3 year anniversary of Best Served Podcast, which launched on November 18, 2019 with Chef Jensen Cummings and special guest Elan Wenzel of Element Knife Company.
Nearly 500 guests have graced us with their stories, wisdom, struggles, and hope for a better future for the restaurant industry, fueling our mission to amplify the worth and work of those who feed their community!!
En este episodio de Best Served en Español, Corina Hierro de Chamba habla con Barbie Beltran y Jose Guerrero de Sacred Society sobre la transformación que puede tener en su vida tomar decisiones saludables.
Edwin Sandoval strives to bring his Honduras roots to his cooking at his concept Xatrucho. Born in Honduras and raised in Colorado, Edwin has spent twelve years in the culinary industry working at restaurants like Le Grand Bistro, Argyll Whisky Beer, and Telegraph Bistro. His concept Xatrucho has spanned several iterations including a pop- up restaurant and at a food hall.
Levi Noe is the Vice President of Brokerage at Fuel and Iron Realty. A Denver native, Levi’s background in copywriting, marketing, education, entrepreneurship, and food service lend him a unique perspective into F&B real estate negotiations.
Kyle Inserra is a commercial real estate professional and the host of two podcasts, The National Restaurant Owners Podcast and Commercial Real Estate School. A 15-year restaurant industry veteran, Kyle is a thought leader in the hospitality industry and commercial real estate space.
Fernando and Aida Scarpati are brother and sister co-owners of Ferdi, the new Italian restaurant in West Village, New York City. Their family legacy in the restaurant industry dates back to their grandfather, Ferdinando (nicknamed Ferdi), who came to America and opened up Ferdi’s, a restaurant in the Bronx. Their new restaurant Ferdi is an homage to that legacy and to Italian food.
Jim Taylor is the creator of Benchmark Sixty, a Canadian restaurant financial optimization agency that uses data, benchmarks, and metrics to increase profit margins and improve productivity.
Before starting Benchmark Sixty, he worked for Cactus Club Cafe and helped them grow into the household name they are today in Canada.
Carlos and Victor Pedro grew up in their father’s restaurant, Ipanema. Ipanema has been in their family and in New York, in one location or another, for decades. Now Victor and Carlos have taken up the mantle as they open the newest location of Ipanema.
Jensen and Corey talk about the key takeaways from Denver Restaurant Tik Tok Week: restaurants lack of acknowledgement and interaction with social media posts, the importance of reaching out to promote your business, building up trust and confidence in influencers, understanding the new guest experience, and breaking down the costs of a video.
6 Questions with Denver Restaurant Tik Tok Creators on the Power Of Food, Misconceptions Of Influencer Marketing, & Tips On Short-Form Video
Jillian Brown discusses moving away from Yelp and Tripadvisor type reviews and using Instagram highlights to create a community of online customers.
Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video.
Jesvyn Terraza talks about immigrant founded food businesses and the accountability of food content creators in the restaurants they highlight.
Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video.
Nick Howard speaks about utensils, accessible packaging, and why he creates content about eating in his car.
Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video.
Alana Kaufman talks about social media engagement and creating content at food festivals.
Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video.
Haley Paez talks promoting your values and using social media as a billboard in restaurant social media marketing.
Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video.
Kip and Chris talk about fusing the culinary and cannabis worlds.
Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video.
Daniela Evans breaks down the costs of creating short vertical videos and the costs of being a restaurant content creator.
Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video.
Larry connects his years of experience in the kitchen with how to create the best restaurant content on social media.
Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video.
Reem Assil is the founder of Reem’s California, an Arab street corner bakery dedicated to community building, social justice, and sustainability. Best Served learned about Reem through Sicily Sierra and Nite Yun, all members of La Cocina, a womens’ food business incubator program. A true entrepreneur, Reem did this episode from her car.
Zuri Resendiz has been a friend of Best Served for a long time. He’s been on the show twice previously when he worked at Shanahan’s Steakhouse and at Cattivella. Now he’s broken away from his fine dining past and has opened Luchador food truck, serving street and traditional Mexican food made daily from scratch.
