In this special episode of the Hospitality Mentor Podcast, host Steve Turk reveals an exciting new project he's been working on for the past two years, BAYA.

Previously envisioned as a glamping site, the project has evolved into a breathtaking landscape resort called BAYA, located in South Florida. Steve introduces his partner, Ben WolfF, and together they dive into the inspiration, development journey, and the unique features of BAYA.

Expect tropical bungalows, an exotic fruit forest, wellness amenities, and a farm-to-table café. The duo discusses the $14 million build, their innovative marketing strategies, and their vision for making BAYA a one-of-a-kind destination.

Tune in to learn about their collaborative efforts and what makes this project truly special.

00:00 Introduction and Special Announcement

00:56 Introducing the Vision for BAA Resort

02:30 Challenges and Realizations

04:49 Partnership Formation and Initial Steps

07:55 Project Development and Team Dynamics

11:29 Financial Overview and Projections

15:20 Reflecting on Past Challenges and Future Excitement

15:59 Creating a Unique Guest Experience

17:38 Marketing and Social Media Strategy

21:44 Building the Guest Journey

24:14 Exciting Amenities and Wellness Focus

27:07 Project Timeline and Future Plans

28:38 Personal Excitement and Vision

31:12 Conclusion and Call to Action

From Adventure Travel to Hotel Management: Amanda Arling's Journey in Hospitality

In this episode of The Hospitality Mentor Podcast, host Steve Turk interviews Amanda Arling, the president of The Whalers Inn in Mystic, Connecticut. Amanda shares her unique career path from studying microbiology to working in adventure travel for the company Back Roads. She discusses how her love for travel and culture eventually led her to a management role in the hospitality industry. Amanda highlights the importance of relationship building, both in creating guest experiences and mentoring her team. She also shares insights into the challenges and successes of opening a fine dining, sustainable seafood restaurant during the pandemic. Listeners will get valuable tips on hospitality management, creating memorable guest experiences, and the importance of community engagement.

00:00 Introduction to The Hospitality Mentor Podcast

00:31 Meet Amanda Arling: President of The Whalers Inn

01:49 Amanda's Journey into Hospitality

02:33 From Adventure Travel to Boutique Hotel Management

07:00 Transitioning to The Whalers Inn

15:22 Building a Team and Mentoring Future Leaders

19:27 Creating Unique Guest Experiences

26:46 Challenges and Successes in the Restaurant Industry

30:34 Final Thoughts and Advice for Aspiring Hospitality Professionals

31:27 Closing Remarks and Sponsor Message

Join Steve Turk on the Hospitality Mentor Podcast as he delves into the inspiring story of BCB3 Hospitality, a dynamic partnership between Babak Bina, Andy Cartin, and Jamie Bissonnette. In this episode, they share their unique paths into the hospitality industry, the challenges and successes of opening four innovative restaurant concepts in Boston, and the passion and collaboration that fuel their ventures. From embracing Korean cuisine to creating a Basque culinary experience, discover how they navigated obstacles and earned critical acclaim, including a James Beard nomination and recognition from the New York Times.

00:00 Introduction to the Hospitality Mentor Podcast

00:31 Upcoming Hospitality Mentor Networking Event

01:03 Special Episode with the BCB Three Team

01:35 Meet Babak Bina: The Journey Begins

01:51 Meet Andy Carton: From Connecticut to Boston

02:36 Meet Jamie Binette: From Hartford to Boston

03:25 The Formation of BCB Three

06:22 Babak Bina's Early Days in Hospitality

10:27 Andy Carton's Path to Hospitality

12:56 Jamie Binette's Culinary Journey

17:37 Designing Unique Restaurant Experiences

20:38 The Birth of Somac: A Korean Restaurant Concept

23:09 Overcoming Early Failures and Pivoting

24:35 Embracing Asian and Spanish Culinary Influences

29:02 Opening Multiple Concepts Simultaneously

31:12 Reflections on Success and Future Plans

41:05 Advice for Aspiring Restaurateurs

43:21 Conclusion and Final Thoughts