The Profitable Table Fed by Woolco Foods

Share

cover art for Interview with Executive Chef of Horseneck Tavern, Michele Vaccari Harriott

6/23/2020

Interview with Executive Chef of Horseneck Tavern, Michele Vaccari Harriott

Season 1, Ep. 17

IN THIS EPISODE STEVEN CELEBRATES THE REOPENING OF NEW JERSEY OUTDOOR DINING BY INTERVIEWING ONE OF NEW JERSEY'S FINEST AND MOST FOLLOWED EXECUTIVE CHEFS, MICHELE VACCARI HARRIOTT. NO SUBJECT IS OFF LIMTS, AS WE EXPLORE WHAT IT IS LIKE TO PUT TOGETHER A DELICIOUS AND CREATIVE MENU, WHILE STILL SUCCESSFULLY ADDRESSING THE UNPRECEDENTED CHALLENGES FACING THE HOSPITALITY INDUSTRY. THIS INTERVIEW IS A MUST FOR ALL EXISTING AND ASPIRING CHEFS, AS WELL AS FOR ANYONE SEEKING TO LEARN MORE ABOUT THE ULTRA HOT NEW JERSEY DINING SCENE.

More Episodes

VIEW ALL

Interview with Julie Forbes, Youth Advocate for the Juvenile Detention Facility of the Green Hill Academic School

Season 2, Ep. 6

Listen to the latest episode of The Profitable Table with Steven Toboroff, CEO of Woolco Foods, as he branches out and discovers more inspiration and leadership outside the hospitality industry. Meet Julie Forbes, a youth advocate within the juvenile detention facility of Green Hill Academic School in Washington who runs a library not just providing free books, but a safe place they feel self-worth and value.

Capitalizing on Current Trends in the NYC Hospitality Industry

Season 2, Ep. 5

Whether you’re running a restaurant in NYC or any other location, remembering to stay authentic will go a long way in the hospitality industry. Play on your strengths through lifestyle imagery of your menu items and establishment, and make your website more engaging with lead forms through promotions and reservation options. Listen now!

How Your Business Can Navigate through Inflation

Season 2, Ep. 4

In this new episode, Steven Toboroff, CEO of Woolco Foods, discusses what inflation is and its overall effects from a grand perspective, trickling down to the hospitality industry. Current trends of rising inflation are highly impacting the restaurant business from top to bottom. Learn how restaurant owners can navigate through this challenging time by analyzing your demographics, knowing your customer, and full transparency are key in quantifying where to implement those price increases relative to the market, so you remain loyal to your customer and your brand. Listen Now!