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Transcript

Official Trailer | Forking Around with Flavor South Florida Podcast · Forking Around with Flavor South Florida

• 0:00
  So let's start at the beginning. How did we get
• 0:02
  here? What does it really take to keep a restaurant
• 0:05
  alive during the slowest time of the year in
• 0:07
  South Florida? Not just to survive it. but to
• 0:10
  stay visible, profitable, and worth coming back
• 0:12
  to. Welcome to Forking Around with Flavor South
• 0:15
  Florida, real conversations with the people behind
• 0:18
  the restaurants. I'm so excited. I have like
• 0:21
  thrilling questions to ask you. I'm Kerri Paizzi
• 0:25
  CEO of Flavor South Florida. I've spent years
• 0:28
  working in the restaurant industry, building
• 0:30
  relationships and creating opportunities that
• 0:32
  help the industry move forward through its toughest
• 0:35
  season. Living in the Palm Beaches, you feel
• 0:37
  that September is... low. Restaurants work on
• 0:40
  very small profit margins. So, you know, you
• 0:43
  have to hold down 10 to 15%. If you don't, it
• 0:45
  could be the kiss of death for you right off
• 0:47
  the bat. From running a month -long dining event
• 0:49
  to working in marketing and live entertainment,
• 0:51
  I've seen how much goes into keeping the restaurant
• 0:53
  industry going. Not just the food, but the numbers,
• 0:56
  the people, the decisions being made every single
• 0:59
  day. On this podcast, I sit down with restaurant
• 1:01
  owners. At the end of the day, the restaurant
• 1:03
  business is the restaurant business. It's all
• 1:04
  built on those relationships and the quality
• 1:07
  of food and service. Chefs. operators. I love
• 1:09
  being in the kitchen. I loved just cooking. I
• 1:12
  loved creating. And their partners who support
• 1:15
  them. After every opening, it's like, we're never
• 1:17
  going to do this again. It's ridiculous. The
• 1:19
  prices have doubled. The equipment. We talk about
• 1:21
  what's actually happening behind the scenes,
• 1:24
  from staffing and rising costs to marketing,
• 1:26
  seasonality, and everything in between. The true
• 1:29
  stories about me and my girlfriends, a lot of
• 1:32
  them couldn't even be on the radio. These episodes
• 1:35
  lead into Flavor South Florida, the region's
• 1:37
  largest restaurant month, running September 1st
• 1:40
  through the 30th every year across Palm Beach
• 1:42
  County and the Treasure Coast. Some conversations
• 1:45
  are with restaurants preparing for the event.
• 1:48
  Others bring in perspective from marketing sponsors.
• 1:50
  and small business leadership that shape the
• 1:53
  bigger picture because restaurants don't just
• 1:55
  need attention during the busy season. They need
• 1:57
  strategy, support, and community when things
• 2:00
  slow down. We're on fire right now. We live in
• 2:03
  a very, very special community. The residents
• 2:05
  in Jupiter crave to support each other. There's
• 2:09
  a much more dynamic energy here. It feels like
• 2:12
  the center of the world right now. This show
• 2:14
  is about understanding what makes that possible
• 2:17
  and how the right kind of visibility can change
• 2:19
  the trajectory of a business. So subscribe to
• 2:22
  Forking Around with Flavor South Florida and
• 2:24
  join the conversation. If you're in hospitality
• 2:26
  thinking about it or just want to understand
• 2:28
  how the industry really works, you're in the
• 2:31
  right place. Pull up a chair and let's get into
• 2:33
  it.