Balanced Hospitality

Welcome to Balanced Hospitality: The Ultimate Restaurant Podcast for Equitable SuccessAre you passionate about the restaurant industry and seeking insights on achieving equilibrium in your operations? Balanced Hospitality is your go-to podcast for expert advice and inspiring conversations with top professionals in the restaurant and hospitality sector.Join our award-winning host, Stevan, as he explores the art of maintaining balance between creative excellence and equitable practices. Each episode features interviews with industry experts who share valuable strategies on fostering a supportive environment for both staff and guests while driving profitability.Whether you’re a seasoned restaurateur or just starting out, Balanced Hospitality offers actionable insights and innovative ideas to help you create a thriving and equitable restaurant experience. Discover how to nurture your team, elevate your service, and achieve financial success while upholding fairness and respect in your o

Balanced Hospitality is a business podcast hosted by Stevan M Miller, with 15 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Stevan M Miller hosts Balanced Hospitality, a business show with 15 episodes published.

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  Balanced Hospitality

  Mike Satinover "Ramenlord" Live at Lemon

  Mar 17, 202525 minS0

  <p>Our first ever live recording! Mike is a wealth of knowledge and is dedicated to creating the best bowl of Ramen he and his team can in Akahoshi Ramen. Mike goes by the name “Ramen Lord” on the internet, a somewhat tongue-in-cheek name that since garnered him serious attention. He has been making ramen for 13 years, fascinated with its history, combining traditional approaches with a scientific, meticulous view of its components. From refractometers to measure soup viscosity, to specific noodle hydration percentages, no details are spared.</p><p>Prior to the shop, Mike ran a series of popups throughout Chic...

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  Balanced Hospitality

  Ed Lee with the Lee Initiative

  Feb 10, 202523 minS0

  <p>It’s easy to talk about philanthropy and sustainability, but Chef Edward Lee has turned those ideals into reality. A true innovator, he’s not only creating change in the restaurant industry but also leading by example—cutting non-reusable plastics in his latest concept and using his platform to drive sustainable, equitable practices. As the chef/owner of 610 Magnolia in Louisville, KY, and the culinary director for Succotash in National Harbor and DC, Chef Lee is reshaping what it means to give back while delivering extraordinary food experiences.</p><p>In 2018, Chef Lee and Lindsey Ofcacek co-founded The LEE Initia...

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  Balanced Hospitality

  Laura Louise Green of Healthy Pour

  Jan 20, 202541 minS0

  <p>Healthy Pour is dedicated to transforming the workplace. Founded with a mission to enhance the world's relationship with work, Healthy Pour fosters environments that prioritize well-being, productivity, and fulfillment. They believe that a healthy workplace is the cornerstone of a successful and sustainable business.</p><p>Laura Louise Green, the driving force behind Healthy Pour, is a well-being strategist, organizational psychologist, and psychotherapist. She specializes in addressing the intersection of mental health and work, with a focus on preventing burnout and toxicity by creating and restoring healthy workplaces. Her expertise empowers organizations to thrive by placing mental health at...

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  Balanced Hospitality

  Danny Childs

  Dec 16, 202425 minS0

  <p>There are few things as fun as getting to geek out with someone who shares similar interests to you. So it was a blast being able to sit down with the author of Slow Drinks and get an understanding of how his brain works. In this episode we explore what it means to have a sustainable bar program and what ingredients you'd want to have on a desert Island! Thanks for tuning in everyone!d</p><p>Danny Childs trained as an anthropologist and ethnobotanist studying the traditional medicinal uses of plants in the Amazon rainforest. Back home in S...

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  Balanced Hospitality

  Derrick Westbrook

  Dec 2, 202436 minS0

  <p>A love for people and passion for spirits has served as the driving force behind Derrick C. Westbrook’s journey into the wine industry. </p><p>Before turning 30, Westbrook became the Cellar Manager of Alinea Group’s NEXT restaurant, and the Beverage Director of the Michelin-starred, Elizabeth restaurant in Chicago. The sommelier was later recognized for his professional contributions by Wine Enthusiast magazine as a 40 Under 40 Tastemaker, becoming the first African-American in the wine industry to grace the publication’s cover.</p><p>Today, Westbrook continues to break barriers in the wine industry while bridging the gap between spirits and cul...

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