{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"FULL COMP: The Voice of the Restaurant Industry Revolution","title":"A Glimpse Into the Future of Events: Barrie Schwartz of My House","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/8fbdcfcc\"></iframe>","width":"100%","height":180,"duration":1547,"description":"Today we chat with Barrie Schwartz, founder of My House, an events company in New Orleans, Louisiana. Schwartz has made a name for herself  as an industry disruptor by democratizing chefdom, proving that chefs don't need restaurants, they simply need an audience. These efforts have garnered her accolades including PCMA’s 20 in their Twenties, Connect Corporate’s 40 Under 40 and Gambit’s 30 Under 30. The COVID 19 pandemic has inspired new challenges as she and her team now work to ensure women and chef of color are represented on the front lines of this fight.\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 Started her love of hospitality in college where she and friend ran a sandwich cafe\n What she loved about hospitality\n  Making others happy\n  Social aspect\n  Entrepreneurial skills to run a business\n  Time management\n  Goal setting\n  Community building\n  Living and working by the company values\n  How My House became an industry disrupter\n  Allowing chefs to bring their voice and story to events\n  Making food sexy\n  Giving chefs an opportunity to add another revenue stream via catering whether they have a restaurant or not\n  Getting past major obstacles\n  2013 they owned a food truck business that was forced to close due to politics\n  Pivoted to start a food hall\n  Learned that being pushed to a wall forced resilience, creativity and innovation\n  Working in New Orleans\n  Equally creative, entrepreneurial, and cultural\n  Equally old school and present roadblocks for entrepreneurs\n  Initiatives during Covid\n  Providing chefs with other economic opportunities while restaurants are closed via small events\n  Pushing female chefs and chefs of color...","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}