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Reinventing the Restaurant Event! Restaurant Brokers Tackle Entertainment

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What does this week's restaurant do to attract diners in ways that both serve and delight? Is there an entertainment aspect to dining that you might be missing out on? Have you moved beyond tired old karaoke and poker nights to new and improved ways to tempt customers to head to your bar or restaurant? How do you advertise and bring people in? This week we're talking to restaurant owners that have figured out how to expand on the dining experience to include entertainment . Does live music attract or distract and turn off certain diners?

Industry Guests Join the Restaurant Brokers

Jennifer Jackson-Outlaw
Jennifer Jackson-Outlaw
Jennifer Jackson-Outlaw is a freelance writer, food blogger and Dishcrawl Brand Ambassador. Her work has appeared in such diverse publications as East Coast Home + Design Magazine and The Urban Coin. She has also worked with brands such as One Medical Group and Chef Wendy Brodie.

When not working with other clients, she regularly blogs at The Gourmet Goober as well as hosts foodie events for Dishcrawl.  
  • 630-441-8152 Phone
  • freelanceoutlaw@gmail.com Email
  • http://thegourmetgoober.com/ Website
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Alan Muskat
Alan Muskat
Alan Muskat, philosoforager, stand-up mycomedian, and epicure of the obscure, has been taking people “out to eat” for twenty years. He founded the first "forage-to-table" offering in the U.S. and the first public education program for wild foods in the world. Author of Wild Mushrooms: A Taste of Enchantment, Muskat has popped up on The Travel Channel's Bizarre Foods, The History Channel, PBS, CBS, and inSouthern Living, Fodors, Travel+Leisure, Conde Naste Traveler, The New Yorker,The Washington Post, The Chicago Tribune, Country Living, Forbes.com, andInc.com. He's even preached on Voice of America, ardently urging the masses to sample rather than trample the toadstools. “What do you have to lose?” asks Muskat. “Whatever doesn't kill you only makes you famous.” Alan really knows how to pick ’em. For close to two decades, he sold hundreds of pounds of wild foods a year to over fifty restaurants and hotels, including The Biltmore Estate, Lantern, and The Grove Park Inn. On the thirteen anniversary of 9/11, he spoke at The United States Botanical Garden (next to the Capitol) on home/land security. The creator of GMO OMG is filming his next documentary about his work.

Muskat has taught self-catering to The James Beard Celebrity Chef Tour; The 2014 James Beard Best Chef of the Southeast; Dr. Andrew Weil (twice on the cover of Time); Christie Hefner, former CEO of Playboy; VPs of Shell, Amoco, Aon, Motorola, Cracker Barrel, and The American Heart Association; the head of The American Bar Association; the owner of The Biltmore Estate; Jackie Siegel, the "Queen of Versailles," and a number of other notables and executives. He hasserved thousands and hasn't lost a customer yet.

In 2007, Alan co-founded The REAL Center, a school for relationship skills and natural living. Author of The Haggadah Vita, Alan has led wild food Passoverseder banquets for over twenty years. “Wild foods,” says Alan, “are a way of feeling at home in the world, i.e., that we are continually provided for and never alone.” Finally, his mother would like you to know that he graduated from Princeton. With humor, warm-heartedness, and panache, "Woodsy Alan" awakens nature's wayward offspring to the beauty and bounty of their bioregion. Ask anyone whoknows The Mushroom Man: when it comes to bringing out the fun in fungi, he'sthe champignon.
  • 828-273-8075 Phone
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  • http://www.notastelikehome.org/index.php Website
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Dora Herrera
Dora Herrera
Yuca’s, Los Angeles’ iconic family-owned and operated Mexican eatery, is the first taco stand to be honored with the much coveted James Beard Award (in the America’s Classics category). Launched on April 1,1976 Yuca’s has received accolades from local, national and international reviewers. The best accolades, however, come from the Chefs who choose to eat at Yuca’s on their dime. Now that I’ve taken the baton from my Mom, the creator of Yuca’s, my goal is to never be finished building our business. And to continually create a business that brings you pleasure and a feeling of coming home.
  • 818.669.9714 Phone
  • kitchen@yucasla.com Email
  • www.yucasla.com Website
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Fernando Lopez
Fernando Lopez
These days you can get just about anything on wheels. Tacos, ice cream, cupcakes, even grilled cheese. We thought we had seen it all, until now. Now there is a mobile version of our favorite beverages — the Michelada! Coming from Southern California, the MicheMobil VW Bus is about to take off, literally. The van was started by Fernando Lopez, who (along with his fam) runs one of Los Angeles’ best mole restaurants, Guelaguetza. The MicheMobil offers three types of micheladas on tap and sells its signature mix for you to take home and make your own. Genius. The Michemobil is the ultimate party on wheels. It rolls up to your party, and the first thing you notice is the 50" tv tucked inside out pop open roof between the two 800 watt speakers. Inside are the turn tables. But the most important thing is the 4 working beer taps on the outside that pump out the best micheladas in the US.

It's the brain child of the guelaguetza family, and it serves the same michelada recipe they have been making at Guelaguetza for years. Michelada Guelaguetza is a beer cocktail mix created by the Lopez family, founders of the Guelaguetza Restaurant in Los Angeles. The family has served this secret recipe for over a decade at their restaurant and finally decided launched their bottled Michelada product in 2013.

Michelada Guelaguetza is a ready to pour mix that transforms your favorite beer instantly into a Michelada. Sold in our on-line retail store, the Michelada Guelaguetza is available in a single serving 4oz bottle as well as in a 1L family pack presentation. It is perfect to take with you to a carne asada, or any sporting event. Open, Pour and JUST ADD BEER
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  • http://www.ilovemicheladas.com/michemobil/ Website
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