Waiting On Fries: Inside Bars and Restaurants

Welcome to another insightful episode of the Waiting On Fries Podcast! 🍟 This week, we're diving deep into the heart of what makes a bar or restaurant truly stand out in today's competitive hospitality landscape. We explore the unique elements that attract patrons and keep them coming back for more.🔍 Episode Highlights:The Power of Originality: Discover why replicating another establishment's "special idea" often falls flat and how authenticity reigns supreme in creating a memorable dining experience.​Spotlight on NYC's Unique Spots: We discuss standout venues like Clemente Bar, Bar Snack, Outback Steakhouse, Smokehouse Tailgate, Sushi on Me, Jack's Wife Freda, and Mother's Ruin, examining what sets them apart in the bustling New York City scene.​Creating Your Unique Draw: Learn how to identify and cultivate your establishment's unique selling proposition to captivate your target audience and foster loyalty.​🎧 Tune In Now: Join us as we unpack these topics and more, providing valuable insights for restaurateurs, bar owners, and hospitality enthusiasts aiming to elevate their brand.👉 Listen on Spotify👉 Listen on Apple PodcastsFor more episodes and resources, visit our website: waitingonfriespodcast.com#WaitingOnFriesPodcast #HospitalityTrends2025 #UniqueRestaurantConcepts #ExperientialDining #NYCFoodScene #BarInnovation #RestaurantMarketing #AuthenticBranding #HospitalityInsights #FoodIndustryPodcast

When some people tell stories you ask others if they're true. James Zinkand is no exception to this as it's hard to believe anyone would be biking around the world multiple times from coast to coast, find himself stranded overseas without a Visa, living one adventure to the next.So how'd we land into creating a spirits brand for those that enjoy adventure? He's got to tell this one to you - and we're just all going to listen.https://misguidedspirits.com

We're here, and it's another chance to find ways to take advantage of the sporting events for sports bars. Justin runs through some of the arguments he had internally about how to gain further restaurant traction as well as what kind of promotions fit the business and establishment he's building.There's reasons certain advertising styles work in some locations and may fail in other locations. What are some ways you take advantage of advertising to your clients?

Welp. We discussed that aging and sports just doesn't work the same way one would think...Since Justin's all roughed up, but the restaurants certainly need to continue being worked on and managed - he's got a plan. We get into the thick of booking parties, looking at his Toast system and more. We should assume much computer work will be done over the next few months!

Consistently joking about the busiest time of Justin's restaurant not being Christmas Holiday area, and actually being Super Bowl Sunday - this is his Super Bowl.Justin runs through a few techniques he uses to get through the week leading up to the Super Bowl and how he handles people once their at the restaurant.Also, is it too hard to ask people to parent their children in restaurants? There's so many ways they can get hurt and affect others experiences that we've got to clamp down on whatever opportunities and options we have in creating a safe and hospitable environment for our guests.https://instagram.com/waitingonfriespodcast.com

What's this stuff people are drinking? Kombucha? Is it healthy? Is it fizzy? Is it delicious? Who knows. We're speaking with Julz Enriquez today who started Feel Good Booch while working in plenty of amazing bars and restaurants. Juggling how to start a business is never an easy task, and a scary one when your income is derived from elsewhere. This is what also makes Julz drive and hustle harder as he is continuing to work his other bar job to make sure income continues while growing his brand. http://feelgoodbooch.com

Have you always wanted to figure out how to scale your business to the next level? We're talking to a group of guys who weren't even really in the restaurant business prior that have managed to assemble strengths and "figure it out". Sitting with Carmelo, Nick, and Sebastian we learn that they all come from largely different roles and found themselves in the restaurant business together. Along with a perfect storm of outside factors that helped the brand become just that, a brand, there were plenty of learning lessons along the way. Find out how they got themselves to 6 restaurants and growing - I mean, why stop if it works? The Taco Project Website The Taco Project Instagram

The year end is upon your restaurant and bar. Did you already figure out your budget for next year? Justin takes us through what he's done to account for what he expects to be spending on for 2025 at Smokehouse, his BBQ restaurant. Filmed At: Smokehouse Tailgate Grill, New Rochelle, NY

It's great being able to get deep. Nick put his phone down for a bit and let his notorious hospitality and bar industry meme account run itself for an hour before a pop up he conducted in collaboration with Kabin NYC and Campari. This conversation covers so many different thoughts from making a conscious decision to adopt sobriety, how the business found itself as a meme page, cease and desist letters, and more. Mover & Shaker Co. is the leading meme account with millions of impressions across the world from bartenders and hospitality sector workers alike. In their 7th year of existence it seems they're only picking up steam. Nick Hogan (https://www.instagram.com/boldcitybourbon) Mover & Shaker (https://www.instagram.com/moverandshakerco/) Mover & Shaker Co. (https://moverandshakerco.com/) Filmed By:  @jaeboogz  Filmed At: Kabin, NYC

It's the end of the year so we're talking balance sheets and what we're looking for to know our bars and restaurants are healthy, different ways of looking at the books, and what percentage of growth we want to see. We're also looking at what point it's too late to keep booking holiday parties. Would you agree that most companies have already booked their parties for the end of year?