There are few businesses harder to succeed in than the restaurant business. On this week s show, we hear some of America s greatest success stories from the hospitality world. We begin with a conversation with Danny Meyer, founder and CEO of the Union Square Hospitality Group. Danny has won a staggering 26 James Beard awards for his family of successful businesses in New York City. He explains the importance of customer service and seeking out employees who possess what he refers to as a high “H.Q.” or “hospitality quotient.” Jennifer Mitchell Photography Then, we ll meet one of the folks with a very high H.Q. Thibodaux born Chef Jean Paul Bourgeois, one of Danny Meyer s executive chefs at New York s Blue Smoke and Porchlight Bar, joins us to discuss his professional journey from Louisiana to New York and the lessons learned along the way. Finally, any business that has been around since 1837 is obviously doing something right. Executive Chef Billy Oliva and Sales and Marketing Director Carin Sarafian reveal the delicious tale of America s oldest restaurant, Delmonico s. Food, hospitality and history. We ve got it all on this week s Louisiana Eats Brick Chicken a la KeeneDelmonico s Restaurant

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