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Hosted by on3media.co · 🇺🇸 US · EN · 56 episodes
Established thought leaders with verified media credentials.
Conversations with small business owners and entrepreneurs in and around the Houston area.
on3media.co hosts Cost of Goods Told, a business show with 56 episodes published.
I sit down with Weaver's Barbecue—pitmaster Jesse Weaver, FOH lead Chad Stein, and chef Greg Baumann—to trace their unlikely rise from traveling, sometimes homeless musicians to running one of the most intentional scratc
In this episode of Cost of Goods Told, I sit down with Ernest Servantes and Dave Kirkland, the duo behind Burnt Bean Co. Barbecue in Seguin, Texas. We dive into their journey from backyard cook-offs to national recogniti
Chef Evelyn Garcia, owner and chef of Kin inside Politan Row, joins us this week via Zoom to talk about her move to New York, her travels around the world, and now opening her own concept. Kin - houston.politanrow.com/ki
This week Chef Conor talks with Chef Erin Feges of Feges BBQ via Zoom about the ever changing landscape for restaurants. Feges BBQ https://www.fegesbbq.com/ Thank you to our partners Boerne Brand Hot Sauce and Zero-Point
This week Alex Au-Yeung, owner and operator of Phat Eatery, talks with Producer Chef Conor and guest co-host Pitmaster Brett Jackson of Brett's BBQ Shop about his venture into the restaurant business. Phat Eatery https:/
This week Sherman Yeung, first year restaurateur of Tobiuo Sushi & Bar, talks about the move from cook to owner in just a short period of time. Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for
Michelle Wallace, executive chef of Gatlin's BBQ, talks with us this week about finding a career in cooking and learning just how big barbecue is in Houston. There are a ton of stories and even more laughs in this week's
Welcome back to our regularly scheduled podcasting! This week we sit down with John Reed, CEO of Bosscat Kitchen & Libations and much more, to talk about growing from one sports bar to 11 businesses across the US. John w
Federico Cavatore opens 25% of his restaurant, Cavatore's, dining room tonight so we talk ahead of time to discuss policies and procedures he's taken to insure a safe environment for his guests and his staff. Cavatore's:
Eric Sandler joins Darren and Conor on an emergency podcast episode where we discuss the new COVID-19 regulations on restaurants and how this will impact the industry. We hope this episode and the ones to follow can help
Ben Sassani, owner of one of the franchise locations of Kung Fu Tea (https://www.kungfutea.com/), joins us via the phone to talk about the different social media strategies and businesses tactics he has used to help his
Mary Thorn, owner and operator of Thistle Draftshop (https://thistledraftshop.com/), and head chef Ernesto Villarreal, join us via phone to talk about how they have made significant pivots and changes to their business d
Chris Nikolas, owner and chef of JUST GRK (https://www.justgrk.com/), takes time to talk with us via the phone about how his business is changed by the COVID-19 outbreak. We hope this episode and the ones to follow can h
Thomas Nguyen, co-owner of Peli Peli and Peli Peli Kitchen, talks to us via the phone to talk about what steps he and his team are taking during the COVID-19 outbreak. We hope this episode and the ones to follow can help
Lance Eaker, Pitmaster and owner of Eaker Barbecue (https://www.eakerbarbecue.com/), talks to us via the phone about how his food truck business has changed since the COVID-19 outbreak. We hope this episode and the ones
Chef Austin Simmons of TRIS (https://triswoodlands.com/) and The Kitchen (https://thekitcheninthewoodlands.com/) talks to us via the phone about what he and his team are doing during these unprecedented times. We hope th
A very special episode this week as we are joined by two amazing pitmasters, Wayne Mueller of Louie Mueller Barbecue (https://www.louiemuellerbarbecue.com/) and Ara Malekian of Harlem Road Texas BBQ. We cover a range of
Brothers Don and Theo Nguyen join us this week to talk about their barbecue pop ups and combining great bbq with some traditional Vietnamese dishes. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiu
Eric Sandler, Food Editor of CultureMap (http://houston.culturemap.com/author/eric-sandler/articles/) joins us this week to discuss what it takes to host a podcast and write about the food scene in and around Houston. Th
Ronnie and Linda Nguyen, co-owners of one of Houston’s most popular bánh mì establishments Roostar Vietnamese Grill, join us this week to talk about their humble beginnings to opening their second location and now expand
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Cost of Goods Told is hosted by on3media.co. The show is categorised under business and has published 56 episodes.
Cost of Goods Told has published 56 episodes.
Cost of Goods Told regularly covers business. It sits in the business category.
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Episodes of Cost of Goods Told average 46 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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