Duffified Live: What You can Learn from Episode II

Conceptually, Duffified Live is about always saying yes to life’s experiences. For the past several years now, Chef Brian Duffy has been learning to never say no, and he’s convinced his life is better because of it. At its core, though, this informative and entertaining podcast is about sharing the things Chef Duffy has learned throughout his journey as a chef, industry expert and well-known personality. You don’t need to work in a bar, nightclub or restaurant to appreciate Duffy’s new podcast; if you love bars and restaurants, you’ll love listening.

Let’s take a look at the second episode of Duffified Live, without giving too much away.

 

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Episode II

You may know Chad Rosenthal from his appearances on the Food Network, or maybe you’ve seen him selling his ribs on Home Shopping Network. If you haven’t seen him on television, perhaps you’ve eaten at his barbecue joint The Lucky Well (Ambler, PA) or one of his walk-up bánh mì sandwich shacks, Bánh Street Fried Chicken (Ambler, PA) or Bánh Street Vietnamese Hoagies (Abington, PA).

Duffy enjoys talking to chefs not only because he is one, but also because chefs:

  1. are eccentric;
  2. are slightly crazy;
  3. are outspoken;
  4. have a tremendous amount to talk about with one another (and we can learn from them too).

Rosenthal never went to culinary school. He’s an autodidact experimental chef who values natural ability and instinct and believes you’ve either got it or you don’t. His love of barbecue stems in part from his need to experiment and understand the intricacies of flavor and balance. As Rosenthal says, change one spice, one degree of temperature, and barbecue changes completely, for better or worse. Certainly bar, nightclub and restaurant owners and operators, and the bartenders and chefs who love to play behind their bars and in their kitchens, can understand and respect Rosenthal’s love of nuance.

Overall, though, Rosenthal finds cooking fun. And how lucky are operators, bartenders, chefs and staffs that they’re surrounded (hopefully) by people who love to create delicious, mind-blowing drinks and food? Alcohol, smoke, fire… Every day is a chance to look at inventory, check out what’s available from brand reps, distributors, farmers markets and local brands, use the tools on hand, and create. How many industries can legitimately make that claim and work with that level of freedom?

Above all else, Dufy’s podcast seeks to inspire. The second episode certainly encourages people to pursue their goals and experiment in the kitchen. Of course, that same message applies to playing behind the bar. But there are also some other valuable points made:

  • Buy the best ingredients you can.
  • Don’t be afraid to sell out of items. If it sold out it must have been great! (Just make sure to replenish.)
  • Nobody can talk to your guests about your venue as well as you can. Make time to touch base with your guests.
  • You never know who’s going to walk into your bar, nightclub or restaurant. Your next opportunity may walk in today.
  • If you want to do something – become a bartender, be a chef, etc. – don’t wait. Start learning, start playing, and discover your strengths.
  • You don’t have to like Yelp. You don’t have to like the people leaving reviews on Yelp. But you need to be aware of what’s being said about your venue(s) on Yelp.
  • OpenTable reviews are written by confirmed diners; they’re verified to have actually been at your establishment.
  • You’re going to get bad reviews. You’re going to get trolled or otherwise attacked online. Develop a thick skin, learn to take a breath before responding to negative reviews, and realize that people are waiting to see how you respond to criticism online.

Chef Duffy and a select group of fantastic chefs and culinary experts will be at the 2017 Nightclub & Bar Conference and Trade Show, heading up the F&B Innovation Center. You will not want to miss that experience – register now!

 

Adult Language Disclaimer:

While I feel as though this disclaimer shouldn’t be necessary, this podcast often times features a healthy sprinkling of adult language. We do, after all, work and spend time in adult venues with adults in them, being all adulty and stuff. You have been warned.

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