Ryan Pernice's guest appearances

Ryan Pernice

The Shrimp Tank Podcast Atlanta - The Best Entrepreneur Podcast In The Country

Heritage Radio Network On Tour

The Chris DeBlasio Podcast 

The GNFCC 400 Insider

Nathalie Dupree

Sheila Johnson

David Choi

Mark Allen

Angelo Garro

Phil Rosenthal

David Shields

Hunter Thompson

Gaby Dalkin

Shakirah Simley

Ron Finley

Dan Peterson

Ryan Wilson

Matthew Conway

John Ragan

OwlTail

How do you get to the top of the restaurant business? Ryan Pernice has the answers - Despite the fact that there's this mythically high failure rate for restaurants, it is very tough. But if you go into it clear-eyed about what the challenges are, and you've orchestrated your life and your day-to-day to be able to meet those head-on, it's not easier, but your chances of success I think are much greater.  - So Ryan, hey, thanks for coming out man.  - Yeah, absolutely.  - I really appreciate it, this is great. So you've been in the restaurant, hospitality industry for many years, you've got three amazing-  - Many years.  - Many years, three amazing restaurants.  - They're all still open.  - All still open, Roswell, Alpharetta. So give me your backstory, I'm interested in your journey, like how'd you get into it.  - Yeah sure, so I'm a local guy, I went to Roswell High School, we moved down here from New York when I was maybe nine years old, my dad worked for Delta.  - Where abouts in New York?  - So born in Huntington.  - Oh, okay, all right.  - So we lived there, zero to nine, dad worked for Delta so they moved us here right before the Olympics, and we grew up elementary, middle school, high school here. Go Roswell Hornets. Then graduated from Roswell, went to school in upstate New York, lived in New York City for a little while and kicked around some restaurant stuff. I did restaurant consulting, which felt a little weird, being 21 and trying to tell restaurateurs what to do.  - So you at 21, you got into the business.  - Well, I got into the business when I was 14. So there's a local restaurant, it by the old mill in high school called The Roasted Garlic, and they actually had one here in Clock Tower, a place right down the road. But anyways, so I worked in that family all through high school, cooking and serving, and doing all sorts of back of house stuff. And at one point, my dad said, "Look, if you really like restaurants, "you know there's a school for that." So I said okay, so we explored Cornell University's School of Hospitality Management, looked at restaurant stuff there. Then graduated, restaurant consulting out of college, felt weird about that after about two years, and so I went, opened a restaurant called Maialino, with Union Square Hospitality Group from Danny Meyer, and that certainly wasn't mine, I was just on the opening team. So there was nine front of house managers when we opened, and I was the Operations Specialist. A great title because it doesn't mean anything. And basically that meant I was the office troll who, while everyone else is having fun upstairs, they had me doing tip sheets, inventory control. We did the restaurant, Maialino's, as well as the rooftop and room service, so every case of carrots we got in was split three ways so I had to build a spreadsheet that would say, okay, we got $100 worth of carrots in, $80 of that is for Maialino, $10 is for the roof, $10 is for housekeeping, or room service rather. So all that sort of foundational, nut and bolts, operations-level stuff, I kind of did all those back then and it was a great boot camp in here's how you do restaurants.  - Right, and that's a huge and important piece.  - Yeah, yeah.  - You got of kind of know where the money's going, where the products are going.  - They call it the restaurant business for a reason, there's two parts of that.

How do you get to the top of the restaurant business? Ryan Pernice has the answers - Despite the fact that there's this mythically high failure rate for restaurants, it is very tough. But if you go into it clear-eyed about what the challenges are, and you've orchestrated your life and your day-to-day to be able to meet those head-on, it's not easier, but your chances of success I think are much greater. - So Ryan, hey, thanks for coming out man. - Yeah, absolutely. - I really appreciate it, this is great. So you've been in the restaurant, hospitality industry for many years, you've got three amazing- - Many years. - Many years, three amazing restaurants. - They're all still open. - All still open, Roswell, Alpharetta. So give me your backstory, I'm interested in your journey, like how'd you get into it. - Yeah sure, so I'm a local guy, I went to Roswell High School, we moved down here from New York when I was maybe nine years old, my dad worked for Delta. - Where abouts in New York? - So born in Huntington. - Oh, okay, all right. - So we lived there, zero to nine, dad worked for Delta so they moved us here right before the Olympics, and we grew up elementary, middle school, high school here. Go Roswell Hornets. Then graduated from Roswell, went to school in upstate New York, lived in New York City for a little while and kicked around some restaurant stuff. I did restaurant consulting, which felt a little weird, being 21 and trying to tell restaurateurs what to do. - So you at 21, you got into the business. - Well, I got into the business when I was 14. So there's a local restaurant, it by the old mill in high school called The Roasted Garlic, and they actually had one here in Clock Tower, a place right down the road. But anyways, so I worked in that family all through high school, cooking and serving, and doing all sorts of back of house stuff. And at one point, my dad said, "Look, if you really like restaurants, "you know there's a school for that." So I said okay, so we explored Cornell University's School of Hospitality Management, looked at restaurant stuff there. Then graduated, restaurant consulting out of college, felt weird about that after about two years, and so I went, opened a restaurant called Maialino, with Union Square Hospitality Group from Danny Meyer, and that certainly wasn't mine, I was just on the opening team. So there was nine front of house managers when we opened, and I was the Operations Specialist. A great title because it doesn't mean anything. And basically that meant I was the office troll who, while everyone else is having fun upstairs, they had me doing tip sheets, inventory control. We did the restaurant, Maialino's, as well as the rooftop and room service, so every case of carrots we got in was split three ways so I had to build a spreadsheet that would say, okay, we got $100 worth of carrots in, $80 of that is for Maialino, $10 is for the roof, $10 is for housekeeping, or room service rather. So all that sort of foundational, nut and bolts, operations-level stuff, I kind of did all those back then and it was a great boot camp in here's how you do restaurants. - Right, and that's a huge and important piece. - Yeah, yeah. - You got of kind of know where the money's going, where the products are going. - They call it the restaurant business for a reason, there's two parts of that.

How do you get to the top of the restaurant business? Ryan Pernice has the answers

Daniel Pernice / RO Hospitality Daniel Pernice, Beverage Director of Osteria Mattone and Coalition Food and Beverage, and Co-Owner of Osteria Mattone, spent years building a foundation of service and hospitality before deciding to turn his great passion for wine into a career.  Most recently, Daniel found a home at The Modern, a Michelin-starred Danny Meyer restaurant in New York City. Starting as a backserver he rose through the ranks to become a dining room sommelier.  In 2011, The Modern won the James Beard Award for Outstanding Wine Service. Daniel’s work under Ehren Ashkenazi, The Modern’s Wine Director, continued to grow and push his knowledge of and excitement for wine.  Daniel firmly believes that, to truly appreciate wine, you must experience it in the vineyard with the dirt under your fingernails! He’s traveled extensively to focus on the world’s preeminent wine regions, and he’s made a hobby of visiting lesser known New World appellations in the United States.  The psychology degree he earned at Elon University prepared him well in his career as a wine and spirits professional, and, though New York City is perhaps the best place in the country to learn the industry, Daniel’s restaurant experience has its roots here in Roswell. Daniel, a certified sommelier through the Court of Master Sommeliers and the American Sommelier Association, is an avid soccer enthusiast, lives in Buckhead, and can be found wherever good food and drink are served. For more about Beverage Director and Co-Owner Daniel Pernice, Osteria Mattone and Coalition Food and Beverage, please visit www.rohospitality.com. Ryan Pernice / RO Hospitality After more than 15 years in the hospitality industry, Ryan Pernice demonstrates a passionate commitment to excellence in each of his restaurants, Table &amp; Main, Osteria Mattone and Coalition Food and Beverage. A Roswell native and proud graduate of Roswell High School, Ryan opened Table &amp; Main in 2011 to feature “simple, seasonal and southern” cuisine. Upon introducing the concept, Table &amp; Main garnered early acclaim from critics and diners alike, and Ryan is proud to have built a restaurant that his friends and neighbors consider their “neighborhood spot.” Ryan attended Cornell University’s School of Hotel Administration where he graduated with highest honors in 2007. Upon graduation, Ryan gained valuable experience as a restaurant consultant for Avero, LLC, an innovative business-intelligence company catering to the nation’s top restauranteurs. In 2009, Ryan helped open Maialino, a Roman trattoria in New York City from award-winning restauranteur Danny Meyer of Union Square Hospitality Group. Today, Ryan lives in Roswell &amp; enjoys exploring the dining scene in &amp; around Atlanta, sharpening his pool table skills with friends, &amp; attending local concerts. In late June of 2018, Ryan’s RO Hospitality expanded beyond Roswell and into Alpharetta with the opening of the group’s third concept, Coalition Food and Beverage. For more about Ryan Pernice, Table &amp; Main, Osteria Mattone and Coalition Food and Beverage, please visit www.rohospitality.com. To keep up with Ryan’s happenings, be sure to follow along on Instagram and Twitter! https://youtu.be/5lWSVDPlwzg Tyler Huck / Oxygen Financial (Co-Host) Allison Baines / Oxygen Financial (Co-Host) Daniel Pernice / RO Hospitality (Guest) Ryan Pernice / RO Hospitality (Guest)

<a href="https://shrimptankpodcast.com/wp-content/uploads/DanielPernice_Headshot.jpeg" rel="nofollow" target="_blank"></a>Daniel Pernice / <a href="http://www.rohospitality.com/" rel="noopener nofollow" target="_blank">RO Hospitality</a> Daniel Pernice, Beverage Director of Osteria Mattone and Coalition Food and Beverage, and Co-Owner of Osteria Mattone, spent years building a foundation of service and hospitality before deciding to turn his great passion for wine into a career.  Most recently, Daniel found a home at The Modern, a Michelin-starred Danny Meyer restaurant in New York City. Starting as a backserver he rose through the ranks to become a dining room sommelier.  In 2011, The Modern won the James Beard Award for Outstanding Wine Service. Daniel’s work under Ehren Ashkenazi, The Modern’s Wine Director, continued to grow and push his knowledge of and excitement for wine.  Daniel firmly believes that, to truly appreciate wine, you must experience it in the vineyard with the dirt under your fingernails! He’s traveled extensively to focus on the world’s preeminent wine regions, and he’s made a hobby of visiting lesser known New World appellations in the United States.  The psychology degree he earned at Elon University prepared him well in his career as a wine and spirits professional, and, though New York City is perhaps the best place in the country to learn the industry, Daniel’s restaurant experience has its roots here in Roswell. Daniel, a certified sommelier through the Court of Master Sommeliers and the American Sommelier Association, is an avid soccer enthusiast, lives in Buckhead, and can be found wherever good food and drink are served. For more about Beverage Director and Co-Owner Daniel Pernice, Osteria Mattone and Coalition Food and Beverage, please visit <a href="http://www.rohospitality.com" rel="nofollow" target="_blank">www.rohospitality.com</a>. <a href="https://shrimptankpodcast.com/wp-content/uploads/RyanPernice-Headshot.jpg" rel="nofollow" target="_blank"></a>Ryan Pernice / <a href="http://www.rohospitality.com/" rel="noopener nofollow" target="_blank">RO Hospitality</a> After more than 15 years in the hospitality industry, Ryan Pernice demonstrates a passionate commitment to excellence in each of his restaurants, Table &amp; Main, Osteria Mattone and Coalition Food and Beverage. A Roswell native and proud graduate of Roswell High School, Ryan opened Table &amp; Main in 2011 to feature “simple, seasonal and southern” cuisine. Upon introducing the concept, Table &amp; Main garnered early acclaim from critics and diners alike, and Ryan is proud to have built a restaurant that his friends and neighbors consider their “neighborhood spot.” Ryan attended Cornell University’s School of Hotel Administration where he graduated with highest honors in 2007. Upon graduation, Ryan gained valuable experience as a restaurant consultant for Avero, LLC, an innovative business-intelligence company catering to the nation’s top restauranteurs. In 2009, Ryan helped open Maialino, a Roman trattoria in New York City from award-winning restauranteur Danny Meyer of Union Square Hospitality Group. Today, Ryan lives in Roswell &amp; enjoys exploring the dining scene in &amp; around Atlanta, sharpening his pool table skills with friends, &amp; attending local concerts. In late June of 2018, Ryan’s RO Hospitality expanded beyond Roswell and into Alpharetta with the opening of the group’s third concept, Coalition Food and Beverage. For more about Ryan Pernice, Table &amp; Main, Osteria Mattone and Coalition Food and Beverage, please visit <a href="http://www.rohospitality.com" rel="nofollow" target="_blank">www.rohospitality.com</a>. To keep up with Ryan’s happenings, be sure to follow along on <a href="https://urldefense.proofpoint.com/v2/url?u=https-3A__www.instagram.com_ryanpernice_&amp;d=DwMFaQ&amp;c=QvQrCjPtO9cKGOfGYlNgXQ&amp;r=6iitothQ0BBAjwVwkiSFFKnJEfQ9qZP0cq9BmtsCmZg&amp;m=wOwuhhT1YqV-cLrpMdOhFId5B4EPFrYXTuxieZXv6ys" rel="nofollow" target="_blank">Instagram</a> and <a href="https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_ryanpernice&amp;d=DwMFaQ&amp;c=QvQrCjPtO9cKGOfGYlNgXQ&amp;r=6iitothQ0BBAjwVwkiSFFKnJEfQ9qZP0cq9BmtsCmZg&amp;m=wOwuh" rel="nofollow" target="_blank">Twitter</a>! <a href="https://youtu.be/5lWSVDPlwzg" rel="nofollow" target="_blank">https://youtu.be/5lWSVDPlwzg</a> Tyler Huck / <a href="http://www.oxygenfinancial.net/" rel="noopener noreferrer nofollow" target="_blank">Oxygen Financial</a> (Co-Host) Allison Baines / <a href="http://www.oxygenfinancial.net/" rel="noopener noreferrer nofollow" target="_blank">Oxygen Financial</a> (Co-Host) Daniel Pernice / <a href="http://www.rohospitality.com" rel="noopener nofollow" target="_blank">RO Hospitality</a> (Guest) Ryan Pernice / <a href="http://www.rohospitality.com" rel="noopener nofollow" target="_blank">RO Hospitality</a> (Guest)

Episode 192 – Daniel & Ryan Pernice – Having a Cockpit Mentality as an Entrepreneur

Sabato Sagaria

For a deep dive into the inner workings of restaurant operations, Kat Johnson sits down with John Ragan (Director of Operations at USHG), Sabato Sagaria (Chief Restaurant Officer at USHG), and Ryan Pernice (Owner and Operator of RO Hospitality in Roswell, GA). The three share the challenges and joys of opening new restaurants and discuss how they sift through the myriad of new technologies available for restaurants while keeping the guest's experience and hospitality the main focus of day-to-day operations. We also hear about the organizations that they work closely with, from Share Our Strength to the Kula Project.

For a deep dive into the inner workings of restaurant operations, Kat Johnson sits down with John Ragan (Director of Operations at USHG), Sabato Sagaria (Chief Restaurant Officer at USHG), and Ryan Pernice (Owner and Operator of RO Hospitality in Roswell, GA). The three share the challenges and joys of opening new restaurants and discuss how they sift through the myriad of new technologies available for restaurants while keeping the guest's experience and hospitality the main focus of day-to-day operations. We also hear about the organizations that they work closely with, from Share Our Strength to the Kula Project.

Episode 48: CHSWFF17: John Ragan, Sabato Sagaria, Ryan Pernice