Best of Laguna Beach

著者： Diane Armitage
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  • From 25-year Laguna Beach Resident Diane Armitage enjoy fun, engaging interviews of our international chefs and the town's most creative people + my recommendations for THE best places to dine, drink and play in our famous SoCal seaside town.

    Also enjoy the monthly series, "Revenue Recipes: Cooking Up Profits for Restaurants" with me and my special guest, award-winning Restaurant Developer Bruce Russo.

    The Best of Laguna Beach™ podcasts are uploaded on Wednesdays every week by 12 p.m. PST/3 p.m. EST
    2024, Best of Laguna Beach™
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あらすじ・解説

From 25-year Laguna Beach Resident Diane Armitage enjoy fun, engaging interviews of our international chefs and the town's most creative people + my recommendations for THE best places to dine, drink and play in our famous SoCal seaside town.

Also enjoy the monthly series, "Revenue Recipes: Cooking Up Profits for Restaurants" with me and my special guest, award-winning Restaurant Developer Bruce Russo.

The Best of Laguna Beach™ podcasts are uploaded on Wednesdays every week by 12 p.m. PST/3 p.m. EST
2024, Best of Laguna Beach™
続きを読む 一部表示
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  • The Drake's Chef Nick Gstrein Talks Its Phenom Success + Cookin' With Dad

    The Drake's Chef Nick Gstrein Talks Its Phenom Success + Cookin' With Dad
    2024/12/20
    On Monday, Dec. 16th, The Drake’s Chef Nick Gstrein joined me in the KXFM 104.7 radio studio for another exclusive interview on the life and times of Laguna Beach chefs.

    The Drake Laguna Beach has been a rocking, high-level dining experience from its opening day with live jazz, blues and contemporary classic music 7 nights a week. This is also a rare entity in that it’s a father-son chef duo in the kitchen.In all the times I’ve visited The Drake Laguna Beach, it’s been nothing short of a dazzling experience. Now it’s time for you to learn more as we dive into this interview.

    SHOW NOTES:


    • My initial coverage on the coming of the Drake Laguna Beach in May 2019, the reasons why Alec Glasser recreated “The Drake” experience here, and what a will without a way can still do.
    • How the Drake crew broke through the former “Tabu” walls to add their significant bar and lounge.

    • Nick talks about his Austrian heritage, the longstanding family hotel in the Alps and his Dad’s (Chef Paul’s) culinary schooling and quick rise in the culinary world, from Austria to the U.S. when he arrived in the 1980s.

    • The reason why Chef Paul chose to have an exhibition kitchen after decades of cooking “behind the swinging doors” of most restaurants.

    • Nick’s scholarship days at UNLV as a football player and we discuss the advantages and disadvantages of culinary school, Nick’s “training” in his uncle’s kitchen in Austria, and more.

    • The two BIG events Chef Nick participated in on opening day of The Drake on Fri, Sept. 13, 2019.

    • When COVID shut down the world (and The Drake) six months after their opening, Nick shares the card-playing moments of discussion and decisions between the owners.

    • Why did Chefs Paul and Nick choose to participate in a restaurant in Laguna Beach? And what are Chef Nick’s favorite restaurants in Laguna Beach?

    • The difference in atmosphere between Drake’s bar area and Drake’s dining area.

    • More on the “Concert Series” the Drake offers in late January and, then, again after Valentine’s Day through March.

    • Chef Nick shares the meal he’s going to fix on Christmas Day - a super special day when son and dad get to sit down together (but only after they cook everything first).

    • Do people actually do “dry January” and “losing weight in January” plans? Does this interfere in business?

    • Per Chef Nick, the #1 way to quickly bond with your clientele.

    • How this chef measures the “energy in the air” in his restaurant.

    • How The Drake exemplifies the dining experience with two seatings (that most diners don’t even recognize is happening). And how those two seatings work in favor for people who want to be in the prime seats at the bar!

    • Chef Nick talks about his favorite items on the Drake menu right now, his Dad’s favorite on the menu, and we talk about why and when menu item changes happen in a restaurant.

    • The Drake’s unique, customizable (and additional to the main menu) “Tasting Menu,” option year-round at the Chef’s Counter.

    • Nick explains “The Drake Gives,” a bi-annual give-back program to music programs for under-privileged children.

    • Nick’s final thoughts on what a Michelin star would mean.
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    51 分
  • Updates on Incoming Laguna Restaurants + Holiday Events in a 5-Mile Range!

    Updates on Incoming Laguna Restaurants + Holiday Events in a 5-Mile Range!
    2024/12/13
    On Dec. 9th, Ruben Flores and I jumped back into my Monday “Best of Laguna Beach” radio show at KXFM 104.7, Laguna’s only community radio. We had A LOT to talk about!SHOW NOTESOur Laguna’s “Hospitality Night” review, including the Pepper tree lighting, our opinion on this year’s downtown holiday lighting and our opinion on what Dana Point is doing in comparison, especially at Dana’s Harbor (Festival of Lights). We also talk about 6 restaurants and 2 great retail stores (Nuance and Tuvalu) that our small group dropped in on during the super-packed evening downtown. Next, my update on ALL the incoming Laguna restaurants I’ve announced since late September. Remember, folks, to follow my Instagram and Facebook @bestoflagunabeach to get my breaking news stories on new restaurants joining us here in Laguna - these are verified facts, not just rumors!My September new restaurant announcements - OTO Sushi, Truly Pizza and RAW Bar’s three mini-restaurant concepts planned for SoLag.My late October new restaurant announcement - Piatti Italian coming to 222 Ocean Avenue, which was most recently Suenos. We wax euphoric about missing Chef Craig Strong, who was also in this location (in addition to 4 other concepts he blessed us with before moving to Newport Beach). Ruben also asks me what I think has kept proving “challenging” to restaurant concepts thriving in this specific location. And we talk again about creating a more inviting environment on Ocean Avenue all around.My November new restaurant announcement + yet another update - OTO Sushi’s opening happened in November, Chef Chris Tzorin’s return to Laguna with Taste Collective, in the former Taco Loco. November also included more updates from me on Pinafini (and we’re hoping he’ll be open before Christmas Day). We also talk about what I know about the Penguin Cafe shift of ownership.I talk about another “mystery” restaurant possibility and why that space failed for previous restaurant concepts. I put on my Restaurant Consultant hat and talk about what could make any concept really work in this location.Ruben and I review his last astounding Garden Walk two weeks ago - truly amazing houses and gardens we had access to. And, of course, we started the entire day’s event with a Muzeo Treats tasting of their fantastic chocolates and wafers - they just opened by the Orange Inn … and we all landed at the Walk’s end at GG’s Bistro for lunch and their famous sangrias. So yum.The LAST Garden Walk of 2024 happens this Saturday, Dec. 14th at 10 a.m. Meet at Laguna Nursery, 481 N. Coast Highway to find out what surprise Ruben has in store for us on this particular tour.THEN, don’t miss the South Laguna Community Garden Holiday Sing Along on the same day, 2 pm to 4 pm. Free to everyone; please bring a dish to share.Then, we moved into ALL the upcoming holiday events I’ve been gathering from all points and groups - I mention everything I’ve gathered in a quick review. Grab the latest blog update: Holiday Events in Laguna & SurroundingRuben talks about the miserable loss of a giant, giant Stone Pine tree at our Woods Cove Nita Carman park and empty tree wells that he’d love to see filled. He offers suggestions on how we - as a town - can continue to support our “Tree City.”We close with a reminder that we’re in the 60 busiest days for restaurants right now … Show some patience and kindness with all the workers there.Join me next Monday for a live interview with Chef Nick Gstrein from The Drake Laguna Beach!Join me LIVE on Mondays, 2 pm PDT/5 pm EDT at KXFM 104.7 Radio for new restaurant news and reviews, the best Laguna events, and plenty of rockin’ interviews with Laguna Beach chefs, restaurateurs and downright interesting people.If you’re not nearby to twirl that radio dial … meaning anywhere in the world outside of Laguna Beach proper, download the free KXFM Radio app from Google Play or the App Store, OR just go online to stream 24/7 at the KXFM website: KXFMRadio.org
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    57 分
  • The 60 Days That Make (or Break) Restaurants

    The 60 Days That Make (or Break) Restaurants
    2024/12/05
    This week, the most prolific and successful Restaurant Developer in the country, Bruce Russo, steps in for another fun convo with me on my Monday radio show at Laguna’s only community radio, KXFM Radio 104.7This time, we’re talking about Private Dining and Group Dining in restaurants, particularly around the holiday season. (And how NOT to let your big group dining events impinge on your beloved patrons who just want to be fed in a timely manner.)Typically, the last 60 days of the year are the most profitable AND the most difficult for restaurants everywhere. We talk about expediting, kitchen set ups, staff training and more. We also discuss the best month of the year to open a restaurant vs. the worst month of the year and why.SHOW NOTES & SUMMARYRevenue Pod #2We revisit Bruce’s “revenue pods” concepts for restaurants - he recommends a minimum of four revenue pods in any restaurant, with as many as 10 in any given restaurant. We jump into discussing private dining rooms (PDRs) and Group Dining as the next revenue pod.Group Dining in Seasonal Swing Towns Like LagunaWe start initially by talking about the trending decline in private dining rooms because of this one particular and universal fact.We then compare this “fact” to towns like Laguna that experience such a swing in seasonal traffic because I encourage group dining to bolster their revenues in leaner months. Bruce agrees with the marketing model, and we then talk about how Bruce has begun to design and place PDRs (private dining rooms) in the overall restaurant design to accommodate seasonal traffic.Is Group Dining Worth It?We discuss revenue in typical group dining scenarios vs. regular patron traffic and the extreme competitiveness between restaurants that brings the group dining revenue down.Where To Put All the People?If no PDR is in place, where does Bruce recommend you place your large group dining tables? How to minimize the crossing of paths between the “ins” and “outs” of a kitchen.Solutions For the Biggest Suffering During Group Dining EventsHow do you keep your regular patron from suffering during your group dining events? Bruce talks about “mini-kitchens” inside a kitchen for faster, more efficient expo and the group-efficient equipment Bruce always recommends.Controlled Phase DiningHe then talks about flipping prep lines to cook lines and we move into the practice of “controlled phase dining,” which brings Drake Laguna Beach into the conversation.The Drake’s open “Chef’s Bar” leads to Bruce mentioning a design he’s working on for a 40-seater fully open chef kitchens and where the “regular kitchen” is placed in this type of scenario. This trend is growing, largely because the public is fascinated with the machinations of great cooking, and the chefs want to have more interaction with their patrons.The 12 Days of ChristmasI talk to the end-of-year holiday season and the fact that a late Thanksgiving provides a smaller window - a “12 days of Christmas” scenario for your greatest group dining impact. Bruce also notes that the vast majority of revenue for restaurants is made in the last 60 days of the year.I mention that, in a tourist-oriented town like Laguna Beach, we have another “heyday” window between June 15th and July 30th, but the “tourist season” has been significantly impacted in recent years with school districts starting the new school year at earlier dates in August. So, it makes booking those 12 Days of Christmas that much more important … and then looking to rollover group events who couldn’t make it in that timeframe to the New Year, typically after Jan. 9th.What’s the Best Month to Open a Restaurant?Bruce mentions “The Magic Month” to open a restaurant anywhere, with mention of the second best month to open a restaurant in the year. I agree, even for Laguna standards, and we talk about the challenges of opening IN a tourist season, too.#1 Reason Why Restaurants Lose Immediately After OpeningBruce talks to training 30 days in advance of opening and what corporate concepts will often invest to ensure the highest and more effective training is done before the doors initially open. So, who are your two most important players in your front-facing staff when those doors DO open?The Difference Between Pre-Shift Meetings and Tastings vs. a Server who Hasn’t Tasted Most of the Menu’s Offerings.My probably #1 test question I’ll ask a server about the menu, which gives me all kinds of immediate information about that restaurant’s training program.“You invest in the real estate to build the restaurant. You invest in the equipment to prepare the food. You invest in the furniture and fixtures to make the place comfortable. The biggest investment you need to make, though … is training your staff.” - Bruce RussoThe Worst Month to Open a RestaurantThe worst month to open a restaurant and all the reasons why.Why The 60 Toughest Days Are Your Highest Leverage ...
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    41 分

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