Show 205, January 7, 2017: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017.

We’ll add to the ongoing conversation about “Hospitality Included.” At Slapfish the back of the house staff justifiably shares in the gratuity pool.

Also, what’s hot (or cold) in beverages?

This morning Chef Andrew is at his newest Slapfish in the Outlets at San Clemente. It’s the Official Opening Day!

Play

Show 204, December 31, 2016: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’ll be looking ahead at possible Restaurant Industry Trends for 2017.

Breakfast, for instance, is hot. Also, what’s up with no cook menus and craft beer bars? Are delivery only restaurants a new trend akin to food trucks of a few years back where entrepreneurs (with limited funds) market tested new food concepts on a much smaller budget than a bricks-and-mortar location.

Chef Andrew opens the newest Slapfish in the Outlets at San Clemente in San Clemente next week. In later January look for his new concepts, Two Birds and Butterleaf, to debut in Trade in Irvine

Play

Show 203, December 24, 2016: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel and his son WilliamChef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017.

For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

Also, Abalone, previously a popular seafood standard in California, is making a well-deserved comeback. The inspiration/motivation is better awareness and successful farm-raised programs.

Play