Show 434, July 17, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we expect in full-service dining with a focus on fine dining?

He also reports on the progress of his new ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS.

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Show 433, July 10, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern.

Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. How are establishments coping with all the new price increases? Can menu prices realistically be adjusted?

He also reports on his upcoming participation with a tasting station in Bracken’s Kitchen’s annual fundraiser, “Hungry Games 4.0,” on the evening of Thursday, September 9th. Early Bird tickets with special pricing available this month.

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Show 432, July 3, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern.

Chef Andrew gives us his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What will change? Right now it’s a matter of trying to hang on to your existing staff.

He also reports on the progress of his new ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS. Participating SoCal Slapfish locations are Huntington Beach, Laguna, Tustin, Brea and Irvine.

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Show 431, June 26, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern.

Americans are now enjoying more & more seafood as part of their diet. Where is the majority of the seafood coming from? What you should know about farm-raised fish and seafood as an informed consumer? Chef Andrew is our always reliable source.

The Save the Brave Burger” at Slapfish Southern California locations is Chef Andrew’s latest effort to support especially worthy community causes. Donate whatever you can at Slapfish and receive a premium, juicy-double-decker burger and show our veterans your support. 100 per cent of that money goes toward helping veterans with PTS. The ambitious goal is to raise $100,000 this Summer.

If you’re a Veteran the burger is on Chef Andrew Gruel.

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Show 430, June 19, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery.

The Save the Brave Burger” at Slapfish Southern California locations is Chef Andrew’s latest effort to support especially worthy community causes. Donate whatever you can at Slapfish and receive a premium, juicy-double-decker burger and show our veterans your support. 100 per cent of that money goes toward helping veterans with PTSD. The ambitious goal is to raise $100,000 this Summer.

If you’re a Veteran the burger is on Chef Andrew Gruel.

Play

Show 429, June 12, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery.

Now that guests are finally able to return to full-service restaurants in greater numbers maintaining civility between guests and staff is important. There also can be an unfortunate lack of courtesy between guests. How far should it escalate with a problem guest before Management lets a customer know that their over-the-top, bad behavior simply won’t be tolerated? We’ll ask Chef Andrew.

Keep in mind the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

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Show 428, June 5, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery.

Chef Andrew is on his way back from Texas from his annual Texas BBQ tasting road tour. What distinguishes BBQ in the Lone Star State? Dry rubs are definitely a part of the equation. Chef Andrew points us in the right direction. Cooper’s Old Time Pit Bar-B-Que (Home of The Big Chop) with multiple Texas locations including the Texas Hill Country is a personal favorite. We’re picking this up from last week when we, unfortunately, lost Chef Andrew on his cell phone.

Keep in mind the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

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Show 427, May 29, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery.

It’s the first big grilling weekend of the unofficial start of Summer. Chef Andrew shares some valuable tips for success on the grill.

Chef Andrew is in Texas on his annual Texas BBQ tasting road tour. Just as we were about to discover what distinguishes BBQ in the Lone Star State from other regions we lost the connection with Chef Andrew. We’ll regroup and pick up this conversation next week.

Keep in mind the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

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Show 426, May 22, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.

The Restaurant Revitalization Fund of $28.6 billion is part of The American Rescue Plan. It’s already oversubscribed by twice the amount approved by Congress. Can it be replenished? Chef Andrew has his thoughts on this development.

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

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Show 425, May 15, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group (including Raw by Slapfish, Two Birds and Big Parm) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.

Moving on to the current crisis in the hospitality industry we ask Chef Andrew about the difficulty restaurants are currently experiencing in restaffing – both in the front and back of the house. It’s tough to even get applicants…What does the future hold if this unfortunate trend continues? Is more automation (and less service) possibly on the horizon?

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Play