We are exploring culture in an effort to find the ancient crafts that continue today in hospitality!
Ancient Greeks believed that the gods wanted them to be hospitable to visitors or else they'd be punished
This episode marks the second anniversary of Holy Guacamole. A short summer vacation seems perfect right now. More storytelling, but through the eyes of history.
Servant Leadership focuses on being proactive for the business and the team.
This episode defines reactive and proactive and zeros in on being proactive in your business by relying on the principals of Servant Leadership. It's a bit of philosophy, and a bit of pragmatic survival. Enjoy listening.
SOKO Butchery is our third butcher on Holy Guacamole. Chef Brad Feikert , chef/owner is nurturing his business in Takoma Park, MD with his own chef-led style. They are the only butchery shop for a 10 mile radius, where their following appreciates Brad's focus on animal welfare and sustainable farming practices. That's a good thing since Brad has solid experience as a chef internationally, nationally, and now in DC’s metro area.
Holy Guacamoles mission is to support restaurants and owners. Today's show we have on Chris Franzoni of EatmoreBmore shares his professional opinion about Social Media. He has his own account, and is familiar with content, social media's changing rules and emphasis.
Cafe Culture episodes begin again with Dear Globe Coffee.
LieAnne Navarro is an artist, roaster and community organizer at dear globe coffee Beans are for sale -- sustainably sourced, and farmer direct, prioritizing organic certified, espresso drinks, and a wonderful food menu.
Many restaurants are still trying to deal with the Great Resignation, and restaurants are a tough challenge. This episode is a very simple approach to hiring to address how your restaurant can be attractive to applicants, and that you can like the new direction you follow.
Poio serves Mexican BBQ in Kansas City. Slow food, served fast. Chef Carlos Montera is it’s savvy, yet grounded owner. He’s created a menu that works well as a stand alone operation in the heart of Kansas City, and could also become more.
Owning a bakery is many people’s dream. For some people, owning a bakery is a dream come true. Today’s episode is an exploration into one way to own a bakery. What does it mean to become a business owner and baker. We hear first hand from one owner, Elise Smith and what she has discovered on her journey.
Kelly Pace Hayes owns Pace and Love Marketing. She is a marketing consultant. She shares her mini bio, and describes the breadth of experience she has and how she now uses her experience. She has helped both small food businesses and large restaurant groups grow. She has clients across many industries now. She has the skills of a nimble individually run marketing company who worked at an agency, so can incorporate those processes into Pace and Love.
We are heading to a butcher shop on a farm in Ellenburg, Washington State. That’s a bucolic sounding scene. It’s a place in a community where their customers can pick up fresh meat, take it home, and prepare dinner. That means the meat on your table is certified by USDA, but it’s not going through one of the four huge slaughterhouses in the US.
Chef Kanthi runs a brew pub in Brighton, UK. He serves a niche menu: South Indian and Sri Lankan fare in Easy Tiger pub in Brighton, which is on the south coast of England. His experience is an excellent example of how quality leads success. He explains how he chooses his ingredients, how to count on local farms and purveyors, and how to balance that with his knowledge on food costs.
Can you have a healthy business where quality leads your success? Revenue and profit follow? In the next few minutes you’ll hear one example. As usual, i’m hoping that an example will get you into a frame of mind to workshop it into existence at your business, whether you run, or on a team at a cafe, restaurant, food truck, cocktail bar or brewery.
Spotlighting markets starts with a butcher shop in Washington, DC. The rise of markets has taken off during the pandemic, which is why Paul Branner of Georgetown Butcher is a perfect gold stardard for our conversation on this topic. When owners are into food, but not into owning a restaurant markets become an asset which build community.
Mental health among restaurant staff is finally gaining attention. By that I mean, we in the industry have known this topic for a long time—that everyone in our industry has extra - ordinary, perhaps superpowers mentally…until they don’t.
When you are in your hiring mode do not forget the topic of retention and your rehiring policy. Listen to see if it gives you a new perspective.
As a restaurant strategist and, of course, podcast host, I regularly help owners rethink how they hire, retain and build a positive culture for staff and -- of course -- guests. When you need a form, rubric or SOP reach out. When you find you need to revamp your employee review procedure and set a strong disciplinary action know that you can ask. email martha@marthalucius.comor phone me at 410.963.6431
Paul Benkert and his wife Caroline are the art and craft behind this romantic, literary-inspired cocktail bar. The cocktails are the main event. Their drinks break rules, and always delicious. Their food menu reflects concepts of New American cuisine, but again, their twist. Bluebird Cocktail Room is one of three businesses in their restaurant group. The other two include it’s neighbor business De Kleine Duivel, and the soon-to-open Manina in Urbana/Fredrick area. (link will go live, when the doors open)
Andrew Cosentino grew up in Baltimore when he’s young. He moved back to Baltimore city and started his career. Instagram has become an outlet for exploring on his own personal account. Slowly but surely his friend group discovered Andrew was sharing useful, descriptive suggestions for beer, coffee, and restaurants.
Cutbow Coffee at first glance is a cafe with a roastery, in Albuquerque. In this episode we dig deep. This roastery is years in the making. Paul Gallegos opened Cutbow Coffee to share his love and dedication to coffee roasting. Roasting, education and sharing are clearly at the core of this one man, and the fantastic team at Cutbow Coffee.
Paul worked for Alfred Peet, who started US’s obsession with amazing coffee. Paul Gallegos learned directly from Alfred Peet and Jim Reynolds. Paul Gallegos carries that great appreciation for the education Alfred Peet, Jerry Baldwin and Jim Reynolds gave him — all the fine nuances of green beans, roasting, and tweaking. Paul Gallegos has adopted the habit of coffee education for Cutbow Coffee that began in Berkeley, CA. The team at Cutbow understand that underlying mission. You’ll hear Paul Gallegos share so many aspects of running his roastery, including how he chose the name for his cafe, how he’s connected with the community, and how the pandemic has made their business more focused on quality, education and pure enjoyment of the ritual of drinking a cup of coffee. Also discussed was online shop and his sisters’ web skills, fish, respect for elders, an old Ford truck, and more. Our conversation is rich with history and delightful with the love one feels for this delightful drink called coffee
Ready to buy a bag (or three) of beans? Here is their online shop. My purchase took 35 seconds.
Paul mentions his early morning photos he posts of New Mexico’s beautiful sunrises. Follow their IG to remind you of good coffee and beautiful sunrises.
Today’s show is an exemplary story about cafe ownership. Topping off their business is their decision to add a subscription plan—made possible with downtime in the pandemic.
Considering being a cafe owner? Wonder how people choose, start and create a cafe? How do you write a cafe’s business plan? This episode captures those points, with a compelling story from two dedicated and involved owner-operators of Baby’s on Fire in Baltimore historic Mt Vernon neighborhood.
Owners Shirlé and David Koslowski named their cafe after a Brian Eno song from 1970. In 1992 these two met and fell in love while playing in bands. David’s band was Liquor Bike and Shirlé’s was Women of Destruction (Baltimore's first Riot Girl band). Their journey was an unlikely starting place for cafe ownership…or maybe not…
Their love and appreciate of music is a perfect starting place for building a community. David grounds their faithful customers in music! Come in, listen, and sift through a vast array of vinyl. Yes, you can buy a record or two. More importantly, and one of the notable reasons for having them on Holy Guacamole was to discuss their subscription business. Subscriptions for vinyl. Don't live locally? Don’t worry, David and their team created a monthly record club.
Shirlé has great skill that serve the business too. She is a talented chef. She honed her culinary skills during those year of playing in her band. You’ll hear the variety. Shirlé’s menu at Baby’s on Fire is much more nuanced and creative than any average cafe. In fact, Baby’s on Fire is one of Baltimore’s few places for an amazing breakfast burrito. They have a full espresso bar, formed from their relationship with Open Sea Coffee. Open Seas Coffee owners are a great fit for Baby’s on Fire because of their mission to see coffee communities empowered and thriving.
This show is a real treat. Full of stories or places, vinyl, music and a wonderfully tight knit team.
Enjoy listening.
Here is their website: Baby's on Fire
Support one of Baltimore’s local cafe. You don’t need to be local to support them—join their monthly vinyl subscription.