Summaries of Entrepreneur Videos 📚

Why Is Elon Musk Launching A New AI Company to Rival The One He Helped Create?

Robert “Don Pooh” Cummins of Brooklyn Chop House on Opening Restaurant Doors

Extreme Hospitality is a Way of Life for this ‘Disruptive Chef’

fresh&co CEO George Tenedios on Building Loyalty Culture — Restaurant Influencers (RI006)

Go Behind-The-Scenes of the Aspire Tour to see ‘The Stage Theory’ in Action

Micha Magid of Mighty Quinn’s BBQ on Strategic Scaling and Franchising

Enterprise Values - "Going Public" EP6

Click-to-Invest: Going Public - S1E1

Charles Bililies of Souvla on Creating a Fast-Fine Greek Restaurant

JOELLE PARENTEAU of WOLF DOWN on Blogging for Business — Restaurant Influencers (RI009)

Bam! Emeril Lagasse on Kicking Your Business Up A Notch

This is How Celebrity Chef Maneet Chauhan Became a Food Media Star

Shawn Walchef of Cali BBQ Media talks Toast and Digital Hospitality

SHAZ KHAN of Tono Pizzeria and Cheesesteaks on Navigating Friendship + Business

Chef Matt Cooper (Mercedes-Benz Stadium) on Cooking Virtual Flavor — Restaurant Influencers (RI004)

Téa Ivanovic of Immigrant Food on the Cause Casual Restaurant Mission

Sam Fonseca of Roll-Em-Up Taquitos on Simplicity for Successful Restaurant

Dirty Dough Founder Bennett Maxwell on Mental Fitness and Podcasting with Purpose

BRENDAN SWEENEY of Popmenu on How Ego is the Root of All Evil (Restaurant Influencers - RI024)

ROY YAMAGUCHI of Roy’s Restaurants on the Culture of Hospitality — Restaurant Influencers (RI011)

And Away We Grow! - Going Public S1 EP9

Business Strategist Kyle Inserra on Testing TikTok — Restaurant Influencers (RI005)

Toast CEO CHRIS COMPARATO on Why Restaurants Need a Tech Partner — Restaurant Influencers (RI016)

What is the DNA (Differentiation, Nuances, Attitude) of Your Company?

Jamie & Kayla Giovinazzo of EAT CLEAN BRO on Creating a Meal Prep Business

Samantha Trottier and Hernan Regiardo of MATE SOCIETY on Creating Branded Content

Sam The Cooking Guy on Growing a YOUTUBE Audience — Restaurant Influencers Podcast (RI001)

ONWARD AND UPWARD - Going Public S1 EP10

VIBE N SLURP founder Chef Wayne Carrington on Finding Inspiration and Acting On It

This Popular Brewing Company Tapped Into New Revenue Streams With Consumer Packaged Goods

Author David Dressler Talks About Scaling TENDER GREENS — Restaurant Influencers (RI013)

Steve Chang of Copa Vida on Building Organic Community in Coffee Shops

Virtual Dining Concepts CEO Stephanie Sollers on the Creator Economy

Chris Do of The Futur on his 1 Billion Mission

Jon Taffer of Bar Rescue on Succeeding in the Reaction Business

Chef Robert Irvine on Making a Difference in Hospitality — and the World

How to Deliver a Serious Message Through Humor

Marguerite Zabar Mariscal MOMOFUKU CEO on Rising to the Occasion

“Billionaire with a capital B” - Going Public S1 EP3

This Entrepreneurial Chef Discovered Valuable Leadership Lessons That SAVED His Restaurant Company

STRATIS MORFOGEN on Improving Hospitality with New Technology (Restaurant Influencers - RI015)

Shootz Restaurant CEO Harold Walters on Connecting with a Large, Organic Audience

Evan LeRoy of LeRoy and Lewis Barbecue on Crafting a Digital Community

CLAY DOVER of Velvet Taco on Building Brand Loyalty with LTOs (Restaurant Influencers - RI028)

JENNIFER ALLEN of Levy Restaurants on Value-Driven Operations (Restaurant Influencers - RI029)

Leading a Pizza Industry Robot Revolution | Jay Udrija of PizzaHQ

Leticia Skai Young (LoLo’s Seafood Shack) on Building Community — Restaurant Influencers (RI003)

Wisdom and Wicked Good Barbecue from Top Pitmaster Andy Husbands

"King of NIL" Rayquan Smith on How to Market Yourself with Hustle

Restaurant Coach Chip Klose on How To Mastermind a Profitable Business

Their Journey. Your Decision. - Going Public Episode 2

Kabbage from American Express CMO Brett Sussman on Supporting Small Business with TikTok

Mr. Bake Kareem Queeman on Telling Your Product Story

Ryan Peters of Peters Pasta on Making Content Creation into a Business

David “Rev” Ciancio on How To Master Restaurant Marketing

Meredith Sandland of Empower Delivery on the Steps to Digital Maturity

To Go BIG, the Founder of Walk-On’s Sports Bistreaux Went ‘SMALLS’

Find Out How This Restaurateur Uses Events To Provide Unique Customer Experiences

Joy Zarembka of Busboys and Poets on Inviting Customers to Take a Deliberate Pause

Going ‘Over The Top’ with Hospitality at Mastro’s Restaurants

The Art & Science of Valuation - Going Public S1 EP7

David Zhao of Chubby Cattle on Sacrificing Everything To Succeed