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State Forty Eight started with three friends, a shared love for Arizona, and a combined investment of $1,500. More than a decade later, the brand is evolving for its next chapter while staying true to the community that made it possible. In Episode 232 of On The Delo, State Forty Eight CEO and co-founder Michael Spangenberg joins Delo to talk about protecting his mornings, building a brand people understand immediately, and making difficult business decisions before the numbers force the issue. Michael explains why the company closed three of its four retail locations, how screen printing, embroidery, design, and B2B manufacturing have become a stronger growth engine, and why the steady, unglamorous work can create the freedom to do more intentional things. They also discuss cash flow, rising product costs, developing talented people, using technology to create efficiency, and the State Forty Eight Foundation's work supporting Arizona entrepreneurs. Through it all, Michael returns to one principle: care about people, deliver a great experience, and build relationships for the long term. CHAPTER GUIDE : (0:14 - 3:45) Protecting Mornings, Social Media, and Clear Branding (4:22 - 8:47) Collaboration, Retail Restructuring, and the B2B Pivot (8:50 - 12:18) Manufacturing, Facility Growth, Inventory, and Cash Flow (12:34 - 15:32) Building Careers, Developing People, and Standing Out (15:42 - 18:47) Technology, Efficiency, Time, and Growing Wiser (18:49 - 20:46) From Hotel Operations to the State Forty Eight Trademark (20:47 - 23:07) State Forty Eight Foundation and Arizona Entrepreneurs (23:10 - 27:29) Arizona Hospitality and the Next Phase of Growth (27:29 - 34:50) License Plates, Product Costs, Service, and Custom Merch (34:59 - 40:04) Foundation Events, Rapid Fire, and the Closing Bell 💬If you are building a brand, managing a pivot, or trying to balance profitability with purpose, this conversation is for you. 👉 Subscribe to ON THE DELO: Arizona’s Hospitality Podcast for more conversations with entrepreneurs, creatives, and community builders. GUEST LINKS: State Forty Eight: https://statefortyeight.com/ Michael on LinkedIn: https://www.linkedin.com/in/michael-spangenberg-0ab69a165/ State Forty Eight Foundation: https://www.statefortyeightfoundation.org/ PODCAST LINKS: Connect with DELO: https://linktr.ee/iamthedelo Get Delo’s New Book, Risky Business: https://amazon.com/dp/B0GWSF48DX 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

Ruth Price did not wait for Arizona's creative community to find her. She started a newsletter, gathered people around design, art, architecture, and food, and built what became Desert Design Week. In Episode 231 of On The Delo, Ruth shares how moving from Romania to Oregon and eventually Arizona shaped her eye for place, preservation, and possibility. She and Delo discuss the growth of Desert Design Week, its decentralized choose-your-own-experience format, the launch of a companion publication, and why food belongs in any honest conversation about design and culture. Ruth also explains how she found a niche in design-led real estate, why her 4:30 a.m. reading and writing ritual matters, and how travel keeps her curious. Her closing advice is simple and powerful: stop comparing yourself to everyone else, put your blinders on, and do your thing. CHAPTER GUIDE : (0:15 - 3:42) Romania, Oregon, and Building a Life in Arizona (3:43 - 7:03) Preservation and Creating Future Architectural Gems (7:04 - 9:58) From a Newsletter to Desert Design Week (9:59 - 14:44) Growth, Audience, and a Decentralized Festival (14:45 - 19:22) Curating Experiences, Food, and First Bites of Phoenix (19:23 - 22:37) Finding a Niche in Design-Led Real Estate (22:38 - 26:55) Morning Rituals, Coffee, Travel, and Research (26:56 - 30:09) Creative Community, Tickets, and Staying Connected (30:10 - 33:53) Arizona Food Favorites and Rapid Fire (33:54 - 35:44) Stop Comparing Yourself and Do Your Thing 💬 If you are building a creative community, refining your niche, or looking for permission to follow your own path, this conversation is for you. 👉 Subscribe for more conversations with entrepreneurs, creatives, and community builders. GUEST LINKS: Desert Design Week: https://www.desertdesignweek.com/ Instagram: https://www.instagram.com/desertdesignweek/ LinkedIn: https://www.linkedin.com/in/ruthpriceaz/ PODCAST 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 230 of On The Delo as Delo sits down with Tom King and Craig Miller to announce a new chapter for Arizona Liquor Industry Consultants. Tom is bringing more than 30 years of beverage-alcohol experience—from major suppliers and distributors to startups and celebrity-backed brands—into ALIC’s Arizona-focused work alongside Craig and the established team. This conversation connects the dots between licensing, training, compliance, events, brand strategy, and the commercial realities facing bars, restaurants, hotels, and beverage companies. Tom and Craig unpack how Arizona’s three-tier system affects operators, why staff education matters, what is changing across alcohol distribution, and how a clear beverage strategy can help an operation build stronger sales without losing sight of responsible service and compliance. Chapter Guide (Timestamps): (0:00 - 0:35) Pre-Roll and Getting Ready (0:36 - 3:02) Meet Tom King and His Start in Beverage Alcohol (3:03 - 6:52) Old-School Mill Avenue and Early Brand-Building Lessons (6:53 - 10:14) On-Premise vs. Off-Premise Pricing, Service, and Promotions (10:15 - 14:35) Diageo, Distribution, Startups, and Celebrity Brands (14:36 - 16:34) Reconnecting Through the WM Phoenix Open (16:35 - 20:37) ALIC’s Roots and the Next Chapter with Tom (20:38 - 22:55) One-Stop Support, Membership, Training, and Security (22:56 - 26:28) Industry Headwinds, Distribution Shifts, and Consumer Trends (26:29 - 28:49) Arizona Liquor-Law Priorities and ID Rules (28:50 - 32:37) Practical Beverage Strategy for Bars and Restaurants (32:38 - 35:56) Why Celebrity Beverage Brands Win—or Miss (35:57 - 39:10) Rapid Fire: Music, Movies, Mornings, and Pizza (39:11 - 40:15) Risky Business, ALIC Resources, and Closing 👉 If you own, operate, advise, or build in Arizona hospitality, hit Subscribe for more conversations about business, risk, leadership, and the people moving the industry forward. 💬 Drop a comment with your biggest takeaway, and share this episode with someone who could use stronger support around licensing, training, compliance, events, or beverage strategy. GUEST LINKS: Arizona Liquor Industry Consultants: https://azlic.com/ ALIC on LinkedIn: https://www.linkedin.com/company/arizona-liquor-industry-consultants Connect with Tom King: https://www.linkedin.com/in/tom-king-955b211 Connect with Craig Miller: https://www.linkedin.com/in/craig-miller-3b7923126 PODCAST 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 229 of On The Delo as Delo sits down with Whitney Wingfield, owner of Brick & Barley, for an honest look at what it takes to build a neighborhood bar people treat like home. A fourth-generation Arizona native who started in the bar industry at 19, Whitney shares the path from the original Dos Gringos to selling her house to buy the place where she had already worked for 13 years. The conversation gets into the work guests rarely see: staffing, repairs, regulations, responsible alcohol service, late-night calls, online reviews, and the judgment it takes to spot trouble before it starts. Whitney also explains how AZ Bartenders grew through weddings and corporate events, why responsiveness and flexibility matter, and why knowing how to make a drink is only one part of being a professional bartender. Whitney revisits Brick & Barley’s Bar Rescue experience, including what felt made for television, the publicity that still brings people in, and why she insisted that the production avoid structural changes that could create expensive compliance problems. She and Delo also talk about the bar’s community-first atmosphere, late-night food, wings, burgers, healthier options, football, and why Whitney has no desire to chase a second location. Chapter Guide (Timestamps) (0:00 - 1:57) Summer Business, World Cup Crowds, and Four Years of Ownership (1:58 - 5:42) Whitney’s Arizona Roots and Her Start at the Original Dos Gringos (5:43 - 9:29) Selling Her House, Buying the Bar, and Growing AZ Bartenders (9:30 - 12:14) What Great Bartenders Need: Responsiveness, Training, and Judgment (12:15 - 15:13) The Daily Reality of Ownership, Regulation, and Tempe Community (15:14 - 19:46) Behind Brick & Barley’s Bar Rescue Experience (19:47 - 24:02) Handling Reviews and Building a Bar Around Good, Late-Night Food (24:03 - 27:00) Why One Location Is Enough and Why an Owner Is Never Fully Off (27:01 - 30:07) Daily Non-Negotiables, Jack the Dog, Football, and 37 TVs (30:08 - 35:12) Rapid Fire: Bourbon, Yacht Rock, Gummy Nerds, Steak, and Bar Talk (35:13 - 36:13) Closing Thoughts and the Community Energy of World Cup Crowds 💬 Share your biggest takeaway in the comments, then send this episode to a bartender, restaurant owner, or local-business supporter who will relate to Whitney’s story. 👉 If you appreciate honest conversations about hospitality, ownership, and the people who make neighborhood businesses matter, hit Subscribe and turn on notifications for more episodes of On The Delo. GUEST LINKS: 💼 Whitney Wingfield on LinkedIn: https://www.linkedin.com/in/whitney-wingfield-391564a1 🍻 Brick & Barley Website: https://www.brickandbarleyaz.com/ 🍸 AZ Bartenders Website: https://www.azbartenders.com/ PODCAST LINKS: 🔗 Connect with Delo: https://linktr.ee/iamthedelo 📚 Grab Delo’s FREE Hospitality eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 🤝 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

What does it take to grow a multi-brand hospitality company without losing what made each restaurant special in the first place? In Episode 228 of On The Delo, Delo sits down with Jimmy Herrera and Bill Toole, owners of POV Foods, the group behind Red, White & Brew, Swizzle Inn, Rusty Spur Saloon, 32 Shea, and Lakeside Bar & Grill. Bill and Jimmy both spent decades at Peter Piper Pizza before Bill co-founded POV Foods in 2014 with Rex Moffett. Jimmy joined as the third owner in 2019 to help lead the acquisition and growth of Red, White & Brew. They walk through how the team evaluates new brands to acquire, why they treat Rusty Spur and Swizzle Inn as “one of ones” while scaling Red, White & Brew and 32 Shea, and how a proactive target list keeps them ready when the right opportunity comes along. The conversation also covers empowering teams without red tape, balancing data-driven menu decisions with dietary needs, and the personal routines that keep both leaders grounded while running a company of 270+ employees. If you're building or scaling a multi-location hospitality business, this episode is full of practical insight you can use. Chapter Guide (Timestamps) (0:14 - 1:04) Welcome Back and Meet Jimmy Herrera & Bill Toole (1:21 - 2:14) Red, White & Brew: Mesa and Prescott Locations (2:28 - 3:09) The Prescott Opportunity and Bill's Grill (3:09 - 4:11) Origin Stories: From Pistol Pete's to Peter Piper Pizza (4:11 - 5:40) Founding POV Foods and Jimmy Joining as Third Owner (5:40 - 7:01) Acquiring Red, White & Brew and the Kitchen Remodel (7:01 - 9:05) Splitting the Roles: Finance, Acquisitions, and Innovation (9:05 - 10:47) Empowerment Culture and Growing to 270+ Employees (10:47 - 12:46) The Brand Portfolio as an “Indie Record Label” (12:46 - 14:12) Favorite Restaurants and Repeat Customer Rates (15:31 - 16:33) Marketing: TV, Socials, and Word of Mouth (19:03 - 19:36) Lessons from “Unreasonable Hospitality” (20:45 - 23:55) Data-Driven Menus and Dietary Needs (24:13 - 26:43) Morning Routines and New Puppies (27:17 - 29:24) Team Culture, Recognition, and Company Events (29:24 - 31:58) Non-Negotiables: Quiet Mornings and Daydreaming Time (32:26 - 35:05) Growth Strategy and the Proactive Target List (35:06 - 36:02) Where to Find POV Foods (36:02 - 38:16) Rapid Fire and Delo's Close 👉 If this conversation about growing a hospitality group the right way, empowering your team, and staying grounded while scaling resonated with you, hit Subscribe for more deep dives on hospitality, business, and mindset. 💬 Drop a comment with your biggest takeaway, and share this episode with anyone building or running a brand or restaurant group. 📲 Learn more about POV Foods at https://povfoods.com 💼 Connect with Bill Toole on LinkedIn: https://www.linkedin.com/in/bill-toole-182b0011 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

What makes a restaurant, brewery, winery, or coffee shop worth seeking out? In Episode 227 of On The Delo, Delo sits down with Eric Walters, co-founder of a Taste of AZ, to talk about the stories behind Arizona food and beverage, and the people who put their heart into creating it. Eric shares how a Taste of AZ brings that mission to life through a quarterly magazine, a book, a podcast, a weekly newsletter, and large-scale events. From choosing features and building lasting partnerships to helping people discover their next place to eat or drink, this conversation is a thoughtful look at local storytelling, community, and the work behind a platform built to celebrate Arizona hospitality. The episode also goes beyond the plate. Delo and Eric discuss the noise restaurants face around marketing, the value of local relationships, Eric’s experience stepping away from drinking, and the habits—journaling, movement, coaching football, and staying connected—that help him manage an always-active mind. If you care about Arizona hospitality, building meaningful partnerships, or finding a healthier way to stay present while doing the work, this one is for you. Chapter Guide (Timestamps) (0:15 - 2:58) Welcome Back and the Latest a Taste of AZ Magazine (2:58 - 6:14) The Book, Quarterly Publishing, and Stories Behind the Food (6:14 - 12:19) Chefs, Local Hospitality, and Arizona’s Changing Food Scene (12:19 - 16:06) Cutting Through Marketing Noise and Creating Lasting Value (16:06 - 24:04) Stepping Away from Drinking, Journaling, and Better Self-Talk (24:04 - 30:18) Support Systems, Coaching Football, and Staying Present (30:18 - 36:09) Movement, Arizona Outdoors, Partnerships, and Event Value (36:09 - 39:26) a Taste of AZ’s Multi-Platform Mission and Statewide Discovery (39:26 - 44:28) Rapid Fire: Food, Music, Hiking, and Supper (44:28 - 46:54) Supporting Local Businesses, the Newsletter, and Delo’s Close 💬 Drop a comment with a local Arizona place people need to know about, and share this episode with someone who cares about the people behind food and beverage. 👉 If this conversation about Arizona hospitality, local storytelling, and building better habits resonated with you, hit Subscribe for more conversations on business, community, and mindset. 📲 Explore a Taste of AZ: https://atasteofaz.com/ 💼 Connect with Eric Walters on LinkedIn: https://www.linkedin.com/in/ericwaltersazfood 📷 Follow a Taste of AZ on Instagram: https://www.instagram.com/atasteofaz/ 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

Most people who help design and equip restaurants never spent a night on the line themselves. In Episode 226 of On The Delo, Delo sits down with longtime friend Justin McCallister, Owner of Arizona Restaurant Consulting (AZRC), to talk about a career that started in a culinary school kitchen and grew into a full design-build firm behind restaurants, hotels, gas stations, and commercial kitchens across Arizona and beyond. Justin shares his journey from cooking at the original Mastro's Steakhouse and Kona Grill to spending 17 years in restaurant equipment sales and design before taking the leap to launch Arizona Restaurant Consulting in 2016. This year marks AZRC's 10th anniversary, making it the perfect time to look back on the lessons learned from a decade of designing, equipping, and building restaurants. The conversation dives into recent projects including Terrible's gas stations, a Hilton Squaw Peak remodel, and a challenging build for Freeport-McMoRan, along with what it really takes - from budgeting and design to equipment, permitting, and installation - to turn an empty gray shell into a fully operational restaurant. Justin also shares his philosophy on referrals and marketing, why he'd rather be the hub of the wheel than wear every hat himself, and the personal side of running a business for a decade, including bringing his wife on as a full partner after 28 years of marriage. Whether you're opening your first restaurant, remodeling an existing concept, or simply want a behind-the-scenes look at how successful hospitality projects come together, this episode is packed with practical insights from someone who's helped build them. Chapter Guide (Timestamps) (0:14 - 1:13) Welcome Back and Justin's First Time in the Office (1:13 - 3:37) From Missouri to Culinary School: Mastro's and Kona Grill (3:37 - 4:42) Finding a Niche in Restaurant Equipment Sales and Design (4:42 - 5:47) Taking the Leap: Founding AZRC in 2016 (5:47 - 7:07) 10 Years of Growth and Launching AZRC Installations (7:07 - 9:50) Proud Projects: Terrible's Gas Stations and the $200K Walk-In (9:50 - 11:28) Current Projects: Hilton Squaw Peak and Jackson's Car Wash (11:28 - 13:00) Learning AutoCAD and Becoming a Design-Build Hybrid (13:00 - 15:11) Marketing as the Hub of the Wheel (15:11 - 17:10) Working Outside Arizona: DC, California, and Beyond (17:10 - 20:12) What It Really Takes to Open a Restaurant (20:12 - 22:44) Being an Equipment Reseller and Owning the Hard Conversations (22:44 - 25:51) Arizona's 2026 Market and the Freeport-McMoRan Challenge (25:51 - 28:11) Non-Negotiables, Family, and Bringing His Wife on Board (28:11 - 29:57) Where to Find Justin and AZRC (29:57 - 32:29) Rapid Fire and Delo's Close 👉 Building a restaurant is one of the biggest investments you'll make. Subscribe for more conversations with hospitality operators, builders, and industry experts who have been there. 📤 Know someone opening, remodeling, or expanding a restaurant? Share this episode—it may save them time, money, and costly mistakes. 📲 Learn more about Arizona Restaurant Consulting: https://azrestaurantconsulting.com 💼 Connect with Justin McCallister on LinkedIn: https://www.linkedin.com/in/justin-mccallister-2a766041 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

What does it take to create an event people remember? In EP225 of On The Delo, Delo sits down with Johann Warnholtz, Chief Vibes Officer of Exceptional Vibe, for a real conversation about building community, creating meaningful experiences, and betting on yourself in Greater Phoenix. Johann shares how a childhood around endurance races, years of event and marketing work, and a love for Arizona’s food-and-beverage scene shaped Exceptional Vibe. From the risk of selling tickets in a last-minute market to designing events that give vendors real one-on-one connection, this episode is packed with practical perspective for operators, marketers, and anyone building something you want people to show up for. Chapter Guide (Timestamps) (0:00 - 1:41) Welcome, the Exceptional Vibe Name, and a One-Person Business (1:41 - 6:02) Endurance Sports, Race Lab, and Finding a Love for Events (6:02 - 9:05) From Freelance Marketing to Phoenix Magazine (9:05 - 11:52) The First Exceptional Vibe Events and Tempe Checkpoints (11:52 - 15:53) Launching Exceptional Vibe and Building Its Marketing Side (15:53 - 18:49) The Risk of Events, Last-Minute Tickets, and Self-Funding Growth (18:49 - 22:50) Brunch Fest, Soup Fest, and Following Event Potential (22:50 - 26:42) Vendor Value, Foodie Audiences, and Turning Attention Into ROI (26:42 - 30:43) Event Flow, Music, Seating, and Interactive Experiences (30:43 - 34:29) Arizona Community, Local Restaurants, and the Agency Vision (34:29 - 38:51) Exercise, Focus, and Rapid Fire (38:51 - 42:22) What’s Next for Exceptional Vibe and Delo’s Close 👉 If this conversation about events, marketing, and building community resonated with you, hit Subscribe for more honest conversations on hospitality, business, and mindset. 💬 Drop your biggest takeaway in the comments, then share this episode with a local operator, marketer, or community builder who is ready to create a better experience. 🌐 Learn more about Exceptional Vibe: https://www.exceptionalvibe.com/ 💼 Connect with Johann Warnholtz on LinkedIn: https://www.linkedin.com/in/johann-warnholtz-08991664 📷 Follow Exceptional Vibe on Instagram: https://www.instagram.com/theexceptionalvibe 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

What started with a Craigslist ad and a love of food turned into one of Arizona’s most recognizable independent burger spots. In Episode 224 of On The Delo, Delo sits down with Bret Shapiro, Chef/Owner of Paradise Valley Burger Company, to talk about 15+ years of PV Burger, the realities of restaurant ownership, and why Bret has never been interested in following the traditional growth playbook. Bret shares the story behind taking over the original restaurant, building a loyal crew and customer base, and eventually moving PV Burger from its longtime 40th Street and Bell Road location to Scottsdale. They get into staying independent, using his own capital to grow, keeping restaurant footprints small, navigating rising costs, and the advice Bret has followed from the beginning: if something has to change, raise the price before you lower the quality. Of course, they talk burgers too—from the story behind the Burger Brulee and Paradise Burger to the TV appearances that put PV Burger in front of a national audience, including Diners, Drive-Ins and Dives, Man v. Food, Guy’s Grocery Games, and Check, Please! Bret also shares what’s next, his early-morning routine, and why after 15 years in business, consistency still matters more than hype. Chapter Guide (Timestamps) (0:00 - 3:24) Welcome, Meeting Bret Shapiro, and the PV Burger Office Story (3:24 - 7:23) Origin Story: From Music to Food and a Craigslist Ad That Changed Everything (7:23 - 11:10) Losing the Lease at 40th and Bell and the Overnight Move to Scottsdale (11:10 - 14:21) Taking Care of the Crew and Whether Chefs Make Good Business Owners (14:21 - 18:03) Staying Independent, Lease Advice, and Reading Today's Arizona Market (18:03 - 20:39) Footprint, Dine-In vs. Takeout Shift, and Learning From Deluxe Burger (20:39 - 25:06) Fries, Jalapeno Ranch, and the Stories Behind the Burger Brulee and Paradise Burger (25:06 - 28:02) Life on TV: Diners Drive-Ins and Dives, Man v. Food, and Guy's Grocery Games (28:02 - 30:19) The Hardest Part of 15 Years and Why You Never Step Down on Quality (30:19 - 34:25) Morning Routine, Walking With Dad, and Changing His Relationship With Alcohol (34:25 - 35:22) What's Next: A New Sandwich Shop and Reviving Paradise Valley Pizza (35:22 - 38:23) Rapid Fire: Trucks, Scuba, Sushi, and a Month of Travel (38:23 - 39:39) Social Handles, Closing Thoughts, and Supporting Local Restaurants 👉 If you enjoyed this conversation, hit Subscribe for more conversations with the people building businesses, restaurants, and brands their own way. 💬 Drop a comment with your biggest takeaway and share this episode with someone in the restaurant or hospitality industry. 🍔 Check out Paradise Valley Burger Company at https://pvburgercompany.com/ 💼 Connect with Bret Shapiro on LinkedIn: https://www.linkedin.com/in/bret-shapiro-5a5857176 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 223 of On The Delo as Delo sits down with longtime friend Chase Goodman, Systems Integrator at Cactus Sight and Sound, for a candid conversation about audio, video, lighting, and a change that’s about to hit sports bars hard. From car stereos and houseboats to designing high-end restaurant systems, Chase pulls back the curtain on what really makes a hospitality space feel right and warns operators about the NFL Sunday Ticket shift that could cost them thousands right before football season. This episode blends practical AV wisdom with an urgent heads-up for anyone in hospitality. Chase explains why lighting and sound matter as much as the food, why getting AV involved at the design stage saves money and headaches, and how his team hides speakers, tunes lighting to the time of day, and tailors systems to each concept.  Then the conversation turns to the big one: DirecTV’s decades-long exclusive on Sunday Ticket has ended, with commercial rights now controlled by Everpass Media—backed by Redbird Capital and the NFL’s own equity arm, 32 Equity—and moving to streaming only. Chase breaks down what that means for bandwidth, hardware, cost, and control, and why many bars may decide it’s no longer worth it. If you own or advise a bar or restaurant, this is a must-listen before the season kicks off. Chapter Guide (Timestamps) (0:16 - 2:53) Catching Up: Marriage, a New Baby, and Life at 42 (2:53 - 5:19) Origin Story: From Car Audio to Bar and Restaurant AV (5:19 - 9:55) Why Getting AV in at the Design Stage Matters (9:55 - 13:20) Lighting Done Right and the Mistakes Owners Make (13:20 - 16:46) Tiering Systems and Everything Cactus Does (16:46 - 19:44) The Team, the Shop, and 20 Years in Business (19:44 - 24:48) What’s Next: Lighting, Cameras, and Data Storage (24:48 - 34:02) The DirecTV Sunday Ticket Shakeup Explained (34:02 - 37:09) What It Costs Operators and Why It’s Happening (37:09 - 42:36) Rapid Fire and Delo’s Close 👉 If this conversation about hospitality AV and the Sunday Ticket shakeup was useful, hit Subscribe so you never miss future deep dives on running and protecting your business. 💬 Share this with a bar or restaurant owner who needs the heads-up before NFL season, and drop your biggest takeaway in the comments. 📡 And if you’re planning a build or upgrade, check out Chase’s team ay https://cactussightandsound.com. LINKS: 💼 Connect with Chase Goodman on LinkedIn: https://www.linkedin.com/in/chase-goodman-7a12571b9 🔗 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 Chapter Guide (Timestamps)

Private events may be the most overlooked revenue stream in hospitality. In Episode 222 of On The Delo, Delo sits down with Samia Kohler, Founder of Event Sphere Solutions and creator of SPHERE, to explore how restaurants, bars, hotels, wineries, breweries, and event venues can unlock significant revenue through smarter private event sales. From 18 years in hospitality across France, Shanghai, Hong Kong, and now Phoenix, Samia breaks down how the right system can turn any space with four walls, food, and beverage into a revenue machine. This conversation goes deep on the difference between chasing tables and building an experience, why so many restaurants leave event revenue on the table, and how Samia built her own software after finding no CRM truly made for hospitality. She shares how her clients have seen a 189% increase in event sales, how the platform buys back 20+ hours a week, and how she built AI directly into the system so even a busy GM can capture leads around the clock without losing the human touch. If you run a restaurant, bar, or hospitality group and want a smarter way to grow revenue, this episode is packed with real, usable perspective. Chapter Guide (Timestamps) (0:00 - 2:06) Welcome and Meeting Samia Kohler (2:06 - 6:02) Hospitality Around the World: France, Shanghai, and Hong Kong (6:02 - 11:48) How She Got Into Hospitality and the Private Event Sales Gap (11:48 - 15:54) Building Event Sphere Solutions and Learning the Tech (15:54 - 21:05) How It Works: Pricing, Commission, and a 189% Sales Lift (21:05 - 26:11) Ideal Clients and Buying Back 20+ Hours a Week (26:11 - 29:15) AI in Hospitality: Sphere and Sphere Plus (29:15 - 33:27) Non-Negotiables and Scaling Beyond Arizona (33:27 - 38:15) Rapid Fire and Delo's Close 👉 If this conversation about growing revenue, systemizing your sales, and thinking bigger resonated with you, hit Subscribe for more deep dives on hospitality, business, and mindset. 💬 Drop a comment with your biggest takeaway, and share this episode with an owner or operator who’s ready to unlock a whole new revenue stream. 📲 Learn more about Event Sphere Solutions at https://www.eventspheresolutions.com 💼 Connect with Samia Kohler on LinkedIn: https://www.linkedin.com/in/samia-kohler 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 221 of On The Delo as Delo sits down with Keifer Gilbert - a tattooed small-town Arizona kid turned elite craft bartender turned sober ultra runner - for one of the most honest, raw, and inspiring conversations the show has delivered. From getting fired from Applebee's reeking of Jäger at 20, to helping launch Counterintuitive cocktail bar, to blacking out nightly while raising a newborn, Keifer's story is a masterclass in rock bottom, reinvention, and what it actually takes to do hard things sober. They cover the Phoenix and Scottsdale hospitality scene in depth - Cashmere, Cowboy Chow, Bitter & Twisted, Counterintuitive - and then pivot into the real story: how sobriety on Christmas Day 2018 led to Keifer trading shots for trail running and ultimately finishing the Cocodona 250, a 256.3-mile race from Black Canyon City to downtown Flagstaff with 37,000 ft of elevation gain in 108 hours. If you've ever struggled to let go of an identity that no longer serves you, or wondered if it's too late to become someone new, this episode will hit different. Chapter Guide (Timestamps): (0:17 - 1:25) Ep 221 Intro: Consistency, Repetition & Being a Little Psychotic (1:26 - 6:23) Getting Started: Flagstaff, Applebee's, Getting Fired, and One Semester at GCU (6:24 - 9:37) Landing at Cashmere & Cowboy Chow - Finding His Footing in Fine Dining (9:38 - 12:36) Counterintuitive: 32 Seats, 12 Hours of Prep, 8 Hours of Service - Craft Cocktails Done Right (12:37 - 17:20) Life at Bitter & Twisted: Long Shifts, Late Nights at Tally Ho, and a Body Falling Apart (17:21 - 19:26) Identity, Blackouts, and the Bar Industry's Dark Side (19:27 - 23:59) Sobriety: Christmas Day 2018, Cooper at 6 Months, and the Decision That Changed Everything (24:00 - 27:30) 8 Years Sober: The Emotional Lightning Rod Phase, the Three-Year Switch, and Life Today (27:31 - 29:01) From Jiu Jitsu to COVID Runs: How Ultra Running Accidentally Took Over (29:02 - 35:00) Cocodona 250: The Race, the Prep, the First Day Disaster, and 30,000 Calories Burned (35:01 - 40:18) What 256 Miles Does to Your Identity - And Cam Haines Cheering From the Trail (40:19 - 44:30) What's Next: Front-End Developer, USCA Certified Ultra Coach, and What Keifer Promotes (44:31 - 46:20) Rapid Fire: Climbs vs. Downhills, Warrant vs. Ratt, Bears on Mingus Mountain & More 👉 If Keifer's story of sobriety, grit, and running through the Arizona backcountry resonated with you, hit Subscribe for more honest conversations on health, hospitality, and living fully. 💬 Drop a comment with your biggest takeaway and share this with someone who needs a reminder that reinvention is always on the table. 📺 Check out Keifer’s Podcast: https://www.youtube.com/@TheKeiferMadnessPodcast 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

Step into Episode 220 of On The Delo as Delo sits down with Akram Abdallah and Mohamed — the entrepreneurial force behind Laymoon Café, Tempe's buzzing Palestinian-Syrian café bringing Middle Eastern hospitality, culture, and flavor to the heart of the ASU community. From a chance road-trip conversation about an available space to opening one of the most talked-about new concepts in the Valley, this story is about bold moves, deep roots, and a team who built something beautiful before they even had a name for it. Delo digs into the origin stories, the chaos of launch week, supply chain realities, a 40-person staff puzzle, the significance of operating next to one of Arizona's most iconic mosques, and what it means to create a true "third space" rooted in Middle Eastern hospitality. If you're into food, entrepreneurship, culture, and the real behind-the-scenes of building a business from the ground up, this one will hit different. Chapter Guide (Timestamps): (0:00 - 2:42) Delo's Intro, Episode 220, and the New Book "Risky Business" (2:43 - 5:00) Meeting at Filthy Animal and Guest Origin Stories Begin (5:01 - 7:01) Mohamed's Tech Background: Waymo, Amazon, and Pilot's License (7:02 - 9:41) Operations, Staffing Puzzles, and 1,000+ Guests a Day (9:42 - 14:21) Akram's Real Estate Background and Finding the Location (14:22 - 19:33) The Mosque Connection, Nomad Jewelry, and Bringing on House of Form (19:34 - 27:40) Palestinian-Syrian Heritage, Islamic Hospitality, and the "Third Space" (27:41 - 30:12) The Menu: Fusion Drinks, Kedak Chai, Yemeni Honeycomb & More (30:13 - 37:45) Operations, Supply Chain, Social Media Strategy, and What's Next (37:46 - 43:20) Non-Negotiables, Prayer Routines, and Fitness Habits (43:21 - 50:00) Where to Find Them Online and Rapid Fire Questions 👉 If this conversation about culture, community, and building something with purpose resonated with you, hit Subscribe for more deep dives into hospitality, entrepreneurship, and real life in Arizona. 💬 Drop a comment with your biggest takeaway, and share this episode with someone who loves great food and great stories. ☕ Discover Laymoon Café: https://www.laymoon.cafe 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

In Episode 219 of On The Delo, Delo sits down with Manny and Rick from Nightlife Security Consultants to expose the security failures, operational mistakes, and liability risks that cost bars, restaurants, and nightclubs hundreds of thousands of dollars every year. From a $248,000 lawsuit over an $8 bar tab to a man stabbed on a dance floor the night before his sister's wedding, this episode reveals what operators can do today to better protect their guests, employees, and business. With decades of combined experience in law enforcement, nightclub operations, hospitality security, expert witness testimony, and staff training, Manny and Rick have helped operators across the country reduce risk and build safer venues. Together, they break down the five areas where businesses get picked apart in litigation, why hiring the biggest guy isn't always the right move, how post-COVID nightlife is evolving, and what a well-run security operation actually looks like—from the front door to last call. Whether you're a bar owner, restaurant operator, nightclub manager, hospitality professional, insurance agent, or simply interested in hospitality leadership and risk management, this episode is packed with real-world stories and actionable insight. Chapter Guide (Timestamps): (0:40 - 3:10) Intro: Episode 219, Guests Manny & Rick, and San Diego Small Talk (3:11 - 7:26) Origin Story: Nightlife Security Consultants Founded in 1998 (7:27 - 12:38) Rick's Background: 20 Years in Law Enforcement, MBA, PhD & Training Philosophy (12:39 - 16:36) State-by-State Laws, Dram Shop Preparation & the Five Areas of Litigation Research (16:37 - 22:02) Proactive Security, Patron Monitoring & the Puppy Analogy (22:03 - 26:21) Risk by Venue Type: Why Culture & Ownership Matter More Than the Concept (26:22 - 30:21) Hiring Smart: Background Checks, Team Diversity & Women in Security (30:22 - 35:29) Why Operators Don't Hire Help—and Who Does (35:30 - 40:00) Nightlife Trends: Post-COVID Habits, Day Drinking & the Gentleman's Club Pivot (40:01 - 45:01) Craziest Claim Stories: $248K Over an $8 Bar Tab & a Stabbing on the Dance Floor (45:02 - 51:12) Services: Training, Consulting, Policies, Major Incident Review & Expert Witness (51:13 - 58:19) Rapid Fire Questions & Outro 👉 If this conversation on bar security, hospitality liability, and protecting your operation hit home, be sure to subscribe so you never miss a deep dive into restaurant operations, business leadership, insurance, and risk management. 💬 Drop a comment with your biggest takeaway and share this episode with a fellow bar or restaurant owner. 🛡️ Create safer experiences for your guests, team members, businesses, and communities with Nightlife Security Consultants (NSC): https://www.nightclubsecurity.com 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com 📚 Grab DELO's Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO's Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribeDiscount Code: DeLo2025 #BarOwner #RestaurantOwner #NightclubSecurity #Hospitality #RiskManagement #LiquorLiability #RestaurantManagement #BusinessPodcast #HospitalityLeadership #OnTheDelo

Step into Episode 217 of On The Delo as Delo sits down with Laura, founder of Laura's Gourmet — a woman-owned, Arizona-based granola brand that went from a "happy accident" recipe to 22 years on the shelves of AJ's Fine Foods, Whole Foods, and United Airlines Hawaii flights. From culinary school career changer to food service powerhouse, Laura's journey is a masterclass in trusting your gut, asking for what you want, and never saying no to an opportunity you haven't tried yet. This conversation goes deep on what it really takes to build a certified gluten-free, kosher, chef-driven food brand — navigating FDA compliance, retailers, food service platforms, and now launching an entirely new product category with CounterCool, a lightweight, collapsible aluminum counter rack born out of a real need Laura had as a private chef. Whether you're an entrepreneur, a food lover, or someone figuring out your next chapter, this episode is packed with honest insight, humor, and momentum you can use. Chapter Guide (Timestamps): (0:14 - 1:55) Welcome to EP217, Book Promo & Introducing Laura (1:56 - 5:26) Origin Story: New Jersey, Tech Career, and an Entrepreneur Mindset from Day One (5:27 - 8:48) Finding the Kitchen: From Paris Study Abroad to Culinary School & Celebrity Cuisine (8:49 - 13:22) The Food Philosophy: Slowing Down, Appreciating Your Meal & the Fuel vs. Enjoyment Debate (13:23 - 15:29) Laura's Gourmet Origin: The Happy Accident That Started With a Magazine Recipe (15:30 - 21:27) Getting on the Shelf: Stalking AJ's, Meeting Eddie Basha & 22 Years of Partnership (21:28 - 27:05) Granola 101: What It Is, How It's Made & the Simple Ingredients That Set Laura's Apart (27:06 - 32:30) CounterCool: The Patent-Pending Kitchen Tool Born from a Private Chef Problem (32:31 - 38:38) Savory Toppers, Clusters, Flavors & Where to Buy Laura's Gourmet Products (38:39 - 41:33) Wellness Routines, Saying No, and Leading with Love as an Entrepreneur (41:34 - 46:07) Rapid Fire: Bon Jovi, Appalicious, Granola Shots & South Mountain Trail Runs (46:08 - 46:31) Closing Thoughts: 22 Years in Arizona and the Community That Made It Possible 👉 If Laura's story of persistence, product passion, and entrepreneurial grit resonated with you, hit Subscribe for more conversations on food, business, and living differently. 💬 Drop a comment with your favorite Laura's Gourmet flavor — or share this with a chef, restaurant owner, or entrepreneur who needs to hear it. 🛒 Find Laura's Gourmet at laurasgourmet.com or on Amazon. 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025