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Corona Chronicle #31: This is your chance to plan for your future- David Denney- Dallas, TX

Restaurant Unstoppable with Eric Cacciatore

Release Date: 04/02/2020

738: Trey Smith on Building an Unsinkable Restaurant show art 738: Trey Smith on Building an Unsinkable Restaurant

Restaurant Unstoppable with Eric Cacciatore

was created by , Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s working his way up to Captain, gaining valuable service experience, as well as wine and spirit knowledge. Smith went to work for at Restaurant August where he met and worked alongside Blake.  After some European traveling, and working in other cities, the trio reunited and was born. Check out episode as mentioned in today's episode. Check out episode as mentioned in today's episode. Show...

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737: Jennifer Weishaupt on Engineering Ideal Operations show art 737: Jennifer Weishaupt on Engineering Ideal Operations

Restaurant Unstoppable with Eric Cacciatore

Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the challenge head-on and leveraged their years of experience with critical thinking and project management to revitalize the Mid-City New Orleans neighborhood in the wake of Hurricane Katrina. 12 years later, they've scaled  to 18 locations throughout the Gulf Coast under the brand of Ruby Slipper and Ruby Sunshine. In addition, Jennifer has served on the Board of Directors of...

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736: Josh Kopal on Always Grateful, Never Satisfied show art 736: Josh Kopal on Always Grateful, Never Satisfied

Restaurant Unstoppable with Eric Cacciatore

Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website .  To learn...

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735: Nina Compton on Positive Vibes All Around show art 735: Nina Compton on Positive Vibes All Around

Restaurant Unstoppable with Eric Cacciatore

Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant . Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, was followed by . Go to as mentioned in today's episode to...

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734: Drew Delaughter on Operating Without Fear or Greed show art 734: Drew Delaughter on Operating Without Fear or Greed

Restaurant Unstoppable with Eric Cacciatore

was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out as mentioned in today's episode! Show notes… Calls to ACTION!!! ...

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733: Ariane Daguin on Humane and Sustainable Farming show art 733: Ariane Daguin on Humane and Sustainable Farming

Restaurant Unstoppable with Eric Cacciatore

Ariane Daguin is the founder, owner and CEO of , the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D’Artagnan is synonymous with top-quality food produced with care. Today we're here to discuss how the meat industry has been impacted by COVID-19, how Ariane has pivoted her company to keep quality meat on American tables, the issues of factory farming that have been brought to light by the pandemic, and why returning to sustainable methods is crucial to the environment and consumer...

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732: Michael Gulotta on Employees-First Culture show art 732: Michael Gulotta on Employees-First Culture

Restaurant Unstoppable with Eric Cacciatore

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened , where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened to rave reviews and accolades. Today, Michael has scaled the operation to include and a second Mopho located in the new Louis Armstrong New Orleans International Airport. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Check out as mentioned in today's...

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731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services show art 731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services

Restaurant Unstoppable with Eric Cacciatore

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started , which aims to give your business the tools for success during the COVID-19 pandemic and beyond....

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731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services show art 731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services

Restaurant Unstoppable with Eric Cacciatore

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started , which aims to give your business the tools for success during the COVID-19 pandemic and beyond....

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730: Dennis Bagneris Giving People the Space to Grow show art 730: Dennis Bagneris Giving People the Space to Grow

Restaurant Unstoppable with Eric Cacciatore

In 2008, Janet Davas founded . Her vision was to create a place where young adults who had been neglected or criminalized could come for a hot meal, a job opportunity, and a support system. Fast forward 12 years since its inception, we're sitting with Liberty's Kitchen CEO, and longest standing employee, Dennis Bagneris. In that time Liberty's Kitchen has evolved into a workforce development training program, which functions as a social enterprise, dedicated to transforming the lives of the "Opportunity and Vulnerable Youth" population of New Orleans, LA., by providing them with the support to...

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Learn more about David Denny here.

Key Takeaways

  1. Most landlords are being helpful--talk to yours NOW
  2. For the relief bill states, you hire the same number of employees, not necessarily the SAME employees
  3. The reasons why insurance doesn't cover COVID-19
  4. Some restaurants have created non-profits to feed first-responders
  5. Feeding those in need gives you goodwill which will last and keep you alive when this is over
  6. This is your chance to plan for the future now that CARES has passed

Resources mentioned in this Chronicle: