Season 2, Episode 6: Ryan Egozi of SuViche Restaurant Group on Keeping Employees and Customers Happy
Today we’ve got an interview with Ryan Egozi, director of operations of SuViche Hospitality Group in Miami, FL. We discuss the many ways that SuViche keeps staff turnover low, how they turn a negative customer experience into a great one, how they’re trying to bridge the front and back of house divide, and more.
Learn more about Ryan in our accompanying blog post.
Season 2, Episode 5: Justin Alpert on Accessibility and Hospitality
Justin Alpert is a restaurant architect who is passionate about making restaurants more accessible to all customers. His twin brother, and frequent dining companion, is blind, so Alpert has learned all about the design elements that make or break the experience of a guest with a disability.
We cover the difference between designing a restaurant to code and designing a restaurant that's welcoming and hospitable for all your guests, what restaurateurs should consider when looking at a new (or upcycled) space for a restaurant, simple ways that any restaurateur with any budget can help improve the dining experience for customers with disabilities, and how to train waitstaff to enhance the experience of guests with disabilities.
For more on accessibility in restaurants, check out our accompanying blog post.
Season 2, Episode 4: Gratuity-Free Restaurants
On two opposite corners of the US, two neighborhood restaurants are currently thriving on a gratuity-free, profit-sharing model. In this episode, we’ll hear all about what it’s like to work at Juliet, in Somerville, MA, and at barcito, in Los Angeles. We’ll dive into the challenges of implementing this model, as well as the joys of gratuity-free work, including stable income and benefits like health insurance, the motivation of profit-sharing, and a smaller front and back of house divide.
For more on going tip-free, check out our accompanying blog post.