Making Technology Tasty
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On today’s episode of Dana Delivers, Dana sits down with longtime friend and restaurant technology expert Bill Linsey. Bill tells Dana a bit about his experiences, how the restaurant industry could benefit from technology and how his newest venture COGS-Well’s comprehensive recipe and inventory management system is poised to stir up the way restaurants do…
Read MoreFrom Bitters to Suites
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On this episode of Dana Delivers, Dana is joined by Christa Cotton, the Georgia-born CEO of the cocktail brand El Guapo. Christa shares a bit of her journey from advertising to Top Chef to entrepreneurship, and how she’s turned El Guapo from a local trademark to a national sensation in just a few years. But…
Read MoreThe Recipe for a Better Employee Experience
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In this episode Dana is joined by Kutina Ruhumbika, Chief People Officer at Levain Bakery, who specializes in inclusion, diversity and advocating for taking care of employees at every level. Kutina shares a bit of her story and how everything from her experience as an immigrant from Tanzania to the lessons she learned from her…
Read MoreHow Tal Baum Became the Architect of Her Own Success
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On this episode of Dana Delivers, Dana is joined by Tal Baum, the founder and head of the Atlanta-based Oliva Restaurant Group. Tal shares a bit about her journey, what inspired her move from architecture to hospitality, and how her drive to prove the naysayers wrong gave her the push she needed to build a…
Read MoreDining with Gratitude
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Travel Channel alum Andrew Zimmern and actress Jamie Hyder join Dana on today’s episode to talk about how we can all help food service workers in need. The two stars tell Dana about the Giving Kitchen, a James Beard award-winning nonprofit that’s close to their hearts, and how we can all help food service workers…
Read MoreThe Quiet Power of Sonic Branding
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This week Dana is joined by Lauren McGuire, president of Made Music Studio for a talk about the power of sonic branding. Though often underappreciated, the right music can mean the difference between a good customer experience and a great one, a forgettable commercial and an earworm, and a two-dimensional brand identity and an immersive…
Read MoreFood Heals, Spirits Save
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On today’s episode Dana is joined by Chef Robert Irvine, who tells her a bit about his life of service in the military, the kitchen and the Robert Irvine Foundation. Robert talks about his remarkable journey from a 15-year-old recruit to one of the most recognizable chefs and philanthropists on the planet, but he’s less…
Read MoreSabato Sagaria Plays Chess, Not Checkers
[powerpress] This month on Dana Delivers, restauranteur and master sommelier Sabato Sagaria stops by to talk about his career, his business, and his thoughts on the future of the hospitality industry. He talks about how his long and illustrious career led him to building his own company, and how it took some pandemic-related soul searching to find his true passion: helping others grow. Listen for more on Sabato’s journey, his company Apres Cru Hospitality, and his vision for the future.
Read MoreDana Delivers: Tom Cook, From Fryer to Franchise
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Dana is joined by Tom Cook of Pacific Bells. Tom shares a bit of his journey that took him from working the fryer at a Taco Bell to the founder and CEO of a company that owns over 200 Taco Bell franchises, as well as a few bits of invaluable advice for anyone wondering when and how to buy into a franchise opportunity.
Read MoreOn the importance of defining success
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Dana is joined by Elizabeth Tilton, founder and CEO of Oyster Sunday, a game-changing business that helps independent restaurants and small food businesses with pretty much everything except cooking the food. Their inspiring and wide-ranging conversation starts at Elizabeth’s beginnings, how she found her niche, and how important it is to define success if you want to achieve it. Listen in to find out how Elizabeth uses a holistic, data-driven approach to construct bespoke solutions for clients across every corner of the food service and hospitality industry.
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