Stanton Moore’s dozens of recordings, contributions to other’s recordings, appearances on multiple soundtracks, and appearances on late night TV are a testament to two things: talent + work ethic. It’s his work ethic, though, that has made him a go-to source for the music industry. Once he proved predictable, he says, the magazines, drum manufacturers, and music industry veterans came calling. Today he tours the nation and performs about 100 dates a year with the band Galactic of which he, along with the four other founding members, is a twenty percent partner. The band also now owns New Orleans iconic live music venue Tipitina’s. He’s popular. He’s busy. And he’s a surprisingly nice guy.
Glenda Snodgrass says you and I have probably already been hacked. Many times. And our information is for sale on the Dark Web – which is a real place – to the highest bidder. Even little ole you and little ole me are targets for these industrious and entrepreneurial criminals. Glenda walks us through what to know, what to do and, most importantly, how things work in the world of internet cyber crime.
Also on this episode David Webb talks about a product with no peer, no equal, and a special place in his heart and belly.
When Shawn Cushing moved her oldest daughter into college in 2012 she was shocked at what she spent, how heavy it was, and how much work it was. An entrepreneurial spirit, Shawn dove into finding ways to make the whole process quick, easy, less expensive, and light-weight. In 2019 she and Annie Henseler will fill between 500 and 600 orders for their dorm decor and the products will be shipped to campuses all over the USA. Listen to a great story of finding a market need and expertly filling it.
Chef Chris Rainosek brought The Noble South restaurant to downtown in Mobile at the beginning of Dauphin Street’s recent renaissance. Many restaurants have come and gone since, but The Noble South remains. It’s busy every day and night due to ambitiously setting customer’s expectations as soon as they walk through the door to consistently providing a quality dining experience day after day. It’s not a fluke nor luck that it happens this way. We talk to Chef Chris and learn how he stays current with the trends shaping the restaurant business, how he works with growers to get local ingredients, and how he sets the tone for his team in both the kitchen and the front of the house.
George Adams leads SA Recycling based in Anaheim, California. Don’t think glass bottles and aluminum cans. Think shredded automobiles and old railroad tracks. He’s grown the company to over $1B in sales and his employees LOVE him. He’s a fan of bottom-up leadership: Let the employees who do the hard work make the suggestions for improvement, then follow their lead. His stories and examples clearly show he practices what he preaches.
Matt Saurage’s great grandfather, Cap Saurage, began Community Coffee in Baton Rouge, Louisiana four generations ago in the year 1919. Matt’s vow is to keep the company true to its roots by providing the best, most consistent brew of coffee the company is capable of and keeping the company viable for the next generation of Saurage. Matt gives us details about his coffee business ranging from the two unique markets for coffee with chicory (Mobile is one), the fungus that threatened the world’s coffee crop, and the industry’s desire to become completely sustainable. He’s also a fan local coffee shops which, he says, often begins a person’s relationship with the beverage by way of its social qualities. If you’re a coffee fan, you’ll want to listen in.
Hayes Hitchens has created a summer camp experience for youth that takes them all over the globe to push themselves in unexpected ways. Though the destinations may be exotic, the environment, the treks, the goals, and the teamwork forces the participants to work together. And the outcome, according to Hitchens, is a confident child who knows how to support their colleagues and overcome significant obstacles. They learn how to do hard things.
Lane Zirlott’s passion for the oysters he raises is immediately evident. He gives them names, he talks to them, he treats them as passionately and as carefully as a wine grower treats the grapes in his prize vineyard. And it shows. Lane’s Murder Point Oysters are served in the finest restaurants from New Orleans to Charleston and beyond. Delivering 3000 dozen oysters to customers each week, Lane got a toe-hold in the marketplace through no-nonsense guerrilla marketing that demanded that the finest chefs he could find take a look at them. It’s a fantastic story and you’ll come away with a whole new appreciation for the once lowly, now mighty, oyster.
Cindy Grosso defines manners, etiquette, and protocol as the stuff that allows us to know what to do in uncertain situations so that we’ll not be uncomfortable and can focus on what matters. Often, the subtle behaviors a job candidate exhibits or the confidence a sales person displays sets them apart from the pack and allows them to close the deal. What sets them apart is that these people know how to behave in uncertain situations and they don’t allow the formalities of meals, introductions, receptions or the like to make them uneasy. The trick, says Cindy, is knowing the correct manners, etiquette, and protocol. They’re business fundamentals.
Daniel Dennis leads. As the president of Roberts Brothers he oversees the company made up of 285 agents, staff, and five different offices. He’s also chairman of the board of the Mobile Chamber of Commerce, putting him at the forefront of bringing new jobs to Mobile. He was recently at the Paris Airshow recruiting aviation businesses to Mobile to the bustling Brookley Complex. Mobile, he says, needs more homes. The city has such low inventory of homes for sale that people don’t want to move, gradually making the problem worse. Daniel offers insights to the city, the high-emotion world of buying homes, and a glimpse into what’s going on with the city of Mobile.