Episodes
Stephen Baldi – President of Baldi Management Group
People in airports are travelling for a variety of reasons. The common denominator? They all have to eat. That’s where Stephen Baldi and Baldi Management Group (BMG) comes in. BMG is an airport concessions and management consulting company that manages restaurants like Dunkin’, Smashburger and Jamba Juice in Reagan National Airport, JFK International Airport and Dulles International Airport.
In this episode, Michael and Stephen talk about the importance of hospitality and good customer service (especially in airports), the value of mentorship, how to hire good managers and how a pair of Air Jordans changed Stephen’s life.
Nick McMillan and Amanda Signorelli – Managing Partners of the Golden Steer
The Golden Steer is more than just a steakhouse, it’s a piece of Las Vegas history. Sinatra, Muhammad Ali and Elvis dined there. Mob bosses held dinner meetings in dimly lit Golden Steer booths, coming and going through a secret back entrance. Nick McMillan and Amanda Signorelli are the husband and wife team managing the legendary restaurant.
In this episode, Michael talks to Nick and Amanda about the importance of top-notch hospitality, the best way to cook a steak and how they’ve preserved the Golden Steer’s status as a living monument to the glitz, grit, and glamor of classic Vegas.
Anand Gala – Managing Partner of Gala Capital Group
Anand’s life in the restaurant industry started at a very young age when his mother became one of the first franchisees for Jack-in-the-Box. Although he tried to escape the family business with a degree in biology from USC, the lure of the restaurant industry drew him back in.
Today, Anand is managing partner of Gala Capital Partners, an investment and holding company whose portfolio includes CiCi’s Pizza, Famous Dave’s Barbeque, Rusty Taco and MOOYAH Burgers, Fries & Shakes.
In this episode of Forktales, Michael and Anand discuss the process for choosing a successful franchise, what you can learn from conversations with franchisees, the five core restaurant categories to invest in and which menu items Anand prefers at some of the restaurants in his current portfolio.
Andy Gellert – President of Gellert Global Group
Gellert Global Group imports more than 5,500 unique food items from more than 60 countries and is one of the largest food importers in the world. Andy Gellert sits at the helm of that family owned and operated business where he leads the company’s vision of being a part of every food experience.
In this episode of Forktales, Michael and Andy talk about how to avoid conflict in a family-owned business, the benefits of networks like the Young Presidents’ Organizations (YPO), the impact of inflation on the import business and the role of trends in identifying new imports.
Ep 88: Shannon O’Shields / VP of Marketing for Rubix Foods and Gen Z whisperer
Rubix Foods has its finger on the pulse of the hottest flavor trends and brings those trends to life for roughly 70% of the top QSR and FSR restaurant brands in the nation. Shannon O’Shields is the VP of marketing for Rubix and offers a sneak peek at how the company helps restaurants stay one bite ahead of the competition.
Among the topics Michael and Shannon dig into in this episode: Why it’s important to act quickly when responding to a trend, how social media helps Rubix identify trends, the impact of Gen Z on today’s menus, and Shannon’s quick take on a variety of up-and-coming flavor trends.
Ep 87: Doug Renfro / President of Renfro Foods and Salsa Creator Extraordinaire
This episode of Forktales is a spicy one thanks to Doug Renfro of Renfro Foods. Doug and his cousins oversee Mrs. Renfro’s salsas, a brand that has grown into one of the largest salsa names in the nation and the brand with the most unique selection of flavors.
On the menu, Michael and Doug talk about the benefits (and struggles) of family ownership, trend spotting, flavor development and eating ghost peppers for breakfast.
Ep 86: Burney Jennings / Executive Chairman of Biscuitville
More than 60 years ago Burney Jennings’ father, Maurice, had a choice: He could have the family farm or his mother’s closely-guarded biscuit recipe. Maurice chose the biscuit recipe and grew that family secret into Biscuitville, a 70-location restaurant that has become one of the most popular fast food franchises in the south.
On the menu in this episode of Forktales, Burney tells the story of that legendary inheritance, talks about the importance of family ownership, how closing every day at 2 p.m. separates Biscuitville from its competition and the one-word key to a good biscuit.
Ep 85: Ben Jacobs / Chef, founder of Tocabe and Native local pioneer
Ben Jacobs is a chef and a tribal member of the Osage Nation. He’s also a leader in bringing Native American food to the forefront of the American culinary conversation. In 2008, he founded Tocabe, one of the only restaurants in Denver specializing in Native and Indigenous cuisine and one of only a handful in the United States.
In this episode of Forktales, Michael and Ben talk about the best way to prepare elk, Tocabe’s appearance on Diners, Drive-Ins & Dives (and how Guy Fieri saved Ben’s restaurant), Ben’s Seed to Soul mission and why it’s so hard to define Native American food.
Ep 84: Audley Wilson / Shark Tank survivor & Founder of RoboBurger
Earlier this year, Audley Wilson and his partners took their dream – a revolutionary vending machine that makes fresh, made-to-order burgers – and pitched it to the investors (and to America) on Shark Tank. They walked away with a $1.5 million loan, but getting there wasn’t easy.
In this episode of Forktales, Audley shares the long journey to Shark Tank, the challenges with building a fully-functioning kitchen in a 12-square-foot vending machine and why he chose to devote himself to making hamburgers. Audley also offers a behind-the-scenes look at the Shark Tank process and why each entrepreneur who appears on the show really is required to meet with a psychologist after the taping.
Ep 83: Craig Bernstein / Founder of Doc B’s Restaurant & Bar
If you’re a fan of great stories, you’re going to love this episode of Forktales featuring Doc B’s Restaurant & Bar founder Craig Bernstein. Craig shares tales about how a childhood meeting with Morton’s Steakhouse legend Allen Bernstein inspired his hospitality career and emotional stories about going above and beyond to make guests happy.
Also on the menu in his episode, Michael and Craig talk about slow and steady growth, the unique design of each Doc B’s location and the indispensable qualities in any good restaurant manager.
Ep 82: Martino Brambilla / President of Embassy Ingredients
If you’ve had a donut, brownie, cupcake or cookie in the past year, you’ve probably had a baked good made with ingredients from Embassy Ingredients. Martino Brambilla was just 17 years old when his father handed him the reins to the company. Since then he’s grown it into one of the world’s largest providers of flavors and ingredients in the world.
In this episode of Forktales, Michael and Martino talk about the personality traits of a successful entrepreneur, clean labels, flavor trends and why indulgence doesn’t have to mean unhealthy.
Ep 81: Benjamin Calleja / CXO of Livit Design
Every eight hours, a new Livit designed restaurant opens somewhere in the world and Benjamin Calleja is leading that charge. As the founder and chief experience officer of Livit Design, he’s overseen the design of some of the biggest names in the hospitality industry, including Burger King, Applebees, Subway, Starbucks, Pizza Hut, Taco Bell and many more.
In this episode of Forktales, Michael and Benjamin talk about how great design can enhance brand performance, his involvement in an architectural marvel known as “The Line,” some of the biggest design mistakes restaurants make and how Livit created the most Instagrammed restaurant restroom in the world.
