Tobie Nidetz
Restaurant Legends
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Tobie Nidetz
Restaurant LegendsClaimedEpisodes
Tobie Nidetz
Restaurant Legends
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One of the main reasons I’ve stayed in the hospitality industry is the comradery and sense of family that are the backbone of every level of restaurant. I was fortunate to find something very similar in the podcasting world. When I first contac
Wyatt Evans, a participant in the Heritage Fire event coming to Canterbury Park in Minnesota the afternoon of Sunday June 25th. Wyatt’s team from Jester Concept’s P.S Steak will be cooking meat over live fire along with other chefs from aro
This episode was first released in May of last year, only three months into the Ukraine/Russia conflict/war. Kyiv had already experienced a few missile strikes, but it felt to everyobne that the coming spring would be somewhat normal. But, here
Nearly every major city has a particular sandwich that residents can claim as the original home of that sandwich. These are some the very well-known hand held’s like Cheesesteak, French Dip, Cuban, Loose Meat , Smoked Brisket, Chopped Pork, Fis
Why chat with another podcast host about the same thing you focus on in your own posdcast? Well, the best way to describe it is to listen for yourself to hear why the wisdom of the overview revieved by an itelligent host is why. We started our
Berkley California can be known as the seat of social and political protest, the birthplace of the hippie lifestyle and most recently as the nova of many culinary stars. Jeremiah Tower, Mollie Katzen and of course Alice Waters just to name a fe
On the way to discovering the how’s and whys of tipping I was able to discern some of the pros and cons with a little more clarity and I’ve boiled down to three major points that I’ll discuss in this episode on how changing the tipping culture
Defining Mexican restaurants as only nachos and chimichangas is much like never looking beyond eggrolls and Chow Mein when trying to describe a Chinese restaurant menu. On this podcast I have Michael Harvey from Charleston South Carolina talkin
Eric Sheffer did what may be unthinkable to some or life saving to others and that’s leaving a successful career in advertising and entertainment. Move about 2300 miles to the other side of the country and jump in headfirst into a tough industr
I’ve been messing around with hospitality technology as it started developing in the mid 80’s. At that time, most programs were centered om enterprise systems, meaning bean counting programs. The ever-present digital marketing we know today w
Unsustainable pricing prevents every single operator from being able to provide a living and equitable wage for their employees, top to bottom. Fear of competition and “the marketplace” keep prices unsustainably low. Conditions that support sta
The drama and life lessons depicted in fiction on film of working in restaurants can look very realistic at times as in the John Favreau film "Chef" or it can be romatisized like it is in the Disney film "Ratatouille". Capturing the raw drama o
What is the best sign to tell if the restaurant industry has recovered from the devastating shutdowns and restrictions precipitated by the pandemic? Is it when the sales of your restaurant sales return to normal values? Is it when the dining ro
We’re now 27 months from the day the hospitality world stopped to help mitigate or at least help keep a worldwide pandemic in check. Some talked about this as an extinction level event. Which for some operators came true. But as an industry it
I learned how the restauranteurs and hotelier I talked with represent some of the unknown faces of the war with Russia. I’ve talked with brave people who chose to stay where they were to give support to their neighbors, who lost everything and
Many other restaurant business podcasts promise a marketing solution or tips for entrepreneurs on managing restaurants. If that’s what you thought this was that podcast …keep scrolling. But if you stay you’ll get what makes Restaurant Legends s
When the restaurant shutdowns happened in 2020, many operators looked at it as an impending apocalypse for the industry. It was even referred to by several influential people in this business to be an “extinction level event”. From which, the i
In June of 2020, a conversation with Mecca Bos, Chef and food writer, focused on the issues of racism in the restaurant industry
You know it happens every day in the restaurant business. A friend meets you after he’s just had a gourmet grilled cheese sandwich for lunch and says, “you should open a grilled cheese restaurant!” And then you do A through-put that worked was
What is it that makes a restaurant, any restaurant, stand out above the competition? Quite simply, it is making sure you can deliver on your basics…meaning the promises of good food and drinks, a comfortable atmosphere and service that makes th
This is Richard Melman, founder of the Chicago based multi-concept restaurant group Lettuce Entertain You Enterprises with over 120 restaurants in operation now and several more on the drawing board. The conversation, at times, sounded just lik
Well…your back in action now aren’t you. Your dining room can be loaded up the way it used to be over a year ago. Your relieved that you made it through with a little help from the government. Your landlord may have worked out a deal to let you
A 30-minute Skype call is not meant to reveal the true colors or inner soul. If it does have a specific purpose, I would guess it to be a way to make contact and maybe…maybe expose a tiny crack to glimpse the real person sitting at the screen
The makers and sellers of your favorite adult beverages approach their relationship with the hospitality venues buying their product in a different way than any other vendor we deal with. We rarely see a representative of the cattle ranch come
One advantage to being a serial entrepreneur is that you’re probably going to seize upon the next great idea way before anyone else really knows anything about it because you walk around with your antennae up all the time. Well, that’s how Twi
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