#cuttingonions

Is this video so emotional or I'm just too sensitive today?

This week on The Cutting Onions Podcast I chat with Tim Hackbardt who serves as Chief Marketing Officer for Del Taco. Tim and I go way back and it was great catching up with him! 
 This conversation ran the gamut covering Tim's start in the industry as a college student applying for a Local Restaurant Marketing position with a Pizza Hut franchisee to his work in radio and advertising through his consultancy where he worked with an international brand building their concept from the ground up to his second stint with Del Taco. Tim and his team are on fire and have delivered some incredible results.
 I talked with Tim about his unique approach to marketing restaurants and how he uses sports psychology to understand how the brain works and how to push through what your brain is telling you. As a triathlete and upcoming Ironman participant, Tim has an incredible perspective on mindset and how to do epic sh*t at work and in life, which we talk about in the podcast. We also talked about the success that Del Taco Restaurants Inc. has had over this last year with a focus on menu innovation, delivering a great guest experience, and how Tim rallied his team at the beginning of COVID to get laser focused on the things that matter. 
 Check out this important conversation on Wednesday May 5th! #timhackbardt #deltaco #cuttingonions #podcast #marketing #restaurants #culture #cuttingonionspodcast #twobaldguysonapodcast #baldiswhereitsat (at Independence, Missouri) https://www.instagram.com/p/COYfVT2MQplk0o9ClIXdmdVSAffQNaDUqxe6DA0/?igshid=hc7lokoeagci

This Wednesday April 14th, my conversation with Chef Jeremy Barlow airs on The Cutting Onions Podcast! Jeremy has been an innovative force in Nashville's chef scene for over 18 years and has several amazing concepts including Tayst and Sloco. Jeremy has also been a champion of food sustainability and creating accountability around sourcing and how the supply chain is managed. 
We had an amazing conversation that covered a wide range of topics including: 
- The magic formula of pop ups and how they work 
- Are events worth it? 
- Finding efficiencies in the QSR segment and combine it with the fine dining world to define what the next food system will be 
- Why food policy matters 
- And his exciting new concept, Fryce Cream, which has been in development on 12 South in Nashville and has already gotten rave reviews! You do not want to miss this inspired conversation! #chef #cuttingonions #podcast #frycecream #jeremybarlow #foodies https://www.instagram.com/p/CNkZ1hJMJSxpNGVcPEyHKT39C08dmIQKLDXJN00/?igshid=8f6u35mhy8py

Is it obvious I’ve been cutting onions? Getting squirted in the face with onion juice is one of, if not the worst pains I’ve felt this year. God damn #onions #cuttingonions #beard #ginger #face #longhair #guyswithbeards #gingerhair #redhead #ifuckinghateonions https://www.instagram.com/p/CMrcwxyhWTV/?igshid=hz8nufvnikdg

Yes, if you want to create an empowered and top performing team, you must. #cuttingonions (at Blue Springs, Missouri) https://www.instagram.com/p/CImCJVWsjLqA8WgQjG-b6GE5dNuLna9QEyUC0U0/?igshid=12vwnty7qxk52