Hello and welcome back to Episode 27 of the Test of Thyme Podcast! We're your hosts, Jamie and Marcus, here to share another exciting episode on the intricate facets of the restaurant industry.

In today’s digital age, the way we communicate has dramatically evolved—and it’s affecting our restaurants, too. Ever felt like the simple, yet vital, acts of smiling and showing genuine care are becoming lost arts among your staff? You're not alone, and we're diving deep into this topic today.

🎙️ What You’ll Discover in This Episode:

How technology is redefining the way we communicate in restaurant settings.
Why basic interpersonal skills like smiling and caring need to be taught and continuously reinforced.
The importance of adapting staff training to resonate with employees from different generations.
Actionable tips to ensure your training modules are up-to-date yet timeless in their approach to hospitality.
Join us for this eye-opening conversation as we provide you with practical advice to adapt and thrive in a workforce that's as diverse in age as it is in experience.

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Chef Marcus Guiliano is an award-winning chef, green restaurateur, real food activist, professional speaker, restaurant consultant & ultra-marathoner. Devoting his career to a whole food, whole life approach, Chef Marcus has coined the phrase Eco-Lectic Cuisine. The notion behind Eco-Lectic Cuisine is how Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is often heard saying, “It's the whole picture that matters." Chef Marcus, and his wife Jamie, had to overcome a handful of health challenges in the late 90s. He was able to eliminate all of the medications he was taking and in the transition cure an asthmatic condition he had from birth. After overcoming his various health challenges, Chef Marcus was invited to contribute over 200 recipes to several Dr. Gary Null's books. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and troubleshooting for other restaurants. His master consulting project is 50 mistakes website: a free online cyber coaching tool for applicable to all businesses, not just restaurants. Garnering his passion for clean, sustainable, healthy food choices, Chef Marcus has launched other activist/watchdog oriented sites including NoFarmedSalmon dot com, ChefonaMission dot com & the controversial FoodFraudTV dot com. On FoodFraudTV, Chef Marcus has called out fellow chefs for not being honest with their patrons on their menus. Chef Marcus has a rather large following on YouTube and his videos can be found under the moniker: www.MarcusGuiliano.com. Chef Marcus has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef's America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, OneGreenPlanet named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes." Most days Chef Marcus can be found pursuing his passion for food at his restaurant Aroma Thyme Bistro or on pursuing his passion for running on one of the many country roads and trails surrounding his restaurant.


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