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Вміст надано In the Kitchen with Bret Thorn. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією In the Kitchen with Bret Thorn або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
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Justin Manly, BCG’s lead on growth and innovation, explains how businesses can choose the right growth strategy given their aspirations and position in the market. Whether a company is gaining or losing share, in a booming or sluggish industry, profitable growth depends on knowing your starting point. Learn More: Justin Manly: https://on.bcg.com/4kGYyPH BCG’s Latest Thinking on Growth and Innovation Analytics: https://on.bcg.com/4kjTEIB BCG’s Latest Thinking on Corporate Finance and Strategy: https://on.bcg.com/3ZeAMlX Your Growth Strategy Depends on Your Starting Point: https://on.bcg.com/43YpzZm The Vitality Code: How Growth Leaders Master Strategy, Technology, People, and Culture: https://on.bcg.com/4dMKjH1 This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp…
How Brandon Boudet of Little Dom’s and Little Dom’s Seafood benefits from a shorter supply chain
Manage episode 313535328 series 3274465
Вміст надано In the Kitchen with Bret Thorn. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією In the Kitchen with Bret Thorn або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
Brandon Boudet, despite the fact that he grew up in New Orleans and has a French last name, is not Cajun or Creole. Rather, his paternal great-grandfather came straight from Paris, not from the Canadian Maritime provinces like the Cajuns did. Regardless, the chef and co-owner of Little Dom’s in Los Angeles and Little Dom’s Seafood in Carpinteria, Calif., said he owes his culinary heritage to the large Sicilian-American family of his paternal grandmother. That and work under New Orleans chefs Emeril Lagasse and Paul Prudhomme put him in good stead to run restaurants in Los Angeles for the past 30 years or so. For almost 20 of those years he had 101 Coffee Shop, an all-day restaurant that did robust business until the pandemic started, and then he and partner Warner Ebbink decided to close it, largely because the lease was about to expire, anyway. They were about to open Little Dom’s Seafood on the picturesque Santa Barbara Coast when the pandemic hit, delaying their plans along with everyone else’s. They did manage to open it later in 2020 as dining room restrictions eased in late spring, and in this podcast Boudet discusses the psychic pleasures of working with the local farmers and fishermen in the area, as well as the business pleasures of having ready supply of produce and seafood that don’t have to go through the snarls of our nation’s overtaxed distribution system.
…
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7 епізодів
Manage episode 313535328 series 3274465
Вміст надано In the Kitchen with Bret Thorn. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією In the Kitchen with Bret Thorn або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
Brandon Boudet, despite the fact that he grew up in New Orleans and has a French last name, is not Cajun or Creole. Rather, his paternal great-grandfather came straight from Paris, not from the Canadian Maritime provinces like the Cajuns did. Regardless, the chef and co-owner of Little Dom’s in Los Angeles and Little Dom’s Seafood in Carpinteria, Calif., said he owes his culinary heritage to the large Sicilian-American family of his paternal grandmother. That and work under New Orleans chefs Emeril Lagasse and Paul Prudhomme put him in good stead to run restaurants in Los Angeles for the past 30 years or so. For almost 20 of those years he had 101 Coffee Shop, an all-day restaurant that did robust business until the pandemic started, and then he and partner Warner Ebbink decided to close it, largely because the lease was about to expire, anyway. They were about to open Little Dom’s Seafood on the picturesque Santa Barbara Coast when the pandemic hit, delaying their plans along with everyone else’s. They did manage to open it later in 2020 as dining room restrictions eased in late spring, and in this podcast Boudet discusses the psychic pleasures of working with the local farmers and fishermen in the area, as well as the business pleasures of having ready supply of produce and seafood that don’t have to go through the snarls of our nation’s overtaxed distribution system.
…
continue reading
7 епізодів
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1 How Brandon Boudet of Little Dom’s and Little Dom’s Seafood benefits from a shorter supply chain 30:02
Brandon Boudet, despite the fact that he grew up in New Orleans and has a French last name, is not Cajun or Creole. Rather, his paternal great-grandfather came straight from Paris, not from the Canadian Maritime provinces like the Cajuns did. Regardless, the chef and co-owner of Little Dom’s in Los Angeles and Little Dom’s Seafood in Carpinteria, Calif., said he owes his culinary heritage to the large Sicilian-American family of his paternal grandmother. That and work under New Orleans chefs Emeril Lagasse and Paul Prudhomme put him in good stead to run restaurants in Los Angeles for the past 30 years or so. For almost 20 of those years he had 101 Coffee Shop, an all-day restaurant that did robust business until the pandemic started, and then he and partner Warner Ebbink decided to close it, largely because the lease was about to expire, anyway. They were about to open Little Dom’s Seafood on the picturesque Santa Barbara Coast when the pandemic hit, delaying their plans along with everyone else’s. They did manage to open it later in 2020 as dining room restrictions eased in late spring, and in this podcast Boudet discusses the psychic pleasures of working with the local farmers and fishermen in the area, as well as the business pleasures of having ready supply of produce and seafood that don’t have to go through the snarls of our nation’s overtaxed distribution system.…
Tiffany Derry is using her chicken fried in duck fat, which she served in the Obama White House not once, but twice, to empower underserved communities. The chef who has appeared on TV shows such as Top Chef and Bar Rescue has teamed up with attorney Tom Foley to create T2D Concepts, the parent company of Roots Chicken Shak, with the mission of franchising to women and people of color in underserved communities. That’s not easy. Often, aspiring entrepreneurs in those communities are passed over by banks when they’re looking for funding, and selling food profitably in areas with low levels of disposable income requires well-thought-out strategies. But by working with lending institutions, local governments and the communities themselves, Derry and Foley think they are close to having the right model to turn their two-unit concept, Roots Chicken Shak, into a profitable franchise concept in the areas that need it most. In this podcast, the principals in T2D discuss their strategy, as well as their full-service concept, Roots Southern Table, which is slated to open in Farmers Branch, Texas, a suburb immediate northwest of Dallas, in June.…
Akash Kapoor was in the sub-prime mortgage business until the bottom fell out of that market, catalyzing the financial crisis of 2008. Dipping his toe in to the restaurant business, he tried his hand at southern Indian food until a friend mentioned this guy Roy Choi who was selling Korean tacos out of a truck in Los Angeles. That seemed like a good idea, so Kapoor launched Curry Up Now, a truck in the San Francisco Bay Area selling his take on burritos, using Indian flavors — the rice was made with turmeric and fenugreek; the beans were the chickpea stew channa masala, and the proteins were Indian curries. Soon he started opening brick-and-mortar locations and Curry Up Now has 14 restaurants, mostly in the Bay Area, but also franchises in Atlanta and Salt Lake City as well as in Hoboken, N.J.; and Irvine and Sacramento in California. New restaurants are slated to open in Bloomington, Ind., and Dallas. The menu is playful, offering cheesy stuffed dishes called Quesadillix and his own take on poutine called Sexy Fries, as well as fried ravioli. During the pandemic, Kapoor rethought his approach, revamping his healthier menu and punching up the flavor in other dishes in a process called tempering in Indian cuisine, in which hot foods are finished with a final touch of spice. In this podcast Kapoor discusses the restaurant and the menu and the plans he has for the future.…
The fine-dining chef turns to comfort food while giving back to the community.

1 Talula’s Table owner Aimee Olexy shares how to care for guests in Philadelphia and Kennett Square 22:20
Since the pandemic started, restaurateurs have been adjusting and rejiggering operations, turning fine dining restaurants into takeout comfort food operations, selling groceries and otherwise providing whatever their customers said they needed. Aimee Olexy has been doing that for 14 years at Talula’s Table in Kennett Square, Pa., about 30 miles outside of Philadelphia. The place is a gourmet market and bakery by day and an extraordinarily exclusive tasting-menu restaurant by night. Before the pandemic, the two tables in the restaurant — one seating 10-12 people and the other 4-8 — were booked as soon as reservations were allowed, at 7 a.m. a year to the day in advance. When the pandemic hit, people stopped making reservations, and it’s now possible to get in a month or two in advance on weekdays, but business is still strong there, and Olexy is busy with restaurants in Philadelphia that she has opened in partnership with restaurant impresario Stephen Starr: Talula’s Daily, which is the urban equivalent of Talula’s Table, Talula’s Garden next door, and The Love, an oasis on Rittenhouse Square. During the pandemic she also has launched a high-end catering option, Talula’s Table at Home. In this podcast Olexy discusses the finer points of romancing food for customers and, of course, how she has adjusted during the pandemic.…
In this podcast Loughhead discusses his career path, his changing priorities and the memories he has created along the way.
Michael Lewis has spent most of his career working in one kitchen at a time. The native of Baltimore got his start in some of the finest New York City kitchens, including Le Bernardin, Bouley Bakery and Jean Georges, but he also has worked at larger concepts such as the London-based big-box Japanese chain Zuma. He gained foodies’ attention as the executive chef of Kyu in Miami, where he combined the barbecue traditions of central Texas and East Asia. He recently parted ways with that particular Kyu, but he’s still involved with the one in Mexico City which is part of his new company, Scotch and Bacon, which also operates a fried-chicken concept called Chicken, a fast-casual breakfast concept called Laid Fresh and a ramen bar and izakaya called Buya. He and business partner Steven Haigh are working on developing all of those concepts, exploring options for them both as delivery-only operations and traditional brick-and-mortar spaces. “Restaurants are 100% coming back. You can’t get away from people’s craving for social interaction, and sharing a meal together — there’s something very special about that,” he said. In this podcast, Lewis walks us through each of those concepts and explains why, as far as he’s concerned, his job hasn’t really changed.”…
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