S3E7 | Not Just Coffee Owner James Yoder

SEASON 3: EPISODE NUMBER: 7

EPISODE GUEST: Not Just Coffee Owner James Yoder

In the 7th episode of Season 3 of the Paper Trails podcast, Nick sits down with James Yoder, the owner of Not Just Coffee. Listen as James speaks about his upbringing in Japan, moving to North Carolina, his beginnings in business ownership, and what it means to stay in your strengths.

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In the 7th episode of Season 3 of the Paper Trails podcast, Nick sits down with James Yoder, the owner of Not Just Coffee. Listen as James speaks about his upbringing in Japan, moving to North Carolina, his beginnings in business ownership, and what it means to stay in your strengths.

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2023-12-04T21:25:57-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E6 | Community Matters Cafe Executive Chef Chayil Johnson

SEASON 3: EPISODE NUMBER: 6

EPISODE GUEST: Executive Chef Chayil Johnson

In the sixth episode of Season 3 of the Paper Trails podcast, Nick sits down with the Executive Chef of Community Matters Cafe Chayil Johnson .Listen as Chayil speaks about his culinary influence from growing up in New Orleans and how Community Matters Cafe is impacting Charlotte.

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In the sixth episode of Season 3 of the Paper Trails podcast, Nick sits down with the Executive Chef of Community Matters Cafe Chayil Johnson .Listen as Chayil speaks about his culinary influence from growing up in New Orleans and how Community Matters Cafe is impacting Charlotte.

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2023-12-04T21:14:57-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E5 | Scott and Julie Tang

SEASON 3: EPISODE NUMBER: 5

EPISODE GUEST: Executive Chef RJ Corley

In the fifth episode of Season 3 of the Paper Trails podcast, Nick sits down with the owners of Tokyo Express and Yummi Banh Mi, Scott and Julie Tang. Listen as Scott and Julie take us through their beginnings in Salisbury, running a family-owned restaurant, and entrepreneurship.

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In the fifth episode of Season 3 of the Paper Trails podcast, Nick sits down with the owners of Tokyo Express and Yummi Banh Mi, Scott and Julie Tang. Listen as Scott and Julie take us through their beginnings in Salisbury, running a family-owned restaurant, and entrepreneurship.

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2023-12-04T21:03:07-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E4 | Executive Chef RJ Corley

SEASON 3: EPISODE NUMBER: 4

EPISODE GUEST: Executive Chef RJ Corley

In the fourth episode of Season 3 of the Paper Trails podcast, Nick sits down with executive chef RJ Corley. Listen as RJ takes us through his beginnings in the restaurant industry in western Maryland and what we can expect from one of Charlotte’s newest Mexican cuisines, Puerta.

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In the fourth episode of Season 3 of the Paper Trails podcast, Nick sits down with executive chef RJ Corley. Listen as RJ takes us through his beginnings in the restaurant industry in western Maryland and what we can expect from one of Charlotte’s newest Mexican cuisines, Puerta.

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2023-12-04T20:54:33-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E3 | Darius and Cameron Amidi of The Improper Pig

SEASON 3: EPISODE NUMBER: 3

EPISODE GUEST: Darius and Cameron Amidi

In the third episode of Season 3 of the Paper Trails podcast, Nick sits down with Darius Amidi, Director of Operations/Co-owner of Improper Pig, and his son Cameron Amidi. Listen as Darius and Cameron take us through their journey and what led them into the restaurant industry, as well as the characteristics of running a successful restaurant. 

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In the third episode of Season 3 of the Paper Trails podcast, Nick sits down with Darius Amidi, Director of Operations/Co-owner of Improper Pig, and his son Cameron Amidi. Listen as Darius and Cameron take us through their journey and what led them into the restaurant industry, as well as the characteristics of running a successful restaurant. 

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2023-12-04T20:39:58-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E2 | Que Hospitality Owner Manny Flores

SEASON 3: EPISODE NUMBER: 2

EPISODE GUEST: Many Flores

In the second episode of Season 3 of the Paper Trails podcast, Nick sits down with owner of Que Hospitality Manny Flores. Listen as Manny takes takes us through his journey to U.S. and what inspired him to get into the restaurant industry, the passion and inspiration for his two restaurants Que Onda and Que Fresa, and what the future holds for Que Hospitality.

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In the second episode of Season 3 of the Paper Trails podcast, Nick sits down with owner of Que Hospitality Manny Flores. Listen as Manny takes takes us through his journey to U.S. and what inspired him to get into the restaurant industry, the passion and inspiration for his two restaurants Que Onda and Que Fresa, and what the future holds for Que Hospitality.

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2023-12-04T20:24:33-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E1 | Executive Chef Mike Bobb of the Ballantyne Hotel

SEASON 3: EPISODE NUMBER: 1

EPISODE GUEST:Mike Bobb

Welcome to Paper Trails! We’re taking you on the journey of a regional paper product supplier (listen… we have way more products than Dunder Mifflin) sharing the tales of their trails through starting a business and being an integral part of a booming North Carolina restaurant industry.

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In the first episode of Season 3 of the Paper Trails podcast, Nick sits down with the executive chef, Mike Bobb, of the Ballantyne Hotel. Listen as Mike takes us through how his passion for cooking developed, his journey through culinary school at Johnson and Wales, to becoming the executive chef at the Ballantyne Hotel.

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2023-12-04T20:16:05-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S2E17 | Lindsay Anvik of Babe & Butcher Charcuterie Boards

SEASON 2: EPISODE NUMBER: 17

EPISODE GUEST: Lindsay Anvik

Through the ebbs and flows of financial crises, pandemics, and life’s hardships, Manolo’s Latin Bakery owner, Manolo Betancur has continued to persist and focus on people first to find business success.

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“I’ve never met a cheese I didn’t like.” 
 
Meet the Babe behind Babe & Butcher, Charlotte’s iconic charcuterie board company, Lindsay Anvik. 
 
Fun fact:  Before the charcuterie biz took off, Lindsay worked with Shady Records at the peak of Eminem & 50 Cent’s careers. 
 

After years of various jobs, she felt like she wanted to break out of the corporate machine and start her own marketing company.

 
“I bet on myself,” recalls Anvik on launching her business and landing speaking engagements.  Naturally shy, having never done a speaking engagement before, she told the potential client, “if I get anything less than 5-star reviews I will pay for everyone’s ticket.”  This gamble paid off, snowballing into more engagements and clients.  
 
The charcuterie board biz was born out of a hobby.  Always a fan of cooking, Anvik’s friends encouraged her to make boards for events.  She first brought them to a charity event and they were a hit.  Her entrepreneur wheels began turning…
 
Always a marketer, Anvik knew she needed a strong brand, working with her partner to develop the name (she’s the babe, he’s the butcher).  
 
Initially overwhelmed by 2 boards a day, Babe & Butcher’s skyrocketing popularity has allowed their business to grow to the capability of putting out 150 boards daily.  
 
Along the way, Anvik learned some important business lessons that she shares;
1) It’s critical to know what you’re weaknesses are
2) Mistakes are important for growth
3) Take the leap – “just do it and learn from it in hindsight”
4) Surround yourself with smart people of different strengths – “you can’t be a one man band and grow”
 
And one that has been crucial to Babe & Butcher’s success in the age of social media:  people want a visual experience.
 
“Don’t skimp on packaging – you have to have something that is fun to interact with.”  
 
And that’s music to our ears.

“I think the company has grown because we’ve worked with other small businesses and helped each other.”

– Lindsay Anvik, Babe & Butcher

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By |2022-03-23T13:32:36-05:00October 4th, 2021|Paper Trails, PodCasts, Season 2|0 Comments

S2E16 | Manolo Betancur of Manolo’s Latin Bakery

SEASON 2: EPISODE NUMBER: 16

EPISODE GUEST: Manolo Betancur

Through the ebbs and flows of financial crises, pandemics, and life’s hardships, Manolo’s Latin Bakery owner, Manolo Betancur has continued to persist and focus on people first to find business success.

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Manolo Betancur has a plan — to bring his Latin bakery concept to the poorest towns of NC in hopes to create jobs, growth, and spark life on desolate Main Streets that can use some love.

It’s this attitude that has helped his Charlotte, NC bakery, Manolo’s Latin Bakery, find success. “Business is not about money, business is about people,” says the former Colombian Navy vet.  A Colombian native, Betancur grew up ‘under the influence of the U.S.’  He came to America and studied at King University in TN before making his way to Charlotte.
 
After taking over his ex-in-laws bakery, there were a few things he knew would be imperative to success.  He did not want to create a niche Colombian bakery, instead offering a broad selection of Latin cultures from Cuban pastelitos, to Mexican bread, and Argentinean empanadas.  And he believes businesses have a social responsibility to give back to the community and pay employees what they need to live in a metropolitan city.  He strives to create a culture of respect and harmony, knowing the importance of hiring people smarter than him. “I’m a very bad baker,” laughs Betancur.
 
Through the ebbs and flows of financial crises, pandemics, and life’s hardships, Betancur has continued to persist.  Failure is not an option for him.  “The American dream is still alive. What you need to do is just stand up and work hard, invest in yourself and invest in knowledge. Challenge and difficult times, they’re always going to be there.”

“Business is not about money, business is about people.”

– Manolo Betancur, Manolo’s Latin Bakery

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By |2022-03-23T13:32:36-05:00September 28th, 2021|Paper Trails, PodCasts, Season 2|0 Comments

S2E15 | Stomp, Chomp & Roll Restaurant Group

SEASON 2: EPISODE NUMBER: 15

EPISODE GUEST: Will Bigham

Vaulted Oak Brewing took up shop in what was once a BB&T bank and kept a lot of the elements, including the pneumatic tubes formerly used by drive-up customers. 

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Owner of the successful Charlotte, N.C. restaurant group, Stomp, Chomp & Roll, Will Bigham grew up in the franchise biz. His dad started off as a furniture salesman, but in an effort to move back to the south, he looked into franchising a Burger King. He started with a location in Albemarle, NC (our neck of the woods) and has expanded to 20+ locations since. Will’s childhood was in these Burger Kings, helping clean the drive-through as a kid and eventually working the window. “It’s a lot of getting your hands dirty – people don’t see a lot of the hard work that goes into it.” There was just something about the restaurant business that resonated with Bigham. He enrolled at Johnson & Wales and began his own journey in the industry. Working in popular Charlotte, N.C., and New Jersey restaurants, showing up early to learn how to bake the dishes he served. Bigham learned the ropes of business ownership by opening a dessert business with a pastry chef partner. “I’m an everyday learner so I’m just learning all the time.” But two big lessons of the biz: Patience & Hustling. And learning how to be solution-focused without blame. While operating the dessert business he opened Mama Fu’s fast-casual Asian restaurant, which he eventually flipped to what is now the Improper Pig barbecue joint. Then launched the popular breakfast spot, Flying Biscuit, and the Pizza Peel. Fun fact: his crust recipe was inspired by a delicious slice he had at Shakori Hills Music Festival and advice from “American Pie” author, Peter Reinhart. “I’m into the process of food,” says Bigham about finding joy in creating something people truly savor. With so many franchises, he’s learned a thing or two about locations. “I think you can build a business anywhere but the location is huge. But you can build a successful rest anywhere by taking care of people.” Bigham’s lunchtime orders at his Stomp, Chomp & Roll’s Restaurants: Pizza Peel – Godfather Pizza, Kitchen Sink Burrito Improper Pig – No Pig Sandwich, and his random mix of putting slaw on the black-eyed pea salsa Flying Biscuit – Black Bean Cakes & Creamy Dream Grits His tip for young entrepreneurs? Before you launch a business, work for one that’s similar to see if you like it. And be open to everything that’s coming your way.

“It’s a lot of getting your hands dirty – people don’t see a lot of the hard work that goes into it.”

– Will Bigham, Stomp, Chomp & Roll

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By |2022-03-23T13:32:36-05:00September 21st, 2021|Paper Trails, PodCasts, Season 2|0 Comments

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