Hospitality Leaders - Interviews with hotel, event, and food service experts

On this episode, I’m joined by Katie Stump, General Manager and Human Resource Director at The Greens Country Club, to hear how she’s cultivating a community consisting of both guests and staff.

Katie is a hospitality leader through and through. She came through culinary school at a young age and began work in the food service industry almost immediately after. From line cook to general manager in a fine dining steakhouse, the skills Katie gained eventually led her to manage both operations and human resources at The Greens Country Club.

While many hospitality leaders build community within their team, Katie takes it a step further by including her guests in that communal atmosphere. She connects leaders to customers in order to forge meaningful relationships. This gives the club a familial energy that lets both guests and staff feel involved in the full hospitality experience.

It’s an outstanding way to create an open and welcoming environment.

Katie Stump - https://www.linkedin.com/in/katie-stump-0bb8515a/

The Greens Country Club - https://www.thegreenscc.com/

The Greens Country Club | Facebook - https://www.facebook.com/TheGreensCCOKC/

Chris Cano - https://www.linkedin.com/in/chrismcano/

Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/

If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeadersPodcast.com

#hospitality #Foodservice

On this episode, I’m joined by Mike Knopp, Executive Director at RIVERSPORT Foundation, to learn how Mike is using outdoor recreation as a vehicle for uniting his local community.

Outdoor sports was a hobby of Mike’s, even as his professional journey saw him moving toward a career as a lawyer. His legal training served him well in several appearances before the city council in Oklahoma City, where he secured funds to reinvigorate the Oklahoma River. After this success, he left the legal profession behind, and Mike’s hobby became his new career.

Mike works to get the community involved in all of his organization's programming. Bringing together diverse groups of people of all ages and backgrounds helps Mike deliver a truly authentic outdoor experience. With world-class professionals leading courses and natural resources to rival the world’s best rivers, Mike is bringing together an urban population around a shared love of the outdoors. It’s an outstanding example of what a hospitality community can be.

RIVERSPORT Foundation- https://www.riversportokc.org/mission/riversportfoundation/

RIVERSPORT Foundation | Facebook - https://www.facebook.com/RiversportOKC/

Chris Cano - https://www.linkedin.com/in/chrismcano/

Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/

If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeadersPodcast.com

#hospitality #Foodservice

On this episode, I have an illuminating conversation with Eileen Andrade, Restaurant Owner at FINKA Table & Tap, who also owns several other outstanding Miami restaurants.

Eileen is part of a hospitality dynasty — her family have been restaurant owners in Cuba and the United States going back multiple generations. That history means she’s witnessed almost everything the restaurant world can offer and it’s made her creative in her approach to food service.

She tries to cultivate a similar creativity in her team through open communication and regular check-ins. She creates an environment where employees feel empowered to bring ideas forward and aren’t discouraged if their ideas aren’t always implemented.

In a culture that encourages new ideas, Eileen and her team manage to stay on the leading edge of the Miami food scene. Every day offers a new and exciting restaurant experience for her staff and her guests.

Eileen Andrade - https://www.instagram.com/eileenandrade/?hl=en

FINKA Table & Tap - https://www.finkarestaurant.com/

FINKA Table & Tap | Instagram - https://www.instagram.com/finkatableandtap/?hl=en

Amelia's 1931 - https://www.instagram.com/amelias1931/?hl=en

Barbakoa by FINKA - https://www.instagram.com/barbakoabyfinka/?hl=en

Chris Cano - https://www.linkedin.com/in/chrismcano/

Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/


If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeadersPodcast.com

#hospitality #Foodservice

On this episode, I have an illuminating conversation with Eileen Andrade, Restaurant Owner at FINKA Table & Tap, who also owns several other outstanding Miami restaurants.

Eileen is part of a hospitality dynasty — her family have been restaurant owners in Cuba and the United States going back multiple generations. That history means she’s witnessed almost everything the restaurant world can offer and it’s made her creative in her approach to food service.

She tries to cultivate a similar creativity in her team through open communication and regular check-ins. She creates an environment where employees feel empowered to bring ideas forward and aren’t discouraged if their ideas aren’t always implemented.

In a culture that encourages new ideas, Eileen and her team manage to stay on the leading edge of the Miami food scene. Every day offers a new and exciting restaurant experience for her staff and her guests.

Eileen Andrade - https://www.instagram.com/eileenandrade/?hl=en

FINKA Table & Tap - https://www.finkarestaurant.com/

FINKA Table & Tap | Instagram - https://www.instagram.com/finkatableandtap/?hl=en

Amelia's 1931 - https://www.instagram.com/amelias1931/?hl=en

Barbakoa by FINKA - https://www.instagram.com/barbakoabyfinka/?hl=en

Chris Cano - https://www.linkedin.com/in/chrismcano/

Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/


If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeadersPodcast.com

#hospitality #Foodservice

On today’s episode, I’m joined by Matt Brice, Founder of Federal American Grill, to hear his philosophy of leadership and service and how that manifests in the culture of his restaurants.

Matt has been in hospitality since he was 12 years old, starting as a dishwasher at a local restaurant. He’s experienced the industry’s highs and lows, having tried and failed to open a series of restaurants before his current position. After finding a home in Houston and landing on a concept, he found success in balancing fine and casual dining.

Matt stayed in hospitality, despite its challenges, because it allowed him to live into his desire to serve people and change lives. His work embodies his values, and that commitment to his guests and his staff manifests in his company’s culture. Whether it’s fundraising for injured staff or making memorable guest experiences, Matt always seeks to serve both his customers and his team.

Matt Brice - https://www.linkedin.com/in/matt-brice-326ab123/

Matt Brice | Instagram - https://www.instagram.com/matt_brice23/?hl=en

Federal American Grill - https://thefederalgrill.com/

Federal American Grill | Instagram - https://www.instagram.com/the_federal_grill/

Federal American Grill | TikTok - https://www.tiktok.com/@thefederalgrill

Chris Cano - https://www.linkedin.com/in/chrismcano/

Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/

If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeadersPodcast.com

#hospitality #Foodservice

Today’s episode features a conversation between myself and Michael Sanders, Chief Operating Officer at the Minneapolis Institute of Art, about techniques for cultivating a motivated and dedicated team of employees.

Michael has been working in museums for 20 years, and so he’s not only an experienced hospitality leader in his own right but also has an outstanding knowledge of his industry niche. That experience has enabled him to understand what works and what doesn’t when it comes to creating team buy-in.

Michael’s primary avenue for keeping his staff dedicated to their work is seeking out intentional feedback. That feedback doesn’t just come through surveys or occasional team check-ins. Instead, Michael goes out of his way to seek out team members on the floor to learn the pain points of their role and how they think it could be improved.

By turning that feedback into concrete action, Michael earns his team’s trust and thus their buy-in.

Michael Sanders- https://www.linkedin.com/in/michaelsanders02/

Minneapolis Institute of Art- https://new.artsmia.org/

Chris Cano - https://www.linkedin.com/in/chrismcano/

Upshift- https://www.linkedin.com/company/upsh%C4%B1ft/

If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeadersPodcast.com.

#hospitality #Foodservice

Today’s episode features a conversation between myself and Michael Sanders, Chief Operating Officer at the Minneapolis Institute of Art, about techniques for cultivating a motivated and dedicated team of employees.

Michael has been working in museums for 20 years, and so he’s not only an experienced hospitality leader in his own right but also has an outstanding knowledge of his industry niche. That experience has enabled him to understand what works and what doesn’t when it comes to creating team buy-in.

Michael’s primary avenue for keeping his staff dedicated to their work is seeking out intentional feedback. That feedback doesn’t just come through surveys or occasional team check-ins. Instead, Michael goes out of his way to seek out team members on the floor to learn the pain points of their role and how they think it could be improved.

By turning that feedback into concrete action, Michael earns his team’s trust and thus their buy-in.

Michael Sanders- https://www.linkedin.com/in/michaelsanders02/

Minneapolis Institute of Art- https://new.artsmia.org/

Chris Cano - https://www.linkedin.com/in/chrismcano/

Upshift- https://www.linkedin.com/company/upsh%C4%B1ft/

If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeadersPodcast.com.

#hospitality #Foodservice

On today’s episode, I’m joined by Josiah Mackenzie, Publisher at HotelOperations.com, for a conversation about the impact that the implementation of new technology has on the hospitality industry.

Though he no longer lives on the operations side of hospitality, Josiah’s early work was a crash course in everything the industry has to offer. Working for a small property in California, his role required him to check in guests, change bedsheets, make drinks and manage the business’ social media. It was that experience that caused Josiah to shift to an operational advisory role, analyzing hotel operations and thinking about ways they could be made better.

His current focus is hospitality’s adoption of technology. The tech sphere is rapidly evolving and hotels have to be careful about how they implement this new tech in order to keep a competitive advantage. Adopting the right tools, in conjunction with the right people and processes, requires an outstanding knowledge of your own organization's strengths and weaknesses.

• HotelOperations.com - https://hoteloperations.com/
• 2022 Hotel Technology Survey - https://hoteloperations.com/hotel-technology-survey
• Chris Cano - https://www.linkedin.com/in/chrismcano/
• Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/

If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeaderspodcast.com.

#hospitality #Foodservice

On this episode, I’m joined by Julio Cabrera, Cantinero and Founder at Cafe La Trova.

As a cantinero, Julio brings a unique perspective to the restaurant and bar scene. Whereas many bartenders view such a position as an entry point into hospitality, Julio, and cantineros like him, see the frontlines of food and drink service as their highest calling.

As Julio puts it, to be a cantinero is a way of life. It’s a melding of his devotion to the science of well-crafted cocktails, a commitment to an outstanding customer experience and an embrace of his Cuban roots. These come together in a vibrant atmosphere rich in great music, dance and food.

For Julio, the cantinero movement is what hospitality is meant to be. To him, the service industry isn’t about climbing the corporate ladder or looking for a bigger paycheck. It’s about building a community with your coworkers and guests, enjoying a meal together and being the best at what you do.

- Julio Cabrera - https://www.cafelatrova.com/about/

- Cafe La Trova - https://www.cafelatrova.com/

- Chris Cano - https://www.linkedin.com/in/chrismcano/

- Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/

#hospitality #Foodservice

If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeaderspodcast.com.

On this episode, I’m revisiting the entertainment venue Howl at the Moon, this time by way of a conversation with Derek Langford, Regional General Manager.

Derek got his start at a small restaurant in his hometown of Kansas City. The transferable skills he learned there allowed him to work his way into the city’s bar scene. It was here that he met the owners of Howl at the Moon, and it’s this organization that has provided the bulk of Derek’s two decades of hospitality work.

Derek attributes the success of Howl at the Moon to its ability to differentiate itself from industry competitors. To accomplish this, Derek and his team decided that depth was better than breadth. Performing extraordinarily well in a particular niche was preferable to trying to appeal to everyone’s tastes. This philosophy proved lucrative, and Derek continues to cater his approach to evolve with the needs of his very particular market.

- Howl at the Moon - https://www.howlatthemoon.com/

- Howl at the Moon - Instagram - https://www.instagram.com/howlatthemoon/

- Howl at the Moon - TikTok - https://www.tiktok.com/@_howlatthemoon?lang=en

- Chris Cano - https://www.linkedin.com/in/chrismcano/

- Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/

#hospitality #Foodservice

If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeaderspodcast.com.