Small Business/Big Heart

05/31/20 • 60 min

Corporate Entrepreneurs with Sam Bracamontes

In this episode, I am joined by Nick Palmeri from Gaetano's Ristorante in Henderson Nevada. he shared real insights from an operator thriving during Covid-19.

we talked about:

Leader Mentality
Adapt and Overcome
Social Media Presence
Survive then Thrive
Providing assistance to the community.
Five pieces of information to operators getting ready to open.

In this episode, I am joined by Nick Palmeri from Gaetano's Ristorante in Henderson Nevada. he shared real insights from an operator thriving during Covid-19.

we talked about:

Leader Mentality
Adapt and Overcome
Social Media Presence
Survive then Thrive
Providing assistance to the community.
Five pieces of information to operators getting ready to open.

Previous Episode

Building a Personal Brand with Rico DeLargo

In this episode, I am joined by Rico DeLargo who has established his personal brand which has allowed him to make a living playing the trumpet in many world stages. Rico has played with countless DJs with not a minute of rehearsal time, including the late DJ AM, DJ Vice, Rico’s performances truly embody Vibe Elevation.

We talked about:

Breaking down the misconceptions of Personal Brand
The Benefits of Building a personal brand
Ensuring that your Public Perception aligns with your Personal Identity.
Find a Message/Purpose and allow yourself to tell your story
Maximizing Networking Events
Social Media Focus VS Organic Human Connection
Five pieces of advice he would share with someone wanting to build their personal brand.

Next Episode

“The Pros and Cons of implementing batching in a cocktail program” with Juyoung Kang

In this episode, I am joined by Juyoug Kang an extremely talented and experienced professional and we talked about the pro's and cons of implementing batching in a cocktail program.

We discussed:

Pro’s

· Consistency

· Standardized operations

· Faster service

· Keeps cost of goods vs profit margins aligned

· Helps with inventory+ you’re able to project higher quantity purchases to benefit from deals.

Things to keep in mind:

· Training the staff

· How many cocktails do you pre-batch vs not (any input on styles of cocktails etc?)

· Storage

· Legalities

General Questions:

· When should juiced be added?