Step into Episode 185 of ‘On the Delo’ as David DeLorenzo welcomes Jason and Jon, the duo behind Arizona Distilling Company, for an unfiltered conversation about turning a wild idea into a thriving craft spirits empire. These high school friends reunited over a mutual friend's wedding in 2010, and what started as "the dumbest effing idea" became a 14-year journey through three facilities, countless challenges, and a mission to shine a light on Arizona's hidden agricultural gold.
From Jason's blackjack dealing days to Jon's banking career, discover how they walked away from steady paychecks to chase a passion for local grain-to-bottle spirits. They pull back the curtain on renovating a crumbling 1901 horse stable in Mesa (yes, the first Coors distributor outside Colorado), sourcing Durham wheat from Casa Grande that Italians use for world-class pasta, and creating a brand-new spirits category—American Single Malt Whiskey—for the first time since the 1960s. This is the untold story of Arizona agriculture, entrepreneurial grit, and why downtown Mesa is becoming the East Valley's hottest hospitality destination.
If you're a business owner, hospitality professional, or craft spirits enthusiast who values local production, authentic storytelling, and the hustle behind every bottle, this episode delivers real talk, wild distillery stories, and a deep dive into what it takes to build something meaningful from scratch.
Chapter Guide (Timestamps):
(0:00 - 1:30) Introduction: Episode 185 and Guests from Arizona Distilling
(1:31 - 4:10) High School Friends and Origin Story
(4:11 - 8:04) From Banking and Blackjack to Distilling
(8:05 - 12:15) Tempe vs. Mesa: The Evolution of East Valley Hospitality
(12:16 - 15:00) Building Renovation: From 1901 Horse Stable to Modern Distillery
(15:01 - 19:27) Arizona Agriculture and Durham Wheat Discovery
(19:28 - 23:38) The Process: From Grain to Bottle
(23:39 - 28:02) Tours, Storytelling, and Community Engagement
(28:03 - 30:49) New Malting Facility and American Single Malt Whiskey
(30:50 - 34:42) International Work and Global Whiskey Market
(34:43 - 38:40) Mesa Events, Wild Distillery Stories, and Life Balance
(38:41 - 42:25) Rapid Fire Questions and Van Halen Stories
👉 If this episode inspired you to support local and learn more about what's in your glass, hit SUBSCRIBE for more conversations with entrepreneurs building Arizona's hospitality future. Drop a comment with your biggest takeaway, and share this with someone who needs to visit downtown Mesa's thriving spirits scene.
Step into Episode 184 of ‘On the Delo’ as Delo reconnects with chef-owner Aaron Chamberlin and partner/chef Suny Santana to trace a 13-year mentor-to-partner journey from St. Francis to building Taco Chelo. It’s a straight-talk playbook on persistence, clean food, tight operations, and leading with trust—told by the people who lived it.
From a 15-year-old staging every station to co-creating a brand named after Suny’s mother, this episode delivers practical lessons for restaurateurs: keep menus clean, models simple, and teams empowered. If you care about real ingredients, scalable ops, and developing leaders, you’ll get a lot here.
Chapter Guide (Timestamps):
(0:00 – 0:31) Opening & Episode Setup: “This is episode 184…” and early memories of the show’s first guest slots.
(0:36 – 1:03) Taco Chelo Age Check: Downtown Phoenix location—“eight years, almost nine.”
(1:19 – 5:36) Origin Story at St. Francis: Suny’s relentless knock-on-the-door persistence leads to a shot on the line.
(5:36 – 8:46) First Day & Drive: Prep, stocks, research at night—Suny grinding at 15 with no ego, just energy.
(8:58 – 17:27) Monterrey → Phoenix: Family sacrifices, language barrier, and choosing to stay the course.
(17:45 – 21:23) Birth of Taco Chelo: San Diego taco takeover sparks the idea; roles set (Suny: recipes, Gennaro: design, Aaron: vision); name honors Suny’s mom, “Chelo.”
(23:24 – 26:21) Menu Philosophy: Three-course flow (apps, tacos, dessert) plus salads and proteins; simple, clean, real food.
(24:55 – 26:51) Ingredients That Matter: Tallow, no seed oils—flavor without the gut bomb.
(27:44 – 29:51) The Model That Works: Tiny 50-sq-ft kitchen → constrained, labor-efficient, repeatable operations.
(29:56 – 31:13) Tempe’s Hard Lessons: Hoods, vents, and even a grease-pot fire—nothing easy, everything earned.
(35:01 – 37:58) Mentorship to Partnership: Rapid station mastery, reliability, and leadership → real equity and a strong team culture.
(38:30 – 39:47) What’s Next: Retaining long-timers, building a commissary, and planning smart growth.
(44:52 – 48:19) Rapid Fire: Dogs, carne asada, salsa, Metallica, Grand Canyon hikes, and dream cars.
👉 If this conversation hits home, subscribe for more no-BS dives on hospitality, health, and leadership. Comment with your biggest takeaway and share it with someone building a team, a concept, or a career the hard (right) way.
LINKS:
Connect with DELO: https://linktr.ee/iamthedelo
Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
Entrepreneur Community: https://www.builtdifferentcommunity.com
Facebook: https://facebook.com/IAmTheDelo
Instagram: https://instagram.com/iamthedelo
LinkedIn: https://linkedin.com/in/daviddelorenzo1
Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
In this episode of On the Delo, David DeLorenzo welcomes investor and operator Stephen Cole back for a no-BS, practical conversation on Bitcoin for real businesses—especially restaurants. They hit family buy-in, what “21M cap” actually means, instant vs. final settlement, and how owners can allocate a small, repeatable % of revenue into BTC without wrecking their books.
Stephen also breaks down why fractions (0.01 BTC) aren’t “small,” how AI will demand internet-native money, and what his company Castle is building so small and medium sized businesses can automate buys and plug into tools they already use (Stripe, PayPal, Square, Clover, Shopify, QuickBooks). They cover tax basics (buy/hold vs. sell), loans against BTC, and why “high-yield” dollar accounts rarely beat inflation in the real world.
Chapter Guide (Timestamps):
(00:13 – 01:02) Cold open & why Stephen’s back on the show
(01:58 – 03:29) Getting spouse buy-in; teaching money to kids
(04:22 – 06:20) Money 101 & the Lynn Alden primer to understand fiat
(06:27 – 08:19) From Silicon Valley engineer to Bitcoin (since 2013)
(08:55 – 12:33) Scarcity (21M / ~19M mined), settlement vs. instant layers
(13:44 – 17:51) Unit-bias myth; why AI will use internet-native money
(18:24 – 23:23) Corporate treasuries → Castle for SMBs; set-and-forget allocations
(23:37 – 24:25) Taxes: buy/hold ≠ taxable; borrowing against BTC (responsibly)
(25:27 – 30:22) Restaurants: accept vs. hold; accounting realities today
(31:14 – 36:19) Inflation math for owners; “high yield” vs. real purchasing power
(37:04 – 38:34) DCA mindset & the early “faucet” story
(39:01 – 40:52) Mortgages, lenders, and regulators starting to acknowledge BTC
(40:53 – 43:18) “No second best”: BTC vs. altcoins; how to reach Stephen
(47:14 – 50:26) Rapid-fire and close
🔥 This isn’t theory — it’s what smart operators are doing now. If you’re a restaurant or small business owner, subscribe, like, and share this episode to start future-proofing your business today.
LINKS:
Connect with DELO: https://linktr.ee/iamthedelo
Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
Entrepreneur Community: https://www.builtdifferentcommunity.com
Facebook: https://facebook.com/IAmTheDelo
Instagram: https://instagram.com/iamthedelo
LinkedIn: https://linkedin.com/in/daviddelorenzo1
Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025
Step into a true Arizona story on ‘On the Delo’ as Delo sits with Tiffany from Aunt Chiladas, the Original—a nine-generation, family-run fixture founded in 1890 and holder of Arizona’s first issued liquor license—to talk legacy, community, and running a real scratch kitchen without cutting corners.
From miners and trading-post roots to 3,000 railroad ties, multi-decade regulars, and a sister restaurant tie-in with Rustler’s Roost (yes, “Horny the bull” makes an appearance), this episode is for anyone who values hospitality done the old-school way—quality ingredients, generous leadership, and showing up for your people.
Chapter Guide (Timestamps):
(0:13 - 1:05) Early Start & Fuel: 9am pod, 18:6 fast, and welcomes.
(2:00 - 2:25) “Home Base”: Why the neighborhood keeps coming back.
(2:28 - 3:01) Since 1890 + First AZ Liquor License: Roots and rights that lasted.
(3:05 - 4:17) From Trading Post to Family Stewardship: Multi-generation ownership and a resilient dad.
(14:51 - 15:39) One Iconic Location; Sister Ties: Base of Piestewa Peak and Rustler’s Roost (“Horny”).
(15:45 - 16:59) The Ghost “Parent”: TVs flip, music changes—then back again.
(20:03 - 22:05) Health Shift: Mocktails, moderation, and changing habits.
(22:05 - 23:49) The Business Reality: Economy, to-go surge, and best-sellers.
(32:40 - 33:28) 7am Kitchens & 100% Scratch: Standardized recipes; nothing phoned in.
(31:50 - 32:12) Salsa De Oliva & Chip Pairings: House favorites and fideo’s Yelp saga.
(36:17 - 37:08) Tip Fatigue & Kiosks: Where gratuity makes sense—and where it doesn’t.
👉 Help keep these restaurant legacy stories alive—subscribe, drop a comment with your favorite old-school spot, and share this episode with someone who appreciates real-deal hospitality.
Step into Episode 181 of On the Delo as David DeLorenzo sits down with Charles Jr. (“Chuck D”) —an East Valley native behind Aftermath, Born & Bred, and the forthcoming Rosewood in downtown Gilbert—to talk craft, community, and why he wants people dressing up for dinner again.
From first shifts at Tony Roma’s to 15 years fast-tracking at Zinc with mentor Terry, Charles breaks down the real levers: concept, lighting, music, and a female-friendly vibe that draws everyone. The two get real on safer nightlife and DUIs, scaling pains from a 1,300→3,800 sq ft buildout, and what’s next—an aggressive late-night push in Chandler.
Chapter Guide (Timestamps):
(0:15 – 1:02) Opening & Episode 181; welcome Charles.
(1:03 – 2:23) Junior & nicknames (“Chuck D” plates; Delo’s “Italian Stallion”).
(2:26 – 3:01) Origin story—5th-gen AZ; Mesa/Chandler/Gilbert roots.
(6:52 – 8:27) First jobs: Tony Roma’s → Outback lessons.
(11:41 – 13:29) Zinc years & discovering hospitality as craft.
(18:00 – 20:07) Launching Aftermath in Uptown; scaling from 1.3k→3.8k sq ft.
(22:41 – 23:48) Where to find them: Aftermath (Phoenix), Born & Bred (Scottsdale & Chandler), Rosewood → downtown Gilbert.
(25:17 – 27:05) Mature crowd, safer nights; calling out DUIs.
(39:56 – 40:24) Chandler goes late-night—food & cocktail specials.
(40:33 – 42:27) Rapid fire: read minds, water slides, gold, flip-phone experiment.
(45:06 – 45:28) Health: lift weights & bodyweight focus.
👉 If this convo gave you something, subscribe, drop your takeaway, and share the episode with a friend in hospitality who’s building for longevity—not hype.
LINKS:
Connect with DELO: https://linktr.ee/iamthedelo
Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
Entrepreneur Community: https://www.builtdifferentcommunity.com
Facebook: https://facebook.com/IAmTheDelo
Instagram: https://instagram.com/iamthedelo
LinkedIn: https://linkedin.com/in/daviddelorenzo1
Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
Step into Episode 180 of On the Delo as David DeLorenzo welcomes back Melissa (Eat Drink AZ / Eat Drink Creative Agency) for a sharp, no-nonsense conversation on what actually moves the needle for restaurants in 2025. From scaling her team from a one-woman show to Arizona’s largest hospitality social media agency, Melissa lays out exactly how she did it—and what you need to know to stand out on social.
From her 15M-view “chicken at home” TikTok to geofenced Meta campaigns and a new storytelling series at historic Arizona spots, this one is packed with tactical plays, trend calls, and a clear view of where marketing is headed (hint: AR is coming fast). If you run a restaurant—or advise one—this is your field guide to content that converts, budgets that make sense, and brand choices that age well.
Chapter Guide (Timestamps):
(0:14 - 1:07) Episode 180 intro & Melissa’s second appearance confirmed.
(1:08 - 3:25) 2021→now: Eat Drink AZ growth; TikTok to 270k+/220k; 15M chicken clip.
(3:26 - 5:18) Team & scale: 5 employees, 4 contractors; Texas trip for Mujinzo & Hayashi (Lin’s).
(6:13 - 10:23) 70% “out” of the business: delegation, Ryan’s role, and Michelle’s elevation.
(10:54 - 12:18) New short-form history series: Hanny’s & Enchiladas; call for real stories.
(12:42 - 16:13) Owner playbook by budget: in-house hour, small retainer, or agency—let insights lead.
(16:52 - 18:57) Truth about paid social: Meta is pay-to-play; boost ≠ backend; spend with intent.
(20:09 - 23:15) What’s next: guerrilla returns; “flat internet” → AR interfaces; Minority Report moment.
(23:15 - 24:36) Food/design shift: fewer IG gimmicks; more sleek, sexy, service-forward experiences.
(26:39 - 28:33) Vegas sticker shock: $36 for two beers; hotels $650+ a night.
(28:57 - 31:37) Personal upgrades: fitness, cooking at home, and continued education (AI in Anaheim).
(31:53 - 35:21) Free 30-min social audit, upcoming Evolve PR talk, Taste of AZ, salsa judging, Esplanade win.
👉 If this episode gave you actionable ideas, subscribe, rate it 5-stars, and share it with a restaurateur who needs a straighter path to results. Drop a comment with the one tactic you’ll implement this week.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo
📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
💡 Entrepreneur Community: https://www.builtdifferentcommunity.com
📘 Facebook: https://facebook.com/IAmTheDelo
📸 Instagram: https://instagram.com/iamthedelo
📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
Step into Episode 179 of On the Delo as David DeLorenzo sits down with chef-restaurateur Doug Robson—Mexico City–born, Arizona-made—for a straight-shooting conversation about immigration, grit, and building neighborhood restaurants that people actually return to three and four times a week.
From a 1983 move to San Antonio to Scottsdale Culinary Institute (1996), the Phoenician and Roaring Fork, through the LGO crucible and beyond, Doug lays out the mindset shifts that turned ego into collaboration and fine-dining polish into community comfort.
You’ll hear the real story: $7.35/hour kitchen days, 9/11’s night-of impact on reservations, opening Gallo Blanco in 2009 on just $65K, closing “Gallo 1.0,” launching Otro Café in 2013, then expanding his canvas with Tesota—all while learning to delegate, welcome failure as tuition, and reset in Greer with long hikes that spark new recipes.
Chapter Guide (Timestamps):
(0:14 – 1:12) Cold Open & Episode 179 intro; Lake Powell guitars and banter.
(1:13 – 3:04) Origin story: Mexico City → San Antonio (1983); psychology major; industry since 16; SCI (1996).
(3:05 – 6:52) Early career: The Phoenician (Robert McGrath), Roaring Fork, Michael’s at the Citadel; ESL grind.
(6:53 – 9:38) Meeting his wife; support system; $7.35/hour realities and expectations.
(9:39 – 12:06) Owning the dream; 9/11’s same-day reservation crash.
(12:07 – 15:22) LGO years: 5 a.m.–11 p.m. shifts, ego check, neighborhood focus, “I wanted to do tacos.”
(20:08 – 23:30) Audience > opinions; “feed the masses” philosophy; the no-parking $8M goal.
(23:31 – 26:06) B-locations with vision; Gallo Blanco (2009) for $65K; kept and grew the team.
(26:07 – 31:27) Letting go to lead; embracing $20K–$100K mistakes; Rich Melman’s portfolio math.
(31:28 – 41:27) Health reset, Greer cabin hikes, sourcing from Phoenix, Santa Fe road trips → menu R&D.
(41:28 – 44:17) Restaurant guide: Otro (flour tortillas, huevos/barbacoa, pancakes), Gallo (nixtamal corn tortillas, ceviches, embuelto), Tesota (global veg plates, wood-oven eggplant, Sonoran pasta).
(45:58 – 50:38) Rapid-fire: chili as a secret weapon; add sour cream + extra egg to pancakes.
(50:39 – 54:56) Bigfoot vs. bears; Motley Crüe; why early angst powers classic records; close & subscribe.
👉 If this hit home, subscribe for more unfiltered conversations at the intersection of hospitality, business, and a life well lived. Comment with your biggest takeaway and share this with a chef, owner, or creative who needs the push.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo
📚 DELO’s Free eBook: https://iamthedelo.com/3f-method-book
📲 Preferred Business Service Partners: https://iamthedelo.com/connect
💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind
📘 Facebook: https://facebook.com/IAmTheDelo
📸 Instagram: https://instagram.com/iamthedelo
📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
Join us for Episode 178 of On the Delo as David DeLorenzo welcomes Cecily—“the awesome Toasted Owl lady.” From a 396-sq-ft first cafe to multi-location growth, Cecily lays out the real grind behind building a beloved breakfast brand anchored in vintage finds, community, and relentless owner-operator standards.
This conversation moves fast and stays honest—Flagstaff origins, Phoenix expansion (including the former Oink Café space in PV), why owls became the brand, labor and tipping realities, and a 60-year “try 60 new things” mindset. If you care about hospitality, culture, and staying scrappy without sacrificing soul, this one’s for you.
Chapter Guide (Timestamps):
(00:13) Episode 178 Intro + Guest: Cecily, “the awesome Toasted Owl lady.”
(01:29) From teacher to restaurateur: Grand Canyon roots & “a high school with ashtrays.” (02:05) First 396-sq-ft shop → S. Mike’s Pike across from Mother Road (Route 66).
(02:33) Expansion: East Flagstaff; Phoenix at 3rd Ave & Camelback; PV takeover of former Oink Café (rehab timeline: 102 days).
(04:07) Starting over after divorce; the 106-year-old owl-filled home. (06:41) Why owls: classroom gifts during the Harry Potter years → the brand.
(09:57) Treasure hunts: the 700-owl Bakersfield haul at $1 each. (11:45) “This is 60 month”: hiking, dogs, and DIY owl garden sticks that sell.
(15:56) Workforce & tipping: costs, culture shifts, and operator realities in Flagstaff.
(17:52) Community & giving back: Mother Road/Pizza Coletta/Fratellis; Flagstaff Shelter Services, Joni Foundation, Habitat builds.
(26:31) Notables: Robert Plant, Serena, and altitude athletes finding the Owl.
(27:59) Owner-operator ethos: “won’t embrace mediocrity” and the dream of “six Owls.”
(33:49) Phoenix shout-outs: Camelback next to Changing Hands; PV (REI/Target).
👉 If this episode hit home, subscribe for more real conversations at the intersection of hospitality, business, and life—and share it with a friend who loves character-rich restaurants and owner-led brands.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo 📚 Free eBook: https://iamthedelo.com/3f-method-book 📲 Preferred Business Service Partners: https://iamthedelo.com/connect 💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025
Step into Episode 177 of On the Delo as David DeLorenzo sits down with hospitality builder Mikis Troyan—the behind-the-scenes operator who helped launch American Junkie, co-founded Clive Collective, and now steers concepts like CALA, Tell Your Friends, and Neon Spur.
From Phoenix roots and a real-estate grind (think 600–700 foreclosure homes a year) to design-driven restaurants and bar programs, Troyan lays out the unvarnished reality of building places locals actually love—and what’s next: Kuza (robata + hand rolls) and a downtown Phoenix trio (Love Call, Ada, Kuza Tori).
Chapter Guide (Timestamps):
(00:15 - 01:36) Intro & long ties: Episode 178, decades-long friendship, and fathers who’ve known each other ~50 years.
(01:46 - 04:09) Origin story: Phoenix-born; real name Michael; family called him “Matthew”; nickname “Mikis”; Chaparral → SDSU → LA (PA gigs, CAA) → back to help dad; foreclosure wave (600–700 sales/yr).
(04:09 - 06:23) Jump to hospitality: American Junkie → Ride Hospitality Group → founding Clive Collective (CALA, Tell Your Friends, Neon Spur); why he prefers staying off-camera.
(06:23 - 07:52) Family & leadership: 15-year marriage (March), kids Asher (9½) and Ivy (7½); team-first ops.
(07:52 - 11:20) Design lens → CALA: Value-engineering (“if you can’t touch it, it doesn’t have to be real”); hotel partner Tyler Kent; vibey Mediterranean gap; patio built from scratch; opened in ~4 months; PV Mall #2 targeted next.
(11:27 - 12:22) Food matters: Chef Bo’s role; why timing made the partnership click post-Sanctuary.
(13:30 - 15:29) Neon Spur & Tempe’s revival: A country-lean dive on Mill Ave; landlord vision + Mayor Corey; why the opportunity was a no-brainer.
(18:08 - 19:34) CALA reality check: Open 7 days (hotel F&B), breakfast/lunch/dinner daily, brunch daily; seasonal menu updates.
(21:24 - 23:06) Tell Your Friends: Basement lounge under The Americano; partners Dave Sellers & Bob Agahi; designer Paul Basile; global Bar & Restaurant Design Awards nod; Thu–Sat live music; Americano menu available downstairs.
(23:31 - 25:32) Kuza: Robata, sushi, hand rolls in the former Chauncey Social space; aiming for October; Bo is crafting the menu.
(25:43 - 27:44) Downtown trio: Love Call (dark neighborhood bar), Ada (mostly outdoor, seafood-lean), Kuza Tori (alley-entry listening bar with hand rolls) with Intersection Development (see “Rainbow Road” apartments shout-out).
(28:25 - 31:55) People, seasonality & habits: Why summer slumps test Phoenix operators; his 6am news + breakfast routine, kids at St. Francis, Thursday date nights.
👉 If this conversation hits home, Subscribe, drop your biggest takeaway in the comments, and share with a friend who cares about building durable hospitality brands (not flashes-in-the-pan).
LINKS: 🔗 Connect with DELO: https://linktr.ee/iamthedelo 📚 DELO’s Free eBook: https://iamthedelo.com/3f-method-book 📲 Preferred Business Service Partners: https://iamthedelo.com/connect 💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025
Step into Episode 176 of On the Delo as Delo sits down with Andrew, Executive Director of the Arizona Craft Brewers Guild, to unpack what’s really happening across Arizona beer—on the brewhouse floor, at the Capitol, and out in the community. From a 20-year restaurant career to head brewer roles at The Perch and Uncle Bear’s, and ultimately joining the Guild in February 2022, Andrew lays out a no-spin view of the landscape and where the wins are coming from.
If you care about healthy breweries, smarter laws, and stronger taprooms, this one delivers: the event engine that funds promotion, the practical policy changes (including a hard reduction in minimum production requirements), the real challenges operators face (tourism and top-line), and why non-alcoholic offerings matter for safety and inclusion—all capped with what to expect at Arizona Beer Week and the Guild’s GABF presence.
Chapter Guide (Timestamps):
(0:18 - 3:31) Episode Intro & Origin Story — Restaurants → The Perch → Uncle Bear’s → joining the Guild (Feb 2022)
(3:31 - 4:41) From Brewhouse to Business — Event season (Arizona Strong Beer Fest, Beer Week, Baja) and the “promote & protect” mission
(4:41 - 5:13) Naming Matters — Reframing “Arizona Strong Beer” to clarify the festival’s scope
(5:13 - 7:10) Guild Snapshot — Founded in 1998, ~100 breweries statewide; 67 current members and rolling sign-ups
(7:10 - 10:46) Policy Wins — Minimum production cut from 5,000 → 1,000 gallons; relief for small/innovation sites (e.g., PV pilot, Bisbee example)
(10:46 - 12:48) Modernizing Service — Growler rule updates and Arizona’s pro–small business footing
(13:51 - 16:48) Operator Reality — Hiring stabilizes, tourism dips; focus on top-line + cross-guild collaboration and “brewery-in-planning” value
(23:30 - 27:12) Inclusive Options — Non-alcoholic beer is hard and capital-intensive; hop waters and elevated N/A choices (Hoplark shout-out)
(27:22 - 30:45) Arizona Beer Week — Why it runs 10 days; Pink Boots arm-wrestling, Cicerone education, and festival audience trends
(33:58 - 35:37) GABF Playbook — Arizona’s booth with a tourism film—showcasing the state while championing AZ beer
👉 If this episode gave you a clearer view of Arizona’s beer scene, hit Subscribe, share your biggest takeaway in the comments, and pass it along to a brewery owner, operator, or beer lover who deserves the real story—not the spin.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo
📚 DELO’s Free eBook: https://iamthedelo.com/3f-method-book
🤝 Arizona Craft Brewers Guild: https://chooseazbrews.com
📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind
📘 Facebook: https://facebook.com/IAmTheDelo
📸 Instagram: https://instagram.com/iamthedelo
📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
Step into Episode 175 of ‘On the Delo’ as David DeLorenzo welcomes back his good friend and fitness expert Jeremy Scott for another unfiltered conversation on health, hospitality, and living a balanced life. In his third or fourth appearance, (who’s counting really) Jeremy opens up about fatherhood, the realities of staying fit while working in high-stress industries, and why long-term health is built on simple, sustainable habits—not fad diets.
From navigating restaurant menus without sabotaging your goals, to building movement into your workday, to finding the mental space to truly enjoy life, this episode blends practical advice with candid stories from two decades in fitness.
Whether you’re in hospitality, sales, or simply looking to feel better and live longer, you’ll walk away with strategies you can actually apply—without feeling like you’re “on a diet.”
Chapter Guide (Timestamps):
(0:00 – 3:00) Introduction: Episode 175, guest Jeremy Scott, and updates from Delo
(3:01 – 6:58) Fatherhood, choosing the name Brock, and the parallels between naming and nutrition
(6:59 – 11:24) Real food over fads: why diet labels matter less than sustainability
(11:25 – 15:46) Dining out without derailing progress—decision fatigue, guardrails, and avoiding calorie traps
(15:47 – 20:46) Short-term indulgence vs. long-term impact: moderation, feeling good, and breaking unhealthy cycles
(20:47 – 27:37) Defining “healthy” for busy professionals—body fat ranges, functional strength, and the role of bloodwork
(27:38 – 32:31) Alcohol in balance: knowing your limits, guardrails, and its impact on fat loss and recovery
(32:32 – 38:38) Restaurant culture: menu items, special requests, and realistic expectations when eating out (38:39 – 43:06) Movement and mobility for hospitality pros: microdosing mobility and daily functional prep
(43:07 – 51:46) Mental health, creating margin, and reclaiming hobbies as an adult
(51:47 – end) The power of presence in hospitality and why people—more than food—keep customers coming back
👉 If this conversation resonated with you, hit Subscribe for more deep dives on health, hospitality, and mindset. Share your biggest takeaway in the comments, and send this episode to someone who’s ready to make sustainable changes in their life.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo
📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind
📘 Facebook: https://facebook.com/IAmTheDelo
📸 Instagram: https://instagram.com/iamthedelo
📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe - DISCOUNT CODE: DeLo2025
Dive into Episode 174 of ‘On the Delo’ as David DeLorenzo welcomes Mike Myers—the “Mike Myers of Hospitality”—for a no-holds-barred origin story spanning nightclubs, gyms, and iconic restaurant concepts across Arizona. From sneaking into college bars with a fake ID to launching a beer brand inspired by legendary gold, Mike walks us through every triumph, hard lesson, and late-night hustle, unfiltered.
Hear how bootstrapping gyms led to massive exits, what really happened when he inherited a struggling bar, and why building community (and owning the dirt under your restaurant) is the secret sauce to survival. Get the behind-the-scenes tales of Rusty Buckle, Dutchman’s Gold Lager, and the brand-new Back Alley Barbecue, powered by a MasterChef winner.
If you’ve ever wondered what it really takes to scale in the hospitality world—or just want to steal a few mindsets from a guy who’s failed and risen more than once—this is can’t-miss.
Chapter Guide (Timestamps):(0:00 - 1:11) Kicking Off #174: Introductions, Age, and the Hospitality “Mike Myers”(1:12 - 4:35) Bay Area Beginnings: Nightclubs, Football, and the Accidental Door Gig(4:36 - 6:47) The Gym Business: Scaling Anytime Fitness and Private Equity Exit(6:48 - 8:20) Arizona Bound: Recession Lessons and the Bar Buyout Adventure(8:21 - 11:37) Sink or Swim: Learning to Run Sports Bars and the Real Lessons of Restaurant Life(11:38 - 14:16) Big Business Moves: Distribution, Margins, and Corporate Life at US Foods & Cisco(14:17 - 17:23) Building Hospitality First: Team, Food, and the Secrets of Scalability(17:24 - 20:03) Reviews & Reality: The Human Side of Running a Restaurant(20:04 - 23:41) Turning Setbacks Into Systems: Surviving Mother’s Day Meltdowns and Major Pivots(23:42 - 28:07) The Power of Local: Partnership, Networking, and Community-Driven Growth(28:08 - 33:22) From Tenant to Owner: Jumping into Real Estate Development(33:23 - 43:50) Dutchman’s Gold: Brewing Liquid Treasure and Building a Beer Brand from Scratch(43:51 - 46:42) EXCLUSIVE: Launching Back Alley Barbecue with MasterChef’s Sean O’Neill(46:43 - 51:47) Rapid Fire: Metallica, Muscle Cars, and Why Mindset Wins Every Day
👉 Love true stories of reinvention, grit, and hospitality done right? Hit SUBSCRIBE to never miss an episode, and share your favorite takeaway in the comments!
LINKS:🔗 Connect with DELO: https://linktr.ee/iamthedelo📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind📘 Facebook: https://facebook.com/IAmTheDelo📸 Instagram: https://instagram.com/iamthedelo📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
Pour a fresh cup and join Episode 173 of ‘On the Delo’ as David DeLorenzo sits down with industry insider Craig Miller, founder of Arizona Liquor Industry Consultants. With nearly two decades at the Arizona Department of Liquor, Craig unpacks real-life stories, compliance challenges, and critical legal changes every bar, restaurant, and aspiring licensee needs to know.
This no-fluff conversation delivers an unfiltered look at how laws are really made (and changed), why acts of violence reporting matters, the million-dollar price tag of a liquor store license, and how technology is changing underage enforcement. Whether you own a hospitality business or want to understand the high-stakes world of liquor liability, this episode gives you the playbook for surviving and thriving in Arizona’s complex landscape—all straight from the front lines.
Chapter Guide (Timestamps):
(0:00 - 1:06) Introduction, Craig’s consulting roots, and time at AZ Department of Liquor
(1:07 - 4:18) How Arizona liquor laws change: Title 4, omnibus bills, and industry challenges
(4:19 - 6:50) THC, Delta-8, hemp drinks: What’s legal, what’s not, and the crackdown aftermath
(6:51 - 9:47) Intoxication, liability, and the impossible standard for bars
(9:48 - 12:41) Counting drinks, dram shop lawsuits, and broken personal responsibility
(12:42 - 15:44) Alcohol sales trends post-COVID and creative new revenue streams
(15:45 - 18:33) Employee liability: Criminal, civil, and admin risks behind the bar
(18:34 - 22:30) Documentation, Title 4 training, and the real cost of compliance
(22:31 - 25:06) License types, sky-high costs, and the true price of opening a liquor store
(25:07 - 29:51) Compliance pitfalls: Food ratios, incident reporting, promotions, after-hours
(29:52 - 34:30) Fake IDs, scanners, and the real battle against underage drinking
(34:31 - 37:20) What counts as food, menu rules, and special late-night considerations
(37:21 - 41:13) Building relationships with law enforcement and city-specific nuances
(41:14 - 45:38) Consulting, support, and why sound policies keep everyone safer
(45:39 - End) Rapid fire: Craig’s industry favorites, life lessons, and final thoughts
👉 If you care about staying compliant, protecting your business, or just want to understand how Arizona liquor law really works, hit SUBSCRIBE for more straight talk with top industry experts. Drop your toughest compliance questions in the comments, and share this episode with any operator or server who needs the inside scoop to stay out of trouble.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo
📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
💡 FREE Entrepreneur Community: https://linktr.ee/builtdifferentmastermind
📘 Facebook: https://facebook.com/IAmTheDelo
📸 Instagram: https://instagram.com/iamthedelo
📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
Step into Episode 172 of ‘On the Delo’ as David DeLorenzo sits down with Chef Cory, owner of the acclaimed COURSE restaurant, for an inspiring conversation about transforming from a dairy farm boy in Iowa to a James Beard-recognized chef in Scottsdale. Chef Cory opens up about his unexpected pivot from architecture to culinary arts, the brutal but transformative mentorship under Chef Ivan Flowers, and how his farming roots still influence his approach to fine dining today.
From surviving the pressure cooker environment at Different Point of View to winning in front of Martha Stewart on Food Network's ‘Chopped’, Chef Cory shares the real story behind building COURSE—including the challenges of opening during COVID, creating approachable fine dining, and why he chose to put his restaurant next to a Pita Jungle. This episode dives deep into restaurant operations, work-life balance as a chef-owner, and the evolution of Phoenix's culinary scene into a world-class destination.
Chapter Guide (Timestamps):(00:02 - 02:46) Introduction: Welcome to Episode 172 with Chef Chef Cory(02:46 - 06:05) Farm Roots: From Pearl City Dairy Farm to Arizona Architecture Dreams(06:05 - 09:01) Culinary School to Kitchen Hell: Learning Under Chef Ivan Flowers(09:01 - 13:47) Career Climb: Different Point of View, Sedona, Teaching, and Binkley's(13:47 - 15:21) Food Network Fame: The Chopped Experience and Opening Doors(15:21 - 20:10) Building COURSE: Finding the Perfect Scottsdale Location(20:10 - 25:05) Restaurant Philosophy: Making Fine Dining Approachable and Fun(25:05 - 29:10) Work-Life Balance: Family Time and the Chef's Dilemma(29:10 - 31:00) Community Support: Phoenix's Rising Culinary Scene(31:00 - 33:35) Chef Lifestyle: Staying Fit in a Food-Focused Career(33:35 - 36:28) Future Vision: Expansion Plans and Final Thoughts
👉 If this conversation inspired you to support local restaurants or chase your own culinary dreams, hit SUBSCRIBE for more entrepreneur stories from the hospitality world. Drop a COMMENT with your favorite local chef, and share this episode with someone who needs to hear about turning passion into purpose.
LINKS:🔗 Connect with DELO: https://linktr.ee/iamthedelo📚 Grab DELO's Free eBook: https://iamthedelo.com/3f-method-book📲 DELO's Preferred Business Service Partners: https://iamthedelo.com/connect💡 FREE Entrepreneur Community: https://linktr.ee/builtdifferentmastermind📘 Facebook: https://facebook.com/IAmTheDelo📸 Instagram: https://instagram.com/iamthedelo📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
Step into Episode 171 of ‘On the Delo’ as David DeLorenzo welcomes Bobby, CEO and co-founder of Rainbow Insurance, for a refreshingly honest exploration of what it takes to reinvent an industry from the inside out. Bobby shares his journey from launching startups in Boston to building niche-driven, tech-enabled insurance solutions in San Francisco, with candid insights about entrepreneurship, leadership, and why people are always the real differentiator.
Get the inside story on how Rainbow found its name, why Main Street businesses matter, and what “admitted” vs “non-admitted” products really mean for hospitality owners. From memorable startup moments to practical risk management tips, this conversation is packed with real stories and hard-won lessons. If you’re a business owner, agency leader, or hospitality operator who wants to thrive in unpredictable times, you’ll find actionable takeaways and a reminder that insurance is always about people first.
Chapter Guide (Timestamps):
(0:00 – 1:00) Family Beginnings & Episode WelcomeBobby and Delo swap stories about kids and business, introducing Episode 171 and today’s guest, Bobby, Rainbow Insurance CEO.
(1:01 – 2:30) Founding Rainbow: From Naming to Why It StuckDiscover how a spur-of-the-moment idea became a vibrant brand—and why a memorable, positive name can open unexpected doors.
(2:31 – 4:30) Entrepreneurial Roots and the Accidental Startup PathBobby shares his first exposure to entrepreneurship, the twists and turns of early ventures, and how he “fell into” building companies after the 2008 financial crisis.
(4:31 – 7:00) Moving to Insurance: Calling, Community, and Industry LessonsWhy insurance, why hospitality, and why niche? Learn how Bobby found his calling in insurance by valuing people and community over hype and scale.
(7:01 – 9:59) Main Street & Hospitality: The Power of Focused ImpactHear why hospitality was chosen over trendier sectors and how food, family, and local economies inspired a program built for restaurants and community resilience.
(10:00 – 12:56) Building the MGA: Team, Technology, and Invested GrowthGo behind the scenes on starting a tech-forward MGA, assembling the right team, and raising the bar for underwriting and customer service excellence.
(12:57 – 16:27) Insurance 101: Admitted, Non-Admitted, and Market DynamicsExpert explanations and market realities—what every operator and agent should know about product types, risk zones, rates, and regulatory nuance.
(16:28 – 19:30) Claims, Catastrophes, and Real-World RiskTrue stories from the front lines: what’s driving most claims for restaurants, why weather matters more than ever, and how responsiveness changes everything in recovery.
(19:31 – 24:23) Lessons for Owners: Risk Prevention and Hiring for ExcellenceBobby’s biggest advice for hospitality owners: be present, hire quality people, and run a great business—because leadership affects everything, including your bottom line.
(24:24 – 29:47) Beauty, Wellness, and the New Insurance NicheExplore Rainbow’s expansion into health and wellness insurance, and how Bobby manages high energy and personal wellness while growing a company and raising two kids.
(29:48 – 30:56) Daily Choices, Healthy Habits, and Airport TemptationsPractical tips for staying on track with wellness—whether at the office, on the road, or navigating the temptation of airport fast food.
Please Subscribe and Like.
LINKS:🔗 Connect with DELO: https://linktr.ee/iamthedelo📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect💡 FREE Entrepreneur Community: https://linktr.ee/builtdifferentmastermind📘 Facebook: https://facebook.com/IAmTheDelo📸 Instagram: https://instagram.com/iamthedelo📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
Step into Episode 170 of On the Delo as David DeLorenzo sits down with his coach and friend Eugene Trufkin for a rare in-depth conversation about mindset, discipline, and health that goes far beyond macros and workouts. Eugene opens up about his early life in the USSR, being raised on a biodynamic farm, and how that foundation shaped his philosophy on training, eating, and living well.
From immigrant hustle to coaching elite clients, Eugene shares hard-earned insights on why transformation is more about psychology than strategy. The two talk openly about body image, ego traps, burnout, and what it really means to live a sustainable lifestyle. If you're a business owner or hospitality industry professional looking to feel strong, think clearly, and stay consistent, this episode is full of real talk and proven perspective.
Chapter Guide (Timestamps):
(0:00 - 3:00) Introduction: Podcast 170 and Guest Eugene Trufkin (3:01 - 7:50) Eugene’s Backstory: Moldova, USSR, and the American Dream (7:51 - 12:30) From Predator to Paintball: Childhood Influences (12:31 - 19:00) Coaching Philosophy and the Origins of Trufkin Athletics (19:01 - 25:30) Why Most Health Plans Fail: Core Values and Environment (25:31 - 31:15) Time-Saving Meal Systems and Lifestyle Design (31:16 - 37:00) Delo’s Ego, Body Fat, and Realizations from the Journey (37:01 - 43:30) Eating Out, Building Muscle, and Letting Go of Extremes (43:31 - 47:00) Athletic Burnout, Kid Development, and Real Longevity (47:01 - 54:55) Home Gym Must-Haves and Injury-Free Workouts
👉 If this conversation resonated with you, hit Subscribe for more deep dives on health, business, and mindset. Drop a comment with your biggest takeaway, and share this episode with someone who's ready to level up their life and longevity.
LINKS: 🔗 Connect with DELO: https://linktr.ee/iamthedelo 📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 💡 FREE Entrepreneur Community: https://linktr.ee/builtdifferentmastermind 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
Description: Step into Episode 169 of On the Delo as David DeLorenzo sits down with Rick Doyle — a self-taught financial educator, content creator, and community builder who's helping thousands redefine what wealth really means.
From losing everything as a former business owner to building a thriving online platform of over 160,000 followers, Rick shares the real story behind his financial wake-up call and how mindset, consistency, and small wins helped him rebuild.
In this episode, you'll hear:
How Rick went from detailing cars to becoming a sought-after voice in personal finance
Why budgeting, discipline, and delayed gratification beat flashy investments
How he left a traditional job in banking to focus full-time on empowering others
Insightful reflections on wealth, AI trends, and the global financial landscape
Whether you're just starting your money journey or looking for a fresh perspective on building real wealth, this conversation is full of practical takeaways, personal growth, and a reminder that you don’t have to be perfect — just persistent.
CHAPTER GUIDE: (0:00 - 3:00) Introduction: Podcast 169 and Guest Rick Doyle (3:01 - 7:30) Early Career: Mechanic Work, Entrepreneurship, and Finding Purpose (7:31 - 12:30) Losing it All and the Financial Wake-Up Call (12:31 - 17:00) Building a Community Through Education and Content (17:01 - 21:30) Investing Mindsets and Wealth as More Than Money (21:31 - 26:30) Breaking Down Wealth, AI Trends, and Global Perspective (26:31 - 31:40) Discipline, Delayed Gratification, and Smart Money Choices (31:41 - 35:50) Daily Habits, Burnout, and the Power of Starting Small (35:51 - 38:19) Rapid Fire: Values, Investments, and Where to Find Rick
🎧 Like what you hear? Don’t forget to subscribe, leave a comment about your biggest takeaway, and share with someone who's ready to take control of their financial future.
LINKS: 🔗 Connect with DELO: https://linktr.ee/iamthedelo 📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 💡 FR
EE Entrepreneur Community: https://linktr.ee/builtdifferentmastermind 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
Step into Episode 168 of On the DELO
as David DeLorenzo sits down with Gabe Williams, a behind-the-scenes creative force and co-founder of Frites Street, to talk fries, family, and finding purpose after burnout. In this episode, Gabe opens up about his early days launching Uber in Phoenix, walking away from a high-stress tech career, and finding his way back into the hospitality world through music, photography, and finally… fries.
Discover how a food truck evolved into one of the most respected fry brands in the country, why Frites Street chose to eliminate waffle fries, and how their pivot to seedless oil is changing the game. You’ll also hear how Gabe and Flip built a brand rooted in community, hospitality, and unwavering commitment to quality—all while raising families and staying connected to their creative roots.
Chapter Guide (Timestamps):
(0:00 - 3:00) Intro, Beavis & Butthead and Podcast Theme Songs (3:01 - 6:30) Gabe’s Uber Origin Story (6:31 - 11:00) Wildlife Rehab, Photography Roots, and Eagle Stories (11:01 - 14:30) Startup Life, Burnout, and Family Balance (14:31 - 19:00) Leaving Uber and Rebuilding Through Music & Photography (19:01 - 22:45) From Free Photos to Full-Time: Joining Frites Street (22:46 - 26:30) Growing a Brand Without Losing Identity (26:31 - 30:00) Cutting Waffle Fries and Finding Better Oil (30:01 - 33:30) The Journey to Seedless Oil and Regenerative Farming (33:31 - 36:00) Clean Label, 4-Ingredient Fries, and the Future of Frying (36:01 - 39:00) Rapid Fire: Fries, Favorites, and Food Trucks (39:01 - 42:47) Final Thoughts, Where to Find Gabe and Frites Street
This episode is packed with humor, business insight, and a deep appreciation for creative collaboration. Whether you're a restaurateur, an entrepreneur, or just someone who loves a good fry, there’s something here for you.
🔥 Ready to take your life to the next level? Hit SUBSCRIBE, drop a COMMENT with your thoughts, and SHARE this video with anyone looking to optimize their lifestyle.
LINKS- 🔗 Connect with DELO: https://linktr.ee/iamthedelo 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1 💚 Take a shot of productivity! MagicMind: DELO20 for 20% OFF https://magicmind.com/DELO20 📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book 💡 Free Built Different Community: https://linktr.ee/builtdifferentmastermind “You weren’t built to fit in. You were built different.” 💥
Step into Episode 167 of ‘On the Delo’ as David DeLorenzo tackles the emotional and physical weight of mind trash—those mental and material burdens we carry that hold us back from living with clarity, purpose, and peace. In this raw and relatable solo episode, Delo opens up about turning 50, letting go of unnecessary clutter, and how simplifying his environment has led to a stronger connection with himself, his family, and his health journey.
From wrestling with nostalgia over Star Wars toys and concert ticket stubs to acknowledging how social media noise and daily distractions affect our well-being, Delo dives deep into what it really means to declutter your space and your mind. You’ll walk away with perspective shifts, a few laughs, and actionable insight on how to simplify, focus, and live more intentionally.
Chapter Guide (Timestamps):
(0:00 - 1:02) Introduction: Episode 167 and Life After 50(1:03 - 3:18) Aging, Identity, and the Pull Toward Simplicity(3:19 - 6:17) Letting Go of Physical Clutter and Childhood Collectibles(6:18 - 9:17) The Emotional Attachment to "Stuff"(9:18 - 12:22) Essentialism, Efficiency, and Wardrobe Decluttering(12:23 - 15:34) Domestic Organization and Appliance Addiction(15:35 - 18:54) The Truth About Storage Units and the Cost of Clutter(18:55 - 21:10) The $44 Billion Industry of Keeping “Stuff”(21:11 - 24:02) Detoxing from Social Media and News Noise(24:03 - 26:47) Silence, Movement, and Mindful Living(26:48 - 29:53) Generational Shifts and the Minimalist Mindset
This episode is packed with humor, heartfelt reflections, and practical tips to help you clear space—mentally and physically—and create more room for what truly matters. If you’re feeling overwhelmed, distracted, or just ready for a fresh start, this episode is for you.
🔥 Ready to take your life to the next level? Hit SUBSCRIBE, drop a COMMENT with your thoughts, and SHARE this video with anyone looking to optimize their lifestyle.
LINKS- 🔗 Connect with DELO: https://linktr.ee/iamthedelo 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1 📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book 💡 Free Built Different Community: https://linktr.ee/builtdifferentmastermind “You weren’t built to fit in. You were built different.” 💥
Step into Episode 166 of ‘On the Del’o as David DeLorenzo shares his candid journey with thinning hair in “Hair Today, Gone Tomorrow.” In this episode, Delo opens up about everything from childhood cowlicks to testing red-light helmets, revealing how confidence, genetics, and lifestyle all intertwine when it comes to keeping—or shaving—your locks.
Explore Delo’s insights on the emotional side of hair loss, the booming $4 billion hair-care industry, and the practical, science-backed routine he’s followed for two years—complete with microneedling, Minoxidil, and nutrient-dense eating. Whether you’re curious about transplants, thinking of a clean shave, or just want healthier hair, this conversation offers humor, hard truths, and actionable tips.
Chapter Guide (Timestamps):
(0:00 - 3:08) Introduction: Hair Today, Gone Tomorrow(3:09 - 6:29) From Genetics to Confidence: Delo’s Hair Story(6:30 - 10:21) Gray Hair, Self-Acceptance, and Emotional Triggers(10:22 - 14:56) Hair Loss and Identity: To Shave or Not to Shave(14:57 - 18:03) Transplants, Costs, and Confidence in Career & Dating(18:04 - 21:38) Delo’s Protocol: Red Light, Supplements, and Routine(21:39 - 26:43) Microneedling, Minoxidil, and Long-Term Results(26:44 - 30:59) Industry Facts, Ancient Remedies & Final Thoughts(31:00 - 33:23) Bald Rock Stars, Confidence, and Embracing the Journey
This episode is packed with humor, heartfelt reflections, and actionable tips for anyone navigating hair loss or simply aiming for healthier habits. Whether you’re weighing a hair transplant or rocking a buzz cut, tune in for relatable stories and motivation to own your look.
🔥 Enjoyed this podcast? Hit SUBSCRIBE, drop a COMMENT with your thoughts, and SHARE this video with anyone who might be struggling with hair loss.
LINKS- 🔗 Connect with DELO: https://linktr.ee/iamthedelo 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1 📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book 💡 Free Built Different Community: https://linktr.ee/builtdifferentmastermind “You weren’t built to fit in. You were built different.” 💥