Over
Seasoned
A candid podcast about the restaurant business through the eyes of two restauranteurs turned technologists.
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We continue with more of our trip through Argentina; we'll tell you how we rediscovered our love for Buenos Aires cuisine, and how we ended up making a homemade "Asado" in the Argentinian style.
There are 3 hours left until our flight back to Buenos Aires, and we are an hour and a half away from the airport. The most logical action? We recorded one more podcast episode directly from a wine cellar in the Mendoza wine region in Argentina, at the foot of the majestic Andes.
We ran out of episodes, so as soon as we arrived in Buenos Aires, we recorded this episode, which will be the prelude to the Overseasoned adventure in Argentina. Enjoy it!
We're Tony & Xavier
We’re a couple of seasoned pro’s on a mission to empower accounting firms and restaurant owners with best-in-class back-office services and technology.
Restaurants… Do we choose them or do they choose us? Either way, it’s an industry that gets in the blood and doesn’t let go, no mater how much whiskey you throw at it.
We've spent the last decade working inside of every kind of restaurant establishment. From ice cream shops to 3 Star Michelin establishments. Today we spend our time developing technology to help restaurants succeed in the modern digital world.
After 30 years each of working both inside and outside the industry, we can’t escape. Over Seasoned is our therapy.
Welcome to Over Seasoned
@chefjoeheppe
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