• Forktales

  • De: Vigor
  • Podcast

Forktales

De: Vigor
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  • Resumen

  • A weekly podcast that feeds food and beverage brands with insights, ideas, trends, and anecdotes discussed with restaurant, hospitality, and beverage industry leaders.
    © 2021-2022 Pavone Marketing Group, Inc.
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Episodios
  • Ep 85: Ben Jacobs / Chef, founder of Tocabe and Native local pioneer

    Ep 85: Ben Jacobs / Chef, founder of Tocabe and Native local pioneer
    Aug 1 2024

    Ben started Tocabe with his friend and business partner Matthew Chandra. Opened in 2008, Tocabe is one of the only restaurants in Denver specializing in Native and Indigenous cuisine and one of only a handful in the United States.

    Ben is a tribal member of the Osage Nation of northeast Oklahoma.

    Ben also created Seed To Soul, which creates prepared authentic Native American meals for people in need in Native American communities. In Ben’s words, Seed to Soul helps to create and develop a Native food system.

    Tocabe was featured on Diners, Drive-In’s & Dives in 2011. Before the appearance, Tocabe was struggling. After the appearance, business “skyrocketed.”

    Ben admits that operating a Native restaurant isn’t as easy as a burger or pizza restaurant because the food doesn’t have the built in knowledge and familiarity that other restaurants might have.

    QUOTES

    “Whenever someone asks me ‘What is Native American cuisine?’, I don’t know. And that’s the whole point. We’re all so different depending on the region and tribal community.” (Ben)

    “I always like to say we’re the oldest cultures on the continent but in many ways we have the youngest cuisine because it’s not clearly defined.” (Ben)

    “When we started we said we wanted to create the trend for what a Native restaurant is in America.” (Ben)

    “We started with Osage-specific recipes, but now we’re ingredient-driven. We source from native food producers from all over the country.” (Ben)

    On Tocabe’s appearance on Diners, Drive-Ins & Dives: “Guy (Fieri) was amazing. He was so fun, he was engaging. He enjoyed being there. You can tell he was into it.” (Ben)

    “For us to be a Native restaurant, we need to support the Native food system. And since it’s so spread out, we can’t always be locally made. So we say ‘Native first, local second.’” (Ben)

    “We source wild rice from the Great Lakes, blueberries from Maine, huckleberries from Washington state, olive oil from California, beans from the southwest. You name it, we source from all over.” (Ben)

    TRANSCRIPT

    “Whenever someone asks me ‘What is Native American cuisine?’, I don’t know. And that’s the whole point. We’re all so different depending on the region and tribal community.” (Ben)

    “I always like to say we’re the oldest cultures on the continent but in many ways we have the youngest cuisine because it’s not clearly defined.” (Ben)

    “When we started we said we wanted to create the trend for what a Native restaurant is in America.” (Ben)

    “We started with Osage-specific recipes, but now we’re ingredient-driven. We source from native food producers from all over the country.” (Ben)

    On Tocabe’s appearance on Diners, Drive-Ins & Dives: “Guy (Fieri) was amazing. He was so fun, he was engaging. He enjoyed being there. You can tell he was into it.” (Ben)

    “For us to be a Native restaurant, we need to support the Native food system. And since it’s so spread out, we can’t always be locally made. So we say ‘Native first, local second.’” (Ben)

    “We source wild rice from the Great Lakes, blueberries from Maine, huckleberries from Washington state, olive oil from California, beans from the southwest. You name it, we source from all over.” (Ben)
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    43 m
  • Ep 84: Audley Wilson / Shark Tank survivor & Founder of RoboBurger

    Ep 84: Audley Wilson / Shark Tank survivor & Founder of RoboBurger
    Jul 18 2024
    Roboburger is billed as the “World’s First Burger Chef In a Vending Format.” RoboBurger condenses the average kitchen by 99% into just 12 square feet, including refrigeration, heating, ventilation, prep line and cleaning. Burgers are automatically grilled and assembled in under 4 minutes. Roboburger RoboBurger was invented by Audley Wilson, a data scientist; Dan Braido, a Rutgers PhD grad; and Andy Siegel, a serial entrepreneur. Audley and his team have been working on Roboburger for about five years but Audley’s passion for robotics goes all the way back to his childhood. Audley has been passionate about robotics and automation from a young age, and one of his teenage years robotics prototypes got him a scholarship at Carnegie Mellon. RoboBurger was in beta phase up until SharkTank. They launched their first beta location in a dive bar in Jersey City in 2020. They launched an NSF-certified model in 2022. The units now – generation 5 – are UL certified and are launching in locations from Indiana to Missouri. Future locations for Roboburger machines include colleges, airports and rest stops. Friends encouraged Audley to take his idea to Shark Tank since the earliest days of the Roboburger process. Shark Tank producers noticed the media coverage about RoboBurger and reached out to Audley in 2022 with an offer to appear. It wasn’t until 2023 that Audley and his team decided the machine was reach for a prime time appearance. QUOTES “No one ever went bankrupt trying to feed America burgers.” (Michael) “One of the biggest challenges (with Roboburger) has been the health requirements. Getting that NSF certification was a gargantuan challenge and getting our UL certification on top of that was even more.” (Audley)“We clean the griddle after every burger. We do heat sanitization every four hours. We’ve actually got our cleaning process certified by a third party.” (Audley) “(One of our goals is to) make food service accessible for vending.” (Audley)“People are starting to shift to a higher convenience lifestyle. How can I get what I want, when I want it, wherever I am.” (Audley) “When you get to Shark Tank, it’s just one go. You’re standing on a carpet. It’s live. There are no cuts.” (Audley)“Shark Tank was a really interesting experience. I’ve done thousands of pitches over the years, but I’ve never had one (like Shark Tank).” (Audley) “We’re very happy with the (Shark Tank) deal. Those are exactly the sharks that we wanted to make a deal with.” (Audley) TRANSCRIPT 00:01.57vigorbrandingHello there to Fork Tales. Today’s guest is Audley Wilson. Now, typically, I have chefs on. Typically, I have restaurateurs. But today, we have a robotics expert. ah He is a burger expert and founder and CEO of Robo Burger, the world’s first burger chef in a vending machine. That’s right. He makes burgers within a vending machine. He also recently appeared on Shark Tank to pitch his idea to the investors. Audley, thank you so much for joining us today. 00:31.42Audley WilsonWell, thank you so much, Michael, for having me on. I’m excited to be speaking with you. 00:36.82vigorbrandingAwesome. wow You and I got to meet, I think it was a little over a year ago and I i saw you then again in LA and I got to actually not only see you, but I also saw the Robo Burger. So that’s super cool and I i got to test it. I got to have the burger and it was ah it was impressive. So let’s start with some background about rogo Robo Burger. I’m sorry, it’s like a tongue twister. ah Tell us about Robo Burger and how it all got started. 00:58.35Audley Wilsonhey five times but So, oh man. Well, so it’s a long story. I’ve been working on a robo burger for in this current incarnation for about five years, but I’ve been working on food robotics over the course of my, for my entire life and burger machines for about 20. So, uh, you know, my first burger machine, my first food machine, uh, got me into Carnegie Mellon. Uh, and like, you know, then it was really focused on. residential kitchens, right? So like, how can you make an entire kitchen, fully automated? 01:31.33Audley WilsonAnd yeah so, you know, talk about really ahead of your time. um So like, that was, that was my first machine, and it was really, could do a variety of different meals. 01:34.72vigorbrandingRight. 01:40.23Audley WilsonBut really all it can make well is rice and chicken. when Yeah, it’s ah but first i college kid that’s great. 01:44.40vigorbrandingSo, but was that something that you did before? yeah Was that something you did before school? Like before you got into the into Carnegie Mellon or was it a contest or talk about that? 01:51.97Audley WilsonYeah. Yes, I was working on this since ah when I was in high school. 01:56.90vigorbrandingThat’s crazy. 01:57.18Audley WilsonSo when I was in high school, I was there, so you know, constantly working on this crazy machine because I...
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    38 m
  • Ep 83: Craig Bernstein / Founder of Doc B’s Restaurant & Bar

    Ep 83: Craig Bernstein / Founder of Doc B’s Restaurant & Bar
    Jun 28 2024
    Craig is the founder of Doc B’s Restaurant & Bar. The restaurant is named after Craig’s late father, “Doctor B,” Doc B’s was first opened in Chicago in September 2013 and is a fresh, casual dining concept. Doc B’s has 10 locations in Chicago, Tampa, Ft. Lauderdale, and Coral Gables, FL; Austin, Dallas, and Forth Worth, TX. Craig was inspired to follow a career in the restaurant industry after meeting Morton’s Steakhouse legend Allen Bernstein at a Knicks game. Craig and his dad talked to Allen at his courtside seats and he later formed a mentor relationship with Craig. Craig interviewed Allen Bernstein for a career report in the sixth grade about being a restaurant owner. Allen would later industry Craig to other restaurant industry leaders. Doc B’s started as a fast casual restaurant and transformed into a full service restaurant. That shift allowed Doc B’s to offer an elevated food offering and establish a better relationship with customers. Different layouts of each Doc B’s location provides opportunities for different design elements and features within each location. QUOTES “(Allen Bernstein) really transformed my life to a certain extent. Allen drove me to pursue a career in the restaurant industry.” (Craig) “For me, the idea of hospitality and really going above and beyond for every guest was always really innate in the philosophy of our business. That’s why we transferred to full service.” (Craig) “It’s about slow and steady growth. Not just growing for growth sake. Really trying to get great real estate, grow organically, grow from within and build the team from within.” (Craig) “I know the last chapter of our book. I just don’t know all the pages between today and then.” (Craig) “We don’t want to cut costs just to get more bodies inside the restaurant. We want to maintain our integrity, we want to maintain our value on the plate and we don’t want to trim the quality that we offer.” (Craig) “We’re traveling. We’re in our restaurants. We’re engaging with the team and engaging with guests. We’re doing constant evaluations of the food and service.” (Craig) “It really comes down to letting the general managers own their business and operate it like it was their four walls.” (Craig) “What’s fun about my job is you can have a day that’s the easiest day in the world and then you can have another day where nothing is going right.” (Craig) TRANSCRIPT 00:00.60vigorbrandingHey there hey I’m really excited today to talk to a guest ah a gentleman I met probably a couple months ago something happened there got an error message you the phone expensive fiction problems. She’s got internet connection. 00:20.20vigorbrandingIt’s still going just gonna let rather than stop it ended I think we’ll just I’ll trim this up so you let’s start over. Okay hi I’m really excited about today’s guest mainly because I love a good origin story. Our guest today is Craig Bernstein he’s the founder of dock be’s fresh kitchen restaurants Craig I really appreciate you joining us today. Um, ah you and I met like ah I don’t know a couple months ago out in l a and I got to talking to you and I just love a good story. So welcome to the show. 00:36.61Craig Yeah, thank you so much. Thanks for having me Michael and it was great to meet you and share with you. My story and tell you more about it today. 01:00.21vigorbrandingSounds great. So you know when I first heard you talk about doc bees. Um I was fascinated by it for 2 reasons. First of all as I said I’m a marker right? So I love a good story. Ah, ah, original stories or or what brands are made of so we have doc bees and also ah you know Doc Bee was your father. 01:11.97Craig Um, yeah. 01:18.23vigorbrandingAnd my dad was my best friend so the whole thing just kind of fit together for me and I was really ah, really excited. Ah for you to be on here today so can can you tell me tell me a little bit about the whole thing about your dad and and and how this whole thing about the doc bees got started. 01:19.90Craig Full I have to go way back way back? Um, you know my father was a doctor um, like you mentioned my last name is Bernstein so Doc B is ultimately where the name for the business came from but um I grew up in New York long island and me my father and I you we you know we used to go to the New York Knickscapes and we had a great you know great experiences going to madison square garden rooting on the knicks in the 90 s Patrick Ewing Charles Oakley John Starks still remember it like it was yesterday. And so if I go into the story about how Doc Bees and the restaurant started. Um, yeah I could go into that detail if that’s what you’d like yeah so so it’s it’s kind of a cool story. So I’m ten years old I’m a middle child I have ah a younger sister. 02:08.55vigorbrandingIt’s awesome. 02:13.75Craig Sarah she’s 5 an older ...
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    39 m
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