S1E20 | Slice of Jess Food Blogger Jess Bentley

SEASON 1: EPISODE NUMBER: 20

EPISODE GUEST: Jess Bentley

Jess Bentley’s foodie empire, Slice of Jess, spawned from requests from friends to send them recipes.  What started as a simple website now boasts partnerships with some of the food industry’s biggest brands.

        GUEST LINKS:

“Food blogger” isn’t a title that does Jess Bentley’s work justice. Sure, she blogs about food, but she’s really a self-taught brand champion, marketing whiz and stellar at-home cook.

What began as requests from her friends to send her recipes has turned into the Slice of Jess empire and a freezer stuffed with 120lbs of Tater Cakes to help develop recipes for restaurants. The requests from friends and family came so frequently, her husband urged, “Jess, put it on a website so you don’t need to keep typing it out.”

Bentley learned WordPress and slowly started putting all her recipes on her site. Then she taught herself SEO and began focusing on nicer photography and adding a bit of detail to her recipe posts. Soon, local media began reaching out, offering to pay Bentley to review restaurants and write for their sites.

Her first gig was at a local sushi spot which rolled out hundreds of dollars of their best rolls. The secret? “I don’t eat sushi!” Bentley laughed. So she and her husband tackled the rolls and the review.

Originally from San Francisco, Bentley now says the Queen City feels like home. “Being a ‘foodie’ here in Charlotte made it feel like home. Charlotte is such a big city but the food community is so tight-knit and you don’t see that in other cities.”

Bentley continued to hustle building her Slice of Jess brand while working a 9-5 marketing job. She invested in herself by attending food shows, handing out her business cards to booth after booth, being sure to write down a specific fact from their conversation, and following up with an email. She’s a strong networker and knows the importance of forming relationships with brands and asking to work together.

“Relationships matter. They really do. And it doesn’t hurt to be kind because you never know what opportunities will arise.”

After years of working early mornings before her kids would wake, and staying up late working in her tiny ‘office below her staircase,’ Bentley quit her 9-5 and is now fully employed by her Slice of Jess work. But she continues to hustle, forming new partnerships, investing in her brand through video works, visiting food shows and continuing to learn.

“I still learning things every day. Invest in yourself. Teach yourself something new every day. Before you know it that place you were uncomfortable before now you’re thriving.”

Just before COVID halted everything, she had a call to appear on the Rachel Ray show, an early inspiration for her recipe work. And her work with brands continues. “Now I’m at the point where I don’t really have to reach out to me. Brands that wouldn’t return my email at first now reach out to me.”

Her advice to anyone in any industry starting out creating their brand: “It’s all about networking, be a nice person. follow up with the people that you meet. Follow up with brands you want to work with. Be persistent. Keep going. Get up at 5 am if you have to.”

“Relationships matter. They really do. And it doesn’t hurt to be kind because you never know what opportunities will arise.”

– Jess Bentley, Slice of Jess

Share Episode

CONNECT WITH US

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

By |2022-03-23T13:38:54-05:00November 17th, 2020|Paper Trails, PodCasts, Season 1|0 Comments

S1E19 | CLT Food Influencers – Dani Canada & Kenty Chung

SEASON 1: EPISODE NUMBER: 19

EPISODE GUESTS: Dani Canada & Kenty Chung

Food influencers are here to stay. We chat with two of Charlotte’s most follow-worthy local foodies, Dani Canada @thecharlitty & Kenty Chung @kenty_eats. They share their insight into the influencer side of the food biz.

        GUEST LINKS:

Dani Canada (@thecharlitty) and Kenty Chung (@kenty_eats) are two of Charlotte, N.C.’s most follow-worthy influencers, highlighting new restaurant openings, hole-in-the-wall favorites, and everything in between.

Canada is relatively new to the game, starting in 2020, encouraged by her friends to share her restaurant experiences. Her first shoot was at the Jailhouse Whiskey & Cigar bar in Belmont, N.C. She’s found that restaurants will be more supportive and helpful if they’re given a heads up. If they know you’re there to take pictures, they want to be a part of it.

“It takes one picture to get started. Focus on (photographing) what you love, not for the other followers,” says Canada.

Chung moved to Charlotte from California, a life-long foodie whose love of cuisine he credits to his mom. He aimed to contribute to Charlotte’s growth and bridge cultures. His first local shoot was at Capishe Kitchen italian restaurant. He says it feels natural to take pictures, but every once in a while, he feels insecure about it. Unlike Canada, he doesn’t usually announce his visits.

“Don’t compare yourself. Be true and authentic to yourself,” says Chung.

Both foodies focus primarily on Instagram, sharing scintillating snapshots of the best bites. And the two agree, it’s all about building relationships. Canada urges, “You don’t know what doors can open just by being nice to people. Don’t be afraid to hear ‘no.'”

A key to foodie influencer success: stay consistent with your craft, whatever it is, and accept feedback. Chung, who is often hired by big name restaurants to take brand photos, did a great deal of research on how to take the best food photos and is constantly trying to learn more. And it shows.

Their go to dining spots:
Canada: Anywhere with steak, pasta, and cookies – but she’ll choose the wait staff over the restaurant
Chung: Let’s Meat Korean BBQ or for burgers, Ace No. 3 or Bang Bang Burgers

And even though it’s easy to be influenced by social media to try a new spot, Dani says to remember, “Some of the best spots don’t have an Instagram.”

“I put it out into the universe and the universe will either take care of you or drop you on your ass. It’s about taking chances.”

– Dani Canada, @thecharlitty

Share Episode

CONNECT WITH US

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

By |2022-04-04T20:33:35-05:00October 27th, 2020|Paper Trails, PodCasts, Season 1|0 Comments

S1E18 | Osman Qasim of Team Carolinas Domino’s

SEASON 1: EPISODE NUMBER: 18

EPISODE GUEST: Osman Qasim

He started out in engineering with dreams of becoming a pilot, but now Osman Qasim owns 65 Domino’s locations. How he caught such a large slice of the pizza pie in the Carolinas.

        GUEST LINKS:

When you make that last-minute order at your local Domino’s, it’s rare that you think about who runs your neighborhood franchise. Meet Osmam Qasim, who now owns 65 locations! Yes SIXTY-FIVE. That’s a lot of pizza.

But Qasim wasn’t always in the pizza game. Originally from Pakistan, he came to the U.S. when he was 20 to attend NC State for engineering. He also had a passion for flying and eventually got his private pilots license while still in college. And it was also while he was in college that he started delivering Domino’s pizza.

After college, a Domino’s franchise owner in High Point offered Qasim a full-time job and a place in Domino’s management program. At the young age of 25, Qasim decided to take his skills a step further and open a Domino’s store in PA and run it for 2 years while e continue to work towards his career goal as a pilot.

“I was too dumb to think I could fail, but I also knew how to work my tail off,” Qasim reflects.

He worked the first fourth months straight – no days off, over 100 hours per week. He stayed in PA for 4 years and eventually sold that location. But the opportunity to purchase 4 more stores in NC arose in 1993. So he did. Then he added two more stores in 1998. From there, he’s continued to expand is franchise portfolio.

Why did his stores perform well? “It’s about the success of our people,” says Qasim. “Be generous, be kind, be big-hearted. Whatever you give will come back.”

“Find the one or two people that can be your right hand.”

– Osman Qasim, Team Carolinas Domino’s

Share Episode

CONNECT WITH US

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

By |2022-04-04T20:37:09-05:00October 20th, 2020|Paper Trails, PodCasts, Season 1|0 Comments

S1E17 | Jon Dressler of Dressler’s Restaurant

SEASON 1: EPISODE NUMBER: 17

EPISODE GUEST: Jon Dressler

Dressler’s is the go-to spot for celebratory dinners in Charlotte, NC and a lot of that has to do with the owner, Jon Dressler’s, employee-focused management style. 

        GUEST LINKS:

Dressler’s is the go-to spot in Charlotte, N.C. for celebratory meals, date nights, and just a nice dinner out. And it all began at a Denny’s.

When Dressler’s owner, John Dressler, was 16, he got his start in the restaurant industry washing dishes at a Denny’s. Eventually, he took a job as a busboy and then waiter in Atlantic City.

He’s always been a fan of the restaurant industry’s non-regular hours. So when a friend talked him into a restaurant management position, he said yes. He had the option to be transferred to Beverly Hills or Charlotte so he chose Beverly Hills.

He ended up in Charlotte.

The first lesson he learned as a manager is to learn from other managers. He would drop behaviors he didn’t like and pick up the ‘good’ behaviors he observed. “It’s free to pay attention,” Dressler says.

And he had to soak up as much information as possible because when it came down to it, ‘My decision-making team is comprised of me.”

His decisions have proven to be good ones. The first people he hired in 1996 still work with him. Longevity is a hallmark of his management style, putting faith and trust in the employees he hires and their skillsets. He believes in giving his employees opportunities to prove they are trustworthy and takes pride in being responsible for 250 families on his payroll.

When he opened his first restaurant in 2003, he had $0 in the bank. Initially, he was surprised by fewer customers than anticipated, yet these patrons were spending more money than he projected.

He took a leap on a second concept that eventually failed. But he learned more from his failure than his successes and moved forward to open a third restaurant in 2010, Dressler’s in the Metropolitan.

He adapts his restaurants for what his clients enjoy. People like hanging out in the bars area, so he’s made his bars bigger. And he added a focus on shareable meals.

He says a key to his managerial success is identifying the fact that you’re not the smartest person in the room. Lean on others’ strengths to build up the company as a whole.

In the midst of the COVID pandemic he promised his staff going into the shutdown, “I will feed you and your family, and I will reopen these restaurants” urging other entrepreneurs in the restaurant industry to be well-capitalized in case of emergency. Despite dropping sales due to his concepts not working well for carryout, Dressler has stayed true to his vision: Establish a culture and maintain that culture, treat your people well and they’ll be loyal.

“It’s free to pay attention.”

– Jon Dressler, Dressler’s Restaurant

Share Episode

CONNECT WITH US

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

By |2022-04-04T20:52:27-05:00October 13th, 2020|Paper Trails, PodCasts, Season 1|0 Comments

S1E16 | The Piraino Family of DePalo Foods

SEASON 1: EPISODE NUMBER: 16

EPISODE GUEST: The Piraino Family of DePalo Foods

DePalo Foods is a family-owned manufacturer of some of your favorites: calzones, strombolis, dough… ah, comfort food. You see their products in your local grocery store but have you thought about what it takes for each item to get there? Owner, Rico, and his sons Joseph and Philip to talk continuing the family legacy.

        GUEST LINKS:

DePalo Foods is a family-owned manufacturer of some of your favorites: calzones, strombolis, dough… ah, comfort food. You see their products in your local grocery store but have you thought about what it takes for each item to get there? Owner, Rico, and his sons Joseph and Philip to talk about continuing the family legacy.

Rico Piraino started out in the food industry in 1982, right out of college, joining his brother in the wholesale business in Boston and Philadelphia.  As the company expanded, he decided to move to Charlotte, N.C.

The first original DePalo food products are the same ones as of today: calzones, strombolis, and any items filled with meats and cheeses. During the time of expanding they went into the pizza business for a time, selling it in 2002.

Rico Piraino continued working with the company for 8 years then decided to leave and start up another company in around 2001.

His sons didn’t join the family business until much later. Phillip joined unexpectedly around 2015 and Joseph joined in 2017 traveling around learning the accounting side of the business.

Rico’s advice for starting your own business is to have mentors around you.  When he was starting out, he had no idea what he was doing, but leaned on people around to him for help. “It’s important to listen to everyone and then many your own decisions from what you’ve been taught,” Piraino says.

One piece of advice he has for people starting out: slow and easy wins the race. Learn to start small and slowly build up what you want to accomplish.  

 

“It’s important to listen to everyone and then many your own decisions from what you’ve been taught.”

– Rico Piraino, DePalo Foods

Share Episode

CONNECT WITH US

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

By |2022-04-04T20:45:16-05:00October 7th, 2020|Paper Trails, PodCasts, Season 1|0 Comments

S1E15 | John Demestihas of Po Boy’s Low Country Seafood Market

SEASON 1: EPISODE NUMBER: 15

EPISODE GUEST: John Demestihas

Born and raised in the restaurant industry, Po Boy’s Low Country Seafood Owner finds ways to give back to the community that has supported him

        GUEST LINKS:

Want to start a business?  “Clear your schedule,” says Po Boy’s Low Country Seafood owner, John Demestihas.

Born and raised in the hospitality industry, Demestihas grew up in diners with his dad.  Originally raised in South Jersey, he’s been in Charlotte, NC over 20 years.

Demestihas got his first job at 14, bussing tables.  And he’s been working in the restaurant industry since.

“I like to call it the illness,” he says about working in the restaurant industry.  He opened a pizzeria in Rock Hill, then began opening more restaurants.  After his 5th business, he realized he was working way too much.  His daughter started to not recognize him.

He scaled back.  But still kept his eyes on the location that Po Boys is in now and eventually the illness struck again — and he had to buy it.  

It wasn’t easy.  The building had sat empty so long that it was like building an entirely new restaurant.  After 10.5 months, he opened the business.  

“Start slow and grow into it,” says Demestihas, who believes in the power of building relationships over spending money on advertising.  

And to the community that’s supported him along the way, he’s chosen to give back.  He started with a book drive and now holds a turkey drive for thanksgiving.  Each year, he’s been able to give more and eventually hopes to move into scholarships. 

“Start slow and grow into it”

– John Demestihas, Po Boy’s Low Country Seafood

Share Episode

CONNECT WITH US

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

By |2022-03-23T13:38:56-05:00September 28th, 2020|Paper Trails, Season 1|0 Comments

S1E14 | Tommy Ngo of Katana Kitchen

SEASON 1: EPISODE NUMBER: 14

EPISODE GUEST: Tommy Ngo

Inspired by his family, Tommy Ngo infuses his appreciation of nutrition and creativity to meet modern dietary needs at Katana Kitchen.

        GUEST LINKS:

Katana Kitchen owner, Tommy Ngo’s family has been in the restaurant industry for well over 20 years. Born in Southern California and raised in Houston, Ngo ended up on the east coast because of his restaurant work. But he never felt like he would be in the food industry.

After learning different trades and pursuing interests in the beauty and computer industries, Ngo always gravitated back to restaurants at the end of the day. And seeing his uncle’s drive and success became a major inspiration.

Eventually, he decided to take the plunge. “I saw the growth and potential of growing as a person and as a business and what I could provide – and realizing what I could achieve, I dove head in and never stopped to look back.”

Working with his mother, he was able to invest a small part in some of the family’s restaurants. Ngo convinced his brother come aboard with him after graduating and decided to branch out from the family’s restaurants with their own “nimble, fast an modern” spin-off concept, Katana Japanese Fusion.

Expansion was on the horizon, then Ngo’s mother got sick. Battling cancer, her dietary needs changed. Ngo became inspired by her nutritional needs and while his mother is no longer with him physically, she lives on through his work.

“I took that inspiration to create this concept where food and nutrition come together with creativity and modern dietary needs.” His new shop, Katana Kitchen, embodies this idea and is the future of where he wants to take the brand.

“Anything you do can be hard but if you love it and enjoy it, it becomes a creative zone for you.” It’s great to have family in the industry to have each other’s backs

Ngo’s insight on starting a business from scratch: ‘I think the biggest thing for me is just being dedicated to what you like. Learn as much as you can. Get your hands dirty, get involved. Do it because you love it. Don’t chase the money. Chase your dream and the money will come.”

“Anything you do can be hard but if you love it and enjoy it, it becomes a creative zone for you.”

– Tommy Ngo, Katana Kitchen

Share Episode

CONNECT WITH US

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

By |2022-04-04T20:47:50-05:00September 14th, 2020|Paper Trails, PodCasts, Season 1|0 Comments

S1E13 | Chris Clouden of 7th Street Public Market

SEASON 1: EPISODE NUMBER: 13

EPISODE GUEST: Chris Clouden

Chris Clouden has enjoyed watching Charlotte, NC grow and he has become part of the fabric of that growth to small businesses looking to make a start.

        GUEST LINKS:

Originally from Buffalo, NY, 7th Street Public Market Executive Director has been in Charlotte, NC since 2006 and has enjoyed seeing the growth. 

And he’s become part of it.

He started his career in Parks & Rec in NYC after attending college in the city and made his way south.  He began working in Charlotte on the Sports Commission when an opportunity at what’s now the 7th Street Public Market came along.  He decided to make the leap.

The Market was originally created to be a small business incubator – over 40 businesses have started there.  Clouden classifies Charlotte as a foodie city and finds value in having something for everyone at 7th Street.  

You can grab a coffee from Not Just Coffee, a fruit bowl from Rico’s Acai, a slice from Pure Pizza – all businesses that got their start at 7th Street.

It’s the passion these small businesses owners have that makes the Market such a success.  “You take care of the product, we’ll handle the Market,” says Clouden.  It’s an operational format that allows fledgling businesses to launch without worrying about managing the brick and mortar operations.

The Market gets at least one inquiry per week from a new business wanting a spot.  The key is – most being able to operate without a full kitchen.  Clouden says the goal with each business is to start them at the market and eventually have them move on, helping align them with business partners.  The Market tries to rotate the space every 12 months. 

“The effort and commitment that owners have is incredible to me.”

“People are inherently good, and we’ve seen that.”

– Chris Clouden, 7th Street Public Market

Share Episode

CONNECT WITH US

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

By |2022-03-23T13:38:56-05:00September 8th, 2020|Paper Trails, Season 1|0 Comments

S1E12 | Bill Glass & Jeff Lorey of B&A Food Brokers

SEASON 1: EPISODE NUMBER: 12

EPISODE GUEST: Bill Glass & Jeff Lorey

The secret ingredient for restaurant success? Consistency. On an all-new Paper Trails Podcast, Nick sits down with Bill Glass & Jeff Lorey of B&A Food Brokers.

        GUEST LINKS:

“It’s like peeking behind the curtain in the Wizard of Oz.” Bill Glass of B&A Food Brokers sums up the food broker biz perfectly. He has a long history of working in the restaurant industry, but before coming to B&A, he was unaware of how much goes on behind the curtain.

“It’s like I’m back in school,” says Glass. “I learn something different every day.”

His colleague, Jeff Lorey, agrees. “I had no idea that this took place behind the scenes. After school, Lorey had wanted to be a stock broker, but a friend called him to interview for a food broker job. On the interview, not only did he land the gig, but he met his wife.

Eventually, he created his own company, sold it to a larger entity, then started on a new adventure with B&A. He loves the business because he loves people, and at its core, that’s what B&A is about. B&A prides itself on trying to educate others in the industry.

“If we help that operator succeed, we all win,” says Lorey.

Glass and Lorey’s advice for a great restaurant? “Have a plan, know who you are, and be consistent,” says Lorey. The largest chains they work with use that secret recipe. They may not have the best food, but they’re consistent plate to plate, franchise to franchise.

Peek behind the curtain of the food industry and get to know B&A Food Brokers.

“It’s like peeking behind the curtain in the Wizard of Oz.”

– Bill Glass, B&A Food Brokers

Share Episode

CONNECT WITH US

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

By |2022-04-04T20:58:27-05:00September 1st, 2020|Paper Trails, PodCasts, Season 1|0 Comments

S1E11 | Dimitri Maheras of Caswell Station

SEASON 1: EPISODE NUMBER: 11

EPISODE GUEST: Dimitri Maheras

Caswell Station’s Dimitri Maheras on the importance of being a hands-on restaurant owner to help the shop succeed.

        GUEST LINKS:

Caswell Station and Graham Street Pub owner, Dimitri Maheras, grew up in the restaurant industry. His father and uncles owned a Mexican restaurant called Hermanos, then bought Leo’s Deli in the Elizabeth neighborhood of Charlotte, N.C.

Maheras went to school for an entirely different profession: criminal justice. “But I always knew I was going to end up in the restaurant business.”

Not one to be scared of getting his hands dirty, Maheras has worked many positions in the restaurant industry. After living in Florida for school, Maheras returned to Charlotte in 2011 and worked for his uncles at Greek Isles restaurant, formerly in the South End neighborhood, and some other bars and restaurants.

Eventually, it was time to make the leap. Maheras and partners bought a restaurant in Concord as a group, then another in Indian Trail. It was a strong start for Maheras but the group eventually decided to sell both restaurants.

‘Our whole mentality is to be hands-on owners and make sure our presence is felt,” says Maheras. And it was hard as owners to get to both distant locations. So they looked for more centralized opportunities.

Caswell Station, formerly Kennedy’s Irish Pub in the Elizabeth neighborhood, was in search of a new owner. They revamped the restaurant and kept the focus on the food and the amazing location and large patio.

Graham Street Pub presented a whole other set of challenges. The bar/restaurant had to be rebuilt from the ground up in its high traffic spot between the Charlotte’s Knights baseball stadium and the Bank of America NFL stadium.

The group contributes the success of their restaurants in large part to being present at the shops. “If you know this business and you’re a hands-on owner it makes a world of difference.”

Maheras’ advice to young entrepreneurs: “Always hold yourself accountable, set goals for yourself, and try your best to achieve them. Hard work always pays off.”

“If you know this business and you’re a hands-on owner it makes a world of difference.”

– Dimitri Maheras, Caswell Station

Share Episode

CONNECT WITH US

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

By |2022-04-04T23:20:42-05:00July 28th, 2020|Paper Trails, PodCasts, Season 1|0 Comments

Be our guest

Ask a question

;