest ingredients in their trendy casual breakfast and lunch menus.

In this episode, Meghan and Holly share the ups and downs of their early years as they hustled to keep up with the demands of working “on” the business while working “in” the business daily. They explain the importance of proper accounting procedures, inventory control, and operational systems. 

Certainly, systematizing the concept while running the business was no mean feat; but once accomplished, it ensured smooth operations and menu and service consistency.

While the pandemic has forced Meghan and Holly to revisit their menu, hours of operation, and staffing, Megg’s Cafe continues to offer signature on-site baked goods, specialty drinks, and a popular Sunday brunch that attracts guests from throughout central Texas. Consummate hosts, the sisters are considering shortening their loyal customers’ Sunday drive, with possible expansion of the concept in Waco or Georgetown, Texas.

Episode 24: Frank Mendoza

With the purchase of a hot dog cart in Tijuana, Frank Mendoza began selling and branding his Mexican sushi in San Diego California. A successful HVAC mechanic, Frank’s passion for food and hospitality took his sushi cart to various locations around the city, as he developed a loyal following. 

At one point, he was shut down by the police for lack of proper permits. Undaunted, he gradually learned the ropes of the restaurant business and began the journey to operating three units of his popular concept — a long way from serving guests from his front porch on days off.

In this episode, Frank shares what he refers to as "a most unlikely restaurant success story,” illustrating where determination, willingness to learn, and passion for delighting the guest can take you.

Episode 23: Lisa Eberhart and Randy Lait

As customer demand for food safety and convenience grows, so does demand for menu transparency. From their offices in the heart of North Carolina’s Research Triangle, Lisa Eberhart and Randy Lait provide independent restaurant operators nutrition programming services, as well as recipe consistency to optimize operations, product management, inventory control and expansion. 

In this episode, Lisa and Randy share what 40 years’ foodservice and hospitality experience has taught them about product management and menu analytics. 
Identifying allergens and calories is just the start. In this era of expanding takeaway, delivery, and food-retailing restaurant business, guests seek improved packaging and nutritional labeling.  The need for affordable accurate menu analytics has never been greater. 

The good news, says Lisa and Randy, is it is not out of reach — even for the small independent operator.