Restaurant Engine Podcast #4

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In This Episode…

We talk with Matt and Jessica Ray, owners of Livingoods Restaurant & Brewery in Peru, NY. With an extensive upscale-casual menu that truly has something for everyone, and a full-fledged brewery operation about to launch, this husband and wife team bring two lifetimes of experience to their establishment, with amazing results.

Listen in and hear:

• How Matt has carefully planned the brewery operation, finding a new location to house it and crossing hurdles with various government organizations along the way
• The methods Jessica uses to leverage Facebook and social media to drive business to their restaurant nightly
• How Livingoods’ gourmet menu manages to offer something for everyone, meat-lovers and vegetarians alike, with high-quality ingredients and local sourcing
• How a move to a new location last year (after 9 years in the same location) has changed their business and marketing strategies

Find out how Matt and Jessica got started in the industry and initially funded their restaurant, and how they made the shift to a new location with an in-house brewery, a special events hall, live music and ongoing support of local charities to support their community.

Featuring authentic ingredients almost exclusively made from scratch, Livingoods does not compromise on its menu which includes including over 7 gourmet burgers, Mexican, Italian, vegetarian and seafood dishes. Matt and Jessica fill us in on how they continually train their kitchen staff on new methods to get the best possible results from their chefs.

Find Livingoods Restaurant & Brewery on the web at:
livingoodsrestaurant.com

Restaurant Engine Podcast #3

Be sure to subscribe to the show in iTunes by clicking here.

In This Episode…

We spoke with Greer “Peaches” Fredericks, who started Mama’s Boy Southern Table & Refuge Restaurant a year ago in Norwalk, Connecticut. With an authentic southern menu, Mama’s Boy has generated a big buzz in short time – and even been reviewed in the New York Times and featured on The Cooking Channel!

Listen in and learn:

• Why Mama’s Boy was a lifelong research project for Greer, and how it finally all came together a year ago
• The unique ways Greer keeps her customers loyal and feeling appreciated
• Why creating the ambiance of Mama’s Boy has been a labor of love, and how it has contributed to such success

Find out how Greer spent years cataloging and refining her ideas until her dream restaurant finally came to be, and how she continues to manage it today with a unique perspective on what Mama’s Boy’s offers to to their customers.

Featuring authentic menu items like southern-style Shrimp & Grits, Grilled Fried Chicken Biscuits, Four Cheese Mac n’ Cheese, and desserts like Coconut Cake and Chocolate Pecan Pie, Mama’s Boy is an experience of the South that east coast residents might otherwise never have. In addition, Mama’s Boy’s famous Sunday brunch features live music, and was part of Greer’s business plan from the beginning.

Greer also shares the one thing she might have done differently starting out her restaurant, while recognizing it was probably meant to be!

Find Mama’s Boy Southern Table & Refuge on the web at:
mamasboyct.com

Restaurant Engine Podcast, Episode #2

Be sure to subscribe to the show in iTunes by clicking here.

In This Episode…

We spoke with Tiffany Lach, who started Sola Café & Bakery in Bozeman, Montana six years ago – and recently opened Red Tractor Pizza less than two miles away. You’ll hear about:

• Tiffany’s lifelong experience in the restaurant industry, which started helping at her father’s five restaurants
• How Tiffany manages a farm-to-table philosophy and gluten-free options for her loyal fan base
• How a kitchen fire led to a new location and resulted in a second, completely different restaurant
• Why continuously supporting cultural events and donating to local charities has been instrumental to her business

We learn why Tiffany made the decision to offer gluten-free options from the very beginning and what was behind it. She shares her menu strategies and the reasons for her focus on sourcing ingredients locally – and how she manages such a diverse selection.

Specializing in breakfast, lunch and decadent (yet allergy-free) baked goods, Sola is a hit with both locals and tourists that visit Bozeman. Red Tractor Pizza offers “the best gluten-free crust ever”,  soy-free options and even dairy-free pesto! Every pizza is hand-made in an enormous wood-fired brick oven that has been built-in to the building for decades.

Tiffany, a lifelong entrepreneur, offers a unique perspective on how she makes things work so well at both restaurants, and how different marketing techniques have worked for her over the years.

Find Sola Café and Red Tractor Pizza on the web at:
solacafe.com & redtractorpizza.com

Restaurant Engine Podcast, Episode #1

We’ve revamped and relaunched our Restaurant Engine Podcast!  This is the first of many interviews we’ll be doing with restaurant owners to hear the stories of how they started and grew their restaurant business.

Be sure to subscribe to the show in iTunes by clicking here.

In This Episode…

We spoke with Steve Perlstein and Jennifer Block, who started Simmer Milwaukee food truck a year ago. You’ll hear all about:

• Why Steve and Jennifer turned to Kickstarter to fund their food truck
• How local press and community engagement started their business with a loyal fanbase
• Why Steve left a successful career in journalism to pursue his dream of being a chef
• How they manage their food truck while planning their brick-and-mortar restaurant

We also learn why Steve and wife Jennifer made their decision to start with a food truck instead of a traditional restaurant. The pair expand on their menu strategies, specialty bakery items, a focus on sourcing ingredients locally and the process of delegating management so they can continue to expand their business.

Specializing in freshly-made soups and paninis with a daily selection of both vegan and gluten-free options, Simmer offers something unique for everyone – and it’s paying off. In addition to Simmer Truck, Simmer Catering is a major part of the business also – from weddings to street block parties, office lunches to charity dinners, Simmer makes the most of its’ mobility!

In fact, things are moving quickly – this November they will be opening a brick-and-mortar restaurant, Simmer Café, while keeping their food truck business going strong. We had a lot of fun talking with this creative team and know they’re only just getting started! Tune in to the podcast to hear all about Simmer’s rise to success!

Find Simmer on the web at:
www.simmermilwaukee.com

MP3 Audio

In this episode of the Restaurant Engine Podcast, we discuss the essentials to starting your own food truck business. You’ll learn what type and size of truck to go for along with the proper starter equipments you should prioritize on acquiring. You’ll also be introduced to what paperworks are required to running a food truck plus business suggestions and marketing tips to get things rolling. All these are covered in this episode of the Restaurant Engine Podcast.

Run a food truck?  Find out more about Restaurant Engine’s food truck website design solution.

MP3 Audio

In this very first episode of the Restaurant Engine Podcast, we discuss six important steps to think about when you’re building your restaurant’s business plan.  Building your business plan is an important step for any new restaurant business and shouldn’t be taken lightly.  From the concept to branding and marketing to financials.  It’s all covered in this opening episode of the Restaurant Engine Podcast.