{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"FULL COMP: Restaurant Tactics, Tools, & Strategies","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\nWhat she loved about hospitality\nMaking others happy\nSocial aspect\nEntrepreneurial skills to run a business\nTime management\nGoal setting\nCommunity building\nLiving and working by the company values\nHow My House became an industry disrupter\nAllowing chefs to bring their voice and story to events\nMaking food sexy\nGiving chefs an opportunity to add another revenue stream via catering whether they have a restaurant or not\nGetting past major obstacles\n2013 they owned a food truck business that was forced to close due to politics\nPivoted to start a food hall\nLearned that being pushed to a wall forced resilience, creativity and innovation\nWorking in New Orleans\nEqually creative, entrepreneurial, and cultural\nEqually old school and present roadblocks for entrepreneurs\nInitiatives during Covid\nProviding chefs with other economic opportunities while restaurants are closed via small events\nPushing female chefs and chefs of color to the forefront of community work\nDiverse...","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}