Step into Episode 191 of On the Delo as David DeLorenzo jumps on the mic solo to close out the year with real talk on hospitality risk, restaurant trends, and how technology is reshaping the business. From foreign objects in food to seven-figure kitchen fires, Delo pulls back the curtain on what really happens after the incident is over and the lawyers get involved.
He also shares where the industry is headed next: AI ordering, predictive inventory, labor shortages, non-alcoholic drink trends, and why community and culture inside your four walls matter more than ever. Along the way you’ll hear about the Built Different Community he runs with Jeremy Scott, a Vegas trip to see Def Leopard at Caesars, and why his Spotify Wrapped was Creed… and only Creed.
Chapter Guide (Timestamps):
(0:15) Solo Year-End Check-In & Episode 191 Overview
(1:04) Built Different Community, Circle App & Why It Exists for Entrepreneurs
(2:35) Community, Coaching Calls & 50 Years of Combined Business Experience
(3:23) What Guests Don’t See: Behind-the-Scenes Reality of Hospitality
(4:56) Top Claims from 2025: Foreign Objects in Food & Customer Injury Letters
(7:11) Kitchen Injuries, Wet Floors, Clutter & Workers Comp Fallout
(9:43) “Small” Kitchen Fires that Turn into Million-Dollar Losses (12:00) Walk-In Coolers, Spoilage & How Cause of Loss Really Works
(13:35) Parking Lots, Slip-and-Falls & The Power of Video Cameras
(17:44) Liquor Liability, Obviously Intoxicated Laws & Fatal DUI Claims
(20:56) AI, Automation & Predictive Analytics in Restaurant Operations
(23:04) Non-Alcoholic Options, Late-Night Food & Shifting Guest Habits
(25:36) New Openings, Moves to Downtown Phoenix & Arizona’s Top 100 Recognition
(27:33) Heritage, Protein House, Feta Cowboy & the Growth of Local Concepts
(28:12) How to Truly Support Your Favorite Restaurants & Close of 2025
👉 Delo ends this episode with a simple message: hospitality is hard work, but it’s filled with people who lead with heart. If something in today’s discussion connected with you, share it with someone who might need encouragement, perspective, or just a reminder that they’re part of a bigger community. Thanks for listening and being part of the journey.
Step into Episode 190 of On the Delo as David DeLorenzo sits down with longtime friend and Arizona hospitality pro Tiffany for a candid conversation about life behind the bar, responsible service, mental health, and launching a new industry-driven concept in downtown Mesa. From nearly two decades in restaurants and bars to opening “The Walk In” while navigating new motherhood, Tiffany pulls back the curtain on what it really takes to care for guests, protect your team, and still protect your own energy. If you’re in hospitality, own a bar or restaurant, or just love the Arizona beer community, this one gives you real-world perspective and practical takeaways you can use right now.
Hear how Tiffany went from a 19-year-old hostess at Native New Yorker in Tempe to a respected leader in Arizona’s craft beer scene, shaping programs at spots like Cornish Pasty, Postino Gilbert, and The Sleepy Whale. She breaks down the psychology of reading guests, the art and “mama bear” finesse of cutting someone off, and why hospitality that feels like family is the only way to stand out when people are more selective than ever about where they spend their money. The conversation also dives into how therapy, boundaries, lifting, early mornings, and porch coffee help her manage burnout and stay grounded in an industry that often expects you to be “on” no matter what’s happening in your own life.
You’ll also get an inside look at The Walk In, the new “grandma’s basement” bar Tiffany is opening in a historic basement space in downtown Mesa with partners Chris Rogers and Thad Krosky. Think cozy couches, wood paneling, beer neons, beer, natural wine, vinyl nights, and a serious non-alcoholic program designed for people who want the full experience without the booze. Tiffany shares the real startup journey: losing their first dream Tempe location, regrouping with help from community and a strong broker, finding the former Sun Devil Liquor basement and its old cellar “relics,” and deciding they don’t have to settle for anything less than the right space.
Chapter Guide (Timestamps):
(0:00 - 2:40) Saturday Morning Vibes and Episode 190 Intro
(2:41 - 5:56) Tiffany’s Start in Hospitality: Native New Yorker, ASU, and Falling in Love with the Industry
(5:57 - 12:40) Psychology Behind the Bar: Reading Guests, Responsible Service, and Care Over Transactions
(12:41 - 18:21) Arizona Beer Community: Hospitality, Storytelling, and Surviving a Changing Market
(18:22 - 23:58) Building The Walk In: Concept, Partners, Mental Health Focus, and Learning the Business Side
(23:59 - 30:38) Losing a Location, Finding a Basement: Tempe Setbacks, Downtown Mesa, and Not Settling(
30:39 - 37:56) Non-Alcoholic Programs, Mental Wellness, Therapy, and Coping Without the Crutch of Alcohol
(37:57 - 43:21) Motherhood, Support Systems, Arizona Roots, and Raising Riley in Hospitality
(43:22 - 47:24) Rapid Fire: Music, Tattoos, Aliens, Gold Shows, and Strength Inside and Outside the Bar
(47:25 - 48:39) What’s Next: Copper State Beer Festival and Built Different Community Invite
👉 If this episode hit home for you as an owner, operator, bartender, or just someone who loves going out and doing it responsibly, hit Subscribe so you never miss future conversations on hospitality, business, and real-life resilience.
LINKS:
Connect with DELO: https://linktr.ee/iamthedelo
Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
Entrepreneur Community: https://www.builtdifferentcommunity.com
Facebook: https://facebook.com/IAmTheDelo
Instagram: https://instagram.com/iamthedelo
LinkedIn: https://linkedin.com/in/daviddelorenzo1
Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025
Get ready for Episode 189 of On the Delo as David DeLorenzo reconnects with designer and founder Dala for a real, behind-the-scenes conversation on motherhood, leadership, and building a boutique hospitality design firm that actually supports life outside of work.
From early episodes recorded in a conference room to a thriving studio with 12 team members, Dala opens up about how becoming a mom, facing an early breast cancer diagnosis, and scaling House of Form have sharpened her focus on time, team, and purpose.
Dala shares how “$1 tasks,” choosing CEO over designer, and building the right leadership layer allowed her to step out of the day-to-day and into higher-value work, all while expanding from food and beverage into hotels, multifamily, branding, retail, and events. The two dig into why thoughtful design is a business tool—not a luxury extra—for restaurants and hospitality concepts, plus how Off the Menu, her nonprofit for emerging F&B concepts, is now supporting founders across the country with mentorship and grants.
If you’re a restaurateur, hospitality operator, or creative entrepreneur trying to grow without burning out, this episode delivers tactical insight, honest reflection, and plenty of laughs.
Chapter Guide (Timestamps):
(0:00 - 3:13) Four Years Later: Return to the Pod and Episode 189
(3:14 - 8:45) From Two Employees to Twelve: Team Growth, New Verticals, and Culture at House of Form
(8:46 - 16:55) Systems, AI, and One-of-One Design: How Dala Scales Creativity Without Losing Soul
(16:56 - 22:30) Off the Menu and Early Detection: Nonprofit Impact and Dala’s Breast Cancer Journey
(22:31 - 29:54) Projects, PV Mall, and A Week in the Life of a Mom-CEO
(29:55 - 39:58) Travel, Calendars, Spa Dreams, and What Really Recharges Dala
🌐Learn more about Dala and House of Form at https://houseofform.com.
👉 If this conversation hit home, tap Subscribe for more real-world stories from hospitality pros, entrepreneurs, and creative leaders.
📲Share this episode with a restaurant or hospitality friend who needs a strategic design partner, and help grow this community of owners who care about both business and lifestyle.
LINKS:
Connect with DELO: https://linktr.ee/iamthedelo
Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
Entrepreneur Community: https://www.builtdifferentcommunity.com
Facebook: https://facebook.com/IAmTheDelo
Instagram: https://instagram.com/iamthedelo
LinkedIn: https://linkedin.com/in/daviddelorenzo1
Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025
Step into Episode 188 of On The Delo as Delo sits down with Hunu founders Deyton and Breaben to break down how two former college wide receivers turned their love of soda into a superfood sports drink built for athletes and students. From juicing in a tiny kitchen and running late-night “chemistry labs” to navigating manufacturing, testing, and regulations, they share the real story behind creating a soda that’s actually made from whole foods and designed to support recovery, immunity, and everyday performance.
From patience and integrity in formulation to the pressures of social media, money myths, and working day jobs while bootstrapping a beverage brand, this conversation goes deep on what it really takes to build something that’s good for people without cutting corners. The trio also explores earth-based healing, Irish sea moss, shifting drinking culture among Gen Z, and Hunu’s bigger mission with a Healthy Soda Act to get better options into schools and youth programs, all while keeping it fun, human, and honest.
If you’re into entrepreneurship, wellness, or just want a smarter way to enjoy soda, this episode will give you both inspiration and practical perspective.
Chapter Guide (Timestamps):
(0:00 - 2:11) Freestyle Intro, Delo’s Cold Open, and Meeting the Hunu Founders
(2:12 - 4:22) College Football, Wide Receiver Room Stories, and the Spark for a Better Beverage
(4:23 - 7:28) Patience, Integrity, and Refusing to Cut Corners in Building a Whole-Food Formula
(7:29 - 10:51) From Shirt Business to CPG: Learning the Beverage Game and Naming Hunu (“Who Knew”)
(10:52 - 15:28) Regulations, Testing, Manufacturing Partners, and Funding the Brand While Working Day Jobs
(15:29 - 21:05) Money Myths, Social Media Illusions, and Attention as a Non‑Negotiable Business Pillar
(21:06 - 24:55) Superfood Sports Soda: Irish Sea Moss, Athlete Recovery, and Redefining What “Soda” Can Be
(24:56 - 32:31) Gen Z Drinking Shifts, Earth-Based Healing, and Discovering Sea Moss, Maca, and Moringa
(32:32 - 36:36) Whole-Food Eating, Fasting, Movement, and Designing a Lifestyle You Actually Enjoy
(36:37 - 43:06) Healthy Soda Act, Petitions, Distribution Dreams, Rapid-Fire Questions, and Delo’s Close
👉 If this conversation about building Hunu, rethinking soda, and leading with integrity resonated with you, hit Subscribe for more deep dives on health, business, and mindset.
💬 Drop a comment with your biggest takeaway, and share this episode with someone who’s ready to level up their lifestyle, leadership, and long-term wellness.
LINKS:
Connect with DELO: https://linktr.ee/iamthedelo
Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
Entrepreneur Community: https://www.builtdifferentcommunity.com
Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025
Join David DeLorenzo for Episode 187 of ‘On the Delo’ as he sits down with Megan Sparks of Greenwood Brewing Company, a woman-owned craft brewery making waves in downtown Phoenix. In a raw and inspiring conversation, Megan shares her unconventional path from industrial engineer to craft beer pioneer—including her garage microbrewery phase, the gut-wrenching decision to delay her brewery opening right before the 2020 shutdown, and her determination to create an inclusive, welcoming beer community that reflects her values.
From small-town Iowa roots to navigating male-dominated industries, Megan opens up about the real barriers she faced securing funding, the unique culture she's built where 80% of job applicants are women, and why mindset is the ultimate business asset. She discusses what it takes to build a beloved taproom experience, her award-winning beers including the signature Rosemary IPA, and why representation in craft brewing matters. Whether you're an entrepreneur, business owner, or someone seeking authentic local stories, this episode delivers powerful insights on resilience, female empowerment, and creating community through craft.
Chapter Guide (Timestamps):
(0:00 - 3:10) Introduction: Episode 187 and Megan Sparks of Greenwood Brewing
(3:10 - 8:47) The 2020 Startup Story: Delayed Opening, COVID Shutdown, and First Principles Thinking
(8:47 - 14:00) Iowa Roots and Early Entrepreneurial DNA: From Grocery Store to Industrial Engineering
(14:00 - 18:30) The Homebrew Origin Story: From Birthday Gift to Garage Microbrewery
(18:30 - 22:00) From Concept to Reality: Building Greenwood and Creating an Inclusive Beer Space
(22:00 - 28:45) Women in Brewing: Gender Dynamics, Representation, and Breaking Down Barriers
(28:45 - 32:15) Funding Journey: Why Banks Said No and Finding Support from an Unlikely Partner
(32:15 - 36:50) Life as a Business Owner and Greenwood: Non-Negotiables and Balancing it All
(36:50 - 41:10) Rapid Fire Round: Arizona Living, Favorite Venues, and Personal Preferences
(41:10 - 45:15) The Greenwood Brewing Difference: Award-Winning Beers, Distribution, and Looking Ahead
👉 If Megan's story inspired you, hit Subscribe for more conversations celebrating Arizona entrepreneurs and the people building community through passion.
💬 Drop a comment with your biggest takeaway from Megan's journey, and share this episode with someone chasing their own dream.
📍Go support local—grab Greenwood beers at Total Wine, Whole Foods, Sprouts, Safeway, and restaurants throughout the Valley.
Step into Episode 186 of ‘On the Delo’ as Delo hosts a candid conversation with Jess, the creator and driving voice behind Mouth by Southwest — the Valley’s essential restaurant and hospitality newsletter.
Jess shares how a creative side project evolved into one of Arizona’s most trusted industry publications, reaching more than 2 million readers. From grinding out newspaper gigs in North Dakota to shaping the voice of Phoenix’s dining scene, his story is one of persistence, community, and authentic connection.
If you’re in hospitality, content creation, or entrepreneurship, this episode is packed with insights on building a personal brand, sustaining creative integrity, and navigating the ever-changing media landscape. Expect honest talk about small business advocacy, marketing lessons, and why genuine relationships still matter most.
Chapter Guide (Timestamps):
(0:00 - 3:30) Introduction: Podcast 185 and Guest Jess, Mouth by Southwest
(3:31 - 9:15) From Fargo to Phoenix: Early Journalism, Career Shifts, Building Skills
(9:16 - 13:30) Launching Mouth by Southwest: Hobbies Turned Business
(13:31 - 18:30) Paid Content, Changing Advertising Models, Subscription Growth
(18:31 - 23:00) Advocacy: Supporting Local, Marketing Musts, Real Impact
23:01 - 28:30) Newsletter Power, Audience Growth, Lessons Learned
(28:31 - 32:30) Restaurant Success & Failure: Capital, Marketing, and Longevity
(32:31 - 38:00) Digital Challenges: Websites, AI, and Tech in Hospitality
(38:01 - 45:00) Personal Side: Dogs, Hobbies, Real Life Behind the Work
👉 If this conversation resonated with you, hit Subscribe for more deep dives on health, business, and mindset.
💬 Drop a comment with your biggest takeaway and share this episode with someone ready to level up their life and longevity.
Step into Episode 185 of ‘On the Delo’ as David DeLorenzo welcomes Jason and Jon, the duo behind Arizona Distilling Company, for an unfiltered conversation about turning a wild idea into a thriving craft spirits empire. These high school friends reunited over a mutual friend's wedding in 2010, and what started as "the dumbest effing idea" became a 14-year journey through three facilities, countless challenges, and a mission to shine a light on Arizona's hidden agricultural gold.
From Jason's blackjack dealing days to Jon's banking career, discover how they walked away from steady paychecks to chase a passion for local grain-to-bottle spirits. They pull back the curtain on renovating a crumbling 1901 horse stable in Mesa (yes, the first Coors distributor outside Colorado), sourcing Durham wheat from Casa Grande that Italians use for world-class pasta, and creating a brand-new spirits category—American Single Malt Whiskey—for the first time since the 1960s. This is the untold story of Arizona agriculture, entrepreneurial grit, and why downtown Mesa is becoming the East Valley's hottest hospitality destination.
If you're a business owner, hospitality professional, or craft spirits enthusiast who values local production, authentic storytelling, and the hustle behind every bottle, this episode delivers real talk, wild distillery stories, and a deep dive into what it takes to build something meaningful from scratch.
Chapter Guide (Timestamps):
(0:00 - 1:30) Introduction: Episode 185 and Guests from Arizona Distilling
(1:31 - 4:10) High School Friends and Origin Story
(4:11 - 8:04) From Banking and Blackjack to Distilling
(8:05 - 12:15) Tempe vs. Mesa: The Evolution of East Valley Hospitality
(12:16 - 15:00) Building Renovation: From 1901 Horse Stable to Modern Distillery
(15:01 - 19:27) Arizona Agriculture and Durham Wheat Discovery
(19:28 - 23:38) The Process: From Grain to Bottle
(23:39 - 28:02) Tours, Storytelling, and Community Engagement
(28:03 - 30:49) New Malting Facility and American Single Malt Whiskey
(30:50 - 34:42) International Work and Global Whiskey Market
(34:43 - 38:40) Mesa Events, Wild Distillery Stories, and Life Balance
(38:41 - 42:25) Rapid Fire Questions and Van Halen Stories
👉 If this episode inspired you to support local and learn more about what's in your glass, hit SUBSCRIBE for more conversations with entrepreneurs building Arizona's hospitality future. Drop a comment with your biggest takeaway, and share this with someone who needs to visit downtown Mesa's thriving spirits scene.
Step into Episode 184 of ‘On the Delo’ as Delo reconnects with chef-owner Aaron Chamberlin and partner/chef Suny Santana to trace a 13-year mentor-to-partner journey from St. Francis to building Taco Chelo. It’s a straight-talk playbook on persistence, clean food, tight operations, and leading with trust—told by the people who lived it.
From a 15-year-old staging every station to co-creating a brand named after Suny’s mother, this episode delivers practical lessons for restaurateurs: keep menus clean, models simple, and teams empowered. If you care about real ingredients, scalable ops, and developing leaders, you’ll get a lot here.
Chapter Guide (Timestamps):
(0:00 – 0:31) Opening & Episode Setup: “This is episode 184…” and early memories of the show’s first guest slots.
(0:36 – 1:03) Taco Chelo Age Check: Downtown Phoenix location—“eight years, almost nine.”
(1:19 – 5:36) Origin Story at St. Francis: Suny’s relentless knock-on-the-door persistence leads to a shot on the line.
(5:36 – 8:46) First Day & Drive: Prep, stocks, research at night—Suny grinding at 15 with no ego, just energy.
(8:58 – 17:27) Monterrey → Phoenix: Family sacrifices, language barrier, and choosing to stay the course.
(17:45 – 21:23) Birth of Taco Chelo: San Diego taco takeover sparks the idea; roles set (Suny: recipes, Gennaro: design, Aaron: vision); name honors Suny’s mom, “Chelo.”
(23:24 – 26:21) Menu Philosophy: Three-course flow (apps, tacos, dessert) plus salads and proteins; simple, clean, real food.
(24:55 – 26:51) Ingredients That Matter: Tallow, no seed oils—flavor without the gut bomb.
(27:44 – 29:51) The Model That Works: Tiny 50-sq-ft kitchen → constrained, labor-efficient, repeatable operations.
(29:56 – 31:13) Tempe’s Hard Lessons: Hoods, vents, and even a grease-pot fire—nothing easy, everything earned.
(35:01 – 37:58) Mentorship to Partnership: Rapid station mastery, reliability, and leadership → real equity and a strong team culture.
(38:30 – 39:47) What’s Next: Retaining long-timers, building a commissary, and planning smart growth.
(44:52 – 48:19) Rapid Fire: Dogs, carne asada, salsa, Metallica, Grand Canyon hikes, and dream cars.
👉 If this conversation hits home, subscribe for more no-BS dives on hospitality, health, and leadership. Comment with your biggest takeaway and share it with someone building a team, a concept, or a career the hard (right) way.
LINKS:
Connect with DELO: https://linktr.ee/iamthedelo
Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
Entrepreneur Community: https://www.builtdifferentcommunity.com
Facebook: https://facebook.com/IAmTheDelo
Instagram: https://instagram.com/iamthedelo
LinkedIn: https://linkedin.com/in/daviddelorenzo1
Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
In this episode of On the Delo, David DeLorenzo welcomes investor and operator Stephen Cole back for a no-BS, practical conversation on Bitcoin for real businesses—especially restaurants. They hit family buy-in, what “21M cap” actually means, instant vs. final settlement, and how owners can allocate a small, repeatable % of revenue into BTC without wrecking their books.
Stephen also breaks down why fractions (0.01 BTC) aren’t “small,” how AI will demand internet-native money, and what his company Castle is building so small and medium sized businesses can automate buys and plug into tools they already use (Stripe, PayPal, Square, Clover, Shopify, QuickBooks). They cover tax basics (buy/hold vs. sell), loans against BTC, and why “high-yield” dollar accounts rarely beat inflation in the real world.
Chapter Guide (Timestamps):
(00:13 – 01:02) Cold open & why Stephen’s back on the show
(01:58 – 03:29) Getting spouse buy-in; teaching money to kids
(04:22 – 06:20) Money 101 & the Lynn Alden primer to understand fiat
(06:27 – 08:19) From Silicon Valley engineer to Bitcoin (since 2013)
(08:55 – 12:33) Scarcity (21M / ~19M mined), settlement vs. instant layers
(13:44 – 17:51) Unit-bias myth; why AI will use internet-native money
(18:24 – 23:23) Corporate treasuries → Castle for SMBs; set-and-forget allocations
(23:37 – 24:25) Taxes: buy/hold ≠ taxable; borrowing against BTC (responsibly)
(25:27 – 30:22) Restaurants: accept vs. hold; accounting realities today
(31:14 – 36:19) Inflation math for owners; “high yield” vs. real purchasing power
(37:04 – 38:34) DCA mindset & the early “faucet” story
(39:01 – 40:52) Mortgages, lenders, and regulators starting to acknowledge BTC
(40:53 – 43:18) “No second best”: BTC vs. altcoins; how to reach Stephen
(47:14 – 50:26) Rapid-fire and close
🔥 This isn’t theory — it’s what smart operators are doing now. If you’re a restaurant or small business owner, subscribe, like, and share this episode to start future-proofing your business today.
LINKS:
Connect with DELO: https://linktr.ee/iamthedelo
Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
Entrepreneur Community: https://www.builtdifferentcommunity.com
Facebook: https://facebook.com/IAmTheDelo
Instagram: https://instagram.com/iamthedelo
LinkedIn: https://linkedin.com/in/daviddelorenzo1
Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025
Step into a true Arizona story on ‘On the Delo’ as Delo sits with Tiffany from Aunt Chiladas, the Original—a nine-generation, family-run fixture founded in 1890 and holder of Arizona’s first issued liquor license—to talk legacy, community, and running a real scratch kitchen without cutting corners.
From miners and trading-post roots to 3,000 railroad ties, multi-decade regulars, and a sister restaurant tie-in with Rustler’s Roost (yes, “Horny the bull” makes an appearance), this episode is for anyone who values hospitality done the old-school way—quality ingredients, generous leadership, and showing up for your people.
Chapter Guide (Timestamps):
(0:13 - 1:05) Early Start & Fuel: 9am pod, 18:6 fast, and welcomes.
(2:00 - 2:25) “Home Base”: Why the neighborhood keeps coming back.
(2:28 - 3:01) Since 1890 + First AZ Liquor License: Roots and rights that lasted.
(3:05 - 4:17) From Trading Post to Family Stewardship: Multi-generation ownership and a resilient dad.
(14:51 - 15:39) One Iconic Location; Sister Ties: Base of Piestewa Peak and Rustler’s Roost (“Horny”).
(15:45 - 16:59) The Ghost “Parent”: TVs flip, music changes—then back again.
(20:03 - 22:05) Health Shift: Mocktails, moderation, and changing habits.
(22:05 - 23:49) The Business Reality: Economy, to-go surge, and best-sellers.
(32:40 - 33:28) 7am Kitchens & 100% Scratch: Standardized recipes; nothing phoned in.
(31:50 - 32:12) Salsa De Oliva & Chip Pairings: House favorites and fideo’s Yelp saga.
(36:17 - 37:08) Tip Fatigue & Kiosks: Where gratuity makes sense—and where it doesn’t.
👉 Help keep these restaurant legacy stories alive—subscribe, drop a comment with your favorite old-school spot, and share this episode with someone who appreciates real-deal hospitality.
Step into Episode 181 of On the Delo as David DeLorenzo sits down with Charles Jr. (“Chuck D”) —an East Valley native behind Aftermath, Born & Bred, and the forthcoming Rosewood in downtown Gilbert—to talk craft, community, and why he wants people dressing up for dinner again.
From first shifts at Tony Roma’s to 15 years fast-tracking at Zinc with mentor Terry, Charles breaks down the real levers: concept, lighting, music, and a female-friendly vibe that draws everyone. The two get real on safer nightlife and DUIs, scaling pains from a 1,300→3,800 sq ft buildout, and what’s next—an aggressive late-night push in Chandler.
Chapter Guide (Timestamps):
(0:15 – 1:02) Opening & Episode 181; welcome Charles.
(1:03 – 2:23) Junior & nicknames (“Chuck D” plates; Delo’s “Italian Stallion”).
(2:26 – 3:01) Origin story—5th-gen AZ; Mesa/Chandler/Gilbert roots.
(6:52 – 8:27) First jobs: Tony Roma’s → Outback lessons.
(11:41 – 13:29) Zinc years & discovering hospitality as craft.
(18:00 – 20:07) Launching Aftermath in Uptown; scaling from 1.3k→3.8k sq ft.
(22:41 – 23:48) Where to find them: Aftermath (Phoenix), Born & Bred (Scottsdale & Chandler), Rosewood → downtown Gilbert.
(25:17 – 27:05) Mature crowd, safer nights; calling out DUIs.
(39:56 – 40:24) Chandler goes late-night—food & cocktail specials.
(40:33 – 42:27) Rapid fire: read minds, water slides, gold, flip-phone experiment.
(45:06 – 45:28) Health: lift weights & bodyweight focus.
👉 If this convo gave you something, subscribe, drop your takeaway, and share the episode with a friend in hospitality who’s building for longevity—not hype.
LINKS:
Connect with DELO: https://linktr.ee/iamthedelo
Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
Entrepreneur Community: https://www.builtdifferentcommunity.com
Facebook: https://facebook.com/IAmTheDelo
Instagram: https://instagram.com/iamthedelo
LinkedIn: https://linkedin.com/in/daviddelorenzo1
Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
Step into Episode 180 of On the Delo as David DeLorenzo welcomes back Melissa (Eat Drink AZ / Eat Drink Creative Agency) for a sharp, no-nonsense conversation on what actually moves the needle for restaurants in 2025. From scaling her team from a one-woman show to Arizona’s largest hospitality social media agency, Melissa lays out exactly how she did it—and what you need to know to stand out on social.
From her 15M-view “chicken at home” TikTok to geofenced Meta campaigns and a new storytelling series at historic Arizona spots, this one is packed with tactical plays, trend calls, and a clear view of where marketing is headed (hint: AR is coming fast). If you run a restaurant—or advise one—this is your field guide to content that converts, budgets that make sense, and brand choices that age well.
Chapter Guide (Timestamps):
(0:14 - 1:07) Episode 180 intro & Melissa’s second appearance confirmed.
(1:08 - 3:25) 2021→now: Eat Drink AZ growth; TikTok to 270k+/220k; 15M chicken clip.
(3:26 - 5:18) Team & scale: 5 employees, 4 contractors; Texas trip for Mujinzo & Hayashi (Lin’s).
(6:13 - 10:23) 70% “out” of the business: delegation, Ryan’s role, and Michelle’s elevation.
(10:54 - 12:18) New short-form history series: Hanny’s & Enchiladas; call for real stories.
(12:42 - 16:13) Owner playbook by budget: in-house hour, small retainer, or agency—let insights lead.
(16:52 - 18:57) Truth about paid social: Meta is pay-to-play; boost ≠ backend; spend with intent.
(20:09 - 23:15) What’s next: guerrilla returns; “flat internet” → AR interfaces; Minority Report moment.
(23:15 - 24:36) Food/design shift: fewer IG gimmicks; more sleek, sexy, service-forward experiences.
(26:39 - 28:33) Vegas sticker shock: $36 for two beers; hotels $650+ a night.
(28:57 - 31:37) Personal upgrades: fitness, cooking at home, and continued education (AI in Anaheim).
(31:53 - 35:21) Free 30-min social audit, upcoming Evolve PR talk, Taste of AZ, salsa judging, Esplanade win.
👉 If this episode gave you actionable ideas, subscribe, rate it 5-stars, and share it with a restaurateur who needs a straighter path to results. Drop a comment with the one tactic you’ll implement this week.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo
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💡 Entrepreneur Community: https://www.builtdifferentcommunity.com
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📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
Step into Episode 179 of On the Delo as David DeLorenzo sits down with chef-restaurateur Doug Robson—Mexico City–born, Arizona-made—for a straight-shooting conversation about immigration, grit, and building neighborhood restaurants that people actually return to three and four times a week.
From a 1983 move to San Antonio to Scottsdale Culinary Institute (1996), the Phoenician and Roaring Fork, through the LGO crucible and beyond, Doug lays out the mindset shifts that turned ego into collaboration and fine-dining polish into community comfort.
You’ll hear the real story: $7.35/hour kitchen days, 9/11’s night-of impact on reservations, opening Gallo Blanco in 2009 on just $65K, closing “Gallo 1.0,” launching Otro Café in 2013, then expanding his canvas with Tesota—all while learning to delegate, welcome failure as tuition, and reset in Greer with long hikes that spark new recipes.
Chapter Guide (Timestamps):
(0:14 – 1:12) Cold Open & Episode 179 intro; Lake Powell guitars and banter.
(1:13 – 3:04) Origin story: Mexico City → San Antonio (1983); psychology major; industry since 16; SCI (1996).
(3:05 – 6:52) Early career: The Phoenician (Robert McGrath), Roaring Fork, Michael’s at the Citadel; ESL grind.
(6:53 – 9:38) Meeting his wife; support system; $7.35/hour realities and expectations.
(9:39 – 12:06) Owning the dream; 9/11’s same-day reservation crash.
(12:07 – 15:22) LGO years: 5 a.m.–11 p.m. shifts, ego check, neighborhood focus, “I wanted to do tacos.”
(20:08 – 23:30) Audience > opinions; “feed the masses” philosophy; the no-parking $8M goal.
(23:31 – 26:06) B-locations with vision; Gallo Blanco (2009) for $65K; kept and grew the team.
(26:07 – 31:27) Letting go to lead; embracing $20K–$100K mistakes; Rich Melman’s portfolio math.
(31:28 – 41:27) Health reset, Greer cabin hikes, sourcing from Phoenix, Santa Fe road trips → menu R&D.
(41:28 – 44:17) Restaurant guide: Otro (flour tortillas, huevos/barbacoa, pancakes), Gallo (nixtamal corn tortillas, ceviches, embuelto), Tesota (global veg plates, wood-oven eggplant, Sonoran pasta).
(45:58 – 50:38) Rapid-fire: chili as a secret weapon; add sour cream + extra egg to pancakes.
(50:39 – 54:56) Bigfoot vs. bears; Motley Crüe; why early angst powers classic records; close & subscribe.
👉 If this hit home, subscribe for more unfiltered conversations at the intersection of hospitality, business, and a life well lived. Comment with your biggest takeaway and share this with a chef, owner, or creative who needs the push.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo
📚 DELO’s Free eBook: https://iamthedelo.com/3f-method-book
📲 Preferred Business Service Partners: https://iamthedelo.com/connect
💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind
📘 Facebook: https://facebook.com/IAmTheDelo
📸 Instagram: https://instagram.com/iamthedelo
📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
Join us for Episode 178 of On the Delo as David DeLorenzo welcomes Cecily—“the awesome Toasted Owl lady.” From a 396-sq-ft first cafe to multi-location growth, Cecily lays out the real grind behind building a beloved breakfast brand anchored in vintage finds, community, and relentless owner-operator standards.
This conversation moves fast and stays honest—Flagstaff origins, Phoenix expansion (including the former Oink Café space in PV), why owls became the brand, labor and tipping realities, and a 60-year “try 60 new things” mindset. If you care about hospitality, culture, and staying scrappy without sacrificing soul, this one’s for you.
Chapter Guide (Timestamps):
(00:13) Episode 178 Intro + Guest: Cecily, “the awesome Toasted Owl lady.”
(01:29) From teacher to restaurateur: Grand Canyon roots & “a high school with ashtrays.” (02:05) First 396-sq-ft shop → S. Mike’s Pike across from Mother Road (Route 66).
(02:33) Expansion: East Flagstaff; Phoenix at 3rd Ave & Camelback; PV takeover of former Oink Café (rehab timeline: 102 days).
(04:07) Starting over after divorce; the 106-year-old owl-filled home. (06:41) Why owls: classroom gifts during the Harry Potter years → the brand.
(09:57) Treasure hunts: the 700-owl Bakersfield haul at $1 each. (11:45) “This is 60 month”: hiking, dogs, and DIY owl garden sticks that sell.
(15:56) Workforce & tipping: costs, culture shifts, and operator realities in Flagstaff.
(17:52) Community & giving back: Mother Road/Pizza Coletta/Fratellis; Flagstaff Shelter Services, Joni Foundation, Habitat builds.
(26:31) Notables: Robert Plant, Serena, and altitude athletes finding the Owl.
(27:59) Owner-operator ethos: “won’t embrace mediocrity” and the dream of “six Owls.”
(33:49) Phoenix shout-outs: Camelback next to Changing Hands; PV (REI/Target).
👉 If this episode hit home, subscribe for more real conversations at the intersection of hospitality, business, and life—and share it with a friend who loves character-rich restaurants and owner-led brands.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo 📚 Free eBook: https://iamthedelo.com/3f-method-book 📲 Preferred Business Service Partners: https://iamthedelo.com/connect 💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025
Step into Episode 177 of On the Delo as David DeLorenzo sits down with hospitality builder Mikis Troyan—the behind-the-scenes operator who helped launch American Junkie, co-founded Clive Collective, and now steers concepts like CALA, Tell Your Friends, and Neon Spur.
From Phoenix roots and a real-estate grind (think 600–700 foreclosure homes a year) to design-driven restaurants and bar programs, Troyan lays out the unvarnished reality of building places locals actually love—and what’s next: Kuza (robata + hand rolls) and a downtown Phoenix trio (Love Call, Ada, Kuza Tori).
Chapter Guide (Timestamps):
(00:15 - 01:36) Intro & long ties: Episode 178, decades-long friendship, and fathers who’ve known each other ~50 years.
(01:46 - 04:09) Origin story: Phoenix-born; real name Michael; family called him “Matthew”; nickname “Mikis”; Chaparral → SDSU → LA (PA gigs, CAA) → back to help dad; foreclosure wave (600–700 sales/yr).
(04:09 - 06:23) Jump to hospitality: American Junkie → Ride Hospitality Group → founding Clive Collective (CALA, Tell Your Friends, Neon Spur); why he prefers staying off-camera.
(06:23 - 07:52) Family & leadership: 15-year marriage (March), kids Asher (9½) and Ivy (7½); team-first ops.
(07:52 - 11:20) Design lens → CALA: Value-engineering (“if you can’t touch it, it doesn’t have to be real”); hotel partner Tyler Kent; vibey Mediterranean gap; patio built from scratch; opened in ~4 months; PV Mall #2 targeted next.
(11:27 - 12:22) Food matters: Chef Bo’s role; why timing made the partnership click post-Sanctuary.
(13:30 - 15:29) Neon Spur & Tempe’s revival: A country-lean dive on Mill Ave; landlord vision + Mayor Corey; why the opportunity was a no-brainer.
(18:08 - 19:34) CALA reality check: Open 7 days (hotel F&B), breakfast/lunch/dinner daily, brunch daily; seasonal menu updates.
(21:24 - 23:06) Tell Your Friends: Basement lounge under The Americano; partners Dave Sellers & Bob Agahi; designer Paul Basile; global Bar & Restaurant Design Awards nod; Thu–Sat live music; Americano menu available downstairs.
(23:31 - 25:32) Kuza: Robata, sushi, hand rolls in the former Chauncey Social space; aiming for October; Bo is crafting the menu.
(25:43 - 27:44) Downtown trio: Love Call (dark neighborhood bar), Ada (mostly outdoor, seafood-lean), Kuza Tori (alley-entry listening bar with hand rolls) with Intersection Development (see “Rainbow Road” apartments shout-out).
(28:25 - 31:55) People, seasonality & habits: Why summer slumps test Phoenix operators; his 6am news + breakfast routine, kids at St. Francis, Thursday date nights.
👉 If this conversation hits home, Subscribe, drop your biggest takeaway in the comments, and share with a friend who cares about building durable hospitality brands (not flashes-in-the-pan).
LINKS: 🔗 Connect with DELO: https://linktr.ee/iamthedelo 📚 DELO’s Free eBook: https://iamthedelo.com/3f-method-book 📲 Preferred Business Service Partners: https://iamthedelo.com/connect 💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025
Step into Episode 176 of On the Delo as Delo sits down with Andrew, Executive Director of the Arizona Craft Brewers Guild, to unpack what’s really happening across Arizona beer—on the brewhouse floor, at the Capitol, and out in the community. From a 20-year restaurant career to head brewer roles at The Perch and Uncle Bear’s, and ultimately joining the Guild in February 2022, Andrew lays out a no-spin view of the landscape and where the wins are coming from.
If you care about healthy breweries, smarter laws, and stronger taprooms, this one delivers: the event engine that funds promotion, the practical policy changes (including a hard reduction in minimum production requirements), the real challenges operators face (tourism and top-line), and why non-alcoholic offerings matter for safety and inclusion—all capped with what to expect at Arizona Beer Week and the Guild’s GABF presence.
Chapter Guide (Timestamps):
(0:18 - 3:31) Episode Intro & Origin Story — Restaurants → The Perch → Uncle Bear’s → joining the Guild (Feb 2022)
(3:31 - 4:41) From Brewhouse to Business — Event season (Arizona Strong Beer Fest, Beer Week, Baja) and the “promote & protect” mission
(4:41 - 5:13) Naming Matters — Reframing “Arizona Strong Beer” to clarify the festival’s scope
(5:13 - 7:10) Guild Snapshot — Founded in 1998, ~100 breweries statewide; 67 current members and rolling sign-ups
(7:10 - 10:46) Policy Wins — Minimum production cut from 5,000 → 1,000 gallons; relief for small/innovation sites (e.g., PV pilot, Bisbee example)
(10:46 - 12:48) Modernizing Service — Growler rule updates and Arizona’s pro–small business footing
(13:51 - 16:48) Operator Reality — Hiring stabilizes, tourism dips; focus on top-line + cross-guild collaboration and “brewery-in-planning” value
(23:30 - 27:12) Inclusive Options — Non-alcoholic beer is hard and capital-intensive; hop waters and elevated N/A choices (Hoplark shout-out)
(27:22 - 30:45) Arizona Beer Week — Why it runs 10 days; Pink Boots arm-wrestling, Cicerone education, and festival audience trends
(33:58 - 35:37) GABF Playbook — Arizona’s booth with a tourism film—showcasing the state while championing AZ beer
👉 If this episode gave you a clearer view of Arizona’s beer scene, hit Subscribe, share your biggest takeaway in the comments, and pass it along to a brewery owner, operator, or beer lover who deserves the real story—not the spin.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo
📚 DELO’s Free eBook: https://iamthedelo.com/3f-method-book
🤝 Arizona Craft Brewers Guild: https://chooseazbrews.com
📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind
📘 Facebook: https://facebook.com/IAmTheDelo
📸 Instagram: https://instagram.com/iamthedelo
📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
Step into Episode 175 of ‘On the Delo’ as David DeLorenzo welcomes back his good friend and fitness expert Jeremy Scott for another unfiltered conversation on health, hospitality, and living a balanced life. In his third or fourth appearance, (who’s counting really) Jeremy opens up about fatherhood, the realities of staying fit while working in high-stress industries, and why long-term health is built on simple, sustainable habits—not fad diets.
From navigating restaurant menus without sabotaging your goals, to building movement into your workday, to finding the mental space to truly enjoy life, this episode blends practical advice with candid stories from two decades in fitness.
Whether you’re in hospitality, sales, or simply looking to feel better and live longer, you’ll walk away with strategies you can actually apply—without feeling like you’re “on a diet.”
Chapter Guide (Timestamps):
(0:00 – 3:00) Introduction: Episode 175, guest Jeremy Scott, and updates from Delo
(3:01 – 6:58) Fatherhood, choosing the name Brock, and the parallels between naming and nutrition
(6:59 – 11:24) Real food over fads: why diet labels matter less than sustainability
(11:25 – 15:46) Dining out without derailing progress—decision fatigue, guardrails, and avoiding calorie traps
(15:47 – 20:46) Short-term indulgence vs. long-term impact: moderation, feeling good, and breaking unhealthy cycles
(20:47 – 27:37) Defining “healthy” for busy professionals—body fat ranges, functional strength, and the role of bloodwork
(27:38 – 32:31) Alcohol in balance: knowing your limits, guardrails, and its impact on fat loss and recovery
(32:32 – 38:38) Restaurant culture: menu items, special requests, and realistic expectations when eating out (38:39 – 43:06) Movement and mobility for hospitality pros: microdosing mobility and daily functional prep
(43:07 – 51:46) Mental health, creating margin, and reclaiming hobbies as an adult
(51:47 – end) The power of presence in hospitality and why people—more than food—keep customers coming back
👉 If this conversation resonated with you, hit Subscribe for more deep dives on health, hospitality, and mindset. Share your biggest takeaway in the comments, and send this episode to someone who’s ready to make sustainable changes in their life.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo
📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind
📘 Facebook: https://facebook.com/IAmTheDelo
📸 Instagram: https://instagram.com/iamthedelo
📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe - DISCOUNT CODE: DeLo2025
Dive into Episode 174 of ‘On the Delo’ as David DeLorenzo welcomes Mike Myers—the “Mike Myers of Hospitality”—for a no-holds-barred origin story spanning nightclubs, gyms, and iconic restaurant concepts across Arizona. From sneaking into college bars with a fake ID to launching a beer brand inspired by legendary gold, Mike walks us through every triumph, hard lesson, and late-night hustle, unfiltered.
Hear how bootstrapping gyms led to massive exits, what really happened when he inherited a struggling bar, and why building community (and owning the dirt under your restaurant) is the secret sauce to survival. Get the behind-the-scenes tales of Rusty Buckle, Dutchman’s Gold Lager, and the brand-new Back Alley Barbecue, powered by a MasterChef winner.
If you’ve ever wondered what it really takes to scale in the hospitality world—or just want to steal a few mindsets from a guy who’s failed and risen more than once—this is can’t-miss.
Chapter Guide (Timestamps):(0:00 - 1:11) Kicking Off #174: Introductions, Age, and the Hospitality “Mike Myers”(1:12 - 4:35) Bay Area Beginnings: Nightclubs, Football, and the Accidental Door Gig(4:36 - 6:47) The Gym Business: Scaling Anytime Fitness and Private Equity Exit(6:48 - 8:20) Arizona Bound: Recession Lessons and the Bar Buyout Adventure(8:21 - 11:37) Sink or Swim: Learning to Run Sports Bars and the Real Lessons of Restaurant Life(11:38 - 14:16) Big Business Moves: Distribution, Margins, and Corporate Life at US Foods & Cisco(14:17 - 17:23) Building Hospitality First: Team, Food, and the Secrets of Scalability(17:24 - 20:03) Reviews & Reality: The Human Side of Running a Restaurant(20:04 - 23:41) Turning Setbacks Into Systems: Surviving Mother’s Day Meltdowns and Major Pivots(23:42 - 28:07) The Power of Local: Partnership, Networking, and Community-Driven Growth(28:08 - 33:22) From Tenant to Owner: Jumping into Real Estate Development(33:23 - 43:50) Dutchman’s Gold: Brewing Liquid Treasure and Building a Beer Brand from Scratch(43:51 - 46:42) EXCLUSIVE: Launching Back Alley Barbecue with MasterChef’s Sean O’Neill(46:43 - 51:47) Rapid Fire: Metallica, Muscle Cars, and Why Mindset Wins Every Day
👉 Love true stories of reinvention, grit, and hospitality done right? Hit SUBSCRIBE to never miss an episode, and share your favorite takeaway in the comments!
LINKS:🔗 Connect with DELO: https://linktr.ee/iamthedelo📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind📘 Facebook: https://facebook.com/IAmTheDelo📸 Instagram: https://instagram.com/iamthedelo📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe
DISCOUNT CODE: DeLo2025
Pour a fresh cup and join Episode 173 of ‘On the Delo’ as David DeLorenzo sits down with industry insider Craig Miller, founder of Arizona Liquor Industry Consultants. With nearly two decades at the Arizona Department of Liquor, Craig unpacks real-life stories, compliance challenges, and critical legal changes every bar, restaurant, and aspiring licensee needs to know.
This no-fluff conversation delivers an unfiltered look at how laws are really made (and changed), why acts of violence reporting matters, the million-dollar price tag of a liquor store license, and how technology is changing underage enforcement. Whether you own a hospitality business or want to understand the high-stakes world of liquor liability, this episode gives you the playbook for surviving and thriving in Arizona’s complex landscape—all straight from the front lines.
Chapter Guide (Timestamps):
(0:00 - 1:06) Introduction, Craig’s consulting roots, and time at AZ Department of Liquor
(1:07 - 4:18) How Arizona liquor laws change: Title 4, omnibus bills, and industry challenges
(4:19 - 6:50) THC, Delta-8, hemp drinks: What’s legal, what’s not, and the crackdown aftermath
(6:51 - 9:47) Intoxication, liability, and the impossible standard for bars
(9:48 - 12:41) Counting drinks, dram shop lawsuits, and broken personal responsibility
(12:42 - 15:44) Alcohol sales trends post-COVID and creative new revenue streams
(15:45 - 18:33) Employee liability: Criminal, civil, and admin risks behind the bar
(18:34 - 22:30) Documentation, Title 4 training, and the real cost of compliance
(22:31 - 25:06) License types, sky-high costs, and the true price of opening a liquor store
(25:07 - 29:51) Compliance pitfalls: Food ratios, incident reporting, promotions, after-hours
(29:52 - 34:30) Fake IDs, scanners, and the real battle against underage drinking
(34:31 - 37:20) What counts as food, menu rules, and special late-night considerations
(37:21 - 41:13) Building relationships with law enforcement and city-specific nuances
(41:14 - 45:38) Consulting, support, and why sound policies keep everyone safer
(45:39 - End) Rapid fire: Craig’s industry favorites, life lessons, and final thoughts
👉 If you care about staying compliant, protecting your business, or just want to understand how Arizona liquor law really works, hit SUBSCRIBE for more straight talk with top industry experts. Drop your toughest compliance questions in the comments, and share this episode with any operator or server who needs the inside scoop to stay out of trouble.
LINKS:
🔗 Connect with DELO: https://linktr.ee/iamthedelo
📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book
📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect
💡 FREE Entrepreneur Community: https://linktr.ee/builtdifferentmastermind
📘 Facebook: https://facebook.com/IAmTheDelo
📸 Instagram: https://instagram.com/iamthedelo
📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1
Step into Episode 172 of ‘On the Delo’ as David DeLorenzo sits down with Chef Cory, owner of the acclaimed COURSE restaurant, for an inspiring conversation about transforming from a dairy farm boy in Iowa to a James Beard-recognized chef in Scottsdale. Chef Cory opens up about his unexpected pivot from architecture to culinary arts, the brutal but transformative mentorship under Chef Ivan Flowers, and how his farming roots still influence his approach to fine dining today.
From surviving the pressure cooker environment at Different Point of View to winning in front of Martha Stewart on Food Network's ‘Chopped’, Chef Cory shares the real story behind building COURSE—including the challenges of opening during COVID, creating approachable fine dining, and why he chose to put his restaurant next to a Pita Jungle. This episode dives deep into restaurant operations, work-life balance as a chef-owner, and the evolution of Phoenix's culinary scene into a world-class destination.
Chapter Guide (Timestamps):(00:02 - 02:46) Introduction: Welcome to Episode 172 with Chef Chef Cory(02:46 - 06:05) Farm Roots: From Pearl City Dairy Farm to Arizona Architecture Dreams(06:05 - 09:01) Culinary School to Kitchen Hell: Learning Under Chef Ivan Flowers(09:01 - 13:47) Career Climb: Different Point of View, Sedona, Teaching, and Binkley's(13:47 - 15:21) Food Network Fame: The Chopped Experience and Opening Doors(15:21 - 20:10) Building COURSE: Finding the Perfect Scottsdale Location(20:10 - 25:05) Restaurant Philosophy: Making Fine Dining Approachable and Fun(25:05 - 29:10) Work-Life Balance: Family Time and the Chef's Dilemma(29:10 - 31:00) Community Support: Phoenix's Rising Culinary Scene(31:00 - 33:35) Chef Lifestyle: Staying Fit in a Food-Focused Career(33:35 - 36:28) Future Vision: Expansion Plans and Final Thoughts
👉 If this conversation inspired you to support local restaurants or chase your own culinary dreams, hit SUBSCRIBE for more entrepreneur stories from the hospitality world. Drop a COMMENT with your favorite local chef, and share this episode with someone who needs to hear about turning passion into purpose.
LINKS:🔗 Connect with DELO: https://linktr.ee/iamthedelo📚 Grab DELO's Free eBook: https://iamthedelo.com/3f-method-book📲 DELO's Preferred Business Service Partners: https://iamthedelo.com/connect💡 FREE Entrepreneur Community: https://linktr.ee/builtdifferentmastermind📘 Facebook: https://facebook.com/IAmTheDelo📸 Instagram: https://instagram.com/iamthedelo📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1