Hospitality Heroes

Tommy Bahama CEO on Creating a Global Brand and an Amazing Guest Experience

Watch on YouTube: https://youtu.be/SW96n39_Ong 
My guest, Doug Wood, is the visionary CEO of Tommy Bahama — the iconic lifestyle brand known around the world for its island-inspired fashion, restaurants, and, most recently, resorts.
Under Doug’s leadership, Tommy Bahama has grown to over 160 stores globally, including 16 restaurant & bar locations, and in November 2023, launched the Tommy Bahama Miramonte Resort & Spa in Indian Wells, California.
Doug joined the company in 2001 and has been instrumental in transforming it from a wholesale-centric business into a thriving direct-to-consumer brand that spans retail, dining, e-commerce, and licensing — all unified under one cohesive vision.
In our conversation, Doug shares his insights on leadership, brand-building, guest experience, and long-term growth, and offers a behind-the-scenes look at how Tommy Bahama continues to evolve while staying true to its laid-back spirit.
This interview originally appeared on my other show, Zee Marketing Podcast, available on YouTube, Spotify, Apple, and all major podcast platforms. After this episode, go check out Zee Marketing Podcast!
Learn More: 
https://www.tommybahama.com/ 
https://www.tommybahamamiramonte.com/ 

Restaurant Loyalty Programs that Tap into Buyer Psychology

Jeff Weaver is the founder of Quick Results Marketing, which offers a whole suite of low-cost, easy-to-use tech solutions, such as point systems, that help restaurants and coffee shops implement loyalty programs and generate higher profits and increase the lifetime value of their customers. Each of his solutions makes joining a loyalty program simple and easy. Demonstrating a keen understanding of buyer psychology, these solutions encourage repeat orders and referrals without creating any inconvenience for either customers or staff. We explore several of the specific solutions Jeff offers in the conversation. All of his solutions can be utilized on their own or easily integrated into an existing POS such as Toast or Clover, and most cost restaurants only $50/month. 
Watch this episode on YouTube: https://youtu.be/N9gS2sjLz4I
 
Connect with Jeff Weaver: https://www.linkedin.com/in/jeffweaverqrm/ 
Learn more: https://myquickresults.com/

Simplifying Business Travel with Ardor Trip

In this episode, our hero is Brian Hellgeth, Head of Sales (North America) at Ardor Technologies. Business travel can be difficult. Last-minute schedule changes, new cities to visit, clients to support, etc. Wouldn't it be great for your travel partner to support you? Ardor Trip is a next-generation all-in-one business travel and expense management platform focused on business-to-business and agency travel solutions, helping business travelers save money and get their time back so they can focus on their clients. You can also use the Ardor platform to book personal travel during your time off. Ardor believes you deserve the same discounts your company enjoys!
Watch this episode on YouTube: https://youtu.be/kg4cTr0JbAk 
Learn more about Ardor here: https://www.ardortrip.com/
Connect with Brian Hellgeth:   / bhellgeth2045  

Bridging the Gap Between Restaurant Tech and Operations

Often, hospitality tech solutions are brought to market with the best of intentions – to help reduce inefficiencies, cut costs, or enhance guest experience. The problem is that many software engineers and tech executives lack an understanding of how the end-user will actually utilize their systems in a high-pressure restaurant environment. Todd Vahlsing understands both the tech and the inner workings of restaurant operations, having led teams on the ground and implemented new technologies at restaurant franchises. He bridges the gap between restaurant tech and operations by helping tech companies bring their solutions to market and assisting restaurants in smoothly integrating new technologies into their workflows.
 
Join us for an insightful episode with Todd Vahlsing, founder and principal consultant at BridgePoint Ops, who brings over 35 years of hands-on expertise in restaurant operations and enterprise technology. 
 
Rising from behind-the-counter beginnings at McDonald’s to leading tech strategy at PAR Technology and spearheading AI-driven innovation at Nomad Go, Todd uniquely understands both sides of hospitality. He’s mastered how to scale effective solutions that serve operators and vendors alike—with real empathy and a deep sense of what really works. 
 
In this conversation, we explore how Todd demystifies emerging restaurant tech solutions. We discussed what makes restaurant technology solutions, such as POS systems, credit card processing, loyalty programs, and QR codes succeed or fail, AI, and the future of restaurant tech. Todd also shared his strategies for adopting new technology and enabling seamless operational change, which preserves the people-first spirit that keeps restaurants—and their owners—thriving. Away from the boardroom, he’s often found writing devotionals, designing board games, or grilling out with his rescue pups in Wisconsin—adding a personal touch to his professional journey.
 
Watch episode on YouTube: https://www.youtube.com/watch?v=G-E40JykHAU&ab_channel=HospitalityHeroes
 
Connect with Todd Vahlsing: https://www.linkedin.com/in/todd-vahlsing/ 
Learn more: https://www.bridgepointops.com/

How UrVenue is Transforming Hospitality

In this episode, we sit down with Rebecca Salvador, Account Executive at UrVenue, to explore how their innovative technology is transforming the hospitality experience. Rebecca shares how UrVenue helps hotels connect guests with on-property amenities, restaurants, and events, while also offering tools like 3D renderings to design and optimize spaces. From streamlining operations to enhancing the guest journey, Rebecca explains how UrVenue is shaping the future of hotel and event technology.
UrVenue is a comprehensive hospitality technology platform designed to enhance the guest experience and streamline operations for venues such as hotels, resorts, nightclubs, dayclubs, bars, lounges, and mixed-use entertainment spaces. Their flagship product, UV Enterprise, serves as a Property Experience Management System (PXMS), enabling venues to manage and monetize non-room inventory like dining, events, and activities. 
Key features of UrVenue include:
Unified Booking Cart: Guests can book various experiences—such as dining, spa treatments, and events—through a single, integrated platform.
3D Interactive Maps: These maps allow guests to visualize and select specific locations, like VIP tables or cabanas, enhancing their booking experience.
Itinerary Builder: This tool enables both guests and staff to plan and manage personalized itineraries, incorporating real-time availability from integrated partners like OpenTable and Book4Time.
Revenue Management: UrVenue offers dynamic pricing and yield management tools to optimize revenue across different experiences and time slots.
Analytics and Insights: The platform provides detailed analytics to help venues understand guest behavior, optimize operations, and drive repeat business and customer loyalty.
Additionally, UrVenue integrates with various third-party platforms, including OpenTable, ResortPass, and POS systems, to provide a seamless and cohesive experience for both guests and staff.
 
Watch on YouTube: https://youtu.be/LEwa82ZzCY8 
 
Connect with Rebecca Salvador: https://www.linkedin.com/in/rebecca-salvador-1bab6158/ 
Learn more: https://www.urvenue.com/

Creating Confident Kitchens and Calm Culture with Simon Zatyrka

Simon Zatyrka is a seasoned chef with more than three decades of culinary expertise and the host of Culinary Mechanic, a podcast that explores the Food & Beverage and Hospitality industries to highlight the high performers who make these businesses thrive — from chefs and owner/operators to technology partners and innovators enhancing the industry. Today, Simon applies his deep knowledge as a consultant, specializing in chef leadership development and training programs that empower culinary teams to perform at their highest potential. In this episode, Simon shares insights from his long career in professional kitchens and strategies for building strong, effective chef teams. His story blends technical mastery, mentorship, and a passion for raising industry standards.
Watch on YouTube: https://youtu.be/hPMjmXTQnOs 
Connect with Simon Zatyrka: https://www.linkedin.com/in/simon-zatyrka/
Learn more: https://culinarymechanic.com/ 
Instagram: @culinary.mechanic

Turning Wanderlust into Watch Time: YouTube Growth for Travel Creators

Anton Osipov and Astrid Abrahamyan are the husband and wife duo behind @astanavista-without-baby, a YouTube channel documenting their journeys throughout Asia and beyond. So far, their YouTube channel has already amassed over 1900 subscribers at the time of this recording, from only 130 videos, and their channel continues to grow. Ex-Google employees who worked in Silicon Valley, Anton and Astrid, are now full-time entrepreneurs, travel vloggers, and YouTubers. 
In this episode, we talked about how they grew their YouTube channel and how they balance work with the digital nomad lifestyle. They also shared funny and interesting stories about their travels – the highs and the lows, their travel do’s and don’ts, and their recommendations for camera gear and other tips for travel vloggers. 
Watch this episode on YouTube: https://youtu.be/9BDPzn1gn0c 
Check out their YouTube channel here: https://www.youtube.com/@astanavista-without-baby

Making Magic with Mozzarella

Hospitality Hero, Chef Joe Murdocca, is the founder of Best Mozz, a catering business providing mozzarella cheese-making classes and mozzarella stations at weddings, private parties, and corporate events. 
Watch on YouTube: https://youtu.be/GPiS9iTzIIc 
Learn more: https://www.bestmozz.com/ 
Mozzarella is widely considered the most popular cheese in the world due to its use in popular foods such as pizza. Mozzarella is perhaps the most popular cheese in the world, mainly due to its widespread use in foods such as pizza. Chef Joe Mudocca knows a lot about it. As you may have guessed from the name of his business, Chef Joe is a master of mozzarella. 
Best Mozz prepares mozzarella stations featuring delicious dishes made with mozzarella at private parties, weddings, and corporate events. He also provides unique private mozzarella classes, where he demonstrates how to make mozzarella by hand and shares interesting facts about mozzarella and its history, which gives people a newfound appreciation for this beloved cheese.
Based in Staten Island in New York City, Chef Joe “Best Mozz” Murdocca travels across the tristate area doing parties and events around New York and New Jersey, and he’s available for your next private party. 
In this interview, Joe shared his inspiring story of making mozzarella cheese since he came to America from Italy when he was only 16 years old, starting his business out of the ashes of 9/11. We also talked about making people happy with food and keeping the traditional way of mozzarella making alive. 
You’re going to love this episode even if you’re lactose intolerant!

Redefining Leadership in Hospitality with Noelle Labrie

What does it take to build cohesive teams and foster strong leadership in the fast-paced world of hospitality?
In this episode, I’m joined by Noelle Labrie, a leadership development expert who knows firsthand the unique challenges restaurant operators face. From high turnover and inconsistent service to the struggle of developing managers while juggling daily operations, she’s seen it all—and she’s created a solution.
Noelle Labrie’s career in hospitality has taken her across the world – from Latin America to Hawaii to the Middle East. Previously, Noelle Labrie held the position of Regional Training Manager for P.F. Chang’s, where she opened more than 20 new restaurants in the Southwestern United States and Hawaii. She also oversaw the opening of P.F.Chang’s first international location in Mexico City as well as two other new restaurants in two brand-new countries for the chain in Latin America. While at P.F. Chang’s, Noelle oversaw the training programs for more than 30 restaurants. She also led training and operational teams for 25 food brands, ranging from luxury dining to food retail in Kuwait during her time with the Alshaya Group. 
In all of her previous roles, she implemented training programs for every level of staff, including new and existing employees as well as the training managers under her. A leader of leaders, Noelle Labrie became a solopreneur and opened her consultancy, Tri-Skill Consulting, in 2023. Today, she draws on her experience in the hospitality field to customize restaurant-specific training programs and help General Managers, Area Leaders, and Directors feel confident in their teams and their culture. 
In this episode, we talk about how targeted leadership development can reduce costs, improve morale, and foster a strong culture in any hospitality business. In hospitality, people are the backbone of your organization. Great training is critical to retention, ensuring processes are smooth, and delivering a stellar guest experience
Whether you're trying to grow individual leaders, build a more cohesive team, or assess and revamp your entire training approach, this conversation offers real insight into what today’s restaurant leaders need—and how to get there.
Watch the episode on YouTube: https://youtu.be/6w1wv28kDt8 
Meet our Hospitality Hero, Noelle Labrie:
https://www.linkedin.com/in/noelle-labrie-94158856/ 
https://www.tri-skillconsulting.com/
 

Hospitality Heroes Trailer

On this podcast, hosts become the guests! We celebrate the unsung heroes of hospitality who go above and beyond to deliver unforgettable guest experiences. Not all heroes wear capes -- some wear aprons, suits, or ties. From hoteliers and restaurateurs to chefs, executives, and guest experience experts, we chat with the professionals who work while we play, showcasing their leadership across the hospitality industry.