Trevor Morones's guest appearances

Trevor Morones

OrderUp - The Restaurant Ops Show

Corporate Entrepreneurs with Sam Bracamontes 

Keith Jones

Cocktail Competitions

Ari Weinzweig

Margaux Alvarez

Sukey Jamison

Jeff Davis

Bryan Mayer

Scott Turner

Joseph Szala

Michel Falcon

Doug Davis

Christy Miller

David Buchanan

Jake Muise

Mariena Mercer Boarini

OwlTail

In this episode we interview Chef RL and Trevor Morones from Control Point. FYI: this is the longest episode we have ever recorded and we talk about a ton of stuff, there is also kitchen app.  Chef RL and Trevor were both chefs in NYC, they are now consultants that help develop food safety systems and conduct training.  I really enjoyed listening to their career progressions.https://controlpoint.consulting/To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

In this episode we interview Chef RL and Trevor Morones from Control Point. FYI: this is the longest episode we have ever recorded and we talk about a ton of stuff, there is also kitchen app. Chef RL and Trevor were both chefs in NYC, they are now consultants that help develop food safety systems and conduct training. I really enjoyed listening to their career progressions. https://controlpoint.consulting/ To learn more about OpsAnalitica, Click Here: <a href="https://OpsAnalitica.com" rel="nofollow" target="_blank">https://OpsAnalitica.com</a>

49 - Interview With Trevor Morones And Chef RL - With Control Point - 4:15:21, 4.23 PM

No Ounce Wasted  Trevor is a butcher and has worked in restaurants, wholesale processors and retail shops. And he also has a mind for the regulatory safety measures that many butchers and owners struggle to stay on top of. He is a gifted educator and helps all kinds of places stay compliant and creative. Control Point founder, Trevor J. Morones, is a classically culinary trained expert butcher. As a craft butcher, he understands first-hand the desire to focus on the craft and create the best product possible, creating throngs of satisfied customers and fulfilling on brand promises of quality, efficiency, and unique value. As a Lead HACCP Instructor, GFSI auditor in training, and ANSI Food Manager course Instructor/Proctor, Trevor brings his brilliant engineering mind and spirit to craft training and solutions to minimize the amount of time spent with red tape and regulations, eliminating costly mistakes/fines while creating cultures of operational excellence. In working with high volume manufacturing facilities and highly acclaimed restaurants such as Pat La Frieda, The Cosmopolitan of Las Vegas, LA Kitchen, Lincoln Carson Bakeshop project, Trevor has perfected the balance between productivity and compliance. Control Point was created to guide Chefs, Restaurant Groups, and Food Manufacturers through their food safety concerns and processes with a high level of excellence. Control Point is all about results. Trevor’s training and implementation practices have proven to increase company growth, domestically and internationally, by 66%. Trevor holds positions on many committees critical to the support of food industry safety and excellence. https://controlpoint.consulting/ info@controlpoint.consulting ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the archives page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

No Ounce Wasted  Trevor is a butcher and has worked in restaurants, wholesale processors and retail shops. And he also has a mind for the regulatory safety measures that many butchers and owners struggle to stay on top of. He is a gifted educator and helps all kinds of places stay compliant and creative. Control Point founder, Trevor J. Morones, is a classically culinary trained expert butcher. As a craft butcher, he understands first-hand the desire to focus on the craft and create the best product possible, creating throngs of satisfied customers and fulfilling on brand promises of quality, efficiency, and unique value. As a Lead HACCP Instructor, GFSI auditor in training, and ANSI Food Manager course Instructor/Proctor, Trevor brings his brilliant engineering mind and spirit to craft training and solutions to minimize the amount of time spent with red tape and regulations, eliminating costly mistakes/fines while creating cultures of operational excellence. In working with high volume manufacturing facilities and highly acclaimed restaurants such as Pat La Frieda, The Cosmopolitan of Las Vegas, LA Kitchen, Lincoln Carson Bakeshop project, Trevor has perfected the balance between productivity and compliance. Control Point was created to guide Chefs, Restaurant Groups, and Food Manufacturers through their food safety concerns and processes with a high level of excellence. Control Point is all about results. Trevor’s training and implementation practices have proven to increase company growth, domestically and internationally, by 66%. Trevor holds positions on many committees critical to the support of food industry safety and excellence. https://controlpoint.consulting/ info@controlpoint.consulting ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. <a href="https://www.thebutchersguild.org/NOW" rel="nofollow" target="_blank">https://www.thebutchersguild.org/NOW</a> The Butchers Guild Member Community – <a href="https://www.facebook.com/groups/290306161876773/" rel="nofollow" target="_blank">https://www.facebook.com/groups/290306161876773/</a> Butchers of America – The Butchers Guild Team USA – <a href="https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/" rel="nofollow" target="_blank">https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/</a>     To get more of  No Ounce Wasted, be sure to visit the archives page for replays of all the shows here: <a href="https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/" rel="nofollow" target="_blank">https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/</a>

Trevor Morones: That Guy That Speaks HACCP

In this Episode, Trevor Morones and I talk about the best ways to develop and implement food safety management systems in your bar programs. I asked about: CBD in cocktails? The good, the bad, things to watch out for and why? What are some of the best practices you’ve seen/implemented for a sustainable bar program?Best examples of cutting cost by aligning cocktail ingredients &amp; Kitchen needs?Batching- Do’s, don’ts and biggest overlooked food safety concerns. Common garnishes and their ideal temperature.Simple Hacks- organizing a cooler to avoid cross-contamination- if you share with the kitchen. 

In this Episode, Trevor Morones and I talk about the best ways to develop and implement food safety management systems in your bar programs.  I asked about: <ul><li>CBD in cocktails? The good, the bad, things to watch out for and why? </li><li>What are some of the best practices you’ve seen/implemented for a sustainable bar program?</li><li>Best examples of cutting cost by aligning cocktail ingredients &amp; Kitchen needs?</li><li>Batching- Do’s, don’ts and biggest overlooked food safety concerns. </li><li>Common garnishes and their ideal temperature.</li><li>Simple Hacks- organizing a cooler to avoid cross-contamination- if you share with the kitchen. </li></ul>