Shows
Table Talk with Rosanna CairaE74. A Common PurposeIn this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with Darcy MacDonell and Simon MacRae, partners of the Common Stove, PICNIC Tapas & Wine and the Hog & Penny Pub in Orillia, Ont. The two restaurateurs discuss how they’re working together to create Orillia’s most popular restaurant, how they’re dealing with the challenges and opportunities of running a trio of eateries, and the lessons learned from working with some of the most successful operators in the foodservice industry.2024-05-1456 min
Good Neighbour Podcast with Jeff and SeanDarcy MacDonell - Common HospitalitySend us a textCommon Hospitality owns and operates three distinct restaurant concepts in downtown Orillia. www.Thecommonstove.comhttps://services.leadconnectorhq.com/documents/download/ysaqUKqoE82oY6NTReHJhttps://services.leadconnectorhq.com/documents/download/ayHM0QQnG8P0ztx4RIZO2024-02-0622 min
The Service CenterDarcy MacDonell - Farm-to-table and foodservice entrepreneurshipDrop me a text![Episode 13]Darcy MacDonell is a restauranteur and entrepreneur who current owns and operates multiple hospitality businesses in Orillia, Ontario with his partner Simon MacRae, including The Common Stove, PICNIC Tapas & Wine Bar, and ROOMService. Before pivoting to Orillia, he built and operated one of Toronto’s first farm-to-table focused restaurants, The FARMHOUSE Tavern. After working under mentors like Peter Oliver, Michael Bonacini, and Charles Khabouth, Darcy has established his own direction in foodservice over the last decade, grounded in ideals of sustainability, local foods, and balancing work with life. 2022-05-261h 09
The Carey Nieuwhof Leadership PodcastCNLP 464 | Simon MacRae and Darcy MacDonell on Launching Two Successful In-Person Businesses in a Pandemic, and Bringing Top Level Dining to a Small Market That Usually Doesn't Support ItCOVID was brutal on restaurateurs, and many didn't make it. Enter Simon MacRae and Darcy MacDonnell, who launched not one but two successful restaurants during lock down. Not only did the Common Stove and Picnic thrive, but they launched them in a small town famous for not being able to sustain fine food ventures. They explain how they not only kept afloat, but grew, and attracted a top level staff in the service sector in the midst of The Great Resignation.2021-12-211h 25The Carey Nieuwhof Leadership PodcastCNLP 464 | Simon MacRae and Darcy MacDonell on Launching Two Successful In-Person Businesses in a Pandemic, and Bringing Top Level Dining to a Small Market That Usually Doesn't Support ItCOVID was brutal on restaurateurs, and many didn't make it. Enter Simon MacRae and Darcy MacDonnell, who launched not one but two successful restaurants during lock down. Not only did the Common Stove and Picnic thrive, but they launched them in a small town famous for not being able to sustain fine food ventures. They explain how they not only kept afloat, but grew, and attracted a top level staff in the service sector in the midst of The Great Resignation.2021-12-211h 25
Food FocusFarmhouse Tavern: Doing things differently for successFor a variety of business and personal reasons, Darcy MacDonell decided to only open his restaurant The Farmhouse Tavern four days a week. This business model has yielded impressive results benefiting all involved in the restaurant from staff and proprietor to guests and the environment. In this podcast episode we discuss his restaurant, business practices and how the restaurant industry is changing. Transcript available: https://www.rev.com/transcript-editor/shared/BWkfSvPQoN898KmMRLqhwLx18ggUj9kcdo9LULrFWwH6MXNwYThO_kYuwD7f-7n1COBhgVZxTRdIkcKKvUF88rK7oxU?loadFrom=SharedLink2019-10-3028 min
FoodstuffsEp 29- How to #RespectTheRestaurant with Darcy MacDonellIn the last few years, the way we plan to dine out has changed drastically. While technology has improved visibility for restaurants and made connecting with them much easier, their are some negative side effects impacting small business owners who have chosen one of the riskiest businesses out there.
This week we speak with restaurateur, Darcy MacDonell, about what he's doing to improve the situation for all parties involved.
T & I: @foodstuffslife
F: facebook.com/foodstuffslife
W: foodstuffs.life2017-01-1100 min