Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jean Hagan, Principal, Restaurants Operations Consulting for KROST CPA’s & Consultants Part One
Segment Three: Jean Hagan, Principal, Restaurants Operations Consulting for KROST CPA’s & Consultants Part Two
Segment Four: Mark C. Stevens – Spokesperson for Krewe of Red Bean’s Feed the Second Line
Segment Five: Tom Kelley, Certified Cicerone and VP of Sales & Hospitality, El Segundo Brewing Co.
Segment Six: Executive Chef & Proprietor Neal Fraser, Redbird & Vibiana, Los Angeles
Segment Seven: South Coast Plaza’s Dining Options with Lee Healy
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”
It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the ever-changing range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re doing our level best to keep it upbeat…
Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….
As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the enthusiastic encouragement of the foodie community.
“Jean Hagan, Principal of KROST CPAs & Consultants has owned, operated, and consulted in the restaurant industry for more than 30 years. During that time, she worked with a well-known national chain; owned a food and beverage company that operated multiple restaurants, bars, and event spaces in the Squaw Valley area; and became the president, CEO, CFO, and shareholder of one of the highest-grossing restaurants in California. Today Jean is Principal and leads the restaurant operations consulting practice at KROST.” We’ll take an informed look at the future of dining out with Jean.
The Krewe of Redbeans in New Orleans was set to hold their annual “Bean Madness” competition for the fourth straight year when COVID 19 shut down most public gatherings. Restaurants and chefs, used to competing in the tournament for the title of Best Red Beans in the city, were instead facing another challenge: the prospect of shutting down altogether for an indefinite amount of time. Devin De Wulf, organizer of the event and founder of the Krewe of Red Beans, shifted his focus on how to help the struggling restaurants with an assist from his wife, an ER doctor at local University Medical Center. Devin began ordering food for the hospital staff with lingering funds from the cancelled fundraiser. Over the progressive several weeks, based on donations and logistical support from Krewe members, this grew to supporting over 34 restaurants while feeding front line medical workers in all 15 of New Orleans major hospitals. New Orleans food writer and cookbook author Mark C. Stevens joins us with the inspirational details of this grass-roots effort.
Certified Cicerone and raconteur Tom Kelley is the Vice President of Sales and Hospitality for the El Segundo Brewing Co. He misses being in the tasting room and at the ESBC Slice & Pint engaging with guests and discussing the joys of craft beer. Tom has initiated a fun, virtual Happy Hour on Wednesday nights under the banner of Lonely Hearts Pub with guests. Gratuities are politely suggested for Restaurants Care, part of the CRA Foundation. Tom Kelley politely taps the keg for us on the details of Lonely Hearts Pub.
Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world. Currently Redbird is offering contactless curbside pickup with an a la carte menu and Redbird at Home Family Style Dinner. An added option is Wine Director’s Josh’s Hunker Down Wine List (with 40 per cent off Redbird’s list prices.) Executive Chef Neal Fraser is our guest.
When it comes to restaurant take-out in Orange County don’t forget the numerous appealing and varied restaurant options available at South Coast Plaza. “During these trying times and shelter-at-home, South Coast Plaza restaurants have adapted to take-out and curbside pick-up with success. Thirteen restaurants offer abbreviated and family-style menus ranging from Japanese cuisine (who isn’t craving sushi), prime steaks, contemporary cuisine and more.” South Coast Plaza’s long-time restaurant marketing consultant, Lee Healy, joins us with the specifics.
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 updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Pizza is always a popular snack and now that we’re cooking more at home it’s time to elevate your pizza game. Growing up in New Jersey Chef Andrew has a special affinity for the savory pie with all the variations. It all starts with the dough. We’ll “Ask the Chef.”
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
“Jean Hagan, Principal of KROST CPAs & Consultants has owned, operated, and consulted in the restaurant industry for more than 30 years. During that time, she worked with a well-known national chain; owned a food and beverage company that operated multiple restaurants, bars, and event spaces in the Squaw Valley area; and became the president, CEO, CFO, and shareholder of one of the highest-grossing restaurants in California. Today Jean is Principal and leads the restaurant operations consulting practice at KROST. She is also an Adjunct Professor of Restaurant Operations and Management Strategies at the Culinary Institute of America.
“As discussions about the success of flattening the curve of the pandemic are encouraging everyone that we will get through this eventually, now the page turns to how do we get reopened and get our businesses back up and operating. The first thing everyone has to do is recognize that the restaurant industry after this pandemic is not going to be anywhere close to what we left off in March. Everything is going to be different for a very long time, possibly forever. The restaurant industry is a perfect filter to see all other businesses through. We are a true indicator of the overall economy, consumer confidence, and disposable income figures.”
“The general assumption is that the restaurant industry will not get back to full capacity until a year from now. Assuming that travel will be back to normal by December 2020, we could assume that restaurants will be about 80% of their previous years’ sales by that time. Travel transportation has to get back to normal and travel reservations have to catch up as well; late December 2020 seems like a realistic goal to be at 80% of 2019 sales. We also do not know what the restrictions of the various city and county health departments will be for relaunching, but it is not a stretch to assume that they will want the six feet of separation, meaning that your capacity will be reduced.” – Jean Hagan
We’ll take an informed look at the future of dining out with Jean and receive sound advice on how restaurants should prepare for the return of table service.
The Krewe of Redbeans in New Orleans was set to hold their annual “Bean Madness” competition for the fourth straight year when COVID 19 shut down most public gatherings. Restaurants and chefs, used to competing in the tournament for the title of Best Red Beans in the city, were instead facing another challenge: the prospect of shutting down altogether for an indefinite amount of time.
Devin De Wulf, organizer of the event and founder of the Krewe of Red Beans, shifted his focus on how to help the struggling restaurants with an assist from his wife, an ER doctor at local University Medical Center. Using as inspiration the story of how a batch of cookies boosted the morale of her entire department, Devin began ordering food for the hospital staff with lingering funds from the cancelled fundraiser.
Over the progressive several weeks, based on donations and logistical support from Krewe members, this grew to supporting over 34 restaurants while feeding front line medical workers in all 15 of New Orleans major hospitals.
New Orleans food writer and cookbook author Mark C. Stevens joins us with the inspirational details of this grass-roots effort.
Certified Cicerone and raconteur Tom Kelley is the Vice President of Sales and Hospitality for the El Segundo Brewing Co. He misses being in the tasting room and at the nearby ESBC Slice & Pint restaurant engaging with guests and discussing the joys of craft beer. Tom has creatively initiated a fun, virtual Happy Hour on Wednesday nights under the banner of Lonely Hearts Pub with special guests. “Gratuities” are politely suggested for Restaurants Care, part of the CRA Foundation.
Greg Bechtel will be joining Tom for the next iteration of the Lonely Hearts Pub – Cicerone style on Wednesday evening, May 13th from 6 to 8:00 p.m..
“Greg was El Segundo’s first official sales rep that I hired, and for a time we were an all Cicerone Certified sales staff. We had the awesome experience of studying for our Advanced Cicerone exams together, and we hope to bring you some beer knowledge.”
“Greg will be selecting a few beers for me, and I for Greg. We will take turns doing a blind tasting of each trying to call out the style in under 3 minutes. Call out the brand and you get extra credit!”
“After that, who knows where the conversation and the drinks may lead us. Though I know Greg has been known to throw a cocktail or two together…”
“Looking forward to sharing some more beers with you all!” – Tom Kelley
Tom Kelley politely taps the keg for us on the details of Lonely Hearts Pub at El Segundo Brewing Co.
Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird in Downtown Los Angeles features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world. Currently Redbird is offering contactless curbside pickup with an a la carte menu and Redbird at Home Family Style Dinner. An added option is Wine Director’s Josh’s Hunker Down Wine List (with 40 per cent off Redbird’s list prices.)
Redbird also has been preparing meals for LA Family Housing and raising money for displaced staff.
Executive Chef Neal Fraser is our guest.
When it comes to fashionable restaurant take-out in Orange County don’t forget the numerous appealing and varied restaurant options available at South Coast Plaza. “During these trying times and shelter-at-home, South Coast Plaza restaurants have adapted to take-out and curbside pick-up with success. Thirteen restaurants offer abbreviated and family-style menus ranging from Japanese cuisine (who isn’t craving sushi), prime steaks, contemporary cuisine and more.”
“Chef Amar Santana‘s take-out at VACA has been lauded by restaurant critics Bill Addison with the Los Angeles Times and Brad Johnson of the Orange County Register. Their recommendations: Paella Valenciana family-menu with Vaca Tonics to go! Water Grill has a dazzling pop-up market three days a week (premium seafood and live lobster to prepare at home). Din Tai Fung has been busy and check out Royal Khyber‘s special three-course curbside menu for two for $30. Award-winning chef Ross Pangilinan has just begun take-out at TERRACE by Mix Mix.”
South Coast Plaza’s long-time restaurant marketing consultant, Lee Healy, joins us with the specifics.
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 updating us on the impact of the COVID-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out / delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.
Pizza is always a popular snack and now that we’re cooking more at home it’s time to elevate your pizza game. Growing up in New Jersey Chef Andrew has a special affinity for the pie with all the variations. It all starts with the dough. We’ll “Ask the Chef.”
Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.
Kids eat free at Slapfish, too, when their parents order Takeout.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jean Hagan, Principal, Restaurants Operations Consulting for KROST CPA’s & Consultants Part One
Segment Three: Jean Hagan, Principal, Restaurants Operations Consulting for KROST CPA’s & Consultants Part Two
Segment Four: Mark C. Stevens – Spokesperson for Krewe of Red Bean’s Feed the Second Line
Segment Five: Tom Kelley, Certified Cicerone and VP of Sales & Hospitality, El Segundo Brewing Co.
Segment Six: Executive Chef & Proprietor Neal Fraser, Redbird & Vibiana, Los Angeles
Segment Seven: South Coast Plaza’s Dining Options with Lee Healy
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”
