Shows
The Flavor ForecastExploring Gluten-Free Joy with Sabrina Persaud of Flutter Butter BakeryIn this episode of The Flavor Forecast, Keith and I are thrilled to sit down with the visionary behind Flutter Butter Bakery, Sabrina Persaud. A Celiac diagnosis in her mid-20s led Sabrina to rethink her approach to baking, sparking the creation of her gluten-free bakery based in NYC. With a passion for inclusivity and flavor, she’s bringing joy to the city’s tables with her delicious gluten-free treats made in a dedicated gluten-free facility.
Tune in as we dive into Sabrina’s journey, the growth of her bakery, and what’s on the horizon for Flutter B...2024-10-3020 min
The Flavor ForecastOur World of RecruitmentIn Episode 16 of The Flavor Forecast, Christine and Keith venture into the often chaotic and unpredictable Our World of Recruitment. In this episode, they dive deep into the relationships between candidates and clients, breaking down the quirks, challenges, and surprising moments that come with recruitment in 2024. From ghosting and gaslighting to the latest buzzwords shaking up the industry, they share real-life stories and trends that are reshaping how recruitment works today.
Christine and Keith also shed light on their approach to handling the ups and downs of recruitment with transparency, authenticity, and a dash of humor. Whether yo...2024-10-0816 min
The Flavor ForecastRipple Effect: The Longshoremen Strike's Impact on RestaurantsIn this episode of The Flavor Forecast, Christine & Keith examine the recent U.S. longshoremen strike and its effects on the restaurant industry. The strike has disrupted the supply chain, delaying key imports like seafood and produce, which could lead to shortages and rising costs. Restaurants, already dealing with inflation, face additional challenges, particularly small businesses with limited resources. 2024-10-0311 min
The Flavor ForecastHot Chicken and Keiths ChallengeIn Episode 17 of The Flavor Forecast, Christine and Keith turn up the heat as they explore the fiery world of hot chicken in "Cluckin' Good Times: The Scorching Hot Chicken Chronicles." From its blazing origins in Nashville to its nationwide takeover, they dive into what makes hot chicken such a spicy sensation. Hear the story of how a lover’s revenge became a culinary tradition and why people just can’t seem to resist the burn.
We’ll also discuss the great debate: mild vs. wild. Whether you prefer a subtle kick or a full-blown heatwave, this episode cov...2024-09-3011 min
The Flavor ForecastBig Box Recruiters vs D&H HospitalityEpisode Summary:In Episode 15 of The Flavor Forecast, Christine and Keith pull back the curtain on the high-pressure world of big-box restaurant recruiters. Drawing from their own experiences as both clients and candidates, they reveal the secrets behind the "churn and burn" mentality that dominates many large recruitment agencies. From impersonal processes to high turnover rates, Christine and Keith expose why so many companies struggle to find lasting talent through these mass-market approaches.
But it's not all about pointing out flaws. Christine and Keith also highlight what makes D&H Hospitality different. They share their personalized a...2024-09-2319 min
The Flavor ForecastBreakfast & ScandalsEpisode Summary:
In Episode 14 of The Flavor Forecast, hosts Christine and Keith dive deep into the escalating prices in the fast food world. As inflation bites, the value meals and combo deals we once knew are starting to feel like a thing of the past. How are fast food chains adapting, and what does it mean for customers who are cutting back? From price hikes at McDonald's to value wars between top chains, we break down what's happening behind the counter.
In this episode, Christine also opens up about the notorious Domino's Pizza scam t...2024-09-1920 min
The Flavor ForecastCoffee Anyone?In this episode of The Flavor Forecast, Christine takes us on a flavorful journey that starts with a cup of Fire Department Coffee she discovered on TikTok.
Learn how buying this coffee helps support the brave first responders and veterans who keep us safe every day. The conversation then shifts to the world of iconic 80’s movies, where nostalgia and caffeine collide.
We also dive into the big news of Chipotle CEO Brian Niccol making a move to Starbucks—what does this mean for your morning cup? Christine shares her candid thoughts on Starbucks coffee, and...2024-09-0321 min
The Flavor ForecastIt was Unthinkable that this Fish was SinkableJoin hosts Christine DeVita and Keith Hancock in Episode 12 of “Flavor Forecast,” titled “It was Unthinkable that this Fish was Sinkable.” This episode dives into the surprising decline of once-thriving casual chain restaurants, with a special focus on the challenges faced by iconic brands like Red Lobster.
Key Topics:
• The unexpected closure of Red Lobster locations and what it means for the casual dining industry.
• Shifting consumer preferences towards authenticity, health, and convenience.
• Economic pressures and how rising costs impact restaurant profitability.
• The competitive threat from new dining concepts and technology-d...2024-08-0216 min
The Flavor ForecastBig Balls Serving Big BowlsIn this episode of “Big Balls Serving Big Bowls,” hosts Christine DeVita and Keith Hancock delve into the intricacies of portion control in the restaurant industry. Titled “Big Balls to Make Small Bowls: The Balancing Act for Profit,” this episode explores how restaurants can achieve profitability while ensuring customer satisfaction through strategic portion management.
Special Highlight: Christine and Keith touch on politics in the beginning of this episode.
Key Discussion Points:
• The impact of inflation on fast food and casual dining sectors.
• Strategies for maintaining profitability through portion control....2024-07-2816 min
The Flavor ForecastAI McDrive ByJoin us on The Flavor Forecast as we delve into the transformative impact of Artificial Intelligence (AI) on the restaurant industry. In this episode, “AI Mc Drive By,” we explore how AI is revolutionizing every aspect of dining, from streamlining kitchen operations to enhancing customer interactions. Discover how AI-powered kiosks can personalize your dining experience, robots assist in meal preparation, and voice recognition technologies improve drive-thru services. We’ll also tackle the challenges and opportunities that come with integrating these advanced technologies into everyday restaurant practices. Tune in to uncover how AI is not just a tool of efficiency but a...2024-07-2415 minThe Flavor ForecastFrank Kasper of FTK HospitalityJoin us in this enlightening episode as we sit down with Frank Kasper, the visionary founder of FTK Hospitality. Frank shares his extensive experience and insights into the world of hospitality recruiting, management, and industry trends. Learn about the strategies that have helped propel careers and shaped successful restaurant brands. Whether you’re an aspiring chef, a restaurant owner, or just passionate about the culinary world, this episode offers valuable advice on thriving in the competitive hospitality industry. Dive into our discussion with Frank and discover how to leverage his expert tips to advance your culinary career.2024-07-2222 min
The Flavor ForecastFinancial FuryThe restaurant industry offers tremendous potential for profit, yet many owners overlook critical factors that could transform losses into gains. In this episode of Flavor Forecast, we dive deep into the financial strategies that can ensure your restaurant not only thrives but remains successful for years to come. Discover 10 essential tips, from mastering operational costs and sourcing fresh, local ingredients to defining your role and delegating tasks effectively. Learn how to excel in front-of-house operations, tailor your menu to local tastes, develop a robust marketing strategy, and offer convenient takeout options. We also cover the importance of staff training...2024-07-0125 min
The Flavor ForecastMarketing Majesty or CatastropheJoin hosts Christine DeVita and Keith Hancock as they delve into the world of restaurant marketing in Episode 6, "Marketing Majesty or Catastrophe." Discover how effective marketing strategies can transform everyday promotions into grand holidays, and learn from the triumphs and failures that define the industry. Featuring expert insights and real-world examples, this episode is a must-listen for restaurant owners and marketing enthusiasts alike. Casual conversation starter: "What was cool when you were a teen and laugh at now?" Tune in to explore the dynamic landscape of restaurant marketing.2024-06-2816 min
The Flavor ForecastMastering the Menu: Strategies in Restaurant ResilienceAre you gearing up to launch a restaurant venture or looking to elevate your existing one? Tune into this episode of 'The Flavor Forecast,' where Christine & Keith explore key strategies to help you thrive in the competitive world of restaurant ownership. From understanding your market and crafting a comprehensive business plan to selecting the perfect location and curating an inviting menu, The Flavor Forecast covers it all. Whether you're a seasoned restaurateur or a budding entrepreneur, this episode is packed with invaluable insights to ensure your success in the culinary industry.2024-06-1507 min
The Flavor ForecastWhere's the Chicken ChipolteIn this episode, Christine DeVita and Keith Hancock report on the Chipotle scandal of 2024, highlighting the social media comments from both the current and former CEOs. For those unaware, discover how customers are filming their orders being made and walking out if they aren't comfortable with the portion sizes. Join us as we explore the impact of this controversy on Chipotle's reputation and the broader food service industry.
2024-06-1207 min
The Flavor ForecastTGIF Cracking Eggs and Making OmlettesDive into the vibrant world of breakfast with "TGIF: Cracking Eggs and Making Omelettes," the latest episode of The Flavor Forecast. Join hosts Christine DeVita and Keith Hancock as they explore how breakfast service is transforming the restaurant industry. From the fast-paced innovations at major fast food outlets to the serene environments of sit-down brunch spots, this episode covers the full spectrum of morning dining. Discover how trends like health-conscious menus, international flavors, and all-day breakfast options are becoming essential in attracting diverse diners. Tune in for an enlightening discussion that reveals why breakfast is not just the first...2024-06-0920 min
The Flavor ForecastSmall Business Owners and the Restaurant IndustryDive into the dynamic world of small business ownership in the restaurant industry with Pina Caliendo, who has navigated the ebbs and flows of the culinary world through her stewardship of Prince Umberto. This episode sheds light on the evolving challenges and triumphs of running a restaurant, reflecting on significant changes over the years, and offering invaluable advice for new entrepreneurs. We explore the transformative impact of technology and social media on customer engagement and business operations, alongside expert predictions on the future directions of the restaurant industry.
Topics Covered:
The Evolution of Prince Umberto: Trace t...2024-06-0435 min
The Flavor ForecastFall of Old School Casual DiningIn this episode, Christine DeVita and Keith Hancock tackle the turbulent changes shaking the foundations of old school casual dining. As once-beloved chains face decline and even bankruptcy, the hosts dive deep into the reasons behind the fading allure of these dining staples. With a landscape overcrowded with options and changing consumer tastes, the traditional casual dining experience seems to be splitting at the seams. What does the future hold for these familiar establishments? Tune in as we dissect the challenges and discuss potential pathways forward in the evolving restaurant industry.
Relevant Links:
Red Lobster faces...2024-05-3121 min
The Flavor ForecastAI... WTF!!!! Tell Me A YJoin hosts Christine DeVita and Keith Hancock in the inaugural episode of The Flavor Forecast Podcast as they delve into the hot topic of Artificial Intelligence in the restaurant industry. In this episode titled "AI... WTF!!!! Tell Me A Y", Christine and Keith explore the transformative impact of AI on restaurant operations, customer experiences, and overall industry trends.
Discover how AI is revolutionizing everything from automated ordering systems and inventory management to customer personalization and labor optimization. They’ll discuss the benefits, challenges, and ethical considerations of implementing AI in restaurants, providing valuable insights and real-world examples.
...2024-05-2719 min
The Flavor ForecastPilot - Who are we?Join hosts Christine DeVita and Keith Hancock as they dive into the latest trends and innovations shaping the restaurant industry. Get ready for an engaging and informative discussion packed with expert insights and lively banter.
Listen now and stay tuned for more episodes of The Flavor Forecast!2024-05-2402 min
Garso gėlėsGarso gėlės. Ketverios durys ir atminties takeliaiPrisiminsime lygiai prieš penkiasdešimt metų išleistą anglų grupės „The Who“ albumą, roko operą „Quadrophenia“ ir dar keletą, 1973 metais, tomis pat spalio dienomis pasirodžiusias labai skirtingas plokšteles – nuo Suzi Quatro iki Herbie Hancock’o.Ved. Lukas Devita2023-10-2754 min
Behind the Counter with DeVita & HancockS3 E6: Outlaw the Industry FraudWelcome back to Behind the Counter Season 3.
This week's episode Christine & Keith talk about:
Union Update: Our viewers need to stay vigilant
Subway transfers franchises to franchisees
Three post COVID challenges the industry is dealing with.
McDonald’s is supersizing its quality
Keith & Chrisine talk about: Outlaw the Industry Fraud
This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/
Listen to Behind the Counter on Spotify, YouTube & Apple Podcast.
Where to find Christine & Keith
Facebook - DeVita & Hancock Hospitality Group Inc....2023-05-0332 minBehind the Counter with DeVita & HancockS3 E5: Priceberg Dead AheadWelcome back to Behind the Counter Season 3.
This week's episode Christine & Keith talk about:
Loyalty News Recap Last Show
McDonalds goes value meal at their home office
Effin Egg Opens in Morristown
Friendly's, Christine's Old Home
Starbucks Union Stuff
Keith & Chrisine talk about: Don't Sink Your Ship Control Your Prices
This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/
Listen to Behind the Counter on Spotify, YouTube & Apple Podcast.
Where to find Christine & Keith
Facebook - DeVita & Hancock Hospitality Group Inc...2023-04-2627 minBehind the Counter with DeVita & HancockS3 E4: No Going Back ..... we are in the FutureWelcome back to Behind the Counter Season 3.
This week's episode Christine & Keith talk about:
Darden CEO Dining & Economy
Panera Partners with Amazon WTF
Texas Roadhouse is on the Map
Habit Burger New CEO
Moe's Expansion
Keith & Chrisine talk about Guest Engagement
This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/
Listen to Behind the Counter on Spotify, YouTube & Apple Podcast.
Where to find Christine & Keith
Facebook - DeVita & Hancock Hospitality Group Inc.
Instagram - @devita_hancock_hospitality
2023-04-2124 minBehind the Counter with DeVita & HancockS3 E3: Peter Condom TailWelcome back to Behind the Counter Season 3.
This week's episode Christine & Keith talk about:
Chipotle Expansion
Nine Breakout Brands
NYC Churro Ladies
Restaurants Taking Cash and Charging more to use your CC
Harassment in the Work Place
Christine & Keith discuss how you need to be more PC in the work place than years ago
This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/
Listen to Behind the Counter on Spotify, YouTube & Apple Podcast.
Where to find Christine & Keith
Facebook - ...2023-04-0525 minBehind the Counter with DeVita & HancockS3 E2: Spring into Blossoming TalentWelcome back to Behind the Counter Season 3.
This week's episode Christine & Keith talk about:
McDonalds Opens Fully Automated
Bob Evans for Easter?
Mighty Quinn's expanding Chain
Fogo De Chao
Thoughts on Chain Restaurants
Christine & Keith discuss Restaurant Labor
This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/
Listen to Behind the Counter on Spotify, YouTube & Apple Podcast.
Where to find Christine & Keith
Facebook - DeVita & Hancock Hospitality Group Inc.
Instagram - @devita_hancock_hospitality
YouTube - Be...2023-03-2924 minBehind the Counter with DeVita & HancockS3 E1: Rainbow Rocking the GoldWelcome back to Behind the Counter Season 3.
This week's episode Christine & Keith talk about:
Chick -Fil-A's Data Breach
Burnie Sanders & Starbucks
Beyond Meat Profits Plumet
Thursday is the new Friday Post COVID
D&H's Hot Jobs for March
This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/
Listen to Behind the Counter on Spotify, YouTube & Apple Podcast.
Where to find Christine & Keith
Facebook - DeVita & Hancock Hospitality Group Inc.
Instagram - @devita_hancock_hospitality
YouTube - Be...2023-03-1821 minBehind the Counter with DeVita & HancockS2 E16: A Token BeyondToday's Episode "A Token Beyond" Keith and I talk about: Chic Fil A Drive Thru Update, Starbucks & Howard Shultz, Restaurant Unions continue, and NFT Restaurants: What are they?
This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/
Listen to Behind the Counter on Spotify & Apple Podcast.
Where to find Christine & Keith
Facebook - DeVita & Hancock Hospitality Group Inc.
Instagram - @devita_hancock_hospitality
YouTube - Behind the Counter with DeVita & Hancock
TikTok - Behind the...2023-01-0433 minBehind the Counter with DeVita & HancockS2 E15: Extra Extra Decisions and IndecisionToday’s Episode “Extra-Extra Decisions and Indecision” Keith and I talk about DC increasing server pay by 2027, Employment in our industry where are the jobs? Have they grown? Sweet Green Shares Tumble, Chipotle Prices Raise and guest visits slip, and Inflation's Restaurant Deflation.
This week's episode of Behind the Counter is brought to you by: Salted a Creative Company. https://www.saltedcreativedesigns.com/
Listen to Behind the Counter on Spotify & Apple Podcast.
Where to find Christine & Keith
Facebook - DeVita & Hancock Hospitality Group Inc.
Instagram - @devita_hancock_hospitality
...2022-12-2129 minBehind the Counter with DeVita & HancockS2 E14: Frost & FoliageTodays Episode “Frost & Foliage” Keith and I talk about the Restaurant Revitalization Fund, Chili’s To Go Restaurants, Ghost kitchens, and Early Brands Franchising and Investing.
This weeks episode of Behind the Counter is brought to you by: Hospitality News Magazine. https://hospitalitynewsny.com/
Listen to Behind the Counter on Spotify & Apple Podcast.
Where to find Christine & Keith
Facebook - DeVita & Hancock Hospitality Group Inc.
Instagram - @devita_hancock_hospitality
YouTube - Behind the Counter with DeVita & Hancock
TikTok - Behind the Counter with DeVita and Ha...2022-11-2327 minBehind the Counter with DeVita & HancockS2 E13: Improv: Real TalkChristine & Keith freestyle this episode comparing the industry to when they were hourly employees and GM's to what it is now.
What is was like then, now, and the future nostalgia to come.
Remember When…
How did we first meet? Remember the moment lol?
What did the hourly look like for us vs now? The movie waiting and still waiting
What was a restaurant manager what is a restaurant manager now?
Would you want to be a unit manager in today’s environment?
When did this become job to career?
We never thought we would...2022-11-1624 minBehind the Counter with DeVita & HancockS2 E12: Nuclear LaborcaustChristine & Keith talk about Lab-Grown Meat, Supply Chain updates, Restaurant Price Increases, and How to Hire and Retain Great People. This Episode is brought to you by Hospitality New Magazine!
Listen to Behind the Counter on Spotify & Apple Podcast.
Where to find Christine & Keith
Facebook - DeVita & Hancock Hospitality Group Inc.
Instagram - @devita_hancock_hospitality
YouTube - Behind the Counter with DeVita & Hancock
TikTok - Behind the Counter with DeVita and Hancock
Official Website - DeVita and Hancock Hospitality Group
2022-10-2637 minBehind the Counter with DeVita & HancockS2 E11: Witch way to the BoarChristine & Keith kick off the second half of Season 2 with their Halloween Episode - "Witch way to the Boar". They discuss NYC COVID Restrictions, Starbucks and Unions, Chipotle & Chippy, and how to prepare your restaurant for Halloween.
Listen to Behind the Counter on Spotify & Apple Podcast.
Where to find Christine & Keith
Facebook - DeVita & Hancock Hospitality Group Inc.
Instagram - @devita_hancock_hospitality
YouTube - Behind the Counter with DeVita & Hancock
TikTok - Behind the Counter with DeVita and Hancock
Official Website - D...2022-10-1928 min
Behind the Counter with DeVita & HancockS2 E10: Egg-Cited Easter is HereJust like Jesus’ age when he resurrected, today is Behind the Counter’s 33rdepisode and Christine and Keith discuss the boom of plant-based meat and planning your restaurants for the Easter holidays.
[00:27] Christine’s Experience at Outback
[03:51] Lab-Grown and Plant-Based Meat
[11:15] The Weekly Starbucks Article
[13:36] Selling a Dish That Loses Money
[15:19] Costing Out Your Menu
[17:01] Planning Restaurants During Easter
[27:21] BTC Announcement (and Keith’s #dadjoke)
Planning Easter Brunches
Easter is a big brunch day for restaurants and Keith gives tips on how to handle big groups during this tim...2022-04-2028 minBehind the Counter with DeVita & HancockS2 E9: Labor Break YouLabor can make or break you, and on this episode of Behind the Counter, Christine and Keith lay down their thoughts on labor in the restaurant in the industry and how the NYC Fair Workweek Law has evolved over the past few years.
[01:36] Starbucks and Unions
[07:44] No More Masks and Vaccine Mandates
[10:37] Rebuilding the Restaurant Industry
[14:14] Chipotle and Chippy the Robot
[18:17] Labor Shortage
[26:40] Closing Notes
Labor Shortage
The profit margin of the restaurant industry is paper-thin, and labor is the driving force behind what can make or break...2022-04-1327 minBehind the Counter with DeVita & HancockS2 E8: Deep Fried DemandChristine and Keith’s topic for today is centered around America’s billion-dollar fast-food industry. They start off by digging into the history of the fast-food industry, how some of the biggest brands came to be, and explain why fast foods will forever be a part of American culture.
[00:30] Current Events
[08:25] The Relationship Between Cross Training and Restaurant Success
[10:50] Why 70% of American Employees Don’t Want a Promotion
[17:43] Deep Fried Demand
[19:40] Fast Foods and the American Culture
[21:18] How Fast Food Chains Became a Core Part of the Food I...2022-04-0630 minBehind the Counter with DeVita & HancockAll Good With Emily HoodChristine and Keith welcome Emily Hood, a passionate recruiting expert with over 20 years of experience in the hospitality industry. Emily is also our head of recruiting, and in today's episode, she shares insights into the post-pandemic corporate reset and how recruiters are handling hiring demands from Millenials and Gen Zers.
[01:10] Current Events
[12:05] All Good with Emily Hood
[15:12] Millennials and Gen Zers in Today's Job Environment
[17:00] How Covid Reset the Corporate Structure
[19:08] Hiring Millennials and Gen Z Versus Previous Generations
[24:50] Sourcing Talents Post Covid
2022-03-3042 minBehind the Counter with DeVita & HancockS2 E6: Finding that Pot of Gold at the End of a RainbowSt. Patrick’s Day is coming up and our two hosts reminisce on pre-pandemic days and hope for post-pandemic festivities. Joining us on this episode as well is Darcell Taylor, a former Pret employee and now Director of People and Culture of Bread Alone Bakery. She shares her inspiration working in the service industry as well as the challenges she faces in hiring.
[00:19] Reminiscing St. Patrick’s Day and Pub Culture
[11:24] Maximizing Web Design
[12:58] Welcoming Darcell Taylor
[21:25] Getting to Know Darcell
[24:10] HR Challenges
[36:25] Closing Notes
HR Challenges According to Darcell
2022-03-1637 minBehind the Counter with DeVita & HancockS2 E5: Stated Simply For The OperatorChristine and Keith’s topics for today start off with President Joe Biden’s State of the Union and its effect, or lack thereof, on the restaurant industry. Despite what’s going on with the world with Ukraine and inflation, Keith shares the inspiring story of KFC’s very own Col. Sanders and the rise of fast food and automation in America.
[00:54] President Joe Biden’s State of the Union
[04:18] Antiviral Pill and Tourism
[09:44] Ukraine and Inflation
[18:54] Deep-Fry Demand and the Story of Col. Sanders
[24:13] Wendy’s Burgers and the American Culture of Fast Food2022-03-0932 minBehind the Counter with DeVita & HancockS2 E4: I Thought Casper was FriendlyHalloween has arrived a little earlier in February as Christine and Keith talk about ghosting in not just the dating world, but also in recruitment. Christine also makes a bold statement: COVID is over and it’s time for the restaurant business to bounce back better than before.
[00:16] Rising Cost of Things
[05:44] “Ghosting”, Texting VS E-mail, and Catfishing
[16:06] Ghost Kitchens
[17:33] COVID is Over
[20:13] Young Adults and Socialization
[25:50] Hourly Employees
[27:33] NYC Opening Up
Ghosting
According to the ICIMS, “ghosting” is the scariest trend in recruiting now even post-pandemic. Once recru...2022-03-0229 minBehind the Counter with DeVita & HancockS2 E3: Go Vlog Yourself! An Interview with Kreskin TorresChristine and Keith welcome their first guest of the season, Kreskin J. Torres! Kreskin is a blogger, influencer, and owner of The Rideshare Foodie. In this episode, we get to know him, his love for food, and the best places to be in across all 50 states of the United States, all of which he’s already been to.
[00:30] Burger King and Chipotle’s Business Model
[10:48] Introducing Kreskin
[14:00] Food Places
[15:30] Organic Food
[17:24] Favorite Places
[20:26] Advice to Restaurant Owners and Local Standards
[24:58] Good Food, Bad Service
[27:49] Opening Up a Restaurant
[29:04] Next Stat...2022-02-2336 minBehind the Counter with DeVita & HancockS2 E2: Winging It! Inflation on the Rise. Who Said Chickens Can't Fly?Menu inflation is at an all-time-high and Christine and Keith give tips on how to deal with this crisis. They also share their thoughts on the mask mandates and outdoor dining sheds as NYC nears the end of the pandemic.
[00:38] Bill de Blasio
[02:40] Mask Mandates
[09:03] Joe Biden’s State of the Union
[10:42] Restaurant Inflation
[16:21] How to Deal with Inflation Costs
[24:25] NYC Getting Rid of Outdoor Dining Sheds
How to Deal with Inflation
Menu prices hit a 39-year high inflation rate last November 2021, food-away-from-home index rose 0.6%, and prices for li...2022-02-1630 minBehind the Counter with DeVita & HancockS2 E1: So Lovely to be BackChristine and Keith are back with Season 2 of Behind the Counter. They talk about Valentine’s Day and how restaurants can bounce back and make the most out of this holiday. - Christine and Keith's Unexpected Delights to Help your Restaurant for Valentines Day
[01:25] Recap of Season 1
[02:45] The American Culinary Federation and Hospitality News
[10:38] Valentine’s Day
[16:42] Tips and Ideas for Restaurants Opening Up
[23:21] Non-Couple Deals for Valentine’s Day
[25:59] Christine and Keith on Valentine’s
[28:07] Cost, Commercialization, and Inflation
[29:58] What to Look Forward to in Season 2
Be Kind or...2022-02-1532 minBehind the Counter with DeVita & HancockS1 E20: Turkey and TurnkeyChristine is back with Keith on the season finale of Behind the Counter. They talk about the boomerang effect in the industry, how to get ready for the Thanksgiving and Christmas peak, and what they really think about deep-fried turkey.
[01:35] The Boomerang Effect
[10:19] The Customer is (not) always right
[15:49] Fighting Back Regulations
[18:02] How Can Restaurants Get Ready for the Holidays
[24:23] Opening on Holidays
[26:32] Wednesday Before Thanksgiving Pop-Up
[28:29] Holiday Plans
[35:51] Last COV-Hole of the Year
Be Kind or Leave
Keith is reading about restaurants and hotels pushing...2021-11-2442 minBehind the Counter with DeVita & HancockS1 E19: Emerging and Evolving with Jess ChuangKeith is flying solo on this episode but is in good company with guest Jess Chuang, owner and operator of Ichiban To-Go alongside her father who first started the business in the 80’s. She shares how she runs things, how she keeps her staff loyal, and how she adapted Ichiban’s business model throughout of the pandemic.
[00:52] Introducing Jess
[02:18] How Jess’ Dad Started Ichiban
[09:11] How Jess Would Run Things
[13:31] Full-Service of Ichiban
[15:29] Jess’ Tactic of Recruiting
[21:10] Jess’ Long-Term Vision
[24:38] The Biggest Lesson from COVID-19
[28:22] Biggest Gamble
[29:13] Jess’ COV-Hole of the Week...2021-11-1636 minBehind the Counter with DeVita & HancockS1 E18: Detail is not just Retail. Find your DevilShould we bring in robots or drones to serve our food? Christine and Keith discuss the future of automation in the industry. The two hosts also share valuable tips on how to stay consistent with your dining experience and the things that you might think customers don’t notice but actually do.
[00:43] Current Events
[03:21] Unions in the Industry
[06:46] Automation
[15:12] Drone Delivery
[17:00] The Devil is in the Details
[28:57] The Bigger Picture
[33:19] Inconsistency
[35:48] COV-Hole of the Week
Automation
A number of chain restaurants are automating their labor, and bo...2021-11-1038 minBehind the Counter with DeVita & HancockS1 E17: Ooooppppssss I Hit SendChristine and Keith share their thoughts on proper communication in the industry and how easily you can get misconstrued through text. They exchange funny and cringe-worthy experiences about employees who are a little too noisy through both text and social media.
[00:29] Restaurants Closing Early
[03:31] Flipping on the Switch Right Away
[07:06] Proper Training and Proper Communication
[14:41] Communicating to New Hires
[17:23] The Effectiveness of Texting
[19:26] Lines You Should Not Cross
[24:10] Social Media Trickling Down the Work Force
[29:17] COV-Hole of the Week
Proper Training...2021-11-0331 minBehind the Counter with DeVita & HancockS1 E16: The One Night StandThe dynamic duo of DeVita and Hancock is back with some industry news and their thoughts on the evolution of gig work. They exchange stories on their experiences with growing multi-unit brands in New York, franchisers, and the right to open a restaurant.
[01:21] Industry News
[03:06] Gig Work
[07:04] Supply Chain
[09:40] Selling in Bulk and Hoarding
[10:52] Growing a Multi-Unit Brand
[13:44] Pret’s “Eat With Your Eyes”
[15:59] New Brands and Scumbag Franchisers
[20:01] Christine’s Experience with a New Brand
[22:16] The Restaurant Field of Dreams
[25:12] First Consulting Gig
[28:13] Right People with the Righ...2021-10-2736 minBehind the Counter with DeVita & HancockIn Real Time with David TilleryThings spice up on this episode of Behind the Counter with David Tillery (AKA Romance Dee back in the day), owner and operator of RMD Food Adventure. He shares how he founded RMD, food recommendations in and outside of New York, and his upcoming Netflix show.
[00:30] Introducing David Tillery
[01:12] How David Founded RMD Food Adventure
[03:30] What is RMD Food Adventure?
[05:16] Romance Dee and Getting “Triggered”
[07:53] Up and Coming Plans
[11:16] Christine, Keith, and David’s Recos
[20:40] The Ghost Pepper
[22:42] Hidden Gems
[26:11] David on Chain Restaurants
[28:21] David’s Netflix Deal...2021-10-2030 minBehind the Counter with DeVita & HancockS1 E15: Stick it in Dry!In this episode, Christine and Keith welcome their two friends on the show: Anthony Azzara, Corporate IT Manager from The One Group and Jack Copus, a Hospitality Accounting Executive from SpotOn and Behind the Counter’s first ever guest from Episode 2. They reminisce the old days from Pret, the changes and vulnerability they experienced due to the pandemic, and how the restaurant industry will soon change.
[00:32] Reminiscing with Anthony and Jack
[07:52] Anthony Working in the Pandemic
[09:41] Changing Infrastructure
[11:41] Feeling Vulnerability and Finding Workarounds
[14:14] Culinary is an Art or Standardization
[16:43] The Executive Chef Ro...2021-10-1355 minBehind the Counter with DeVita & HancockS1 E14: No Progression with out PerfectionIn this episode, Christine and Keith continue to share issues that restaurants continue to face: more alarming numbers on staffing and costing issues, what they really think of New York’s minimum wage, and seeing no end in sight on the vaccine mandate.
[00:19] Missing Richard
[03:21] Robert Earl on the Delta Variant
[07:11] No End in Sight
[11:57] Employers and Their Unvaccinated Employees
[15:31] The Well of Talent Not Filling Up
[19:50] 2021 NRA Mid-Year Report
[21:50] The Pay Scale and Shoveling Money into Fire
[25:45] Sales, Supply Chain, and Labor Issues
[31:08] News Media Driving the Fear of the Delta Variant
[32:38] Christine and Keith Announce BTC Swag and th...2021-10-0837 min
Behind the Counter with DeVita & HancockS1 E13: Captain ChaosIn this episode, Christine and Keith welcome back fellow DeVita Hancock teammate Richard Teaar. They discuss time management, how they married the restaurant industry and the never-ending battle with the vaccine mandate.
[00:54] Richard’s Time Management
[04:39] Navigating the Restaurant World
[09:23] Divorce Rates and Marrying the Restaurant Industry
[11:47] The Restaurant Business is a Lifestyle
[17:11] Being Crazy as Being Passionate
[21:12] Baby Boomer-Raised
[23:22] Christine, The Newspaper Girl
[25:56] Richard’s Early Working Memories
[27:37] When Keith and Christine Caught the (Working) Bug
[29:27] Reminiscing Joker Poker Machines and the Soccer Club
[31:33] Richard Reminiscing Dino...2021-09-2949 min
Behind the Counter with DeVita & HancockS1 E12: How Can I Yelp You?In this episode, Christine and Keith share restaurant pet peeves and more tips on how new restaurant owners can maximize their throughput.
[02:22] How the Delta Variant Affected McDonald’s
[04:19] Pet Peeves on Ordering and Tik-Tok
[10:34] To Insure Proper Service
[15:06] Picky Eaters
[19:26] Freeloaders
[23:53] Large Parties and Maximizing Throughput
[30:54] Indecisive Ordering
[33:40] COV-Hole of the Week
Christine and Keith’s Pet Peeves
Running a restaurant is never not a challenge, so Christine and Keith share some of their top restaurant pet peeves throughout their career. On top of pet peev...2021-09-2236 min
Behind the Counter with DeVita & HancockS1 E11: You Need to be A JunkieIn this episode, Christine and Keith share the importance and give tips on social media marketing for restaurants and owners alike.
[02:11] Recouping Money and Mandates
[06:07] Ghost Kitchens
[08:51] Becoming a Social Media Junkie
[15:26] 11 Social Media Marketing Tips for Restaurants
[17:03] Brand Ambassadors
[23:59] Birthday Marketing
[33:20] Importance of Social Media for Restaurants
[35:09] COV-Hole of the Week
11 Social Media Marketing Tips for Restaurants
Show off what’s behind the scenes or behind the counter.
Create a consistent voice. Be consistent with your branding on social media.
Respond to online reviews. It lets yo...2021-09-1539 min
Behind the Counter with DeVita & HancockS1 E10: Restaurant CultureIn this episode, Christine and Keith discuss the importance of culture and people management in the restaurant and hospitality industry.
[00:26] The Restaurant Industry Like Showbiz and Politics
[02:08] Living Your Truth
[04:47] Being Fair and Consistent
[08:20] A Leader’s Personality
[12:19] Importance of Culture
[14:27] Managers VS Leaders
[18:59] Treating the Staff Like Guests
[21:06] Finding the Right People
[24:11] The Regulars
[29:03] Bad Culture
[32:59] Changing and Implementing a Restaurant’s Culture
Importance of Culture
Christine and Keith believe that the reason why 60% of restaurants that open during their first year fail...2021-09-0836 min
Behind the Counter with DeVita & HancockS1 E9: DeBlasio Beating a Dead RestaurantChristine and Keith are back to talk about state of staffing and how it’s not “New York” as they continue to weigh in on Mayor DeBlasio’s vaccine mandate.
[00:30] Where Are All the Employees?
[04:09] The Art of What Restaurants Do
[05:47] Issues That Will Arise and the Vaccine Passport
[10:50] Restaurants and Anti-Vaccination Fees
[15:29] The Staffing of Chain Restaurants
[17:15] Difference Between Sitting in a Restaurant and a Duane Reade
[18:00] Wearing Masks and What’s Going to Happen Next
Issues and the Vaccine Passport
New York is known for its touris...2021-09-0122 minBehind the Counter with DeVita & HancockS1 E8: City of ChaosOn Part 2 of Big Bird DeBlasio & His Vaccine Mandate, Christine and Keith share the feedback they got from listeners on their stance on the vaccine mandate, how this can further effect the restaurant business, and why you should take your anger out on the Mayor and not the restaurant.
[00:56] Feedback from People and Business Owners
[04:42] We’re Back to 2020
[06:20] The Reality of Mandates
[11:02] Complain to the Mayor, Not the Restaurant
[14:56] Christine and Keith on the Politics in Medicine and Vaccines
[20:25] Feedback from Episode 7
[23:11] Christine and Keith on Vaccines
[27:19] Not a Li...2021-08-0631 minBehind the Counter with DeVita & HancockS1 E7: Big Bird DeBlasio & His Vaccine MandateOn this special episode of Behind the Counter, Christine and Keith discuss the mandated vaccine rollout of the Mayor of New York for all Restaurant Workers and Customers to Dine-in and how it will affect the industry.
[00:01:52] Mayor Deblasio’s Press Conference
[00:03:47] The Mandate’s Effect on the Restaurant Industry
[00:07:57] “Welcome to the End of this Industry”
[00:12:34] The Repercussions of Requiring Vaccinations
[00:15:19] Christine and Keith on Mayor Deblasio and Governor Cuomo
[00:19:10] The Crime Rate in NYC
[00:20:44] Your Body, Your Choice
The Key to NYC Pass
Christ...2021-08-0425 minBehind the Counter with DeVita & HancockS1 E6: Yelp This!In this episode, Keith and Christine discuss the ongoing staffing issue in the restaurant industry, minimum wage in the US, and how they deal with unhappy customers. This time around, they turn the tables and tell us what they really think of Yelp.
[00:00:47] People Planning: State of Staffing in the Hospitality Industry
[00:06:34] The Trickle-Down Effect of Poaching Talent
[00:13:42] The Resiliency of the Restaurant and Hospitality Industry
[00:14:47] You Get What You Pay For
[00:18:32] Get Yelp: How They Affect Industries
[00:22:36] No Guest Leaves Unhappy: What Customers Should Do with Bad Reviews
[00:25:45] “The Bitchy Wa...2021-07-2741 minBehind the Counter with DeVita & HancockS1 E5: Cutlets of FuryIn this episode, Keith and Christine bring in their guest, fellow Devita & Hancock partner, and Regional Executive Recruiter Richard “Cutlets of Fury” Teear. He is an experienced restaurant operator with over 30 years of experience running full-service, casual, and fine dining establishments. Initially, he worked at construction and ran his own business for over 15 years. They exchange Olive Garden stories, Richard’s hurdles in recruitment, and their thoughts on incentivizing new hires and the vaccine rollout.
[00:00:30] Introducing “Cutlets of Fury” Richard Teear
[00:03:07] Richard and Keith’s Olive Garden Stories
[00:08:42] Richard’s Biggest Hurdle in Recruiting and Getting the Ri...2021-07-1231 minBehind the Counter with DeVita & HancockS1 E4: The Two FoundersKeith Hancock and Christine DeVita are partners and chief executives of DeVita and Hancock Hospitality, a full-service consulting and recruiting firm specializing in restaurant, QSR and retail consulting. Christine is the President and CEO with over 25 years of experience in business development and operations while Keith serves as the Vice President and COO with over 15 years in sales, mentorship, and restaurant management. Keith and Christine talk about “ghosting” in the hiring process, what candidates look for in a company (being the right company as well), and how Chipotle is now on TikTok too.
[00:02:25] “Ghosting”: Changes and Challenges in Recru...2021-07-1243 minBehind the Counter with DeVita & HancockS1 E3: Building BackKeith Hancock and Christine DeVita are partners and chief executives of DeVita and Hancock Hospitality, a full-service consulting and recruiting firm specializing in restaurant, QSR and retail consulting. Christine is the President and CEO with over 25 years of experience in business development and operations while Keith serves as the Vice President and COO with over 15 years in sales, mentorship, and restaurant management. In this episode, they talk about issues they faced in the restaurant industry due to the pandemic: supply chain, labor, remote work, and an increase in prices of chicken wings.
[00:00:25] Supply Chain, Labor, and Unemployment...2021-07-1232 minBehind the Counter with DeVita & HancockS1 E2: Just Jack!On this episode of "Behind the Counter" with DeVita & Hancock, we have Jack Copus with SpotOn. Talking about SpotON's POS system, how COVID has changed restaurants point of sales functionality, and SpotOn's latest round of funding and how they positively impacted the industry!2021-06-1832 minBehind the Counter with DeVita & HancockS1 E1: Mirepoix StewMirepoix Stew2021-06-081h 01