Welcome to another insightful episode of the Waiting On Fries Podcast! 🍟 This week, we're diving deep into the heart of what makes a bar or restaurant truly stand out in today's competitive hospitality landscape. We explore the unique elements that attract patrons and keep them coming back for more.

🔍 Episode Highlights:

The Power of Originality: Discover why replicating another establishment's "special idea" often falls flat and how authenticity reigns supreme in creating a memorable dining experience.​

Spotlight on NYC's Unique Spots: We discuss standout venues like Clemente Bar, Bar Snack, Outback Steakhouse, Smokehouse Tailgate, Sushi on Me, Jack's Wife Freda, and Mother's Ruin, examining what sets them apart in the bustling New York City scene.​

Creating Your Unique Draw: Learn how to identify and cultivate your establishment's unique selling proposition to captivate your target audience and foster loyalty.

​🎧 Tune In Now: Join us as we unpack these topics and more, providing valuable insights for restaurateurs, bar owners, and hospitality enthusiasts aiming to elevate their brand.

👉 Listen on Spotify

👉 Listen on Apple Podcasts

For more episodes and resources, visit our website: waitingonfriespodcast.com

#WaitingOnFriesPodcast #HospitalityTrends2025 #UniqueRestaurantConcepts #ExperientialDining #NYCFoodScene #BarInnovation #RestaurantMarketing #AuthenticBranding #HospitalityInsights #FoodIndustryPodcast

When some people tell stories you ask others if they're true. James Zinkand is no exception to this as it's hard to believe anyone would be biking around the world multiple times from coast to coast, find himself stranded overseas without a Visa, living one adventure to the next.

So how'd we land into creating a spirits brand for those that enjoy adventure? He's got to tell this one to you - and we're just all going to listen.

https://misguidedspirits.com

We're here, and it's another chance to find ways to take advantage of the sporting events for sports bars. Justin runs through some of the arguments he had internally about how to gain further restaurant traction as well as what kind of promotions fit the business and establishment he's building.

There's reasons certain advertising styles work in some locations and may fail in other locations. What are some ways you take advantage of advertising to your clients?