Restaurant Whisperer, Owners with a niche who love support and inspiration. on Steno.fm

Restaurant Whisperer, Owners with a niche who love support and inspiration.

Runing a cafe, bar, restaurant or artisinal business? Are you in a city, town or village and wish you could get some inspiration and strategy. Host Martha Lucius, restaurant strategist puts the limelight on food and beverage owners and draws out what makes it tick. You'll hear success stories, statistics and all the ways we love hospitality. Who is Martha Lucius? She was a owner/operator for 18 years, and now is a business strategist and world traveler with a distinguishing palette. Martha values small changes in operations that evolve big success in fiscal stability and delighted diners. Read more here...

Fri, October 20, 2023
121: Marketing FAQs with Malia Part 3
Third in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website , and if you want to see how they present themselves in social media, here is their IG . This episode reflects the Sixth Pillar of the Six Pillars of a successful Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert.
Fri, October 13, 2023
120: Prostart Explained by Tom Schuch
Continuing our series on experts in our field, today we have on Tom Suchuch to discuss the NM high school culinary program, ProStart. This is a national program with state level programs. ProStart is part of a necessary conversaton about our current hiring challenges in the restaurant industry. The difficulty in finding and retaining either experienced and/or trainable staff is our latest challenge The industry business model is evolving quickly and restaurant owners have to adapt. Tom Schuch is a perfect choice -- his expertise as the Education Director in New Mexico's chapter of the National Restaurant Association can allow us to think about other avenues to find for hiring people. Tom Schuch has extensive experience. Tom has been in the food and beverage industry for over twenty years, is a ServSafe instructor with NMRA for the last 3 years and now is leading the ProStart progam. He leads other educational initiatives including ServSafe, Alcohol Server, and ManageFirst certifications. He also serves as the Executive Director of the Hospitality Industry Education Foundation. Links mentioned in this episode: education@nmrestaurants.org https://www.nmrestaurants.org/prostart-program/ https://chooserestaurants.org/programs/restaurant-ready/ https://chooserestaurants.org/programs/prostart Here is their links mentioned in the show. This episode is intentionally making and effort to seed this information to food and drink businesses around the country.
Fri, October 06, 2023
119: Marketing FAQs with Malia Part 2
Second in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website , and if you want to see how they present themselves in social media, here is their IG . This episode reflects the Sixth Pillar of the Six Pillars of Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert.
Fri, September 29, 2023
118: Sura Korean BBQ and Tofu House
Claire and Brandon, owners of Sura Korean BBQ and Tofu House on Long Beach are our guest today. They have a long and lusterous history with this place. Claire and Brandon took on the project of giving Korean BBQ a refreshed and contemporary feel. It included improving from within, adding a patio, and improving the kitchen. They faced challenges, and do not stop! This episode is for you if you need a shot of confidence with a side of awareness that you can make improvements and be happy with them. We are starting a new thing on the show. In our episode with Cajou Creamery, Nicole Foster sent the following question to Claire and Brandon, "Tell a time when you were very afraid of doing something , and you did it anyway, and tell us what the outcome was?" This episode was chosen to give examples from two pillars of the Six Pillars program -- First Pillar and Third Pillar. The first pillar is about branding and strategy. Know your niche, and continue to refine your definition of your niche in the language you use on your website, in social media. The third pillar is about operations. Sura has revised and tidied up their systems and renovation , and know that it takes time, happens slowly and cannot be rushed. Want to know more about Sura Korean BBQ and tofu house? Hop over to Sura's website . Their IG is packed with good, consistent messaging. Enjoy listening. We appreciat you listening, and would love a reiew when you are inclined.
Fri, September 22, 2023
117: Marketing FAQs with Malia Part 1
First in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website , and if you want to see how they present themselves in social media, here is their IG . This episode reflects the Sixth Pillar of the Six Pillars of Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert.
Fri, September 15, 2023
116: Cajou -- Plant Based Ice Cream Story
This episode is a story about one of the best things in life -- ice cream, and it's plant based for all the good reasons! Listen and learn how this co-founders couple Nicole and Dwight conjured their sons' milk allergy into the joy ice cream brings into any family. Co-founder, father and chef, Dwight Campbell has exhaustive culinary skills -- serving steak dinners for 500 on a given evening. He experimented and tinkered with almonds and then cashews to create a plant-based ice cream recipe. Co-founder, mother and entrepreneur, Nicole Foster who is a lawyer and plant forward eater has harnessed this delicious dessert into an ice cream shop, and now is scaling up with a copacker. It's engenuity, resourcefulness and perserverence! The journey started in Baltimore and like so many Baltimore-firsts is stepping up to serve culturally creative flavors as an outpouring of their Jamaican heritage and their sophisticated global outlook. This episode reflects two pillars of the Six Pillars of Business Success. Pillar 1 -- brand and strategy, and Pillar 5 -- their ability to secure their co-packing and packaging which leads to many avenues of distribution.
Fri, September 08, 2023
115: Thriving with Brahm at the Inn at Shaker Mill Falls
Brahm is the farmer at the regenerative farm at The Inn at Shaker Mill Farm. Listen to this episode as an expert on how regenerative farming, is much like speaking another language in it's ability to give you new perspective, and positive perspective on life. This episode is as much about the life force that you carry in your daily life as it is about how regernative farming is the life force for our planets future. To learn more about the work Brahm is doing at the farm, and the work Michael and others are doing at the Inn at Shaker Mills Farm , please listen back to Episode 111 , or look them up and find out about workaways, retreats or a stay at the Inn with a view of the waterfall in the Waterfall Room. In our episode we reference the following: Inn at Shaker Mill Falls You Tube Channel . Brahm referenced their Food Forest videos. Here is the link.
Fri, September 01, 2023
114: Tyler Zielinski on Building a Better Bar
What makes a bar work? How do you make the math work? And how do you keep it working for years to come? We interview UK based Tyler Zielinski to get his opinion. He writes for PUNCH, Food & Wine, London Evening Standard, Eater, Class Bar Mag, Condé Nast Traveler and more. And he is a Brand and Hospitality Consultant for bars, spirit companies and industry events. Our loyal listeners, intellectually curious business owners, want to know better ways to improve their business, in an ever changing environment. This episode will suit you if you own a bar, run a business with a bar, or need a refresher to get your mind thinking of how to make the small changes that make a big difference. Tyler shares that owners should be in the habit of costing your bar menu. Here is the link to the Bar Metrix costing seminar mentioned in the show. Our geeky team and listeners always appreciates resources on numbers and math. This episode explores Pillar I and III, of the Six Pillars of a Successful Business. Pillar I explores the message, mission and brand. Pillar III explores the systems that make your business operate, and operate efficiently. If you wish to learn more about Tyler Zielinski, follow him on Instagram here , and if you want to learn about his seminars look on IG, the next session is called "Building Your Bar's Brand Through Communications". Tyler, we support your efforts to share your knowledge and educate those who are curious for more!
Fri, August 25, 2023
113: Line Abandonment
Line abandonment falls into an operational topic, which is Pillar 3, in the Six Pillars of a Successful Business . How does it happen? In the restaurant industry customers leave a line before completing their intended transaction, which in this case would be ordering their food and dining at the restaurant. This phenomenon can occur in various contexts, such as waiting in line to place an order, waiting for a table to become available, or waiting to pay the bill. Here are the factors that can contribute to line abandonment in restaurants: Long Wait Times: If the wait time in line is perceived as too long, customers may become impatient and decide to leave rather than wait for their turn. Inefficient Processes: If the ordering, table allocation, or payment processes are slow or disorganized, customers might opt to abandon the line due to frustration. Perceived Value: If customers don't perceive the value of the food, service, or overall experience as worth the wait, they might choose to abandon the line. Lack of Communication: If customers are not informed about the expected wait time or if they are left uninformed about delays, they might abandon the line in confusion or annoyance. Physical Discomfort: Standing in line for an extended period can be physically uncomfortable, especially if there's limited seating or poor weather conditions. Competition for Alternatives: If there are other nearby restaurants or eateries with shorter lines or quicker service, customers may abandon the current line to seek faster alternatives. Limited Patience: In today's fast-paced world, some customers may simply have a lower tolerance for waiting and may choose to abandon a line if they feel it's taking too long. Impulse Decision: Some customers might not have a strong commitment to dining at a specific restaurant and may impulsively decide to leave the line if they see something more appealing elsewhere. Reach out to Restaurant Strategist, Martha Lucius if you have operational issues and you need help resolving them, and becoming more proactive in your business.
Fri, August 18, 2023
112: Jenny & Martha Hour: The Bear, S1
Following the request from many listeners we felt a discussion on The Bear was worth a slight detour from our regular format. That's why we asked Jenny to come back and discuss The Bear, Season One with Martha. Starting off with a quote from the article by Carina Chocano from NY Times, called How ‘The Bear’ Captures the Panic of Modern Work . Jenny and Martha discuss various elements Chocano reveals, and other elements worth further exploration. Please see Season 1 before listening, so any spoilers do not disappoint you, our listener. As service people, we debate "how accurate is The Bear?", how accurate is the toxic atmostphere? how realistic is the brigade and the vibe of the kitchen? and how likely or unlikely are the characters? There will be another Jenny and Martha hour for Season Two.
Fri, August 11, 2023
111: Shaker Mill Farm making a difference
Climate change is striking us hard this year. Finding a place deserving of an episode took time. This episode shares the story of one amazing place on Earth where they are working with nature in numerous way. Step into The Inn at Shaker Mill Falls. It is an 18 room inn and retreat center operated out of a historic, repurposed gristmill built by the local Shaker Mt. Lebanon community in 1824. Hospitality is the basis of what you'll learn. They are eager for you to be nourished in this magical valley and then return to your ordinary life renewed and refreshed with a new sense of purpose. That is what is obvious in the Inn. We dig deeper, and learn that there are so many elements to this place. There is much more to this place: regenerative agriculture in two forms: permaculture in a market garden and permaculture in a forest farm. Then they have a mission to rescue food on behalf of those in need, which is shared from a local cafe. They also are working toward using some of the food rescue haul in a community kitchen. I would like to thank host Michael Pergola for sharing so much about a complex and lovely place on earth. I would like to thank Brahm Gartner for his help behind the scenes. This story is bigger, and Holy Guacamole will have a future episode on the farming and their permaculture plan through Brahm. He is the farmer at the Inn, and the force for change as he conducts himself in the world. Keep an eye out for that episode. Want to know more about the Inn at Shaker Mill? Check out their website . Curious to know more about the farm and inn, do not hesitate to reach out to Michael or Brahm through their contact page. Listen and enjoy. .
Fri, August 04, 2023
110: Events (Inner Circle Converations)
This episode starts a series whose time has come--Inner Circle Conversations. These are topics that I see trending or you, the audience is asking for me, the host, Martha Lucius, to share. Sharing how to run events and why. What's the purpose of having them, what's the power behind events, and why do them in the first place. If you are an owner, learn why you should consider doing them, and what's involoved. If you are a fan or restaurants or food based businesses, why should you attend. CHEF LED EVENTS — Ggoma Superclub , (Ggoma means little one in Korean) Tae Strain has led special dinners. His bio is solid, and most notably he was Exec Chef at Momofuku from opening until it closed. A truly special evening. Okay, what’s notable about this? Well, it’s fascinating to see a very organized and motivated team working together and serving 30 people... for one night only! This is smart for JBGB/ the host restaurant, because it’s a dinner on a night when they are closed. And it’s worth noting that restaurants coming out of the pandemic are serving 5 nights a week, not 6 or 7 after the pandemic as a way to curb labor shortages. David Thomas of H3irloom Group is participating in impressive events. For example, The Family Reunion and immersive experience celebrating diversity in hospitality at Salamander Resort in Middleburg VA. He’s doing important work of telling the story of black history during slavery, during black migration to today. COLLABORATE — between a restaurant and a chef. This might be a chef who is coming into town, and your restaurant wants to use the opportunity to show this person a little love. Tae is doing a dinner in DC this month, august, at Oyster Oyster, a plant forward place in DC. So many interesting ways that businesses can collaborate. As an owner, look for those opportunities, they will reveal themselves, and it's valuable to participate in building community. FARM EVENTS And highlight farmers and farms. The are artisan and craft people in their own right. There is an event in planning, for example, at Hidden Waters Farm . You can go back to episode 107 to listen to Joe Shaffer talk about permaculture farming to raise beef, pigs and chicken while preserving the land and gathering veggies, honey and herbs to compliment the meat. INGREDIENT FOCUS Beyond dining, ingredient focused events like what we see at HEX Superette — making kombucha, natural dying, seed swaps and ferments classes. As a food based business, that is not a restaurant, cafe or bar, doing an event on your topic focused on your expertise will be of value in your community. Think creatively abou
Fri, July 14, 2023
109: Statistics - mini econ convo
Don't know how our industry is doing? Could be because the statistics are a little confusing. National Restaurant Association came out with a statistic that says restaurants are back to normal. Here we explore that statistic and the few other stats that are telling the story of what's going on in our industry. Statistics are useful when you have a series of stats that can tell a range of information. Enjoy listening.
Fri, June 30, 2023
108: Hiring good food people
This is a short story on how you can build a successful hiring habit even now, in 2023! Whenever restaurants are hiring, they follow, or don't follow a protocol. In this episode you'll hear the steps you can take and why they may work for your business. From the job advertisement that describes the job desciption in the best light, to screening calls, to interview no. 1 and no. 2 to the decision to, or not to hire the right person for the position. It's purposely told with a dash of humor because we all know the road to hiring is paved with good intention. Enjoy listening.
Fri, June 16, 2023
107: Hidden Waters Regenerative Agriculture, Joe Shaffer explains
Joe Shaffer from Hidden Water Farms shares where our food comes from, and knows how farmers steward the land and animals. He grew up raising cattle, and now has cattle, pigs, chickens and a vegetable plot at Hidden Waters with his partner Tom. Joe shares what the term "Regenerative Agriculture" means, and why it's an important method in caring for the environment. There is a growing trend in the US for farm stores. This farm store opened June 2023. Joe describes how that space works, and how they are finding their customers. They are probably one of the closest farms with a farmstore for Baltimore City. If you are local, consider visiting them, and shopping in their farm store. Support local businesses regularly, it is the backbone of our community. Considering getting to know our farms and farmers. Understand how our health improves when eating seasonally and locally. A farmers' business practices and philosophies can impact the economy, the environment and to our individual health.
Fri, June 09, 2023
106: Sandwich with a financial lesson
This season has been filled with information about the Six Pillars of a successful business. This episode is about the interplay of Quality and Financial Stability. This Sandwich Episode uses a simple story to tell the financial lesson of changes in the restaurant industry. The recipe of building a sandwich the same way every time, ensures customer delight. That recipe reflects a quality product, created and served the same way every time. It's one version, and one recipe for quality in a restaurant. The other pillar in this story is financial stability; it is baked into that recipe. Know your food costs. Ensure you check portioning. Train your staff so your guest is eating a delicious sandwich that they anticipated, and were satisfied with an equally stellar experience. You know what makes your business revenue, and always ensures profit. We dig deeper, and reveal a story about shrinking profit that has crept into our industry in the last 20 - 30 years. Enjoy listening. Reach out if you need more information, or have a pod topic or story to share.
Fri, May 26, 2023
105: Humor -- staff excuses
Jenny Gaitner is back. A light and lively conversation about the excuses staff provide when they don't want to come in to work. Jenny has been on the show previously, discussing staff pay and salaries. Jenny and me, Martha always have frank and lively conversation. This one includes a monkey plate of humor! Thanks for listening. Like what you hear? We'd appreciate your review of @holyguacamole on your fav podcast provider -- this helps more people find what we are doing. What are we doing? Helping independent resturants owners have the support and community.
Fri, May 19, 2023
104: Can’t Make This sh#t up—dreams
The last few months have been all about understanding the Six Pillars of a Successful Business. Hospitality is the 6th of Six Pillars. It's where we take all the planning of a restaurants daily plan and turn it into reality. We all need a little levity. This levity is an amuse-bouche for a series of service stories.
Fri, May 05, 2023
103: Hospitality, Erin Moran's opinion
The Sixth Pillar of Success is about culture and hospitality. We know our listeners appreciate hearing from an authority on hospitality and culture. Erin Moran is that voice. She is Director of Dr Grasmick's Leadership Institute at Towson University weighs in with her definition of hospitality and good culture. She has been part of Union Square Hospitality Group, and Great Places to Work. She holds a unique perspective on hiring and retaining staff, of how a good culture supports the bottom line, and how your businesses future is tied to a good work environment -- good for the staff and good for the customers. She references the Trust Index from Great Places to Work. Gain some perspective on your own business by listening in and asking if you are doing your best for your team, for your guests, and therefore for yourself. Our series of episodes are designed to share the Six Pillars Program are followed by episodes which illustrate each pillar. Future episodes will reference Six Pillars Program, and why it's important to have a clear strategy to improve your business.
Fri, April 28, 2023
102: 6th Pillar: Hospitality
Here we are, the last pillar in the Six Pillars of a Successful Business: HOSPITALITY. It’s subtitle is “what are the ways to attract guests to your place, in the first place… then, what are they ways to invite them back, over and over and over again!!! BUT WAIT…. but before we get there, I’m going to tuck in this teensy refresher. This little refresher will help you get centered before we dive into THAT LAST PILLAR,…. the Sixth Pillar — the outwardly focused pillar, the pillar about Hospitality. First Pillar is your brand, and your strategy . What is your concept, and how niche is your niche. Second pillar is your Financial Stability. How sound is your financial picture. Third Pillar is your operations — how tidy are your systems in the back of house (Like a prep list, like daily inventory checks, like portion controls, like plating checks, and daily quality checks on your line) Fourth pillar is your Product Quality . By that I mean, in the options of your niche business, how can your brand compare to others in the level of quality. Fifth Pillar is Avenue of Distribution. By this I mean How many paths have you created to gather revenue. How many revenue streams as possible. Now, The Six Pillar is summed up in a word: Hospitality. Here we are focused solely and completely on the OUTWARD experience of your niche biz. Hospitality and customer experience are so tied to the human condition because they involve human interactions, emotions, and the need for connection. In today's highly digitized world, the human touch is becoming even more valuable and essential in creating memorable experiences that guests crave. Hospitality needs to be put into context, into actionable steps as an owner, which will unfold in upcoming episodes. Don't hesitate to reach out if you see a need, have a recommendation for a business, or need wisdom for your business. Remember, reviews help our podcast be found by others who care about independent restaurants. Thanks for listening.
Fri, April 14, 2023
101: We Take a Detour
We take a break from the Six Pillars to share how food, community and kindness come together. And they come together at restaurants, bars, cafes, and food businesses, partly because each of those businesses is an epicenter in the community. Here are a couple of stories about how food, community and kindness coelesce. Please send and share your stories too. This is an incredibly important part of how owners can serve community. Go out there and gather people and share what's good in the world.
Fri, April 07, 2023
100: 5th Pillar: Avenues to Growth
Defining the Fifth Pillar of a Successful Business: the avenues and distribution to bring product to market. Avenues and distribution is where restaurant or CPG product find methods to sell their product. Many facets of the same jewel. The definition of the Fifth Pillar is more than the phrased "avenues" and your "distribution". Martha Lucius describes several examples of the many avenues possible in your business, and how each one can be a source of revenue and profit. Marketing is one aspect of the Fifth Pillar. You cannot have one without the other. Marketing requires tidy messaging that melds with your brand and the vision of your business.
Fri, March 24, 2023
99: 5th Pillar: Talking about Avenues to Grow with Kathleen Overman
We dig into the fifth pillar of a successful business: avenues and distribution to bring product to market. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Kathleen Overman started her new business called Sweet Leenie as a field marketing representative and then evolved into a marketing and advertising consultancy. She understands how to build local business and advocates to keep clients community focused, while still growing. Avenues and distribution is where restaurant or CPG product find avenue to sell their product. What routes can a business find and build distribution paths. Business owner strives to find the most number of avenues to sell, that are profitable. This conversation purposely stays focused on local, as a way to "go deep before going wide", to quote Kathleen. Enjoy the conversation, and decide how her local advocacy mindset informs building a brand where you can gain the most impact for the consumers/guests who identify with the meals you serve, or the craft food you make.
Fri, March 17, 2023
98: Elusive term "Quality" with Meaghan Carpenter HEX Ferments
The fourth pillar of a successful business is product & quality. Those words translate into a consistent and elusive practice of quality control within a business. Studying the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Meaghan Carpenter, owner of HEX Ferments shares their methods and creative thinking when they make their kimchi, krauts and kombucha. The ancient techniques of preserving food is an art. Rarely do we find an Arc of Taste in our modern food chain. HEX Ferments is that niche business that never stops striving for the best. Science and taste have led their path to HEX Ferments' high caliber product. In November HEX Ferments opened HEX Superette and HEX Tasting Room. This brings "How to HEX" (how to add ferments to your diet) to life. They have added two new big facets to their business. They extend the word "quality" to a new way of experiencing their product. Quality is where product, service and time blend togther. It is an elusive concept. One that each business owner strives to achieve.
Fri, March 10, 2023
97: 4th Pillar: Product = Quality
We dig into the fourth pillar of a successful business: product & quality. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Quality is where product, service and time blend togther. It is an elusive concept. One that each business owner strives to achieve. Considering testing and tasting your main product. Remind yourself where your quality standard lies, and let it be a part of the foundation of your business.
Fri, March 03, 2023
96: Swiss Watch Analogy
We dig into the third pillar of a successful business: operating efficiently. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Operations in a restaurant are a set of tasks, SOPs, best practices and equipment that all need to blend together in the right combination to ensure every day goes smoothly... or ticks along like a Swiss Watch. Why not use the analogy of a Swiss Watch? ... and a full description of what a Swiss Watch is, to reveal the similarities of daily operations in a restaurant. The blog that was referenced and read for this episode can be found here.
Fri, February 24, 2023
95: 3rd Pillar: Operations - Tools to Perform
We dig into the third pillar of a successful business: operating efficiently. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. The jargon of operating efficiently is broken down into digestible morsels. Review your efficiency by ensuring that your equipment, ingredients and vendor relationships are in the best condition to be the foundation of your business.
Fri, February 17, 2023
94: Financial Stability: The Planning Part
Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. The jargon of financial stability is broken down into digestible morsels. How can you build healthy habits that will support and grow your businesses financial stability. You'll learn how to be mindful and aware of your food costs and labor costs, and how to define the benchmarks into your situation. How can you plan? We talk about setting goals for the year and sticking with them by creating projections for a week ahead, a month ahead. How can you build in stability? We talk about checking your P&L, reveiwing your POS for regular stat checks, and even building your own google sheet to track what is useful and important to you and your team.
Fri, February 10, 2023
93: 2nd Pillar: Financial Stability with Sari Kimball
Kicking off the third year of Holy Guacamole we go deep with the Six Pillars of Success as a method for business owners to roadmap change into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, Hospitality In this episode guest Sari Kimbell shares her method of ensuring Financial Stability. Guest Sari Kimbell and host Martha Lucius have a lively conversation on how to ensure that a new or established business charts their future today, with profit and long-term holistic planning in mind. These theories work for owners of cafes, breweries, bars, food based businesses and of course restaurants. Financial Stability is a means to an end: build your business to be profitable from the start. Sari Kimbell's entire business, Food Business Success, is based on baking in profitability from the start. Her specialty is helping CPG businesses, and her methods are explored in the this episode.
Fri, February 03, 2023
Current Affairs: Living Wage
A new type of episode starts today with diehard industry professional Jenny Gaitner. This episodes' focus is on the living wage. She's been working in restaurants and bars as an employee since her teens. This episode is an honest and open conversation from the perspective of two people who have watched the industry since the 80s. What has changed, and what is more equitable in philosophy and respect for the employee? Servers were known to make ridiculous tips, back in the day. This is not a naive approach of a bygone era, rather we question how the staff, coming into the industry, can possibly make a living.
Fri, January 20, 2023
92: Philly Cheese School (Exemplary Branding)
Founder and Cheese Enthusiast, Julia Birnbaum, come on the pod to share her two year journey to opening Philly Cheese School. A place for learning about cheese, cheese tasting, and sharing these experiencing this with a friend, or getting to know other people. We dig deep into Julia’s new business, and the intentional journey to create a queer-friendly, inclusive environment with the branding and messaging that matches her fun personality! In context, Julia Birnbaum’s business is a shining example of good branding, and why she was chosen to represent this part of the Six Pillar Story. She’s nailed a whole new direction for food businesses — experiencing food without being a restaurant, without being a bar. Julia’s visioning melded with a completely stellar new type of business, and a dynamic look is unsurpassed. It’s an environment to nurture food lovers, with education that marks an eleven on the scale of geeky food knowledge. Gone is the dark wood, dark green and heavy interior design of established food markets. Bring in your creative thinking — how could “experiences” be central to your business, with low food and labor costs. This one is very creative. This Six Pillars System is the backdrop for this and future episodes. It's a method I've leaned into with my client work, and allows for a common language and strong progress. The first pillar in the Six Pillar System is Strategy. Each topic will reflect one of the pillars with real live examples that help you put these ideas into action. As a former owner, and now host of Holy Guacamole, listener have tools to help them become stronger, more resilient and healthy business owners. Profits and a good internal culture is key to staying in business. For a business to come to life some basics need to be solved: mission and vision statement, logo design, branding.
Fri, January 13, 2023
91: 1st Pillar: Branding with Kevin Kernan of GDLoft
The Six Pillars System is the backdrop for this and future episodes. Refer to Episode 90 for detailed explanation. I’m Martha Lucius, your host and restaurant strategist. Six Pillars is the method we use for client strategy work. We think it's useful to reval in Holy Guacamole's Podcast. Restaurant owners need a method to create change, Six Pillars creates the common language for change. The first pillar in the Six Pillar System is Brand Strategy. Each episode topic reflects one of the pillars with real world examples. Helping owners put ideas into action. If you are an owner the pillars become your tools — to help you become stronger, more resilient and healthy business owners. Branding Design studio owner Kevin Kernan of GDLoft is a branding specialist. He explains graphic and philosophical elements commonly needed to build a brand. Listen and learn — about geeky logo details (and it's many forms), font selection, black and white vs colors, a brand book and a building a brand voice to complete a brands basic strategy. It's a geeky converation, but building an identity does not happen in an hour...like a fine wine, it takes time. Simply put, going through the process of creating your brand, you will solve many unaswered questions of how your customer will (or won't) interact. Episodes are intended to give owners a renewed perspective on their business. In this case, it's the brand strategy journey your business can take because yiour branding is built to withstand the test of time and scaling into the future.
Fri, January 06, 2023
90: Six Pillars Explained
To kick off the third year of Holy Guacamole we start with Six Pillars of Success is a method business owners use to roadmap change into their business. The Six Pillars are Brand Strategy Financial Stability Operations Product Quality Avenues & Distribution Hospitality In this episode Six Pillars is defined. Future episodes focus on each pillar, one pillar at a time. This is the method host Martha Lucius, Restaurant Strategist uses in her client work, and reveals in weekly podcasts for 2023. This method is useful for owners of cafes, breweries, bars, food based businesses and of course restaurants.
Fri, October 07, 2022
Episode With a Plan
The podcast is taking a hiatus. Those listening know that over 100 episodes have happened since Jun 2020. The new content is going to take a few weeks, but will be delightful and well worth it. Check out episodes you havn't listened to so far.
Fri, September 23, 2022
Biz Tip: Operations
Maintaining equipment is like maintaining good staff. You can't avoid it, and you need to keep up with it! When you run a restaurant you are hopefully beyond the stage when you think you can do it all yourself. Maybe you are even beyond the belief that your staff should have monthly cleaning log that includes maintaining equipment. Like any good tool is remains good when you maintain it, and that may mean calling a HVAC company to set up a quarterly cleaning and maintainance plan; and a restaurant equipment company to set up a quarterly cleaning and maintainance plan. They will detect issues that will stop you from closing because a piece of equipment is down. It's an insurance policy that truly gives back. Consider a quarterly plan. Penny wise, pound foolish as the idiom goes!
Fri, September 09, 2022
Biz Tip: Hiring, Fall 2022
How to staff a restaurant when shorthanded? This episode identifies not only hiring, but the necessary positive culture you want to nurture, and the ways to pay staff. It's necessary to have different practices for managers than for team members. Applicants can be interviewed in zoom screenings and at Open Call. This may be an efficient method of hiring, and interrupts the flow of business less. What owners pay servers and kitchen team members varies widely -- base pay, fixed or tip pooling are some of the methods. Knowing the living wage in your state is important to understanding what a staff member in grappling with financially. Whatever methods you have in place for interviewing and hiring, we hope this helps you attract more good applicants and build a better team.
Fri, August 26, 2022
89: Tom Cat's Kitchen
Anna Kent of Tom Cat's Kitchen came on this weeks' episode to share the business she is building. She sells plant based individual meals that can be purchased at Farmers Markets and through a subscription service. She is also serving at Roots Market and Brewing Good Coffee Company. Find her at 32nd Street Farmers Market and Catonsville. The conversation of why she serves plant based meals was filled with her discovery -- reading, living in harmony with the world, and her balanced approach that plant based does not need to be adopted by everyone. She shares that many of her clients like to have this plant based meal as a choice. She is now a student in college, a decision made possible by the pandemic. She is studying Environmental Sciences and enjoying the process, even though both her business and her studies require her time and attention. This episode is an outstanding example of a person who set out with a goal and very intentionally has held to her original plan. If there are listeners out there that are curious about a similar path, of plant-based business, no brick and mortar business, a subscription meal business (without all the waste of meal services!) tune in and learn how this one woman chef has found her niche and is happy creating and being her own boss.
Fri, August 19, 2022
88: Baltimore Spirits Co Part Deux
Our interview with Owner Max Lents of Baltimore Spirits Co was filled with so much interesting information we created a second episode. Listen back if you want to hear the origin story This episode explores the other reasons to love Baltimore Spirit Co—their Shot Tower Gin, Green to Gold Brandy, three different amaros (and what makes each unique), their whiskey tour and their cocktail room. Wherever you are in the US—as a whiskey drinker or owner of a restaurant, if you wish to purchase this line of spirits, reach out to Max Lents to learn more. Enjoy Listening....
Fri, August 12, 2022
87: Baltimore Spirits Company, Part I
Our interview with Owner Max Lents of Baltimore Spirits Co was filled with so much interesting information we had to turn this into two episode. Our first episode dives into the early days at Baltimore Spirits Co — finding their niche, financing a dream, and becoming the first rye distillery in the second generation of rye distilleries in the state of Maryland. Their attention to the process of distilling will delight you, as will their nerdy search for the history of rye whiskey. This led the three owners — Ian Newton, Max Lents, and Eli Breitburg-Smith -- to create Epoch Rye. Not only did it raise interest among whiskey and rye whiskey enthusiasts in Baltimore; Epoch Rye gained national attention by winning Double Gold Medal winner at San Fransisco World Spirits Competition at the time of their original release. Enjoy Listening Designer spirits from the heart of Baltimore MD at Baltimore Spirits Co -- check out their website So many outstanding cocktail videos and just great posts on IG Want to order? Want to know where to buy your owns spirits or take a tour? That'll be here for spirits and here for tours .
Fri, July 29, 2022
86: Esoteric History: Hospitality in Pompeii
Let's scoot back to the eruption of Mount Vesuvius in the year 79. Pompeii was buried under a thick layer of ash and lava. A thick layer -- 19 feet! Pompeii is the world's oldest archaeological dig. It was a gem of a dig! Archeologists began digging Pompeii in 1748. Because of this volcanic ash blanket, scientists were able to see, literally what people were eating and drinking the moment the volcano blew. Remember your World Civ class we learned about the intact frescos and sculpture. This exploration is how “fast food” counters were held in tact…They were called t hermopolia. They were for the poor and working class. The rich were fond of parties in their home--as if a series of catering events. One quick note. Several of Holy Guacamole’s listeners say the history of hospitality, laid out, is giving them perspective. Perspective on how they run their business, how they craft their menu, and how they craft the experience a guest has. Feel free to share your thoughts and reflections in a review, or email me, Martha Lucius, directly. If you need to infuse a bit of ancient history into your modern day reataurant, bar or cafe, you know I am always up for a project. Reach out. I am happy to help today’s founders and established restaurant owners. You are all doing remarkable work.
Fri, July 22, 2022
85: Summertime and the Living is Easy
It's summertime and this week is just a quick reminder of good episodes gone by! Highlighted are episodes that I've loved doing and others that you have made popular. Our podcast is now over two years old. If you are a regular listener would you hope over and review the show. When you post a review, it helps listeners find us. That means more restaurants are discovered for the amazing work they are doing. Support your local food businesses, whether it's a market, a butcher, a cafe, a popup, a foodtruck, cocktail bar and more. Wherever you are in the US or across the world, thanks for following what we do, and appreciating the amazing people serving you food. Photo Credit: SV Images shownotes on: MarthaLucius.com
Fri, July 15, 2022
84: EAT MORE CHAUNCEYS
Chef Mel aka Chef Chauncey is thee creative chef you wish you knew! She has explored many avenues in the culinary world both traditional and non- traditional. By nature Chef Mel prefes the thrills and challenges of the roads less travelled! She believes that "food is a universal language" and through food She strives to create opportunities for cultures to connect and learn from one another. Chef Mel opens up about her journey and gives us a glimpse into how she came to be the Chef she is today. Despite knowing she wanted to be a chef, c ollege took her to Rochester Institute of Technology to study civil engineering where she quickly realized this was not her ideal career. Giving in to her intuition, after graduating RIT with a B.S in Hospitality & Restaurant Management, Chef Mel then attended Le Cordon Bleu Los Angeles, CA , and graduated in 2013. From then on Chef Melanie has been fully submerged in the world of culinary arts. She has been a contestant on The Food Network’s ‘Chopped’ ( season 32 episode 1) . She served as the first Black Woman Executive Chef at Baltimore’s Moveable Feast where she successfully created efficient systems/ processes and managed food cost for medically tailored meals , all while creating a dynamic environment and memorable volunteer experience at a non-profit. Chef Mel has been a beloved guest on many news media outlets, an impactful chef instructor, and has judged numerous food competitions. SPOILER ALERT! Chef Mel has the Best story ever on the podcast: cooking and serving 90,000+ festival goers with a team, a small team, at Coachella! Yes, Coachella ! Currently, Chef Mel is running her own business. Chauncey's is a culinary one stop shop offering: catering/private events, chef instruction for individuals or groups , and spice blends. She shares how 'Chauncey's' got its name, what it takes to run a business, hard work , and the direction she sees Chauncey's moving in . <p
Fri, July 08, 2022
83: Roger Beaudoin at Restaurant Rockstars
Roger Beaudoin of Restaurant Rockstars sat down with me, Martha Lucius, and we had a deep and far reaching conversation. He is a restaurant consultant., known for tools and resources for restaurant owners who are ready to maximize their sales and profits Roger is more than a restaurant consultant. He is also a podcast host, and has owned several restaurants that boast solid revenue, good profit and strong teams. The two of us met through our podcasts. You’ll get to hear how we both think similarly on revenue, profits and people. Listen for the academy and an app he created to help owners. If you are an owner, you are probably busy dealing with your labor, food costs, services…okay, you’re dealing with every little detail of your business. As a former owner, I know you are doing what you think you need to do. Just know that you do not need to do it alone. There are smart, engaged consultants and strategists like Roger and me who want you to have agency in what you are doing. We each do that in different ways. Remember, work smarter not harder. That’s what got me to better revenue, better profits, and a fun and lively culture that is good for your team and your guest.
Fri, July 01, 2022
82: Esoteric History with Shelley Sackier
We’re continuing our journey of gastronomy with a reading about whiskey, from a newly published book called Make it a Double. The author Shelley Sackier kindly agreed to a dramatic reading from her book, for Holy Guacamole. She was recently in Baltimore, at an event at Greedy Reads with Chelsea Gregoire. Chelsea added this book to our library at Church Bar and I was first in line to read it. It’s punchy, captures Whisky’s incredibly history and it's craft. You’ll hear her love of the drink too! How does this little vignette about whiskey relate to your service in your business? Simply put, each item we serve, in hospitality is generally steeped in history. Alcohol comes in so many forms, each with elaborate histories. It may be hard to engage your customers with this level of geekiness. Some of you do pull that off, and good for you. But I’ll say that many of us continue to be intrigued by gastronomy, and our love hospitality enough to be life long learners. Indulge in life long learning when you can and when you want to. Maybe it will seep to the top and make your restaurant, cafe, food truck or bar a little more curious and wonderful.
Fri, June 24, 2022
81: Esoteric History of Food Delivery
Here is the short history of delivery service around the world, which culminates in the US. The business of delivering tiffin boxes in Mumbai started in 1890. It’s called Dhabbawallah, when the Parsi and British communities living in Mumbai needed the convenience of a tiffin delivery service. A year earlier, in. 1889 a pair of Italian royals are widely considered to be the first pizza delivery customers. King Umberto and Queen Margherita recived a pizza from an ambition pizza shop as his way to popularize this new food item. It was one delivery, and build some interest in pizza delivery. What followed in the US would be chinese food delivery, TV dinners, and the first guarantee of a timed delivery, with Domino's Pizza. More recently meal kits and meal delivery service expanded peoples food horizons with lesser known cuisines. While this episode may seem out of place among all the first hand interviews with owners, chefs and industry folks, it really is not. Over and over Martha Lucius works with clients on their particular brand, knowing the history and the stories behind a niche proves to be a way to translate your business for your customers. Delivery services may not be new, but each owner can acknowledge it's impact on profitability. Do what's good for the health of the business and your teams.
Fri, June 17, 2022
80: Esoteric History of Spice Route
We are exploring culture in an effort to find the ancient crafts that continue today in hospitality! Ancient Greeks believed that the gods wanted them to be hospitable to visitors or else they'd be punished Ancient Greeks also believed that h aving the highest hospitable standards was also seen as a sign of wealth.. Exploring the origins of any one item can reveal so much of how it's role has changed or grown. The Spice Route allows for exploration and uncovering
Fri, June 10, 2022
79: Esoteric History of the Food Industry
This episode marks the second anniversary of Holy Guacamole. A short summer vacation seems perfect right now. More storytelling, but through the eyes of history. Join this esoteric history journey across the globe about restaurants, taverns, inns, bars and more. Ancient definition of fast food and fine dining. Is this escapism? You bet it is! Frankly however you are connected to the food industry, hospitality or restaurant industry you are wanting and needing a getaway. So off we go!
Fri, June 03, 2022
Biz Tip: Servant Leadership
Servant Leadership focuses on being proactive for the business and the team. This episode defines reactive and proactive and zeros in on being proactive in your business by relying on the principals of Servant Leadership. It's a bit of philosophy, and a bit of pragmatic survival. Enjoy listening.
Fri, May 27, 2022
78: SOKO Butcher in Takoma Park
SOKO Butchery is our third butcher on Holy Guacamole. Chef Brad Feikert , chef/owner is nurturing his business in Takoma Park, MD with his own chef-led style. They are the only butchery shop for a 10 mile radius, where their following appreciates Brad's focus on animal welfare and sustainable farming practices. That's a good thing since Brad has solid experience as a chef internationally, nationally, and now in DC’s metro area. The core of this shop starts with an impressive butcher’s case — sellling beef, pork, lamb, poultry. SOKO is unusual as a butcher to also serve delicious sandwiches. Breakfast biscuits compliment their meat-egg-cheese sandwiches for the early birds. Brad mentions the Cubano, clearly a favorite for lunch. They have some complementary products — preserves and soon, some exotics. They do not have seating at this time, but that's a favorite topic for their customers. Remains to be seen if Brad’s superpowers will include seats. Enjoy listening, and we'll even recommend that you stop in for a visit. Welcoming environment, amazing food, easy summer dinners await. SOKO Butchery's Website
Fri, May 20, 2022
77: EatmoreBmore on Social Media
Holy Guacamoles mission is to support owners. Today's show we have on Chris Franzoni of EatmoreBmore shares his professional opinion about Social Media. He has his own account, and is familiar with content, social media's changing rules and emphasis. Chris's underlying mission is to share and highlight positive messages for Baltimore restaurants. He shares ideas about the spectrum of styles social media can take on. If you are hesistating, he advices to be active, and have a plan. Here is Chris Franzoni's website. Chris Franzoni's IG . Enjoylistening. Let us know what you find useful. We will be over in IG @holy_guacamole_podcast
Fri, May 13, 2022
76: Dear Globe Coffee and Community Building
Cafe Culture Episode with Dear Globe Coffee . LieAnne Navarro is an artist, roaster and community organizer at Dear Globe Coffee Beans are for sale at the cafe or by subscription -- sustainably sourced, and farmer direct, prioritizing organically grown beans, espresso drinks, and a wonderful food menu. LieAnne skills as a cafe owner starts as an artist, and a barista, apprentice Hi 5 years ago roasting beans at Highlandtown roastery , High Grounds . She’s built a roastery in Mt Vernon for wholesale and retail, and opened her new cafe five weeks ago at 422 W. Mulberry Street . Her cafe includes an adjoining art space where Baltimore can look forward to music, visual art, sculpture and more. Her coffee knowledge is deep. She shares her recent journey to Special Coffee Association in Boston, which is now a global organization. Her presenation starts at 19 minutes of the video. Call out to artist and community mentioned in this episode: sam christian holmes collab with trinacria — a cannoli latte, in recognition of the Italian markets long and deep 112 year connection with Baltimore artists and community. collaboration with Wheely Good Smoothies at the 32nd Street Farmers Market Keffa Coffee is mention as a local resource for many cafe owners. Yirgacheffe video from a recent visit to Dear Globe Cafe is on our IG feed. Enjoy listening and look for more Cafe Culture episodes on Holy Guacamoles' IG feed Website and IG
Fri, May 06, 2022
Biz Tip: Great Resignation
I know so many restaurants are still trying to deal with the Great Resignation, and restaurants are a tough challenge. This episode is a very simple approach to hiring. But first, let me share some realities: volume is a huge problem - low cashflow makes it hard to hire anyone more, when you are already running low on Labor Costs. the work needs to get done — no way around the fact that food, food prep, and serving a fantastic plate has no short cuts. inflation is real, and people are feeling it. So with those three realities, let me address your hiring conundrum. Have a job description Have a job advertisement that promotes the job and shares the “why” of the job, and the “why” of your business. Don’t rush the process. Interview (we used to have two ppl interveiw— one of the other of us would have the BS meter turned on) Call references. Learn where the candidate REALLy is in their career, and ask what they need to grow further. What I mean is this is a whole person, you want to make sure they are going to be ready for this new role, and that it’s not above or below their skills. 4. Offer the job in a phone call and in an email. By this I mean add some formality to the process. 5. Make sure you have a training process in place. (First month version and up to 6 months of training…or continuous, help them feel engaged) 6. Last but def not least have productive reviews. CONCLUSION: This is not a silver bullet, I know it’s not easy to find people. The industry is having a huge shift. Be willing and able to make that shift and create a healthy environment. And if this stuff still doesn’t resonate, call me or email me. This is what I do.
Fri, April 29, 2022
75: Poio, Mexican BBQ
Poio is a casual Mexican BBQ place in Kansas City. Chef Carlos Montera is it’s savvy, yet grounded owner. He’s created a menu that works well as a stand alone operation in the heart of Kansas City, and could also become more. This episode is a chance to explore whether to or whether not to count on investors, and why. Chef Carlos is honest in his conversation, and his words are what a young start up owner wants to know. How to be successful with a small budget. When to step out of a lease that isn’t working, how to choose a location that will serve your customers, and ensure your volume is not absorbing the rent. He also share how many other aspects of business he carries out. He has built a reputation of not being afraid to take on BBQ, and he knows how to do what he’s good at, and not take more complex party planning unless it’s financially rewarding. He talked about delivery to neighborhoods. Delivery where you have built in a volume of sales, because there is a central delivery location. This method requires teaching your customers, and ensures your business is here to grow. Check out their website and IG .
Fri, April 22, 2022
Biz Tip: RRF
The proper name is the Restaurant Revitalization Fund Replenishment Act of 2021 — would add $42 billion to the SBA's pandemic-era relief program. Now, after the House vote, the act will head to the U.S. Senate. If passed there, it will move to the President’s desk. If the Replenishment Act is signed into law, the funds would render aid to the nation's restaurant industry. It’s a rollercoaster ride that continues on Capitol Hill. None of us want this to be false hope, because the industry has been through too much already when it comes to this topic. Senate must refill the Restaurant Revitalization Fund to ensure every independent restaurant and bar can survive and thrive. If you hop on https://www.saverestaurants.com/ site has clear call to action! Please get yourself in gear!
Fri, April 08, 2022
74: Owning a Bakery, WinniE's Bakery path
Owning a bakery is many people’s dream. Today ’ s episode is an exploration into one way to own a bakery. What does it mean to become a business owner and baker. We hear first hand from one owner, Elise Smith and what she has discovered on her journey. Elise Smith is the owner of WinniE's Bakery. She is an accomplished pastry chef and published recipe developer, food stylist and food writer. WinniE's Bakery is a bake to order and small batch producer of artisanal baked goods. She has a strong online presence— onIG, and she’s about to she will soon be in Magnolia Network! That said this episode is grounded in practical habits. She shares what a to-do list looks like, her schedule, the detail involved in recipes creation, and baking cakes when that ’ s what the client wants. Building relationships is important to any business. Elise ’ s super power is building relationships. She makes sure she is also in service of others less fortunate. Two amazing non-profits she helps are No Kid Hungry and Be the Match. No Kid Hungry ’ s mission is to break the barriers of food insecurity. Be the Match is a registry of potential blood stem cell donors. Both are amazing charities, and reflect Elise’s journey. Enjoy listening, and hope it helps spark ideas, that you can workshop…
Fri, April 01, 2022
73: Restaurant Marketing Wisdom
Kelly Pace Hayes owns Pace and Love Marketing. She is a marketing consultant. She shares her mini bio, and describes the breadth of experience she has and how she now uses her experience. She has helped both small food businesses and large restaurant groups grow. She has clients across many industries now. She has the skills of a nimble individually run marketing company who worked at an agency, so can incorporate those processes into Pace and Love. Her ability to gather and tell the story telling works. She’s used it for many different industries, and for many facets of a business. Right now she helps businesses tell their story to attract good people to join a team. She explains clever packaging and how the brand can capture so much in the feel of the logo, package or environment. Martha asks Kelly for shout outs for good marketing that builds your restaurant and product brand. Hear 3 good paths that Kelly recommends for marketing your restaurant or packaged food/beverage—loyalty, a chef’s choice menu, and partnering with local community organizations. Kelly mentions text loyalty programs. Here are several to consider: Klayvio, and here is a recent list to consider
Fri, March 25, 2022
72: Greenbow Farm Butcher Allison Miller
We are heading to a butcher shop on a farm in Ellenburg, Washington State. That’s a bucolic sounding scene. It’s a place in a community where their customers can pick up fresh meat, take it home, and prepare dinner. That means the meat on your table is certified by USDA, but it’s not going through one of the four huge slaughterhouses in the US. People come to this farm to buy meat directly from farm. They have a whole animal butcher shop right there on the farm. We hear butcher Allison Miller tell us what she notices about the local food chain. Food matters to their clientele — having access to local, safe, clean food. As always, share this episode and the show widely. I’m Martha Lucius, your host, and food consultant. When you want help in your operation, reach out, let’s see what work needs to be done, and if I am a good fit.
Fri, March 18, 2022
71: Quality leads success: Chef Kanthi Thamma
Whether you run, or on a team at a cafe, restaurant, food truck, cocktail bar or brewery this interview will spark ideas. Chef Kanthi runs a brew pub in Brighton, UK. He serves a niche menu: South Indian and Sri Lankan fare in Easy Tiger pub in Brighton, which is on the south coast of England. His experience is an excellent example of how quality leads success. He explains how he chooses his ingredients, how to count on local farms and purveyors, and how to balance that with his knowledge on food costs. Enjoy listening.
Fri, March 11, 2022
Biz Tip: Quality vs Revenue in Restaurant Biz Model
Can you have a healthy business where quality leads your success? Revenue and profit follow? In the next few minutes you’ll hear one example. As usual, i’m hoping that an example will get you into a frame of mind to workshop it into existence at your business, whether you run, or on a team at a cafe, restaurant, food truck, cocktail bar or brewery. You do your own research. can you infuse this into your business. There is a popular Indian restaurant group in London. The restaurant group is called Dishoom. There are 8 locations in UK, all based on Irani cafes in Bombay. Their tagline is “from Bombay with Love” Thakrar father told him as a teenager that he "really shouldn't measure profit.” Which was his fathers way of getting him to shift his focus. When starting or running a business Thakrar, the owner of Dishoom suggests taking four steps: Find something that moves the customer and the employees. Figure out what that is in you, do that and do more of that. Find a way of making money out of that thing and make that business model work. Focus not on the money, but on the thing that is giving you that emotional connection. How can quality be the underlying principle that guides your staff, delights your customers, and makes you personally feel that a little poetry in your heart. Enjoy listening...
Fri, March 04, 2022
70: Georgetown Butcher & the market movement
Spotlighting markets starts with a butcher shop in Washington, DC. The rise of markets has taken off during the pandemic, which is why Paul Branner of Georgetown Butcher is a perfect gold stardard for our conversation on this topic. When owners are into food, but not into owning a restaurant markets become an asset which build community. Georgetown Butcher opened a week before the pandemic and has now found their footing and followers to support. Paul Branner and Wendall Allsbrook lead a team with passion and professionalism. Paul Branner shares their story of how their butcher shop has evolves and diversified, while finding a supportive and delighted community. They sell beef, pork, poultry and fish, along with produce to compliment. Delivery to homes in DC neighborhoods, is clearly delighting their growing followers. All this in a 700 square foot space in DC’s trendy Georgetown neighborhood. Two years under their belts, the owners, and team know where they are going. You can hear how planning, focus and identity in their Georgetown location, will keep this business on it's growth plan of delivery and additional locations. March 9th is their Grand Re-opening. Congrats to them for creating a marketplace that emphasizes quality. The ability to talk to two butchers with decades of culinary experience is unusual and now desireable. Our desire, now, for human connection is clearly resonating with their customers. We look forward to interviewing more market owners this year. Reach out to martha@marthalucius.com when you hear something that you'd like to discuss.
Fri, February 25, 2022
Biz Tip: Mental Health and your restaurant staff
Mental health among restaurant staff is finally gaining attention. By that I mean, we in the industry have known this topic for a long time—that everyone in our industry has extra - ordinary, perhaps superpowers mentally…until they don’t. Mental health deserves a reboot. Some owners are taking about mental health, and taking strides to make help available to staff. If you are suffering from your own mental health, please reach out for professional help. Here are the resources mentioned in this episode. They are not complete, and they do not solve mental health Online Therapist: Better Help EFT and The Tapping Solution App Meditation and the app Calm Yoga to Meditation: Martha McAlpine BBC Podcast that takes you out into nature Plodcast Fitness and mental health app (mainly audio, video available) AAPTIV
Fri, February 18, 2022
Biz Tips: Retention and Rehiring
When you are in your hiring mode do not forget the topic of retention and your rehiring policy. Listen to see if it gives you a new perspective. As a restaurant strategist and, of course, podcast host, I regularly help owners rethink how they hire, retain and build a positive culture for staff and -- of course -- guests. When you need a form, rubric or SOP reach out. When you find you need to revamp your employee review procedure and set a strong disciplinary action know that you can ask. Email martha@marthalucius.com or phone me at 410.963.6431
Fri, February 11, 2022
69: Bluebird Cocktail Room thinks locally
Creating a bar that is innovative as it is deep is no small feat. Add to that mission, a commitment to reflecting the local economy into a cocktail menu is no small thing. That’s why this episode will feel like we are scratching the surface of what Bluebird Cocktail Bar is able to do every day in their space. Paul Benkert and his wife Caroline are the art and craft behind this romantic, literary-inspired cocktail bar. The cocktails are the main event. Their drinks break rules, and always delicious. Their food menu reflects concepts of New American cuisine, but again, their twist. Bluebird Cocktail Room is one of three businesses in their restaurant group. The other two include it’s neighbor business De Kleine Duivel , and the soon-to-open Manina in Urbana/Fredrick area. (link will go live, when the doors open) They are known for their ability to extract the best what farmers and purveyors are producing in Chesapeake Bay’s foodshed and watershed. They are appropriately proud of how “local” is reflected into their cocktails, tinctures, bitters and ice. Their beverages and their ice are their first priority. Their food menu reflects the same quality. They admit to having an R&D lab, where they test, tweak and explore what farmers are quietly doing. Enjoy listening… ————————————————- Dear Listener, I’m Holy Guacamoles’s host. I own a restaurant strategy company. There are zillions of interesting concepts around the US.. Holy Guacamole is the best way to showcase what other owners are doing and build community. These episodes are inspiring people into action. If you need help in your business, then let me know, we'll diagnose and even fix your systems, people and culture. Community starts here. —Martha Lucius PS Please post a review, it’s how podcasts are found by other hungry restaurant owners (and enthusiastic guests).
Fri, February 04, 2022
68: Andrew Cosentino's take on Baltimore & IG
Andrew Cosentino grew up here in Baltimore. He moved away, and after college moved back to Baltimore city to start his career. He is not a professional instagram influencer. Social media started as his way to explore what is good in our city — on his own personal account. Slowly but surely his friend group discovered Andrew was sharing useful, descriptive suggestions for beer, coffee, and restaurants. He began to get more follower requests. Eventually, it was going to happen, his friends nudged him to take his account public. Baltimore is better for his quality posts. He’s sharing what makes this city wonderful, quirky, delicious and welcoming. He’ll go to great lengths to capture just the right photo at just the right angle, in just the right light, even if it requires planning hours and days ahead. He’s kindly agreed to come on Holy Guac and shares one instagrammers’ perspective on useful tips and tricks that owners and teams could use. If you follow Andrew, you notice that he takes his role seriously, with an occasional photo of his patient, lovely wife. If you’ve been following, yes, they did get married during the pandemic, HUZZAH! That said, his personal life is not the focus. The camera is on our city’s businesses. He’s sharing what’s happening in Baltimore restaurants, cafes, breweries, and more! We hear what he thinks will be helpful and actionable. We talk about planning ahead, collecting photos, lighting, hashtags and communicating with your followers. Commenting and engaging on other people accounts is immensely important. And restaurants should share a guests’ photo on a business feed—it’s easy content, and guests are usually delighted to have their photo seen by more people. Of course, always ask for permission and give photo credit. His message is clear: engage in community, have fun. He’s enjoying what he does, and the community of restaurants appreciate the kindness. Now, go look his feed up, and go get a coffee, beer or a meal (your choice: to go, or dine in). Support local.
Fri, January 28, 2022
67: Paul Gallegos at Cutbow Coffee
Cutbow Coffee at first glance is a cafe with a roastery, in Albuquerque. In this episode we dig deep. This roastery is years in the making. Paul Gallegos opened Cutbow Coffee to share his love and dedication to coffee roasting. Roasting, education and sharing are clearly at the core of this one man, and the fantastic team at Cutbow Coffee. Paul worked for Alfred Peet, who started US’s obsession with amazing coffee. Paul Gallegos learned directly from Alfred Peet, Jerry Baldwin and Jim Reynolds. Paul Gallegos carries that great appreciation for the education Alfred Peet and Jim Reynolds gave him — all the fine nuances of green beans, roasting, and tweaking. Paul Gallegos has adopted the habit of coffee education for Cutbow Coffee that began in Berkeley, CA. The team at Cutbow understand that underlying mission. You’ll hear Paul Gallegos share so many aspects of running his roastery, including how he chose the name for his cafe, how he’s connected with the community, and how the pandemic has made their business more focused on quality, education and pure enjoyment of the ritual of drinking a cup of coffee. Also discussed was online shop and his sisters’ web skills, fish, respect for elders, an old Ford truck, and more. Our conversation is rich with history and delightful with the love one feels for this delightful drink called coffee Ready to buy a bag (or three ) of beans? Here is their online shop . My purchase took 35 seconds. Paul mentions his early morning photos he posts of New Mexico’s beautiful sunrises. Follow their IG to remind you of good coffee and beautiful sunrises.
Fri, January 21, 2022
66: Baby's on Fire
Considering being a cafe owner? Wonder how people choose, start and create a business plan? This episode captures that, and so much more. Nodding to Brian Eno’s 1970’s song Baby's on Fire, these two owners Shirlé and David Koslowski share their love of music and the community which surrounds food and espresso drinks. They own a cafe in Baltimore's historic district. Shirlé’s menu, of sweet, savory is much more nuanced than you’d expect from a cafe menu. She’s got culinary skills. Naturally their espresso bar is equally developed, using beans from Open Sea Coffee . David has an equally wonderful contribution to their faithful customers--great music! Come in to listen, and sift through a vast array of vinyl for sale. Don't live locally? Don’t worry, David and the team can help. Consider joining the monthly record club. These two wonderful people met while playing in bands, in 1992. David was in Liquor Bike and Shirlé was in Women of Destruction (Baltimore's first Riot Girl band). Their journey was an unlikely starting place for cafe buisiness owners. Listen for how their subscription business unfolded. Subscriptions for vinyl, not coffee. How perfect that Shirlé and David have found their niche, and the world is a better place for those who love and want to preserve vinyl. This show is a real treat. Full of stories, places, vinyl, music and a worderfully tight knit team. Enjoy listening. Baby's on Fire Support your local cafe. Buy a monthly vinyl subscription .
Fri, January 14, 2022
65: Gourmandise in Salt Lake City
In 2022 some episodes will have a focus on cafes around the US--how much variety these is, how they build their businesses now matter how big or small they decide they want to be. We hear from Hally Hansen, who owns Gourmandise in Salt Lake with her husband. Gourmandise has history in this city. Started years ago as a well-loved European bakery loved by locals. A young couple with a wild imagination shares their journey. Their goal is to keep focused on quality--of product and experience, and grow from there. We hear the changes they have made and continue to make that has brought them to present day with a cafe in Salt Lake's airport. Gourmandise Website Gourmandise Instagram
Fri, January 07, 2022
64: Mystique of Coffeehouses & Cafes
This episode takes you on a short journey around the world looking for the first coffeehouses. In 1675 the first coffeehouse opens in Boston, and leads to a circuitous journey to how we seek and find the cafe that matches each of our definition of what a cafe should be. This episode serves as an introduction to future episodes on today's independent cafes. The reason for the focus is to uncover how an owner can choose to, or not to make their place from a simple community center, to a busy and growing business. We will hear how various owners define success and sustainability. Please share your feedback. Leave a review, too. When you review podcasts, that makes that podcast easier to find for others. Holy Guacamole's mission is to support owners of independent restaurants, cafes and more. Thank you for listening and being a part of our community.
Fri, December 17, 2021
63: Happy Holidays
As the year draws to a close, take a moment to thank your community. As an independent restaurant owner, please thank your staff and your guests. In a busy world sometimes we need to hear how others are caring for and thanking staff. Take a moment to appreciate the world you are in and the people you are sharing the day to day. Thank you for being part of the Holy Guacamole! community.
Fri, December 10, 2021
62: Faith Wachter talks Social Media
Faith Wachter got her start in social media when she was handed an additional set of tasks-- to run the social needs of a local public TV, MPT. She diligently learned on the job building a skill set she discovered was marketable. She took a leap of faith (no pun intended) six years ago to start her own company. She was chosen as a guest because she has clients are in many industry and can speak to what makes social media marketing successful. We discuss basics. It's good to regroup as we close out 2021, and good to start planning out 2022. Consider planning 2 weeks out. Dig deep into who your ideal customer, then create your business' avatar and find the voice of your brand. If your business can capture those, then you'll be able to fly! If your business is larger, and you can justify paying for someone to evolve your social media following, listen as Faith describes their rubric of services. Could be useful one day! Have you fallen into some Social Media faux pas traps? Listen for more.... https://faithwachter.com/ Follow their adventures on IG: https://www.instagram.com/faithwachterconsulting/
Fri, December 03, 2021
Biz Tips: Strategy is Key
Being intentional is no easy thing. Being intentional in life, in career, and your restaurant requires minute actions. Profits requires intentional actions. Building strategy into business is how intention becomes reality. This episode shares some simple steps to creating a roadmap to a healthier, more profitable business. Enjoy the episode. Share with restaurant owners, share with those eager to improve the state of independent restaurants in US.
Fri, November 19, 2021
61: John Shields and Our Common Table
John Shields is a talented and genuinely nice person. He's a chef/owner of Gertrude's Chesapeake Kitchen, author of 5 books, host of two television shows, James Beard nominee and now runs a non-profit to bring community together called Our Common Table. It's our delight to have an entertaining and informative episode. You'll learn how a boy from Baltimore, brought up in a tightly knit Irish community was able to use his creativity and positive attitude to delightful heights in California. We'll let you listen for all the fun stories and laughter, followed by some smart and effective collaborations and community building for good! Gertrude's Chesapeake Kitchen website at Baltimore's Museum of Art. Please follow and participate in social media. Our Common Table website. Please follow and participate in Instagram and Facebook .
Fri, November 12, 2021
60: Cafe Call Out
We are calling out for cafes. Cafes, big and small. Cafes with a scratch kitchen, or a cafe with commissary kitchen. Cafes only serving from an espresso bar, serving a minimalist food menu. All versions of the model accepted. In the coming months and year we will explore many different models to learn what makes an independent cafe tick.
Fri, November 05, 2021
59: Captain Don, Fisherman
Captain Don has held a spot at the 32nd Street Farmers Market, every Saturday, year round, for the last 10 years. As one of many stalwart vendors, he spends his week fishing and delivering to a wholesaler, and holding some of his haul to sell to the market. This episode focuses on Capt Don, one local vendor to represent the time, effort and exceptional focus on bringing the best they have to offer to sell directly at the farmers market. It's what makes our local foodshed healthy and vibrant. Baltimore has a solid local food economy. It's important to recognize where are food comes from, and when it's local it's that much fresher and tastier. Knowing where are food comes from requires a little more time and curiosity to come to your local market. Chefs and residents are increasingly more curious. Hear what life on the water is like for a modern day fisherman. He's catching according to what his State of Maryland permit allows. Captain Don shares a big picture view of sustainability, appropriate fishing, crabbing and gathering oysters. Want to know more about Capt Don, and his chartered fishing tours, here is the website .
Fri, October 29, 2021
58: 315 Restaurant & Bar
Louis Moskow is chef/owner of 315 Restaurant & Bar. He's been in Santa Fe, New Mexico creating a french focused menu for 27 years. This episode shows us how a fantastic wines list with a carefully curated menu can build a clientele that will keep coming back. 315's menu has never stopped serving locally sourced ingredients, and he shares how the relationships with the farms and farmers is not an option--it's the only way to serve a great meal. Chef Moskow is resolute in drawing attention to the good, seasonal ingredients he chooses for his menu. The wines compliment the items on the menu. He is the chef in the kitchen, and he does not shy away from coming to guest tables and helping them choose the wine that best compliments the menu. His team and staff are strong and consistent. Lately, in Sept/October several staff have left and Louis Moskow shared his struggles with us on the show 315 Restaurant and Bar website
Fri, October 22, 2021
Biz Tips: Google & TripAdvisor
Google My Biz is a huge asset for your company ... WHEN IT'S ACCURATE. Claim your listing, it's free. Too often owners take the google listing less seriously than they should. Make sure your listing is up to date in every way, with photos of the exterior and interior. Keep current by putting a reminder on your phone, to check and respond to anyone who has reviewed your business. TripAdvisor is a valuable, and is still largely under utilized. Claim your listing, it's free. Curate your business. A well written blurb will attract tourists. If you place is a classic in your city or town, the TripAdvisor listing will serve you well. Take advantage of these two methods to list your business. People want to know who you are and what you do.
Fri, October 15, 2021
57: Irena Stein on Art and Beauty
Irena Stein is a Baltimore restauranteur for the last 18 years. That would be impressive on it's own. There is far more to Irena Stein, and it's a joy to share what many people do not know. She is a creative, and artistic human! She has allowed that artistic self to find a home in Alma Cocina Latina, with a variety of plants in the restaurant. Many plants. Inside the restaurant you'll see more than plants. Black and white photos on some walls, a stunning mural to accentuate her love of nature. Her love of nature does not stop in her ability to create an appealing space. She respect nature which the menu reflects by using local produce, minimizing waste, recycling and consistently building her business with sustainability in mind. This episode is a conversation on beauty and art, and how releasing those aspects into your restaurant can create solace--for the managers, the bartenders, the chef, the servers, Irena (the owner), Mark (her partner)as well as every single guest. You feel nature surrounding you in this lovely restaurant. Today we invite you to listen, and then to look up the website and their IG .
Fri, October 08, 2021
56: Food Photography in Steve Vilnit's professional opinion
Our guest is Steve Vilnit. He is known in the Chesapeake Food Shed for his deep knowledge in seafood, as well as farms. He knows the watermen and the farmers and has foster relationships between watermen and farms to chefs in the greater Baltimore region. After years working for the State of Maryland, and going above and beyond as a sales rep for JJ McDonnell (seafood) and Capital Seaboard (seafood and produce) he has taken a leap into photography. Steve understanding of local food reverberates in how photography can accurately portray stories of restaurants. We hear how photography has only recently become the focal point in social media, websites and in revenues. Capturing interior shots, team photos, and of course beautiful food photos can take your business from a mystery, and unknown place, to highly regarded restaurant/cafe/food truck with revenues that result from communicating to your regular guests, and ever increasing your reach to new guests. Steve and Martha share what can happen when photos are taken in house, to hiring a professional. Steve and Martha also tell the stories of chefs making a difference at #nokidhungry. That side story is about creating community among restaurants for a worthy non-profit. Tune in and catch what two professionals are observing as food photography's role improves and increases, and how your restaurant will want to leap on to gain leverage, market share and the resulting revenue growth. For more information on Steve Vilnit, check out his website and his Instagram
Fri, October 01, 2021
55: Meal Delivery, The Scratch Mill Kitchen shares their journey!
Meal delivery is the topic of this episode. Barry Fleischmann owns and runs The Scratch Mill Kitchen. He has a rich history in hospitality. He's been serving catered dinners, wedding and corporate events for 30 years. He's owned his own restaurant in downtown Baltimore. During the pandemic he decided to add a new element -- Meal Delivery. As an owner he had to redo his website, and now sends weekly emails to his followers. He delivers throughout the metropolitan area three times a week. It's been a wise and healthy shift, and is now expanding further into cooking classes. Meal delivery, also called online food delivery platforms, will have around 1.6 billion users throughout the world in 2021. It is an alternative to cooking at home, and an alternative to eating out. Barry's website is The Scratch Mill Kitchen . If you are local, sign up for his email and start ordering!
Fri, September 24, 2021
Biz Tips: Food Photography
Owners struggle with whether they need to pay for good photos or not. The typical reaction is they don't need good food photography and default to a DIY solution before considering how good photography can make their restaurant shine. Mediocre photos represent their business one way. Good photos of the restaurant, the vibe and the food creates a visitors perception, and choice to come in for a meal. Good food photography is a new service that Martha Lucius offers. She shares the reasons owners share for why they go the DIY route, and whether that is a wise choice.
Fri, September 17, 2021
54: Cielo Rojo Fine Casual & Mexican!
Cielo Rojo - Carolina McCandless and David Perez own this Takoma based authentic Mexican restaurant. In the heart of Takoma Park, MD is this lovely Mexican restaurant. Carolina McCandless and David Perez -- husband and wife duo, own and run this fine casual spot. Carolina sits across the proverbial kitchen table to tell us how she and David met, were in restaurants in California long before marriage and parenthood. Their journey into parenthood led them to leap out of expensive San Francisco, and back to her family in the DC area. Her Dad owns Amano, a women’s boutique in Takoma Park. The decision to come east was purely about parenthood, not restaurant ownership. As luck, and her father would have it, they are now restaurant owners, serving tacos, burritos, mezcal and tequila. It’s a tiny space, which is why we chose to interview her. To hear how they are able to handle demand, and continue to grow. Listen to hear how they are answering that question. Cielo Rojo’s website is a fantastic example of great information, while keeping their vibe in tact. Cielo Rojo’s Instagram account
Fri, September 10, 2021
53: Martha Lucius, interviewed by Fellow Podcaster Ann Shafer
Two podcasting worlds collide in the episode. You'll hear how Ann Shafer and Martha Lucius took up podcasting in 2020. Ann is an art historian, art curator and all around lovely human. In the last year Ann created The Curator's Choice which is her musing of purchasing art Baltimore Museum of Art. Ann is also responsible for leading Platemark which explores the state of museums and issues that are unfolding now--pay equity, #metoo, cultural appropriation, and more. Ann Shafer interviews Martha Lucius and explores how she became a restaurant owner, and then a restaurant strategist/consultant. They are long time friends, neighbors, fellow cyclists and now, podcasters. You'll learn the context for how Martha got into helping independents. There's a simple bio where Martha grew up eating food around the world, ran her two cafes for close to twenty years, watched and participated in the rise of independent restaurants, and now helps owners with the difficult parts of ownership. Shameless promotion for Becky Redett who started Sassy Cyclist , which is woman's cyclist jersey company. Very clever design, Baltimore-based and naturally woman made. Another shameless promotion for HEXFerments -- kimchi grilled cheese. Enjoy the show. Reach out to Martha Lucius if you are interested in having your questions answered or wish to be a guest on air, please reach out to martha@marthalucius.com
Fri, September 03, 2021
52: Bark Social, lively conversation with Luke Silverman
What happens when a cafe, a bar and a dogpark come together as one? Bark Social. Right now, in Bethesda, MD, and coming soon to Canton in Baltimore, MD. No doubt everyone will want one in their neghborhood. Get yourself a coffee and your dog a pupcicle! Luke Silverman is one of the masterminds between this social delightful way to get out of the house and share the experience with one of the best members of your household--your dog. What's on the menu? We talk about the pretzels that are so good, and handcrafted by a man who does not have a website, then their newest menu item: Grateful Pizza, who listeners will know from our a previous episode (48). How easy is it to hire for Bark Social. Listen and find out! We dig into the research and exploration stage of this wildly creative business, and it's service style. Learn a bit about how to navigate to gather investors. Luke kindly shared that he now knows it's okay to say "no" to investors who do not align completely align with your mission. It's a lively conversation with a true entrepreneur. His family is in restaurants in NYC. He does not get excited about the idea of prepping food. He is thrilled to have you come in with your dog for a coffee, pretzel, pizza and playtime with your dog. Website: Bark Social IG: https://www.instagram.com/bark_social/
Fri, August 27, 2021
51: Krishna Aunty serves up fantastic carryout
Krishna Aunty is the brainchild of Joseph Moroney. It's an online meal service. Enjoy homestyle Indian food, which is a much loved style of food in India, coveted more than restaurant food. Joseph;s quiet and appealing story, is wrapped with his love and attention to India's ginger, garlic and not-too-spicy flavors! Joseph's immersion in to Indian food starts as a Irishman, lawyer, curious about his wifes heritage and cuisine. His wife and family have been in the US for years. Early on her family could rarely find Indian cuisine, but the much loved cuisine from their region, Andra Pradesh, is far harder to find in the US, let alone Ohio. The menu is infused with a little heat, and definitively flavorful dishes, that range from vegan to vegetarian to meat dishes. Our episode digs into the curious tale of this wonderfully creative Irishman in Baltimore, and explore why he chose such an unusual departure from his legal path. If you are in Baltimore, you'll pick up your meal at Bmore Kitchen, details on their website . If you are out of town, we hope you will visit Baltimore soon, get dinner to go from Krishna Aunty! We see great potential for the concept and this smart, creative business plan Joseph Moroney created. Want to know more? His instagram game is fun and engaging. Enjoy your meal. Krishna Aunty Website Instagram
Fri, August 20, 2021
Biz Tips: Delta and Hospitality
As the world faces the delta variant the hospitality industry carries on as best they can. Today's episode Martha shares an amalgam of comments from restaurant, cafe and other food businesses. Pragmatic words of encouragement. Please share Holy Guacamole! with coworkers, with owners. Enthusiastic supporters of independent restaurants, thank you for listening. Post a review on your podcast server, it will help others find this podcast, in a crowded world of podcasting!
Fri, August 06, 2021
50: Chef Matthew Kenny brings Liora to Baltimore
Chef Matthew Kenny's vegan restaurant has made a marked and joyful impression in Baltimore's Inner Harbor with Liora and Double Zero at 414 Water Street. Liora is the main focus of this episode, through the eyes of Bryson Keens, Liora's GM, longtime hospitalian and native here in Baltimore! Our interview with Bryson Keens is a lively discussion about opening a vegan restaurant with an upscale LA vibe. This show marks the beginning of Maryland's Vegan Restaurant Week (Month) . How do they build a talented team? How do they navigating guests expectations? How do they ensure satisfied guests who may be coming to the restaurant with reservation? And how to teach the team to share the basic vegan diet concepts and scripts that help them navigate their guest? Your team should speak knowledgeably about vegan food, as well as Liora's spin on vegan and raw in Liora. Our audience is no doubt well-prepared for Dave Seel who stepped on his soapbox and shared some feelings about reviews setting expectation... and meeting expectation! Perfect points, and appropriate for our times. Not to mention how restaurants are balancing service and being short-handed. Have a look at the massive portfolio of restaurants Matthew Kenny. He is sharing his vision for eating healthier for the body, and smarter for the planet. He is in the mid-Atlantic, on the West Coast, all over the US, and now overseas. Here's the link, and his vision for the Future of Food. If you want to look into the two Baltimore restaurants, here is Liora and Double Zero . Follow them on Instagram -- Liora and Double Zero .
Fri, July 30, 2021
Biz Tips: Biggest Challenges Episode
There are many challenges these days. We've already mentioned staff. Today's episode is focusing on two challenges that are recurring for many independent cafe/restaurant owners at this time. CHALLENGE NUMBER ONE: Google Reviews. Perhaps the pandemic is making everyone more watchful of their reviews, or perhaps guests are putting their thoughts down in reviews. We have noticed more focus and interest and are giving you some useful information and data to keep you balanced. Google Best Practices: https://support.google.com/business/answer/3474122?hl=en In 2016, the Pew Research Center revealed that 82 percent of American adults say they sometimes or always read online reviews for new purchases and restaurants. More than two-thirds of review readers believe that reviews are “generally accurate". You can select the type of notifications you receive on your mobile device and in email. Find the settings on the web by signing in to Google My Business or on mobile device by installing Google My Business app. Once enabled, you will be notified when someone adds a review or upload a photo. Occasionally you will also receive notification reminding you to keep your business listing on Google Place up-to-date. I have also received emails containing coupon to try out Google Ads. CHALLENGE NUMBER TWO: Vaccines By now we would have hoped to be moving toward 80% and above vaccines. If your staff are not vaccinated do they need time off? If staff are ill or showing symptoms of COVID, send them home immediately. Do staff share concerns? Ask questions? Can you can help educate them? The truth of it is, if you are in hospitality you have a responsibility to protect your team, and your guests, and that means asking them to be vaccinated. The Delta variant is created an elevated concern. Seek the best information from scientists at NIH, through local mask mandates and observe CDC recommendations. We recognize that this episode is a small distillation of challenge in independent restaurants and the hospitality industry. We chose two. Feel free to let us know if there are more pressing issues.
Fri, July 16, 2021
49: Dave Seel's moment in the sun
This episode is your chance to finally get to know Dave Seel, co-host here at Holy Guacamole! and principal of Blue Fork Marketing. He'll reveal his new collaborative work, and share his story of how he got to where he is today. Here is a bit more about Tim Chin who is mentioned. His community, his openness to share and curiosity to grow is what Baltimore loves about Dave. It's a fun exploration which our audience has asked for. Dave's website: Blue Fork Marketing
Fri, July 09, 2021
48: Grateful Pizza
Caroline Anderson started Grateful Pizza in 2020, a year or so after arriving in Baltimore. It's a craft pizza company, serving up frozen pizzas, delivered to peoples' door or through a few shops. We dig in and talk about what it means to start up during a pandemic, about how to balance delivery, the myriad of tasks an owner needs to do (and supposedly knows how to do)...and we talk about bringing in her friend and business partner, Chloe, within year one, and then segmenting the tasks between the two of them. We talk about that wonderful topic--email marketing--how they keep evolving their message to build their list. We talk about their intentional and carefully crafted social media message, and their decision to keep elegantly simple, without Enough wrtitten explanition. Now, ejoy the show, follow and link 0 Grateful Pizza , website. Grateful Pizza , instagram
Fri, July 02, 2021
Biz Tips: Food Cost
TOPIC: Food Cost. We are all noticing costs go wonky. Some items are also difficult to find. This episode is on finding ways to shrink food costs. Remind your staff of these things, you cannot let down on your persaverance. SUBTOPIC: Kitchen has a responsibility to find and resolve food costs. --minimize waste. Here are several ways to ensure the kitchen knows what that means. Do not over serve. Each serving is consistent. Each plate is consistent. Look at plates that are returned to the kitchen, are certain items consistently ending up in the trash? Minimize bread serve, or drop it completely while you are in re-opening mode. --develop regular menu habits. Perhaps you build a following for a Friday special -- BBQ Ribs, for example. Sell them at a good food cost, and push this hard in pre-service, in social media, minimize the items people can order for carryout to this one item. Push it into a successful food cost. --review and shrink your menu. You may just need to shrink your menu because food costs are bouncing all over the place. Even if you do have to keep your Lost Leader on the menu, you can work hard to minimize items that sell slowly. It may help you with your permanent menu in the upcoming months. SUBTOPIC: Servers and the owner have an incentive to ensure customers are happy. --happy customers return. Returning customers are the best customers. Returning customers may or may not give bigger and better tips, but at least you can work toward that. --what can front of staff do to ensure food costs are as favorable as possible. Train your staff to promote items with good food cost. Not because they are low food cost, but because they are delicious items. Their low food cost is a benefit if staff realize that it's good for the health of the business. In this episode there are many Excellent Examples that will help you envision how to observe and fix.
Fri, June 25, 2021
47: Chef DJ Neal & Loving Spoon Collective
We return to Good Neighbor Shop, one year after opening we talk to Chef DJ Neal who created the menu and drew on his vast experience over the last several years. Dave Seel was eager to have DJ on our show, and you'll hear why; his work experience is wide and varied; he was mentored by Roy Yamaguchi (Roy's Hawaiian Fusion/Baltimore), opening team at Momofuku... the list goes on and on! We love his ability to collaborate, be that welcoming presence in the room. And Loving Spoon Collective is a tidy creation out of his need to serve industry people late at night, and now it's taken a completely new direction, including coursed dinners with an artist performing Grace. Please follow and support good people, including DJ Neal. Good Neighbor Shop on IG Good Neighbor Shop 's website. If you don't live here they have many lovely homeware you can get and well as Spice Wallah! Loving Spoon Collective on IG
Fri, June 18, 2021
46: The Verandah Kitchen -- Indian small plates, heat and flavor
Journey with this Indian family, and their desire to share their culture through food. You'll hear from the mother, daughter and son--Radhika, Maithali and Shantanu. Their perspectives are wonderfully presented. Radhika came to the US as an architecture student. Met her husband, and after getting married and having her two lovely children, she started cooking for friends. That evolved into cooking at the farmers markets, to cooking in food halls, and now settles into a distinctly independent restaurant. They're serving small plates. Radhika, whose curiousity for India's history and cuisine never grows old. Some months they have a Regional Cuisine menu. It's the family's way of sharing lesser known dishes from small towns and regions. As we have Nashville Chicken, they have equally curious dishes, and this is a wonderful way to experience the breadth of India's history and culture in a 3, 4, or 5 course meal. We do not hear Amit's voice, the husband, father and architect in the family. Happy Fathers Day to all the unique and wonderful fathers who nurture the best a family can give in a community. Thank you to all the immigrants who settle in the US and share so much! Their voices and stories are infectious. They enjoy and care what they serve, and are eager for you to enjoy India's amazing food culture. Website Instagram
Fri, June 11, 2021
Biz Tips: Build Subscriptions
Holy Guacamole is a free podcast. We would love for you to subscribe, download and/or review the show. Biz Tips are super brief episodes. The goal iss to improve your finances, or your systems for independent restaurants. If you are a fan of local restaurants, cafes and foodtrucks This episode in about finding one streams of income for your business: subscriptions. Martha Lucius encourages owners to look at their business and find five to seven streams of income. Here are a few examples of streams of income: --dine in (obviously) --carryout (how can you keep that a steady stream of income post pandemic --catering (whether this is office catering, fine dining service and food, or platters of food for a bridal shower, this can improve your business). --popups, and collaborations (maybe on-site or off-site, but another concrete source of funds) --Bottle Shop (if your liquor license permits, then find a way to build social media and messaging to improve sales ...great profit in this one) --Subscriptions (this can be an ongoing, quarterly and seasonal revenue stream, a monthly special 3 - 5 course meal with a chef/speaker, a wine dinner, a beer dinner, an online cooking class, a monthly in-person cooking class). The stats on the growth of subscriptions are impressive. Right now the subscription industry accounts for $650 billion in todays US economy. It's expected to increase to $1.5 trillion by 2025! Enjoy the show.
Fri, June 04, 2021
45: Limoncello, more than a digestivo
Limoncello, in Baltimore, is by all rights a wine bar. That's the simple definition. The complete story is its a family from Monte di Pocida, just outside Naples. As the world re-opens Holy Guacamole is focusing on businesses that are resilient and focused on teams, hospitality and their culture. Dave chose Limoncello because of their single-mindedness to remain strong in spite of the pandemic, and their extraordinary attention to detail! Their true nature as talians shows in the food (amazing), and their massive pride in how they serve. Genarro -- chef on premise -- ensures you eat well, and that each plate is spectacular looking. The wines they choose have stories as much as character. Vinnie -- their GM -- can share as little as much as you'd like to hear. Cocktails and aperitifs are carefully chosen. Pride and attention to detail is in their blood. Limoncello represents that pride beautifully. Their website is here . Their lively and infectious Instagram is here . Their creativity shines brightly, follow if you like what you see.
Fri, May 28, 2021
44: Treehouse Cafe, so much more than a vegan cafe
Meet Kirsten Lapointe, who thought she'd open a vegan cafe...Well, that's what she thought she was doing. But life, the pandemic and her creativity took over. In this interview you'll hear her perspective, her experience and her philosophy that led her to turn this spot into a community space (think yoga, workshops and tarot readings) with the comfort of an artists studio, and the warmth of Kirsten's infectious laugh and conversation. Great spot to find a local artists products--a gift for yourself or to a friend. We talk about edible flowers, gardening and mowing your lawn in a labryinth pattern, as part of what this cafe is to the many people who have discovered it in Hampden. It's right near Falkenheims, 36th Street, and Foraged. Check out her website . Her Instagram has so much personality and joy, you'll probably find it infectious too!
Fri, May 21, 2021
BIZ TIPS: State of the Situation
Occasionally we run a mini episode as a short discussion of a particular topic. This weeks episode is more editorial from Martha Lucius exploring "where are we now"? Independent restaurants are facing minimal local restrictions, the pandemic is slowing, vaccination rates are rising, and everyone going back to "normal". If you like what you hear, please consider writing a review. It helps our audience find this very niche podcast.
Fri, May 14, 2021
43: Tim Riley, BigSommEnergy
Jump into the conversation with Tim Riley and Dave Seel as they talk about Rainbow Unicorn, energy drink. We take off from there, with Tim, who talks about this new show, BigSommEnergy. Those of us in the hospitality industry know that energy drinks have been ubiquitous! So Tim, who is a talented, knowledgeable sommelier has taken his skills in a new direction, and is just having fun! How does anyone navigate caffeine, taste, flavor profile, and every other direction energy drinks can go. Jolt, Surge, Monster and Red Bull might be ones you know. You also might know terminology of wine tasting. Tim takes his wine scoring in a completely hilarious direction! Tim took his idea and put it on Tik Tok, and now has an active lively community within his 90K+ following. Remember to support your favorite podcast by subscribing, reviewing and sharing. Thank you for following Holy Guacamole. Find Tim Riley on IG here and on Tik Tok here . Listen, learn and laugh.
Fri, May 07, 2021
42: David at Absolute Bakery and Cafe
Absolute Bakery & Cafe is tucked in Mancos, Colorado. Martha chats with owner David Blaine, and learns the history and roots this bakery has built over its many years at the center of the community. Like many cafes David discovered just how important his business is to the community. We talk about how theyve managed to keep sales steady, and like other cafes, how limited seating and limited hours created a streamline system that they may not want to give up as things reopen. We are pleased to have David represent many small cafes and bakeries in the US and how they manage to keep "made from scratch" alive and well. How intertwined they are with farmers and makers in their community. Independent businesses come in many shapes and sizes, and all have a strong following. At Absolute they meet people regularly that have heard about their bakery from a friend and are visiting to tell the Blaines. Listen for the high praise from a French family! Visit their website and visit their cafe on your next trip through Colorado! And follow their journey on Instagram here .
Fri, April 30, 2021
41: What's The Lunchbox Lady? Craig Falk tells us
We all have interesting and funny stories about how we got into this industry. Craig tells his origin stories, and it might cause you to nod in agreement! You'll learn about The Lunchbox Lady and then (because he's just chillaxing with that) he added on a season popup called Bmore Big Softy, which is soft-shell crab sandwiches. If you are at all interested in getting into the popup game, this is the episode for you! And if that's not your thing, you'll certainly get hungry listening! Instagram: The Lunchbox Lady and Bmore Big Softy
Fri, April 23, 2021
40: Meals on Wheels partners with local restaurants
Meals on Wheels of Central Maryland, our local chapter, is selling tickets to Night of a Million Meals. Local or not, you can purchase and support their mission . This years' zoom event is on May 17th, and can come with a meal kit for $75. Today's show includes two interviews. --Stephanie Archer Smith, Executive Director at Meals on Wheels of Central Maryland starts the show and shares their mission and example of how Meals on Wheels works to make a difference. We explore the importance of this event. Meals on Wheels is eager to expand their message of serving seniors. We hear how Meals on Wheels has responding to increased demands of at-home seniors since the beginning of the pandemic; and how they extend their mission with More than a Meal--supporting seniors with additional services they may not be aware of--medical, financial assistance and more. --Chef Anthony Franklin speaks to the role Cosima plays in participating in Night of a Million Meals by creating a cocktail and a spring dinner. Night of a Million Meals appreciates the relationship Cosima is fostering with the kind support of owner Judith Golding. We explore Meals on Wheels desire to continue to evolve Night of a Million meals, in a year when food insecurity for seniors is an acute concern in our city; and balance that with giving back to three businesses who support their mission by providing the items in the meal kit box. Building upon the relationship with one restaurant Cosima , one catering company, Chef's Expression, and one cake company, Cakes by Jason , Meals on Wheels will have a successful event, and have supported independent restaurants when they need (and appreciate) support. The takeaway? As a restaurant, find a way to continue the journey to connect with one or two local non-profits, whose mission aligns with your mission or vision. Happy listening.
Fri, April 16, 2021
39: Foraging, Farm, Wineberries and Chef Chris Amendola
Chris Amendola of Foraged Eatery is the mind behind an incredible restaurant. Think ramps, mushrooms, and wineberries. Add a farm, the Eastern Shore and a small 28 seat restaurant you have Foraged, a hyper-seasonal restaurant. The interior is so inviting: gorgeous brick wall with a mini edible flower wall. Chef Chris has seriously unique experiences. Sean Brock at McCrady's Restaurant. Stages at Mini Bar in DC and Eleven Madison Park in NYC. Then a chance encounter with Dan Barbers that led to a new job at Blue Hill . Yes, THE Blue Hill at Stone Barns. So it's no wonder that while he cares about sustainability, what happens at Foraged is so much more than that--seasonal ingredients that each of the 52 weeks provides. Don't forget all the wooded areas that can be harvested sustainably a few miles of the restaurant. After our recording he headed out to pick fiddleheads. How will he serve them? That's the joy of creativity. Dave Seel and Chris Amendola have a fun memory lane conversation which our community will thoroughly enjoy. Look out on social media for some fun photos and more. Now for a shameless plug asking you to dine at Foraged Eatery. If you are a local listener and have not yet been, go! The mission is incredible, and he is so highly respected among chefs and owners. Find out for yourself why! Until you are able to get there, follow the wonderful journeys Chef Chris takes us on Instagram .
Fri, April 09, 2021
38: Yoli - story of corn tortillas
Marissa and her husband Mark wanted tortillas. The tortillas of her childhood in Mexico. Marissa grew up in a home with a curious American mother and proud Mexican father. The best way to make that happen (as they say) is to do it yourself. That's why these two talented people started Yoli Tortilleria. Every detail had to be right. They found farms with the right flour, the correct blue, red, yellow and white corn to make the corresponding tortillas. The result is a whole lot of deliciousness. As creator of this podcast, I care about the old ways, and bringing them forward is one of the joys of this podcast. I'm excited and proud of their well executed craft. I now have a set of different sized and colored tortillas. In fact, I am sharing their story and their products with local chefs and foodie friends! Follow them on IG YoliTortilleria . More importantly consider hopping over to their website, supporting traditional food ways by ordering a package to your door.
Fri, April 02, 2021
37: Albuquerque Farm & Table
Stewarding their land and serving gorgeous meals in Albuquerque's North Valley. What you'll notice when you arrive is a working farm, a restaurant, outdoor spaces purposed into picnic areas, and a team of professionals. This is the brainchild of a father and daughter team. David Montoya purchased the farm forty years ago, rather than seeing it turned into a housing development. Daughter Cherie Montoya who envisioned the working farm could also be serving amazing meals, overlooking a beautiful kitchen garden, the expansive farm and David's cattlefield with grazing cattle. Today's interview is with Rosa Zamora who weaves together the nine year history of Farm & Table. Rosa's role as Manager, allows us to see the behind-the-scenes--the pandemic pivots and the energy of a terrific team. Chef Steve Riley landed Edible's Local Hero award during the pandemic. A New Mexico native, he is proudly bringing forward the permaculture at the farm with sunchokes, tomatoes, peppers, a new herb garden to name a few. In spite of the pandemic Farm and Chef has kept on as many team members as they can, including Wine Director James Krajewski. Let's not leave out the good work of the rest of the team: Manager Max Wager, Pastry Chef Vanessa Martinez and Lead Line Josh Loveless and Sous Chef Jens Peter Smith. Clearly they recognize their role caring for a farm in the best of times, and eagerly recognize their role of creating a special corner of the world where diners can get into nature, get away from their day to day, and experience a dinner or a picnic...or a subscription! Check out more on Farm & Chef . Follow on IG . When you are in Albuquerque experience this lovely spot on your own.
Fri, March 26, 2021
36: H3IRLOOM -- From hotsauce to heritage
Dave and Martha share wonderful stories with husband and wife duo, Chef David and Tonya. A power couple who are making a mark in Baltimore and far beyond. This year saw them release their first product line: SOSU and SWEAT hot sauces. These sauces are available for nationwide shipping today at 10am EST (visit h3irloomshop.com to purchase). There is a third coming very soon, and it's truly a secret sauce! At the same time their gorgeous catering kitchen is operating out of the new event venue, The Sinclair. The hot sauce and the high-end catering are two entities of an impressive food group that will eventually encompass a farm. Why is Chef David and Tonya's story so compelling? They are telling the story of their ancestors. They are bringing the African Diaspora into view with what unites all of us--food, flavors and tastes we know at our tables. It's that proverbial kitchen table that David deftly communicates connections to the past. If you don't know about these two, there is so much to learn. Start with their website H3irloom Food Group . David & Tonya are also active on Instagram where they regularly host conversations via Black Food Folks.
Wed, March 17, 2021
35: Lala's Culinary Life
Lauren Ziemski has created a creative culinary life that has been able to exist and evolve in the pandemic. You'll hear how she is working solo as a private chef from LA to NY, and in service with chefs BOH and at popups. In fact this weekend she's doing a 4 course dinner service at her hotel and restaurant The Firefly with Nick Tran (of Gramercy). There is still room to join the online cooking class! ...and wait there is more! She shares how she is also a TV host and judge on Food Network shows. We are trying to bring on some people with strong experience but not necessarily grounded at one restaurant. Lala has accomplished that and more. Follow her food, TV and life adventures on IG @ohheylala
Wed, March 10, 2021
34: Heritage Kitchen is bringing everyone to the table
Chef Rey Eunegio has opened a restaurant during the pandemic. He's had a following here for years, and there is widespread support for adding a new cuisine to Baltimore, and actually in the US. Philippino food is one of the lesser known cuisines, and as Chef Rey shares in this episode, it's less about the wild and new cuisine, it's much more about coming together around the table. Special thanks goes out to Julie, his wife who supported Chef as he stepped into Baltimore's food scene, and found a lovely community to accept him. If there is one takeaway that comes clear here, is that Chef Rey has been determined to bring something new to the table, and carefully executed a menu that would be well received by people that do know, and still are learning, about this lesser known cuisine. NOTE: there is mention of video recording, but alas, we are sticking with audio podcast for the time being.
Thu, February 25, 2021
Good Biz Tips: Finances
If you have been dealing with finances, and staying focused on how to keep your businesses head above water, excellent! If not, have a listen, to remind yourself of some basics.
Wed, February 17, 2021
33: Ovenbird's Team is a dream come true
Keiller tried making sourdough started in his Baltimore home, and thankfully we have a terrific bread because so many love what he and his team are doing. In this honest and open conversation you'll hear how their team is solid and it's a great space for collaboration and creativity. He opened in July, 2020, right in the middle of a pandemic. That didn't hold back any one. Lines, socially distanced lines, are the norm out front.
Wed, February 10, 2021
32: Game Theory, Shark Diving, and Kitchen Table Tulum
Inacio, owner of Kitchen Table in Tulum Mexico, takes us on a wonderful journey of life, the way to embrace business, and the way of life. It's not about his journey, as much as it about the team that has come together to orbit around each of Inacio's locations. Kitchen Table serves a contemporary local sourced menu in Tulum’s Maya Jungle on the Yucatan peninsula. Opening in 2015, Kitchen Table is a leading iconic restaurant on the strong gastronomical culture of Tulum.
Wed, February 03, 2021
31: Launching Our Time, Community Kitchen
This episode shares the story of two smart women business owners determined to have equal footing in the community of Baltimore businesses. Kiah Gibian and Cat Smith are taking the best steps to set themselves up for lasting success. Right now the biggest mountain is buying a building. So support them in their fundraising. Then they will be renting out commercial kitchen space, extending their contribution to volunteering in their community, mentoring young business owners, and continue to grow the community of women chefs around the country! Support by following and acting on their good work on Instagram: @ourtimekitchen witht the good work of @naturallycat and @wildtyhmebaltimore
Wed, January 27, 2021
30: Dave and Martha Hour, Crystal Ball Edition
While pondering what owners and staff need right now, we came up with this Crystal Ball Edition! Let's look down the road of 2021. What are our clients saying, what are guests talking about, what do guests want, and what are to best practices to set yourself up in the year 2021. We love your feedback. Let us know what's happening in your neck of the woods.
Wed, January 20, 2021
29: All about Vegan Week/Month
Our guests Naijah Brown of Land of Kush and Sam Claasen of Golden West are the two main organizers of Maryland Vegan Week, and they share the history and the essence of the vegan movement. What do restaurants do to market to customers in February? One effective way is to join the Maryland Vegan Restaurant Week. Sign up here . It's the best way to get your vegan - message out and to share what's happening in Baltimore. At a time when we need a strong message, for carryout, here's an effective method! When you live in Baltimore, you recognize how many "firsts" have happened here. Today's episode is about another first--the first vegan week in the US. It started here, in Charm City, and is stretching all over Maryland. Interest is growing all over the country, and we are here to encourage restaurants to join because it's a great way to collaborate and be seen. Better yet, given our landscape--carryout only--Vegan Week is actually most of February. If your restaurant wants to participate, here in Baltimore, you do not need to be a full-vegan business. Promote vegan entrees, snacks and sides, to highlight a tasty part of your menu that may not be well known around town. Now, more than ever you need to be seen. Here is a great way to be seen and gain new followers.
Wed, December 23, 2020
28: Dave and Martha Hour, Winter is here
Dave and Martha do their year end episode sharing what they know is going on with restaurants closing, due to local protocols. Have a listen, and support your local restaurants now and in January by picking up dinner, and keeping them going while we wait for federal aid discussions to wrap up and help the restaurant industry.
Wed, December 16, 2020
27: Arli's Appetite Social Media this winter
Food and drinks blogger, Arli, of Arli's Appetite, has made a name for herself highlighting restaurants for their food, and/or their cocktail program. She's a discerning cocktail afficiando, generous to chefs and cooks, and responsible in her role to her followers. It's our pleasure to have her thoughts and opinions. She helps us see what consumers respond to, and how that informs a restaurants' decision to post. Restaurants across the country have lost their indoor and outdoor dining, due to the rising COVID cases. Arli is eager to help restaurants, as you will hear in this discussion. We discuss the importance of giving guests and customers clear, informative posts, that lead customers to order confidently. Arli capably digs in and shares how restaurants are refocusing and rethinking their menus to serve differently this winter. May the ideas shared on this episode inspire you, and activate you to draw people to your restaurant this winter.
Wed, December 09, 2020
26: Live from Tulum, Dave and Martha Hour
Dave and Martha Hour puts us in Tulum, Mexico! Dave said he'd be heading to Tulum for his honeymoon, and Martha and Dave said in unison, "Holy Guacamole! We gotta do an episode!". Enjoy getting out of your head. Escape to Tulum through Dave's eyes. Dave references this travel book, To Shake the Sleeping Self . Dave and Martha serve up travel, food and wonderful cultural moments. Dave mentions many places, here are some: Matteo's , Burrito Amor , Taquería Honoria , Batey's Mojito . Highly recommended places: Kitchen Table, Harwood , and of course, check out Dave's instagram travelogue. Let's not forget to mention Somebody Feed Phil , whose Netflix series reflects Dave and Martha's -- get into the culture and people of a place, combine that with food and cocktails, and you will have the time of your life. Here's to escapism!
Wed, December 02, 2020
25: RUN--Restaurant Unstoppable Network with Eric
Eric Cacciatore is a longtime podcaster who focuses on capturing the lessons and guiding force behind the owners of restaurants. This episode allows him a moment to tell a bit of his own story, and how he is finding a new avenue to build community among restaurant owne with RUN. Listen to hear details. We at Holy Guacamole applaud him, and the community of owners and hospitalitians who eagerly want to share and grow in the world. It is a pleasure to have him on, and hear his humble childhood restaurant story, and his present thinking after 756 episodes under his belt! Enjoy, and we welcome you to check out his episodes. You might even find two episodes Martha did with Eric in the last couple years. Here's a link to the show. His tagline is "what the most successful restaurants know, that you don't". It continues to be listed as the number one restaurant podcast in the country. Considering that there are over 1.4 million podcasts, that is a big deal!
Wed, November 25, 2020
24: Papi's Cuisine -- Baltimore Phenom!
Alex Perez, chef, owner and creator of Papi's Cuisine has a knack for making exactly what is a stunning preparation for any dish. And that is just it Why not create a cuisine? Clearly more clever than a restaurant. It's one leap past signature dishes, and it has drawn people from across the country to show up and eat up. We take a journey with Alex Perez. He honestly shares his not-so-perfect original delivery service (ahead of his time), to a catering service (cooking in Florida, DC, Houston), and last but not least, to a restaurant that opened at the brink of COVID-19. Don't be surprised to see how Alex and his lively clever team stayed ahead of a pandemic. And yes, there is a story about their eggroll. Papi's Cuisine physically and geographically is in Fells Point, but more accurately it is all about online ordering and engaging content on Instagram . Catch Food Tycoon Chef Alex on his own feed. There is always something that will make you curious for more -- food, humor or an intriguing video, does not matter. Fact is, Alex and the team are ready to serve! ...Ready to serve, cleverly.
Wed, November 18, 2020
Good Biz Tips: Hiring
In spite of the pandemic, hiring can happen. If your business needs a reboot in the method you use to rehire, this Biz Tip is the nuts and bolts of what you need to do to hire well, and build good culture into your team. The outline is shared inside the episode. Need more direction, here is the hiring toolkit . Need more guidance, reach out to Martha Lucius for a consultation .
Fri, November 13, 2020
23: Sophomore Coffee -- bold and amazing
Kris Fulton opened Sophomore Coffee nine months before the pandemic. Today he shares how he has stays true to his goal--keep it simple, and keep it delicious. Quality doesn't lie. When we are all grappling with how to manage the winter nothing seems to be more crystal clear to all owners, is to simplify and give people only the best of what they know and love about your place. Kris reeled it back, and yet he still manages 7 days of the week, he still cranks out great espresso drinks, and he has still added product to his base line, to build on the best he has to offer. Support Sophomore on IG and check out their website .
Wed, November 04, 2020
22: Enrique, tell us about The Wine Collective!
At the top of the show we have a quick how-to on handling COVID testing among your staff. But the bulk of our show is always highlighting courageous, bold teams and owners, doing their level best in the pandemic...so here we go... Our guest, Enrique, co-owner of The Wine Collective, with his brother Phillipe, and John Levenberg, their talented wine maker. They enter Baltimore city in spite for the pandemic! Creating a classy, tasteful wine haven looks effortless to us. Yes, they actually make wine in the space. Dave digs in, asking detailed questions about their quality standards. Martha drills down on their simple but clever menu. Who would think that a Union Collective, a former Sears Warehouse would gain a new life quite as vibrant as this! They'll sell you a bottle of wine in their Swing Top Club--a creative solution? Easily transferable? You decide). They added a collaborative option: the Vermouth Swing Top Club. Their vision evolved into a spacious, copper top bar with gorgeous tile work encircled by wine casks and impressive industrial tanks. Want to hear his story in his own words? Here's a great video. Guest feel the warmth and hospitality from the moment they enter-- in person, on the web and on the Gram ! They are an inspiration!
Wed, October 28, 2020
21: Embrace Digital, with Shawn Walchef
Shawn Walchef, founder of Cali BBQ Media and Digital Hospitality, learned years ago what so many are facing right now—your restaurant cannot survive or sustain without fully embracing digital platforms that expanding your reach. His journey started when he opened his BBQ business in a poor location, in an era when BBQ was an unknown in California. Using the internet and evolving technology of an iphone, he could reach people who would never have know his place. Now he can looks back and sees that his strategy is paying off. He shares his message for the good of our independent restaurant industry. There is a lot to learn in this episode. Chances are you will feel the impact of Shawn’s words. Rethinking the future of your independent restaurant is a job for each and every one of us right now. Keep up to date with Shawn's thinking in his podcast, called Digital Hospitality . Need to look into Cali BBQ? Here you go !
Wed, October 07, 2020
19: CAnE Collective, talking with Ezra Allen
Curiousity, creativity and community coalesce literally into a delicious cocktail. That alliteration is convenient, and will serve our listeners! Each one of their mixers is tested and tweaked until it’s ready for release! CAnE Collective’s story started well before the pandemic. Good things do take time. Two friends, popping up at events, over the last couple years, step into March 2020 with no idea that this will be their year. Ezra Allen talks with both Dave Seel and Martha Lucius Ezra is one of the founders, Allen Joseph is also a founder. We’ve been curious about their journey because their market and community is unfolding right in front of us! If you are listening and wishing your ideal business would come to fruition, this episode Is good material!
Wed, September 30, 2020
18: Tea Wrangler Alee at Artful Tea
Running a business ain't easy in any economic climate. Right now, many owners appreciate committed staff more than ever! In this episode you'll hear from Alee at Artful Tea in Santa Fe. She's been with them for about two years, and is often the face of the business--working the front counter, and now talking on the phone. Being able to connect with tea lovers is no different than servers and bartenders these days. Listen for good culture. It starts with great people on a team, who commit to sharing the message of that business.
Wed, September 23, 2020
17: Cafe Dear Leon -- at the crossroads of delicious and timely
Three Culinary Institute of America grads walk into a cafe space, and say, "let's do this". Opening in July 2020 has not held them back, in fact they are growing! What makes them unique? Cafe Dear Leon has a vision. Cafe Dear Leon knows there is no shortcut; planning and testing means happy customers. Cafe Dear Leon owners definition of hospitality is not a written statement on a pedestal. It's the feeling. A positive feeling. Martha Lucius is exuberant about this cafe! They have laser focus on the things that matter, and they can keep that focus because their menu is small and tidy!
Wed, September 16, 2020
16: Chyno, an Instagram Influencer is making waves
Chyno, the Boy with the Blue Beard, has been on our food scene for years now. He shares his journey as well as his recent new role at Pinch, a dumpling company in Baltimore and Philadelphia. Restaurants have been an integral part of influencers, and visa/versa. It's had to shift and change during the pandemic, but now, in Aug/Sept of 2020, we are seeing a new normal with our influencers.
Wed, September 09, 2020
15: Local Food Series: Joan Norman at One Straw Farm
Joan Norman tells us how restaurants and home cooks are counting on One Straw Farm, as they always have. During a pandemic, just like their experience during 9.11, people take comfort in knowing where their food comes from. She shares her words on how restaurants are pivoting, and supporting each other as they have always done.
Wed, September 02, 2020
14: Local Food Series: HEX Ferments and their role in the local food supply
Owner and founders of HEX Ferments, Meghan and Shane Carpenter, created a kombucha and fermented food company out of an art project at MICA. They are now an integral part of our local food chain. Restaurants, farmers market shoppers and home cooks all benefit from their deep knowledge in fermented food practices. Their skill and craft, combined with their ability to be a strong partner for restaurants, has made a positive impact in our community. Hear how they are faring during the pandemic.
Wed, August 26, 2020
13: Local Food Series: Pam Miller, Local Goatcheese maker
Local Food Supply series starts with Pam Miller of Charlottetown Farm. Her craft is goat cheese, and goatcheese confections. Since opening her business she his well-known on the menus of many independent restaurants. With the pandemic, local farmers markets are where she focuses her attention. She still sells to restaurants, listen to find out her perspective. We also have another giveaway, of Charlottetown Farm product. To enter to win, DM Martha Lucius on FB, Linked In or Instagram for a chance to win. Deadline is Sept 1.
Wed, August 19, 2020
12: Dave & Martha Hour: Let's Talk about August for independent restaurants
Dave and Martha cover alot of ground in this episode. Here are the highlights: outdoor dining now, and planning for fall; update on BRRG; and how Dave and Martha are helping owners at this stage of the pandemic. We have our first giveaway, thanks to Wight Tea Company. Service has been shifting, hospitality has been shifting. We want you to stay informed, and stay agile. If we can be one small part of that, that's all we can hope to achieve, at this point in time.
Wed, August 12, 2020
11: Brendon Hudson of Lilihana Catering
Brendon Hudson, a CIA grad shares how he got his start in Little Italy. At age 9 he was working the front of the house, but 14 he was honing knife skills. Now, he has adopted virtual cooking classes. He has a couple tricks that will suit restaurants and restaurant owners. True professional, smart and savvy. Enjoy.
Wed, August 05, 2020
10: Wight Tea with Brittany
Wight Tea is the brain child of Brittany and Joey--a sister and bother duo. Their deep knowledge of tea is a good match for the pandemic, given the endless time we have to study and learn. Opening now has been a saving grace as their wholesale business to restaurants disappeared. They knew their soon-to-be retail would help. Now open for a month, supportive fans of Wight Tea, and tea-lovers alike, are their new base. Enjoy, and consider supporting with an in-person visit, or an online purchase. https://www.wighttea.com Remember, these stories are to inspire local, independent operations around the country. To get through this we are going to need a boatload of support!
Wed, July 29, 2020
09: Topside in Revival -- Jason Bass and Donte Johnson
Nightbrunch creator, and Baltimore native, Jason Bass has just joined Revival Hotel -- Director of Culture and Impact. Donte Johnson, GM of Revival, comes to Baltimore from DC, bringing his high-touch hospitality to Mt Vernon, in central Baltimore. They are enthusiastically to bring art and culture of Baltimore into every corner and open. It's dynamic and it's elusive...and yet it's wonderful that guests have experienced our fair city through their eyes. Creativity started with a Black History month display in the lobby, and became much more dynamic, and servant leaders by organizing food and meals for people in Baltimore who have lost their jobs and need groceries and a meal. Listen for ways your business can share what you are doing already. Fact is, many businesses are already doing the right thing, now those stories need to be shared!
Wed, July 22, 2020
08: More than one pivot, with Sarah at Bloom Bakery
Sarah is a former nurse who worked through the SARS virus. She switched gears to running two bakeries in downtown Kansas City. In March, COVID-19 led to many businesses to close, or reset. Bloom Bakery stayed open. She gathered her team and made the decision to remain serving, as long as they could serve safely with her medical knowledge. The first pivot was from French bakery to delivering meal kits. Local media picked up her story, which thankfully led to her second pivot--delivering to hospitals. Recognizing that Feeding the Frontline was dwindling, the third pivot began, and we will hear more, in Sarah's own words. Enjoy. We are eager to share the stories that inspire you to keep going, and maybe even keep growing, in spite of the pandemic. Look up Bloom Bakery at https://bloombakingco.com/ and follow their journey on social media. (Full disclosure, Bloom Bakery is a client with Martha Lucius, so rest assured, conversation gets animated. Don't worry we kept it G rated!)
Wed, July 15, 2020
07: Laura Missioreck at Graphic Element
Laura Missioreck has been a graphic designer for over 20 years, and built Graphic Element to support many industries, including restaurants. Today's interview between Laura and Martha gives you a view into how Laura has been able to help brands as they navigate new service and menu habits due to the pandemic. Her website is Graphic Element . She also mentions creating a QR code that links to your menu. Consider creating your own, here is a company we know: Create QR Menu .
Wed, July 08, 2020
06: Cocktails with Mr. Nice Guy
Mr. Nice Guy Cocktails is in Baltimore’s Canton neighborhood. Anthony Nastasi—owner and bartender--quickly chose the alternative to days of watching Netflix. Chillaxing during the pandemic wasn’t as intriguing as making creative cocktails for friend, neighbors and new customers! With the help of an animated Pineapple (story revealed in the podcast) he’s given people something new to ponder besides the pandemic. He has great service stories and you’ll enjoy his smart business adventure. Until we invent the smell-a-vision, have a look at Mr. Nice Guy Cocktail menu. If you are close, taste-test one, two or more for yourself. Carryout available. If you need help creating a QR code menu, check out this link. .
Wed, July 01, 2020
05: Good Neighbor Shop opens during the pandemic
Good Neighbor is in Baltimore. A space started by husband and wife duo Anne Morgan and Shawn Chopra. Novices to ownership, these two celebrate culture, art and heritage. Anne is from an Egyptian family and Shaun is from an Indian family. Flavors and culture start there, and are abundant thoughout their menu (thank you, Chef DJ), their interior, and vibe. Take a look at Good Neighbor . Their influences do invite you in like a neighbor!
Wed, June 24, 2020
04: Khepri Cafe in Chicago
Sharing Khepri Cafe’s story from Chicago. Owners, Tatum Dawes and Isaac Melton opened their cafe in February, just prior to the pandemic. Their concept includes a CBD twist to a traditional cafe menu with a community focus. Tatum has a refined flair which starts with the menu, includes retail products from other local small businesses, and extends to Tatum’s CBD company, Higher Healing ( https://www.higherhealing.life ). There are idea sparks here! Inspiring other independents around the US. --- https://marthalucius.com
Mon, June 22, 2020
03: Customer and Community at Baba’s in Baltimore
Highlighting an urban Mediterranean Cafe called Baba’s Kitchen. Farid Salloum, the owner of Baba’s, a quick serve place where community and customers are one in the same. In this interview you’ll hear how adding online ordering, combined with great monthly emails and solid social media, is keeping sales solid. --- http://marthalucius.com http://www.blueforkmarketing.com/
Wed, June 17, 2020
02: Let's Talk Reopening
Get to know co-hosts Martha Lucius and Dave Seel a bit better as they discuss the support independent restaurants want and need right now as they try to reopen during the pandemic. --- http://marthalucius.com http://blueforkmarketing.com/
Fri, June 12, 2020
01: Maiden Voyage
Co-hosts Martha Lucius and Dave Seel describe the pandemic landscape and tell stories of creative solutions they have been seeing in the restaurant business. --- http://marthalucius.com http://blueforkmarketing.com/
Trailer · Wed, June 10, 2020
00: Introduction
Welcome to Holy Guacamole! On this podcast, we speak to independent food and beverage businesses who are inspiring us during the pandemic. Co hosts are Martha Lucius, founder of marthalucius.com and Dave Seel of blueforkmarketing.com and Baltimore Restaurant Relief Fund. Both are restaurant experts based in Baltimore, MD.

Restaurant Whisperer, Owners with a niche who love support and inspiration.

121: Marketing FAQs with Malia Part 3

120: Prostart Explained by Tom Schuch

119: Marketing FAQs with Malia Part 2

118: Sura Korean BBQ and Tofu House

117: Marketing FAQs with Malia Part 1

116: Cajou -- Plant Based Ice Cream Story

115: Thriving with Brahm at the Inn at Shaker Mill Falls

114: Tyler Zielinski on Building a Better Bar

113: Line Abandonment

112: Jenny & Martha Hour: The Bear, S1

111: Shaker Mill Farm making a difference

110: Events (Inner Circle Converations)

109: Statistics - mini econ convo

108: Hiring good food people

107: Hidden Waters Regenerative Agriculture, Joe Shaffer explains

106: Sandwich with a financial lesson

105: Humor -- staff excuses

104: Can’t Make This sh#t up—dreams

103: Hospitality, Erin Moran's opinion

102: 6th Pillar: Hospitality

101: We Take a Detour

100: 5th Pillar: Avenues to Growth

99: 5th Pillar: Talking about Avenues to Grow with Kathleen Overman

98: Elusive term "Quality" with Meaghan Carpenter HEX Ferments

97: 4th Pillar: Product = Quality

96: Swiss Watch Analogy

95: 3rd Pillar: Operations - Tools to Perform

94: Financial Stability: The Planning Part

93: 2nd Pillar: Financial Stability with Sari Kimball

Current Affairs: Living Wage

92: Philly Cheese School (Exemplary Branding)

91: 1st Pillar: Branding with Kevin Kernan of GDLoft

90: Six Pillars Explained

Episode With a Plan

Biz Tip: Operations

Biz Tip: Hiring, Fall 2022

89: Tom Cat's Kitchen

88: Baltimore Spirits Co Part Deux

87: Baltimore Spirits Company, Part I

86: Esoteric History: Hospitality in Pompeii

85: Summertime and the Living is Easy

84: EAT MORE CHAUNCEYS

83: Roger Beaudoin at Restaurant Rockstars

82: Esoteric History with Shelley Sackier

81: Esoteric History of Food Delivery

80: Esoteric History of Spice Route

79: Esoteric History of the Food Industry

Biz Tip: Servant Leadership

78: SOKO Butcher in Takoma Park

77: EatmoreBmore on Social Media

76: Dear Globe Coffee and Community Building

Biz Tip: Great Resignation

75: Poio, Mexican BBQ

Biz Tip: RRF

74: Owning a Bakery, WinniE's Bakery path

73: Restaurant Marketing Wisdom

72: Greenbow Farm Butcher Allison Miller

71: Quality leads success: Chef Kanthi Thamma

Biz Tip: Quality vs Revenue in Restaurant Biz Model

70: Georgetown Butcher & the market movement

Biz Tip: Mental Health and your restaurant staff

Biz Tips: Retention and Rehiring

69: Bluebird Cocktail Room thinks locally

68: Andrew Cosentino's take on Baltimore & IG

67: Paul Gallegos at Cutbow Coffee

66: Baby's on Fire

65: Gourmandise in Salt Lake City

64: Mystique of Coffeehouses & Cafes

63: Happy Holidays

62: Faith Wachter talks Social Media

Biz Tips: Strategy is Key

61: John Shields and Our Common Table

60: Cafe Call Out

59: Captain Don, Fisherman

58: 315 Restaurant & Bar

Biz Tips: Google & TripAdvisor

57: Irena Stein on Art and Beauty

56: Food Photography in Steve Vilnit's professional opinion

55: Meal Delivery, The Scratch Mill Kitchen shares their journey!