What happens when a bartender-turned-line-cook sees a better way to organize a walk-in cooler? You get Michael Smith — an operator, inventor, and all-around hospitality grinder. In this episode, Mike shares his path from small-town Ohio to the kitchens of Columbus to running concessions for The Ohio State University, and how a simple idea turned into a full-blown product: Rameking.
We talk about finding your purpose, managing stadium events, and the power of creating something useful (and simple) in an industry full of over complication. We also get into his LinkedIn innovation group, the emotional rollercoaster of product launches, and why collaboration beats competition.
Guest: Mike Smith, Founder of Rameking
Topics Discussed:
• Mike’s early days in hospitality and how a banquet setup job led to a career
• His time in the military and the shift from stress-heavy careers to foodservice
• Bartending burnout and finding purpose in the kitchen
• Why he took a 50% pay cut to follow his gut
• The epiphany moment that started Rameking (hint: it involves a fridge door)
• Lessons from managing concessions at The Ohio State University
• How he learned public speaking under pressure
• The importance of having people around you who believe in your idea
• Prototyping over two decades with trial, error, and persistence
• Creating a LinkedIn group for food & hospitality innovators
• His next product idea: portion cup automation
• Collaboration over competition and building something bigger than yourself
Rameking https://rameking.com
Rameking on Instagram https://www.instagram.com/ramekingdom
Michael Smith on LinkedIn https://www.linkedin.com/in/michael-smith-5a52a938/
00:00 – Kicking off with grit, grind, and trade show chaos
01:10 – Mike’s start in hospitality & why the bar lifestyle lost its shine
03:30 – The leap to cooking: 50% pay cut, 100% inspiration
05:45 – The walk-in cooler epiphany that led to Rameking
08:00 – Learning by asking: Mentorship in the kitchen
10:30 – Becoming a banquet chef and rising to exec
12:00 – Managing 800 employees at OSU football games
17:00 – Leadership styles in stadiums vs. restaurants
22:00 – Learning public speaking by fire (literally)
27:00 – Burnout, meditation, and why boredom is worse than pressure
30:00 – What a 23-year product journey really looks like
37:30 – The moment Mike knew it worked: NRA Show 2023
41:00 – Advice for inventors solving problems in foodservice
47:30 – What’s next? Mike’s new idea for automating portion filling
50:00 – Building the Global Nova Group to help others succeed
54:00 – Where to find Mike and how to connect
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