CEO Michelle Korsmo talks to Casey Absey of Fargo’s Blackbird Woodfire about embracing opportunities for their cuisine beyond their restaurant, including events, mobile and microsites, collaborations, and their feature on Diners, Drive-Ins, and Dives. In this  installment of Order Up's CEO-hosted miniseries. Casey shares his experience building a community around Blackbird, advice for new restaurateurs, and the inspiration behind his food.

• (1:10) – Introducing Casey Absey
• (5:59) – Perfecting the dough
• (8:07) – Building a team and community
• (11:05) – Credit card transaction fees
• (12:54) – Increasing food costs
• (14:02) – New technologies
• (14:54) – The Bird
• (17:33) – Diners, Drive-Ins, and Dives

Check out Blackbird Woodfire’s feature on the Food Network.

Listen to past episodes of Order Up’s CEO miniseries: How NRAEF Programs Build a Strong Workforce and Industry, Political Advocacy in the Restaurant Industry, and Creating a Culture that Attracts and Retains Talent.

This podcast is intended for general informational purposes and is not intended to provide any listener with individual tax, legal, or financial planning advice.  The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research, and where appropriate, obtain the advice or guidance of tax and accounting professionals, legal counsel, or the input of other experts with respect to their circumstances, practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances and at their own risk, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party.

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