{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"FULL COMP: Restaurant Tactics, Tools, & Strategies","title":"Charting a New Path Forward: Top Chef Joe Sasto","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/0a2f2810\"></iframe>","width":"100%","height":180,"duration":1605,"description":"We've had months to discuss what we miss about the restaurant industry, what about what we don't miss? What parts of us and this industry should we leave behind? On today's show, we chat with Chef Joe Sasto, a renaissance man charting a new path in the industry through pop-ups, pasta classes & underground events. Together we'll ask the tough questions and try and find the path forward. \nClick to sign up for our weekly newsletter.\nClick here to book time on my personal calendar.\nClick here to download our Restaurant Recovery Guide.\nWant to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.\nSHOW NOTES\n\n Working at Quince\nWorking at Lazy Bear\nWork culture translates to your guest experience\nYou can taste bad energy and stress\nYou can still execute Michelin star quality with a happier work environment\nGreatest mentor was Jason Berthold\nWorked at The French Laundry\nInspired his team by leading by example\nExtreme passion for his work\nCommanded level of respect without asking for it\nJoe thinks back to him when inspiring his own team\nBeing a chef doesn’t automatically demand respect\nRespect is earned via good leadership\nJourney to working in Michelin star restaurants\nWon Aspen Food & Win 2013\nWorked in an environment that was pushing for higher covers\nHe didn’t find this fulfilling\nTook 8 weeks backpacking around Europe with his brother\nDiscovered his goals\nDecided to refine his technique in Michelin star restaurants\nWorking unconventionally\nStarted creating pop-ups across the country\nDoes online and in-person food experiences and classes\nPop-ups and events are not easy\nLess stability\nPushes creativity\nPushes the boundaries of dining\nGoals for the future\nSettle down and open restaurants\nHas a few concepts in mind\nBiggest hurdle: finding the right market\nFinding the right market\nNeighborhood determines success\nConcerns as...","thumbnail_url":"https://img.transistorcdn.com/6OAanP6N7rKCCEP4OYgZT_i74QmCwgk2rH1cSWqhfvs/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8zYzkz/MGQ5M2Y5MWZmM2E0/NGM3MzFmNzQ0OGZl/NDhhYi5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}