Alison Arth: Coach and Consultant for Award-Winning Restaurants

Niver Niver Land

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2y ago 1:01:39

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Welcome back, friends!
For this first episode of season 5, Tim sits down with Alison Arth: consultant, leadership coach, and author whose career is dedicated to working with hospitality leaders and teams to get clear on their vision.
Tim is currently going through a major career shift – transitioning from his lifelong post as a restaurateur to his burgeoning frozen food business – and he saw Alison as the perfect person to have on the show.
Alison certainly knows her stuff. Since graduating from Cornell University’s School of Hotel Administration, she has helped lead over 40 restaurant openings including Michelin-star concepts for Chef Daniel Boulud in New York City, multiple James Beard-nominated restaurants for Chef Gavin Kaysen in Minneapolis, and Bon Appetit’s Best New Restaurant in America in 2018, Nyum Bai.
Their conversation represents the kind of commiseration that everyone in the restaurant industry needs right now: humor, gentleness, and genuine vulnerability.
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Follow Tim on Twitter and Instagram.
Follow Alison's ~Salt & Roe~ on Instagram.
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Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?
You can find Niver Niver Land across all of social media here:
Twitter | Instagram | YouTube | Facebook
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Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.
The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.
Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.
Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.