Meet John Wiese. His official title is CEO but he’s an operator at heart. This guys’ a 2nd generation family fisherman from Alaska who’s probably more comfortable wearing foul weather gear on one of his boats than he is wearing a business suit! I had the pleasure of meeting John on a recent trip to Boston. Sourcing and serving great products are passions of mine, and meeting guys like John, who share similar values and have figured out how to run profitable enterprises in a high quality,...Read more
Fishing the Copper River in Alaska
A domesticated pig, Romney sheep and a lama named Hercules...
I grew up in the city and wouldn’t recognize a farmer if one drove a tractor down Main Street wearing overalls and a big straw hat. Farmers grew vegetables and raised chickens somewhere out in the country. Early to bed, early to rise. That sort of thing.
Fast forward a few years and I’m baking my way through high school, training with European master chefs & expanding my worldview through the lens of the hospitality industry. That same city boy who wouldn’t know the business end of a...Read more
..simple & satisfying food prepared with care..
Inspired chefs have a knack for taking great quality products & simple preparations to the next level. Jonathan Gibbons does just this with his newly minted Fryborg Restaurant menu concept. Smack dab in the center of sleepy little Devon, CT lies this storefront sandwich joint worth visiting!
Jonathan’s concept centers on traditional Belgian Frites (classically prepared French Fries in case ya didn’t know), unique sandwich combinations & CT’s favorite smoked sausage, the Hummel’s hot dog!...
Ability Beyond Disability..
I'm honored to once again serve local CT residents living with disabilities. The Knights of Columbus will be out in force this weekend raising funds for Sunrise Cottage, St. Catherine's Academy & the Special Olympics. These charities help people to overcome obstacles that limit their ability to function independently. Through their works I've come to recognize how much I take for granted every day. Big shout out to Matt Hossan & Brian Martin (center and right of photo) for their energy &...Read more
"new menu launch is a GREAT time to break out the calculator"
Excited about my NEW collaboration with Luna Rossa Restaurant & chef Andre Gainer! We’ve partnered to complete a cost, margin & contribution analysis for their Fall menu launch. Nice to know but not exactly sexy you say? I’d say launching a NEW menu any other way would be insanity. Here’s why…
• Theoretical plate costs will help Andre identify concerns BEFORE the menu goes live
• The Gross Profit Margin review will confirm menu selling prices are appropriate & deliver the necessary levels...