August 15, 2022 • 43 mins
Are you ready to mix things up? Audrey Wiggins (owner of On the Town Food Tours) & Robin Winzinger (owner Robin's Nest Mount Holly) discuss food, flavors, and being diverse in business. Get ready to learn how to stay creative and change with the times in the food industry.
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Unknown (00:00):
Welcome to Rowan College of Burlington counties
baronesses Podcast. I'm Dr.Brooke Myatt program chair and
assistant professor of ourentertainment technologies
department. I'm a co chair ofthe Women's Advocacy Group a
subcommittee of the President'sAdvisory Council on diversity,
equity and inclusion. And thismonthly series highlights women
(00:21):
in leadership, while encouraginglisteners to build their skills,
connect with the community andvisualize the opportunities
available to women in variousprofessions. Tune in for a
female perspective on theBurlington County community. We
are here to listen to theseamazing women. If you want to
hear from women who lead andinspire this podcast is for you.
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Well, today joining us in studiois Audrey Wiggins, owner and
operator of on the town foodtours. And Robin Wynn, Zinger
owner and chef of the Robin'snest in Mount Holly. Welcome.
Ladies, thank you so much forjoining us today. Thank you for
joining us.
Today. You know, I was thinkingabout such a really awesome
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topic. And I am a huge foodie. Imean, I love food, love going
in. I love going into Philly.I've been up to New York. But
you know what's so interestingis not a lot of people realize
the amazing food scene that ishere in Burlington County and
the surrounding counties. Andbefore we jump in to all of the
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amazing food conversations andunique business that we're going
to talk about today, I'd lovefor each one of you to give a
little introduction about whoyou are. So chef Robin, can we
start with you? Sure. I startedthe Robin's nest over 35 years
ago, and I went to culinaryschool in Philadelphia over 40
years ago at the restaurantSchool of Philadelphia. And
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since then, I have definitelybeen a chef that does farm to
fork. Things that inspire me aredefinitely what's in season. So
over the years, I've alwaystried to bring the field you
know, to my restaurant, andevery day is a different
challenge. And I inspire myselfand my employees to do the best
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they can to bring out thenatural beauty of the food and
to tantalize the taste buds. Andthat's kind of where I'm at now.
I love a tantalizing taste budsand Audrey that's kind of like
your background. You were youstarted in kind of a corporate
background of tantalizing tastebuds. So tell us a little bit
about your background. Yes. HowI got started in this food tour
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business was with my lastcorporate job working for a
flavor and fragrance company.And we would take our customers
who were food manufacturers outon these walking food tours to
understand what some of the foodtrends our food flavor trends
are in the restaurant world. Andwe would order food we would sit
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and eat talk about the flavorsand how it could work for their
customers. And I would take theagenda that was put together by
our chefs. And I would takefamily and friends out on the
weekends and we would justexplore all day eat all day. And
I thought these guys are havinga blast. Why not take this
concept which is very prevalentin major cities across the globe
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and bring it to small town southJersey. And that's how it all
started seven years ago. So I amthe owner and operator of on the
town food tours I'll be walkingfood tour company, where we
sample sweet and savory foodalong a walking route in six
outdoorsy towns. We get to talkto the owners of the restaurants
and shops and
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learn a little history about thetown and you get to meet other
people while on the tour. Andone of those towns is Mount
Holly. That's right where thewell known Robin's nest is tell
us the connection that the twoof you made. Robin's nest is on
our walking food tour in MountHolly and Robin has been very
gracious every time we come in.She comes in visits and says
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hello to our customers. Wesample her homemade soups, we
get a trio of soups, which isquite tasty. Oh we always get
good feedback from that. AndRabbenu is such a beautiful
establishment right on thelittle Is it a Cavanagh free?
Yeah, yeah, it's tokus it's it'sactually called the oxbow
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because it says the turn rightthere. So it's kind of neat. And
when the tide is high enough,you know, you'll get kayakers
that come by which is reallycool. I mean, it's it's so
beautiful. And you have such ainspiring story of knowing that
that was the spot for yourrestaurant. Would you mind
telling our listeners thisstory? Because I think it's so
(04:50):
moving. Well, there's two thingsto the story. My mom and dad met
across the street from therestaurant back in the 50s and
there was
A soda shop across the street.And my mom and dad basically
started dating. And because shefell in love with this gorgeous
guy across the street, and thenwhen the building the Robin's
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nest came up for sale, my momand I went and looked at it. And
when I walked up to the frontdoor, there was a Robin's nest
at the front top of the door.And all my life people have
given me trinkets, robin's eggsand NASA. Yeah. And so anyway, I
always kind of wanted toshowcase that. And we were mom
and I looked at each other whatoh, my gosh, it's got to be
called the Robin's nest. So itwas, you know, that's how it
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kind of got born. So I think theconnection between my mom and
dad and my parents supporting meand helping me open the business
up because I was 23 years oldand certainly couldn't get a
loan from the bank. So theylaughed at me when I went in
there as they're like, well,where's your collateral? I want
my VW outside and like you'relike, I'm 23 VW. They're like,
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ah, yeah, I don't think that'sgonna happen. So my grandfather
used to have a drive in calledThe woodland drive in and Mount
Holly. When he passed away, heleft money to my mom, and she
thought it would be fitting tohelp me start give me a loan
from that restaurant to startthe business. So you have a lot
of history in Burlington County,the Yeah, hate sport. Now,
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Holly, yes. Born and raised. Andyes. What does it mean to be now
this a restaurant? Is yourrestaurants a pillar in that
community? How does that makeyou feel that you are so
connected to the community? Youknow, for so long? I'm super
proud. I mean, I feel like thatI've had people say that the
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Ramos s is an institution now.And I'm like, I'm not so sure I
like that word. But it's kind ofcool. Because yeah, a lot of
restaurants have failed, andespecially during the pandemic.
And I guess that, you know,during all these years, I've had
such a base of clientele thatI've married them. I've married
their grandkids, and now I'mdoing their funerals. It's like,
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what goes around comes around.And it makes me proud to know
that, and I'm proud to beenhanced for en mal, Holly, and
I'm very active in thatcommunity. And all my kids that
work for me also, that's socool. RV, I get all those kids.
And I mean, same thing, they busor they work in the kitchen. And
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then they go to college, andthey get married. And they're
having kids, and they're comingback. That's cool. That's so
wonderful. And what's reallyinteresting, too, is Audrey, you
know, you saw this need in thecommunity that you were like,
you know, in all these big citydistricts, they have all these
like unique food tours, right?Like we've all heard, how many
cheesesteak tours? Do you haveto have you been in it? You
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know, Philly, and the pizzatours in New York City and all
these things? And what awonderful thing to think about
the smaller communities aroundthe area to bring the passion of
food. And I mean, who wouldn'twant to eat all day and just
walk around and eat all day?What was that for you? What was
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what the inspiration behindbringing your business to the
smaller towns, I really wantedto celebrate the small town. I
think the larger cities get alot of recognition. I think the
smaller towns, we get RestaurantWeek, maybe twice a year. But I
wanted to bring a little bitmore recognition to the
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restaurant owners, a shop ownerswho work hard to bring a service
and product to us every singleday. And let's give them some
recognition. And I think that'swhat I do with my walking food
tours. I help bring people intotown into restaurants in the
shops that might not have everwalked in before. And then when
people they'll call me up andemail me and say, hey, you know
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what, I went back to thatrestaurant that makes my heart
sing. I went back to thatrestaurant, I asked for the
owner. And I told them, Hey,we're back. And we stopped here
because we were on this walkingfood tour that came into your
restaurant.
What's your favorite thing tohave other than them come back?
Obviously to those places. Whatelse is your favorite thing to
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see the customers doing on thosefood tours that you take them
on? Trying foods that they'venever had before? I'll get oh,
I've never wondered or wouldhave ordered this before or you
know what I really don't likecurry. And I says, you know, did
you did you know that there arethree or many different types of
curry from across the globe.They're not all the same. So
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when they have an opportunity totry something with or without
curry or you know, it's just itmakes me happy to know that they
really enjoyed the food on thetour. Yeah, and you're kind of
curious if only your tour Do youhave people respond to the cold
soup? Oh, yeah. That's alwayscurious as a chef because
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there's a lot of people got coldsoup. That's weird. Yeah.
So
curious are the blueberry sortof the blueberry stamp or the
the fruits soups that theyreally enjoy? Because that's
something they've never hadbefore. That's what I was always
curious to hear what theirresponse was on that one. Yep.
Well, now we know if we wentcold soup, where to go? And
that's kind of a perfect littlesegue. Because, you know, you've
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been at that location you said,for how many years now? Over 35.
And I'm sure cold soup wasn'talways on the menu. But you've
changed. I really day. Yeah. Sobecause I had a gentleman walk
up to me, I was outside cleaningthe windows or doing something
right before we actually opened.And he said, Well, what's the
menu going to be like? And Isaid a couple of things. And I
said, No, we're gonna have coldsoup in one wad. Because you do
(10:44):
know your mail, Holly? And I'mlike, yeah, and guess what?
It'll be successful. And darnedif it wasn't the blueberry soup.
And it was like the rage. So youknow, that you never know what's
going to take it and not andwhat's really interesting about,
you know, when we spoke wasyou've, you've been an
institution there, and you'vehad to adapt to so many things,
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right? Whether it's beensocietal, economic, or all those
kinds of things in the town thatyou're in. And you've had to
kind of just keep changing withthe times. Can you talk about
how have you stayed so diverse,you know, reinventing the wheel
every day of my life almost. Andbesides the fact that we have
had major floods at the Robin'snest from Hurricane Sandy and
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Katrina.
That That one was wiped me outcompletely. Because our the
whole bottom of the restaurantswhere I keep my freezers and
refrigerators and everything, soI was completely wiped out
twice, and all my heatingsystems, that was really bad to
get up and over that,financially and mentally because
I had to labor and one off andthen regroup and church paid for
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part of it, but not enough. Andthen with the COVID the tanking
of our economy, and oh, six, Imean, oh, eight, and, you know,
I have to like it for COVIDimmediately that day, then I had
to go in and go, I had leteveryone go. I've never done
that in my life. I've laidpeople off for a certain amount
of time, but I really wasn'tsure what was going to happen.
(12:14):
And none of us knew now. And Ihad to quickly kept thinking,
Okay, well, how can I keep thisgoing and take out obviously,
was the thing, you know, all thechefs went to, but my manual was
way too fancy. I was like, okay,Falaise are gone, you know,
expensive than anythingexpensive was gone. We went back
to comfort food immediately. AndI felt like a fry cook. Like I
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was doing burgers and friescontinuously because I think
people were they were so sad andthey didn't really know what to
do. And it seemed like they wenttowards anything comforting,
showing up in any sandwiches,french fries, we've truffle
fries, dips all of those. So youknow, I never take anything, I
take things in stride. But Ialways try to make it the
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outcome come that the ramen sayswill survive not just for me and
my family but for everybody thatworks for me because they're my
family too. And they all have tofeed and make their mortgage
payments and everything else. Soreinventing the wheel every day
is kind of my mantra. What hasbeen I guess in food? What have
you seen been been the biggesttrend for you that's been
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working for your restaurant?Well right now I have a dish on
the menu called Tangier and I'vegoofed around with a lot of
different recipes and and you'resaying Audrey said about curry.
You know, people get a littleturned off. I think they think
it's going to be too spicy. AndTangier can be spicy, but it
also is a vegetarian dish thatwe serve over couscous and we
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put sweet potatoes in it. And Ithink a lot of people are going
more towards vegetarian or evenvegan. So the Tangier you can
have it vegan vegetarian, or youcan add chicken or you can add
salmon to it. So I kind of triedto take a base, a sauce that I
can interchange with to makepeople happier with what their
food likes are. And we have alot of clean eaters anymore.
(14:03):
They really Yeah, everybody'sbeen kind of more healthy young
in 2002. That Yep, and ourentree salads. We stopped
putting chicken on them. Wealways put chicken on we don't
do that anymore. It's chicken ifyou want on the side, and we
sell more non protein saladsthan anything else right now.
No, people don't want any of theprotein. They'll just want the
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vegetarian part of it.Interesting. And Audrey, what
have you been seeing as thetrend for these food tours? What
are some because I know you havedifferent kinds of themes and
what is now like the big trendon food tours that people have
been wanting or popular foodtours that you've been seeing, I
think
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the diversity of the food,ethnic foods, more or less than
and when I take a look at whatmy food tours contain, in terms
of the types of cuisine there
pretty diverse.
There is Indian cuisine. We havethe British Isles, we have
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Mexican,
Thai, there's just I thinkpeople want the variety and they
want to be able to try somethingdifferent. And it's not just
about an ethnic food item. Imean, it really has to be
authentic. And people arelooking for that authenticity
and food these days. It'sexperiential. You know, people
(15:32):
want to be able to experiencesomething, and not necessarily
have to leave and go overseasfor it. Or if they went
overseas, and they came backhome, they want to be able to
try that again. Yeah, you go outand you take a trip somewhere
and you have some really gooddish, then you come back, and
you're looking for that localfare to match, you know, what
you've had on vacation, and itis hard to find. A lot of people
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have a challenging, so what isit that you look for in a
restaurant to put them on a foodtour, it's gotta be walking
distance from other places. Imean, I really take into account
the town, what's in town, verylocalized, where we can walk
maybe within a four blockradius, that would include
(16:16):
history. So we always includeHistory Throughout our our tour
in our eating, but greatrestaurants. I mean, I have to
go online and check it out andsee what our customers saying
about the food, what's thepopular food item?
Go in and sample it myself. Doesthe restaurant owner want to be
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a part of the tour. So there's alot that goes into it. And then
of course, coordinating timing,because we only stay at a
restaurant for about 20 to 30minutes. So making sure that the
owner knows we're coming in.This is how many people there
are no dietary restrictions atthis time. And when we walk in
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the food is put on the table. Sothere's no waiting for anything
for the most part anyway.Something always can happen
right restaurant business whenyou come in. Yeah, just start
saying get Robin out of thekitchen. I always, it seems like
we're always having a cateringparty or something when you're
very busy. Yeah. And we Yeah.And I'm like, Yeah, and I feel
like that I'm still involvedwith cooking. And I'm like, you
(17:18):
gotta say, you know, go grabRobin, please. Yes, I'll make
sure I'll ask next time.
But but to know you how you weresaying about all the how you
pick a restaurant, and I thinkdiversity and your menu, and I
know that at the restaurant, Ipeople say well, what, what kind
of food exactly to have Well,tonight, Italian, not French,
it's not American. I go all overthe board. And that's the fun of
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it. But I think a lot of peoplewant to have it that, you know,
if your husband just wants tohave his fillet, you know, a
meat potatoes guy, and you wantto go and have a nice fish dish.
You know, that's the diversity Ifeel like and even like the
tanjiro I'm saying, you know,spicy and interesting. So I
think that restaurants nowadays,I don't know how they survive.
If they're just one thing you'regoing oh, they just kind of have
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just to change with the times beyou know, adapt. It doesn't turn
me on to go out as a chef to arestaurant that I'm not going to
see all kinds of differentthings. I like that. That's what
turns me on. I don't want tojust to go, oh, well, here we
go. We just got all Italianfood. Or you know, I don't know
that these to me is a diner togo out and learn. I always want
to go out and learn andexperience. Yeah. And that's the
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great thing about the tours too.When you go out you're going to
all different all different soif it's an all Mexican, it has
to be traditional, authenticMexican, or it's all Thai or
it's British Isle or its comfortAmerican, whatever it is.
You know, it's it's the varietythat I think people really do
like, you do hit a lot ofdifferent varieties. Yeah, like
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in Mount Holly, we go to theJamaican restaurant completely
right. Completely. One'scompletely different. Yes, they
are showcases that. That's cool.Yeah, very nice. So both of you
are business owners, you'rewomen. And I you know, I always
say this on our podcast thatbeing women brings this whole
other dimension to being abusiness owner. And being a an
(19:11):
inspirational business owner,you've like you said you're an
institution.
How has it been difficult beinga woman in in and being a
business owner? I find that oneof the biggest things, I learned
that when I have to havesalesmen come in and they try to
sell you things. And they alwayswant to look for Well, who else
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says that like looking for likemy father or my husband? That
kind of thing? Yeah, and like,just me. Yeah, you're looking at
or you're looking at it. I'mmaking all the decisions. Yeah.
So I think it's gotten a lotbetter. But over the years, it
was kind of a stigmatism thatthey were looking you know, to
see or horse or chef, you know,where's the well, it's me, you
(19:54):
know, you know, so I think thatit just taken a lot of time but
now people are cool with youknow,
Women's shafts and being inbusiness. And I think, you know,
it is hard, it was really hard,it's gotten a lot better,
because I remember gettingturned away for jobs because I
was a woman, because theythought, you know, you weren't
strong enough to pick up the 100pound bag of flour, you couldn't
(20:15):
do this or you couldn't do that.And it's not that wide really
anymore. I don't think that thatthat was you know, the over 30
years ago that that was thatkind of thing. And Audrey, what
about you starting your ownbusiness after being in
corporate America? How was thatfor you. And being a woman and
being an entrepreneur,
(20:35):
it was not easy. But there's alot of resources out there. I
mean, this was only seven yearsago that I started this
business. But there's a lot ofresources out there to help
startup companies to moveforward and get the funding that
they need the education thatthey need, you know, the social
media direction that they need.
(20:55):
For me in this food tourbusiness, I started out really
alone. But over the years, I'vegotten to know, other women led
food tour operators in the stateof New Jersey. And it's really
helped us come out of thepandemic to get it together
better than if we wereseparated.
(21:16):
It is
we meet about once a monthtogether. I mean, I know people
would see us as competitors. Butwe don't see each other that
way.
We meet we have conversation, wetalk about things that we can
support each other on how we canhelp educate the other person
through various experiences thatthey've had. And then they could
(21:39):
share the results. But it's justbeen really uplifting to work
with these women. Our group, westarted a consortium called the
New Jersey food tour trail. Andwe have our own website. And
that's where you can find astate, a map of the state of New
Jersey and all of our tours arekind of pinpoint at each
(21:59):
location and you click on thepoint and it'll get you to our
website. But we work togetherand I enjoyed it's really been
helpful. You know, the Baronesspodcast we always talk about
last month we talked about
our she called it her divaposse, where she has a group of
(22:21):
of women and a group of friendsthat are there supporting each
other. And for you, is this thisgroup? Or do you have a group of
friends that are always there?It's like those women who you
call that like have your back,let hear all your crazy ideas
that support you. Do you havethat for yourself? It's my
Consortium. Tour Consortium.Yes, definitely. What do they
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bring for you? What do theybring to you support, they bring
support, they bring knowledgethey bring experience. I mean,
there are tours like the KateMae food tours down in South
Jersey, Mary has been doing thatfor years she was actually the
first I believe to have a foodtour in the state of New Jersey.
So there's a lot of experiencethere a lot of success that can
(23:09):
be shared and a lot of things tolearn so I really do instance I
live and breathe my business andthese ladies are it from Yeah, I
mean and we know Robin isbreathing in everything her
business for many many years.But you know your support system
is is interesting because Idon't know if a lot of people
know your story from back in theday about how you became or how
(23:32):
you fell in love with cooking inyour struggles if you would
would you share a a window intoyour story. Um, I was diagnosed
being dyslexic, and at the time,people really didn't know what
that was they kind of lookedlike you're you're lazy, you're
not trying and I finally wasblessed enough to go to a
private boarding school whereDr. Sivan had a thing called the
(23:56):
Learning Center for Childrenwith dyslexia and he really was
the one who changed my life andshowed me how to learn in a way
that I didn't have to keep thereading wasn't so stressful or
the math wasn't so stressful andthat he knew how to bring out
what was good in May which endedup being that I volunteered at
the cafeteria and I really lovedit and I'm like I can be really
(24:20):
creative and make money with myhands and he says yes you can
you can go to culinary schooland you won't have to worry
about going to a four yearcollege and that's not that's
not going to suit you. You wantto cook and that was kind of
like the beginning of my careerwith cooking and prior to that
my mom was a horrible cook. Andwe always had we always had the
(24:43):
babysitter's that were there atthe house would always cook and
my mom and dad had aconstruction business and
they're so busy. So I also got alot of time in the kitchen there
but at boarding school, Iknocked it out of the park. I
love that everyone at thekitchen at the cafeteria.
Yeah, I mean, it was, you know,basic, but it was the beginning
of me going to culinary schooland I was very happy that
(25:06):
doctors oven was able to make mydyslexia. It works for me now it
doesn't. It doesn't bring medown doesn't hinder you not
whatsoever I have circumventedaround it to make a career. So
other than Dr. Sivan, who isyour support staff? Who are your
go to supportive individuals nowin business? Well, Bo, my chef,
(25:28):
Justin
Lendl, he's definitely he's myright arm. And then my left arm
is Susan for Ali, who's mycatering manager. And one of my
managers like between the bothof them, you know, they got the
kitchen in the front of thehouse. So they're really my
support. And my two boys. Oh,that's their favorite dish that
(25:50):
you've ever created. I think itwould probably be a coconut
Caribbean dish that I did when Iwas down. In the Cayman Islands.
I went and got I went to arestaurant and I asked the lady
as a Could you do wine teachingmake for an afternoon? And she's
like, Yeah, so her specials wasoxtail that day. And then she
had snapper. And she, you know,just playing with peppers and
(26:13):
onions and bonnet, bonnetpeppers, coconut milk, and she
steamed it. And I think that wasprobably one of the neatest
dishes. But it was so cool howshe, you know, she created it.
So simply. And it was a fishliterally that she had just
gotten off the boat. Yeah, yeah,that was neat. Is that kind of
where you got your inspirationfor the farm to table or that
(26:33):
was always something that youlove to working with local? Why
ever go on vacation, I alwaystry to get to a restaurant in a
small restaurant. And I tried toask if they would mind me coming
in. I pay them for whatevertheir time. And I will certainly
pay for their food. But I wantto get at least one bit of
knowledge. Every time I try togo to different places. I've
(26:53):
done it in Mexico and the CaymanIslands. And that's kind of
that's my you know when I'mgoing to relax, but I still want
to learn you want to research?Yeah. Do some research and bring
it back. Yep. And then implementthat. And then I did when I come
back home.
Audrey, what has been your mostexciting restaurant to have on a
(27:15):
food tour? Something that noone's ever really tried before?
I'm still looking for that. Youneed that Aha restaurant. So I
think I do I think I need that.Aha. And maybe it's a Middle
Eastern or African. I mean, Ithink those are the the flavor
trends that people are lookingat are the cuisines that people
are looking at today. Robin, doyou think yeah, spices are
(27:37):
definitely yeah, yep. And, youknow, I have put together a food
tour in the city of Philadelphiafor a friend, it was for her
50th birthday party. And one ofthe restaurants we went to was
the hub. I'm just gonna saythat. And for no reason other
than I wanted to go.
(27:59):
And it was a wonderful foodtour. I mean, those are the
types of restaurants that I'mlooking for things that we
haven't experienced yet. Thingsthat Oh, I never would have
chose that restaurant before.But you've had a great
experience in eating the foodand enjoying the flavors. For
me, that's the new thing. Youknow, what's new on the block?
(28:23):
And I'm looking for that in inSouth Jersey. That's a bit more
experiential.
What are the food tours thatyou're offering now share with
our listeners. So right now wehave tours in Haddonfield and
Collingswood. Bordentown andMount Holly in Hamilton and the
District of duck town inAtlantic City, so we keep it
(28:43):
small in Atlantic City. Yeah,cuz that can get pretty broad
pretty quickly with all thedifferent food that's there. And
Robin, what's your favoriterestaurant you've been at other
than your room? Well, I wish Icould get a reservation at
Sahara. We were online for twohours. Like I said at the bar,
so that was our option. Youknow, and it might actually
(29:06):
yeah, I might have to do thatbecause I I have a chef that
used to work for me and he endedup going there and he works
there. Yeah. And I've talked tohim a couple times like you
can't man what's going on?
I know the trick is to sit atthe bar I gotta go in right when
they open get to the bar becauseyou can have the whole entire
salad team and the appetite youcan debit all at the bar. Yeah,
(29:29):
that's the trick. But I'm surechef Robin you can I know I get
it. There's all of this. Yeah,you gotta you gotta make a
connection there. Yeah. But Ilove seafood. I love oysters and
I am all about that. And I thinkthat and the restaurant, as we
call it, the knife and fork andAtlantic City and always
remember my parents on specialoccasions we will be go there.
(29:51):
And I would say it is but then Imean then Miss Dahlia of it was
the kind of thing with myparents because we always had
things
crab and, and it was such a coolplace. Yeah, I think that's
probably the memory. I mean,there's a lot of neat little
places I've been to. But Ialways in my mind, I was like
that one. So young, female chefsthat are looking to branch out
(30:15):
and be restaurant tours. What?
What kind of advice would yougive them?
You just got to be prepared towork your
funds off, it is a lot ofdedication. And,
you know, you can have, you canwork hard, and you can play
hard, but it's, it's a lot, ittakes a lot out of you, and have
(30:39):
a good support system, you know,with your family. Because it's
all tons of hours. And that's,that's a problem. I know. And,
and I think I feel like as awoman and having kids and sure,
start out family, trying to doall that. It would be lovely. If
you could like, have the familyfirst and then the career but
the career usually comes beforethe family. So. So being a
business owner in the restaurantworld, like you're saying,
(31:01):
everybody knows, it's like 24/7You're never off the clock.
Yeah. How do you handle worklife and balance? And how do you
do all that? How do you workhard, play hard? Be a mom, you
know, get to the get to thefunction or get to the baseball
game? How do you do it? And howdo you make time for challenge,
unfortunately, I'm going to tellyou right now, I've been
(31:22):
divorced twice. So it just it'shard to spend the time with your
husband and your children andeverything. I luckily have two
outrageously great kids, onethat just graduated from your
school, which reallycongratulation and the other one
just graduated on Saturday fromSt. Joe's in Philadelphia. So I
(31:43):
think I did a great job withraising them as a single mom,
but it is, you know, it's a it'sa huge dedication in your life.
But I get up every day and theday that I get up and I don't
want to go into work. It's theday I'll stop, but it hasn't
happened yet. And Andre goingfrom that corporate job and you
know, being you know, able toget up nine to five, and then
(32:04):
you want to start this kind ofentrepreneurial business. What
kind of advice would you give
young people who are interestedin starting a business out on
their own, I would say to focus,have focus, concentrate, hone
in, have a plan, I would sayevery day, you know, know what
(32:27):
it is that you're going to dohave your agenda laid out. So
that when you wake up the nextmorning, you know what you
you're going to do you know whatyour plans are.
You know, it takes dedication toreally make something work. And
you have to focus on thenumbers, you have to focus on
customer service, you have tofocus on your customer, people
forget that. It's
(32:50):
it's the customer that reallykeeps you in business, because
they're going to be able to goout and either talk about you
negatively or positively.
And I would say keep your clientfirst. All right, that is so
great. Because I tell my staff,the only reason why we're here
now is because of the customer.That's right, we want to please
the customer know, you really,you know, some of the young
(33:11):
people just, they just don'tfully, it's hard to teach that
and especially the theconnection, like you're saying,
like people will share theirexperiences now, with the
invention of social media andall these outlets that, you
know, it's not just telling yourneighbor or walking around the
block and sharing with a friend,it's now you're sharing with
(33:33):
millions of people online. Youknow, and that's how business
works. And it's really aninteresting concept, like you're
saying about customer service,you know, putting those first
because I do agree that it's achallenging thing to teach. It's
very difficult to teach that tohospitality business is a very,
it's a daunting business toteach people and the young
(33:56):
people that I have a lot in thefront of the house, how to, you
know, say hi, look at them, andthey I get off your phone
experience. That's they'recoming here to have a nice
experience, right? So the minutethey walk in the door, if you
don't make eye contact withthem, and make them feel
comfortable, then the rest oftheir experience might not be as
nice, you know? Yeah. I mean, Ithink it's like those soft
(34:18):
skills. The social skills arereally it's been a challenge.
Yeah, people that mean, that'sthe first that you're the face
of the ramen says, I have mygirls that are out front, you
know, and that young girls, andthey're, you know, a little shy
the first time they've startworking, but really, they have
to make eye contact. They haveto make you happy the minute you
walk in that door. I have acreaky old front door. So I'm
(34:38):
like you hear that creek? Youturn around and you say hi. And
that always happens when we walkin. Do they say hi? Okay, good.
Turn around. They turn aroundthey see us walking in. It's
every customer that I've seenthem really acknowledge are
important. Yeah. And it's alsoimportant to say goodbye and
thank you. Now they do andthey're young that we have that
(34:59):
you know
Have you tried teach that it'sit's a whole different world. It
is kids with it is it's sodifferent. They know when they
hear the creek in the door.They're like
not the soups on the call. Andit's coming to you. How did you
come up with cold soup? Is therea story behind that? I worked at
a place called the villagecheese shop and Haddonfield long
(35:21):
time ago. And we did it downthat we did get spots all the
time. Yeah. So and then I liketo start playing with the fruits
that are coming into season thepeaches and the blueberry Of
course, the blueberries. Yes.And jersey. Yeah. So I just
started kind of doing that. I doit. I make it with wine, which a
lot of people don't realize, Oh,my soups are my cold. Fruit
soups are made with wine. Oh,we're coming in for doubles. And
(35:45):
triples. Yeah. So it's areduction of that going down so
and then the jersey tomatoescan't beat them when they're in
season. Oh, yes. Bacho. Yeah.What's your favorite local food
to work with? In Jersey? I'mgonna say asparagus. And that's
what I'm I'm leaving right nowto go out to a form of out and
Pemberton to go get like 85pounds of asparagus right now.
(36:08):
Wow. Yeah, cuz I'm gonna doasparagus sandwich. My asparagus
soup. So we're all about hisprogress. Right now. Asparagus.
What do you do with an asparagussandwich? What do you put on
that? fig jam? Bacon. Briecheese. And then yeah, we just
build it from the bottom. TheAudrey is like, when's this
gonna be on the food tour? I'mthere. Can't be. We had an
(36:32):
asparagus asparagus soup. Thelast time we might have been.
Yeah. might have. Yes.Delicious. Well, anything with
the word bacon in it. My nineyear old is there. So there you
go. And I get the vegetariandairy and people that just say
you know, no bacon bacon. Andthat's cool. works out well. But
bacon. Excuse me. I'm pickingasparagus. I really do. Like, I
think blueberries and bake mebluebirds and asparagus are the
(36:54):
two interesting oh two in mylife. And Audrey, what are your
favorite local fairs from NewJersey? What do you like? I
really do like the blueberries.And when we go to Hamilton, you
know the Oh yeah. Marie capitalof the world. Yes. I was gonna
say they are very capital. AndNew Jersey is a top producer of
blueberries for the nation.Blueberries are my favorite. I
(37:16):
love I eat them frozen mostly assnacks. Yeah. So I would say
that would be my go to forfruit.
For a dish, like a savory dish.I like meat and gravy.
gravy over rice.
Yeah, but I also enjoyvegetarian foods as well. I
(37:37):
mean, there's a great vegetarianRobins doing them at her
restaurant. I mean, I thinkrestaurants are really getting
into I think that's the nextwave. Yeah. Healthy eating
because of COVID. I thinkeverybody saw that gluten free.
That's another thing we have tochallenging allergies and things
that are happening. That'sright, we should say some back
(37:58):
corn because corn is reallygood.
conversation without sayinganything about Jersey Congress
for market instruments. And thebest I think Warren you're right
on i i moved here and my in lawstold me about corn and I had to
go and get it and it'sdelicious.
If you hunters farm market, it'sin sentiments in Ohio. Walmart.
(38:21):
Yeah. For route 130. All right,excellent. They're the three
things they really do. It's thecorn. They do a sweet potato in
the fall. That's reallyinteresting. And cantaloupes,
the cantaloupes of one brotherdoes is excellent, huge,
beautiful cantaloupes. Yeah,good to know. Yeah, there's any
other kind of pick your ownplaces that you would go to I
know that there's cranberries,or, you know, top notch in our
(38:45):
area, and we do a cranberrysauce that we've done since we
opened a honey pecan chickenwith a with a cranberry sauce.
And people I thought that theywould be very upset if I took
that off the menu. My technicaldirector, my technical director
has given me a sign here thatwe've got Stella's farm in
Berlin, is also very good. Sothose listeners are interested
(39:07):
in that. There you go.Throughout the podcast, I've
been taking notes and I write
things that I think are powerfullittle quotes, that I would turn
them into what I call hashtags.And I'm gonna read them off and
then I want you to come up witha hashtag for yourself. Have
(39:28):
some kind of motto or somethingthat you live by. You might have
said it already, but I'm goingto read off some of the things
that I've come up with here. So
hashtag tantalizing tastebudsthat's one of my favorites.
Hashtag inspire hashtag Farm toFork eat all day institution.
(39:49):
Celebrate small towns trufflefries. I don't know who doesn't
like a truffle fries. I havenever met a truffle fry. I don't
like survive my family.
reinvention experiences hashtagwork hard play hard, dedication,
customer service. Keep yourclient first or is that what
(40:10):
right? Is that what you said?
Women in small business and NJfood tour trail?
And women supporting women anduplifting. So if you had a
hashtag that followed you aroundor is that your motto? What
would that be? Every day? Youknow, do the best you can. My
(40:31):
dad said Give your 100% Nomatter what you're doing and I
think that's my motto. No matterwhat I do. I walk tall and I
walk forward. That's sopositive. It's beautiful. How
about yourself Audrey? Minewould be hashtag do your passion
and love it because we're allabout following our passion
especially as women a lot of usfeel that we can't move forward
(40:54):
or go after that passion and Ithink it's really beautiful that
both of you have taken that tothe next level. Robin always
being an inspiration in the areaof food. Audrey bringing us all
the chefs and their inspirationsand getting to try them in a
really kind of cool creativeformat. So before we sign off
(41:15):
can everybody what is how can weall find out about your amazing
food tours Audrey So share withus your socials and where they
can contact you. Well, they canfind us on on the town food
tours.com We also have socialplatforms on Facebook. And it is
at on the town food tours.Instagram is at on the town
(41:39):
food. Twitter is at on the townfood as well. Awesome. And Robin
our webpage there the Robinsonus restaurant leads you to all
the different things that we areoffering and what events are
happening just click onto there.We are on Facebook and Twitter.
And so it kind of the I thinkour our homepage will lead you
(42:01):
to all the different events. Yesit does. And let me tell you if
you want a beautiful
beautiful and scenic stunning,you know, meal Yeah, the Robin's
nest is the place is the placeto be I went there for a
Mother's Day when I was my firstMother's Day and it was
absolutely beautiful. So kudosto you for for you know, having
(42:25):
such an institution and MountHolly and wonderful place and
Burlington County and Audrey.Thank you for coming on today.
It was a pleasure having you youboth so I just want to thank you
both for joining us. Thank you.Thank you. You've been listening
to the rcbc Baroness podcast,which highlights women in
leadership are encouraginglisteners to build their skills,
(42:46):
connect with the community andvisualize the opportunities
available to women in variousprofessions. For more
information about this podcastand other podcasts available on
the rcbc Podcast Network, visitour cbc.edu/podcast Take care.
Thanks you been listening to thercbc bareness podcast, which
(43:06):
highlights women in leadershipwhile encouraging listeners to
build their skills, connect withthe community and visualize the
opportunities available to womenin various professions. For more
information about this podcastor other podcasts available on
the rcbc Podcast Network, visitrcbc.edu/podcast And be sure to
subscribe to the rcbc barenesspodcast available on all
streaming platforms.
Welcome to Rowan College of Burlington counties
baronesses Podcast. I'm Dr.Brooke Myatt program chair and
assistant professor of ourentertainment technologies
department. I'm a co chair ofthe Women's Advocacy Group a
subcommittee of the President'sAdvisory Council on diversity,
equity and inclusion. And thismonthly series highlights women
(00:21):
in leadership, while encouraginglisteners to build their skills,
connect with the community andvisualize the opportunities
available to women in variousprofessions. Tune in for a
female perspective on theBurlington County community. We
are here to listen to theseamazing women. If you want to
hear from women who lead andinspire this podcast is for you.
(00:46):
Well, today joining us in studiois Audrey Wiggins, owner and
operator of on the town foodtours. And Robin Wynn, Zinger
owner and chef of the Robin'snest in Mount Holly. Welcome.
Ladies, thank you so much forjoining us today. Thank you for
joining us.
Today. You know, I was thinkingabout such a really awesome
(01:09):
topic. And I am a huge foodie. Imean, I love food, love going
in. I love going into Philly.I've been up to New York. But
you know what's so interestingis not a lot of people realize
the amazing food scene that ishere in Burlington County and
the surrounding counties. Andbefore we jump in to all of the
(01:31):
amazing food conversations andunique business that we're going
to talk about today, I'd lovefor each one of you to give a
little introduction about whoyou are. So chef Robin, can we
start with you? Sure. I startedthe Robin's nest over 35 years
ago, and I went to culinaryschool in Philadelphia over 40
years ago at the restaurantSchool of Philadelphia. And
(01:54):
since then, I have definitelybeen a chef that does farm to
fork. Things that inspire me aredefinitely what's in season. So
over the years, I've alwaystried to bring the field you
know, to my restaurant, andevery day is a different
challenge. And I inspire myselfand my employees to do the best
(02:15):
they can to bring out thenatural beauty of the food and
to tantalize the taste buds. Andthat's kind of where I'm at now.
I love a tantalizing taste budsand Audrey that's kind of like
your background. You were youstarted in kind of a corporate
background of tantalizing tastebuds. So tell us a little bit
about your background. Yes. HowI got started in this food tour
(02:40):
business was with my lastcorporate job working for a
flavor and fragrance company.And we would take our customers
who were food manufacturers outon these walking food tours to
understand what some of the foodtrends our food flavor trends
are in the restaurant world. Andwe would order food we would sit
(03:01):
and eat talk about the flavorsand how it could work for their
customers. And I would take theagenda that was put together by
our chefs. And I would takefamily and friends out on the
weekends and we would justexplore all day eat all day. And
I thought these guys are havinga blast. Why not take this
concept which is very prevalentin major cities across the globe
(03:24):
and bring it to small town southJersey. And that's how it all
started seven years ago. So I amthe owner and operator of on the
town food tours I'll be walkingfood tour company, where we
sample sweet and savory foodalong a walking route in six
outdoorsy towns. We get to talkto the owners of the restaurants
and shops and
(03:46):
learn a little history about thetown and you get to meet other
people while on the tour. Andone of those towns is Mount
Holly. That's right where thewell known Robin's nest is tell
us the connection that the twoof you made. Robin's nest is on
our walking food tour in MountHolly and Robin has been very
gracious every time we come in.She comes in visits and says
(04:07):
hello to our customers. Wesample her homemade soups, we
get a trio of soups, which isquite tasty. Oh we always get
good feedback from that. AndRabbenu is such a beautiful
establishment right on thelittle Is it a Cavanagh free?
Yeah, yeah, it's tokus it's it'sactually called the oxbow
(04:28):
because it says the turn rightthere. So it's kind of neat. And
when the tide is high enough,you know, you'll get kayakers
that come by which is reallycool. I mean, it's it's so
beautiful. And you have such ainspiring story of knowing that
that was the spot for yourrestaurant. Would you mind
telling our listeners thisstory? Because I think it's so
(04:50):
moving. Well, there's two thingsto the story. My mom and dad met
across the street from therestaurant back in the 50s and
there was
A soda shop across the street.And my mom and dad basically
started dating. And because shefell in love with this gorgeous
guy across the street, and thenwhen the building the Robin's
(05:11):
nest came up for sale, my momand I went and looked at it. And
when I walked up to the frontdoor, there was a Robin's nest
at the front top of the door.And all my life people have
given me trinkets, robin's eggsand NASA. Yeah. And so anyway, I
always kind of wanted toshowcase that. And we were mom
and I looked at each other whatoh, my gosh, it's got to be
called the Robin's nest. So itwas, you know, that's how it
(05:35):
kind of got born. So I think theconnection between my mom and
dad and my parents supporting meand helping me open the business
up because I was 23 years oldand certainly couldn't get a
loan from the bank. So theylaughed at me when I went in
there as they're like, well,where's your collateral? I want
my VW outside and like you'relike, I'm 23 VW. They're like,
(05:55):
ah, yeah, I don't think that'sgonna happen. So my grandfather
used to have a drive in calledThe woodland drive in and Mount
Holly. When he passed away, heleft money to my mom, and she
thought it would be fitting tohelp me start give me a loan
from that restaurant to startthe business. So you have a lot
of history in Burlington County,the Yeah, hate sport. Now,
(06:16):
Holly, yes. Born and raised. Andyes. What does it mean to be now
this a restaurant? Is yourrestaurants a pillar in that
community? How does that makeyou feel that you are so
connected to the community? Youknow, for so long? I'm super
proud. I mean, I feel like thatI've had people say that the
(06:36):
Ramos s is an institution now.And I'm like, I'm not so sure I
like that word. But it's kind ofcool. Because yeah, a lot of
restaurants have failed, andespecially during the pandemic.
And I guess that, you know,during all these years, I've had
such a base of clientele thatI've married them. I've married
their grandkids, and now I'mdoing their funerals. It's like,
(07:00):
what goes around comes around.And it makes me proud to know
that, and I'm proud to beenhanced for en mal, Holly, and
I'm very active in thatcommunity. And all my kids that
work for me also, that's socool. RV, I get all those kids.
And I mean, same thing, they busor they work in the kitchen. And
(07:20):
then they go to college, andthey get married. And they're
having kids, and they're comingback. That's cool. That's so
wonderful. And what's reallyinteresting, too, is Audrey, you
know, you saw this need in thecommunity that you were like,
you know, in all these big citydistricts, they have all these
like unique food tours, right?Like we've all heard, how many
cheesesteak tours? Do you haveto have you been in it? You
(07:43):
know, Philly, and the pizzatours in New York City and all
these things? And what awonderful thing to think about
the smaller communities aroundthe area to bring the passion of
food. And I mean, who wouldn'twant to eat all day and just
walk around and eat all day?What was that for you? What was
(08:03):
what the inspiration behindbringing your business to the
smaller towns, I really wantedto celebrate the small town. I
think the larger cities get alot of recognition. I think the
smaller towns, we get RestaurantWeek, maybe twice a year. But I
wanted to bring a little bitmore recognition to the
(08:25):
restaurant owners, a shop ownerswho work hard to bring a service
and product to us every singleday. And let's give them some
recognition. And I think that'swhat I do with my walking food
tours. I help bring people intotown into restaurants in the
shops that might not have everwalked in before. And then when
people they'll call me up andemail me and say, hey, you know
(08:48):
what, I went back to thatrestaurant that makes my heart
sing. I went back to thatrestaurant, I asked for the
owner. And I told them, Hey,we're back. And we stopped here
because we were on this walkingfood tour that came into your
restaurant.
What's your favorite thing tohave other than them come back?
Obviously to those places. Whatelse is your favorite thing to
(09:11):
see the customers doing on thosefood tours that you take them
on? Trying foods that they'venever had before? I'll get oh,
I've never wondered or wouldhave ordered this before or you
know what I really don't likecurry. And I says, you know, did
you did you know that there arethree or many different types of
curry from across the globe.They're not all the same. So
(09:35):
when they have an opportunity totry something with or without
curry or you know, it's just itmakes me happy to know that they
really enjoyed the food on thetour. Yeah, and you're kind of
curious if only your tour Do youhave people respond to the cold
soup? Oh, yeah. That's alwayscurious as a chef because
(09:57):
there's a lot of people got coldsoup. That's weird. Yeah.
So
curious are the blueberry sortof the blueberry stamp or the
the fruits soups that theyreally enjoy? Because that's
something they've never hadbefore. That's what I was always
curious to hear what theirresponse was on that one. Yep.
Well, now we know if we wentcold soup, where to go? And
that's kind of a perfect littlesegue. Because, you know, you've
(10:22):
been at that location you said,for how many years now? Over 35.
And I'm sure cold soup wasn'talways on the menu. But you've
changed. I really day. Yeah. Sobecause I had a gentleman walk
up to me, I was outside cleaningthe windows or doing something
right before we actually opened.And he said, Well, what's the
menu going to be like? And Isaid a couple of things. And I
said, No, we're gonna have coldsoup in one wad. Because you do
(10:44):
know your mail, Holly? And I'mlike, yeah, and guess what?
It'll be successful. And darnedif it wasn't the blueberry soup.
And it was like the rage. So youknow, that you never know what's
going to take it and not andwhat's really interesting about,
you know, when we spoke wasyou've, you've been an
institution there, and you'vehad to adapt to so many things,
(11:06):
right? Whether it's beensocietal, economic, or all those
kinds of things in the town thatyou're in. And you've had to
kind of just keep changing withthe times. Can you talk about
how have you stayed so diverse,you know, reinventing the wheel
every day of my life almost. Andbesides the fact that we have
had major floods at the Robin'snest from Hurricane Sandy and
(11:29):
Katrina.
That That one was wiped me outcompletely. Because our the
whole bottom of the restaurantswhere I keep my freezers and
refrigerators and everything, soI was completely wiped out
twice, and all my heatingsystems, that was really bad to
get up and over that,financially and mentally because
I had to labor and one off andthen regroup and church paid for
(11:52):
part of it, but not enough. Andthen with the COVID the tanking
of our economy, and oh, six, Imean, oh, eight, and, you know,
I have to like it for COVIDimmediately that day, then I had
to go in and go, I had leteveryone go. I've never done
that in my life. I've laidpeople off for a certain amount
of time, but I really wasn'tsure what was going to happen.
(12:14):
And none of us knew now. And Ihad to quickly kept thinking,
Okay, well, how can I keep thisgoing and take out obviously,
was the thing, you know, all thechefs went to, but my manual was
way too fancy. I was like, okay,Falaise are gone, you know,
expensive than anythingexpensive was gone. We went back
to comfort food immediately. AndI felt like a fry cook. Like I
(12:35):
was doing burgers and friescontinuously because I think
people were they were so sad andthey didn't really know what to
do. And it seemed like they wenttowards anything comforting,
showing up in any sandwiches,french fries, we've truffle
fries, dips all of those. So youknow, I never take anything, I
take things in stride. But Ialways try to make it the
(12:55):
outcome come that the ramen sayswill survive not just for me and
my family but for everybody thatworks for me because they're my
family too. And they all have tofeed and make their mortgage
payments and everything else. Soreinventing the wheel every day
is kind of my mantra. What hasbeen I guess in food? What have
you seen been been the biggesttrend for you that's been
(13:18):
working for your restaurant?Well right now I have a dish on
the menu called Tangier and I'vegoofed around with a lot of
different recipes and and you'resaying Audrey said about curry.
You know, people get a littleturned off. I think they think
it's going to be too spicy. AndTangier can be spicy, but it
also is a vegetarian dish thatwe serve over couscous and we
(13:40):
put sweet potatoes in it. And Ithink a lot of people are going
more towards vegetarian or evenvegan. So the Tangier you can
have it vegan vegetarian, or youcan add chicken or you can add
salmon to it. So I kind of triedto take a base, a sauce that I
can interchange with to makepeople happier with what their
food likes are. And we have alot of clean eaters anymore.
(14:03):
They really Yeah, everybody'sbeen kind of more healthy young
in 2002. That Yep, and ourentree salads. We stopped
putting chicken on them. Wealways put chicken on we don't
do that anymore. It's chicken ifyou want on the side, and we
sell more non protein saladsthan anything else right now.
No, people don't want any of theprotein. They'll just want the
(14:26):
vegetarian part of it.Interesting. And Audrey, what
have you been seeing as thetrend for these food tours? What
are some because I know you havedifferent kinds of themes and
what is now like the big trendon food tours that people have
been wanting or popular foodtours that you've been seeing, I
think
(14:48):
the diversity of the food,ethnic foods, more or less than
and when I take a look at whatmy food tours contain, in terms
of the types of cuisine there
pretty diverse.
There is Indian cuisine. We havethe British Isles, we have
(15:11):
Mexican,
Thai, there's just I thinkpeople want the variety and they
want to be able to try somethingdifferent. And it's not just
about an ethnic food item. Imean, it really has to be
authentic. And people arelooking for that authenticity
and food these days. It'sexperiential. You know, people
(15:32):
want to be able to experiencesomething, and not necessarily
have to leave and go overseasfor it. Or if they went
overseas, and they came backhome, they want to be able to
try that again. Yeah, you go outand you take a trip somewhere
and you have some really gooddish, then you come back, and
you're looking for that localfare to match, you know, what
you've had on vacation, and itis hard to find. A lot of people
(15:54):
have a challenging, so what isit that you look for in a
restaurant to put them on a foodtour, it's gotta be walking
distance from other places. Imean, I really take into account
the town, what's in town, verylocalized, where we can walk
maybe within a four blockradius, that would include
(16:16):
history. So we always includeHistory Throughout our our tour
in our eating, but greatrestaurants. I mean, I have to
go online and check it out andsee what our customers saying
about the food, what's thepopular food item?
Go in and sample it myself. Doesthe restaurant owner want to be
(16:37):
a part of the tour. So there's alot that goes into it. And then
of course, coordinating timing,because we only stay at a
restaurant for about 20 to 30minutes. So making sure that the
owner knows we're coming in.This is how many people there
are no dietary restrictions atthis time. And when we walk in
(16:58):
the food is put on the table. Sothere's no waiting for anything
for the most part anyway.Something always can happen
right restaurant business whenyou come in. Yeah, just start
saying get Robin out of thekitchen. I always, it seems like
we're always having a cateringparty or something when you're
very busy. Yeah. And we Yeah.And I'm like, Yeah, and I feel
like that I'm still involvedwith cooking. And I'm like, you
(17:18):
gotta say, you know, go grabRobin, please. Yes, I'll make
sure I'll ask next time.
But but to know you how you weresaying about all the how you
pick a restaurant, and I thinkdiversity and your menu, and I
know that at the restaurant, Ipeople say well, what, what kind
of food exactly to have Well,tonight, Italian, not French,
it's not American. I go all overthe board. And that's the fun of
(17:39):
it. But I think a lot of peoplewant to have it that, you know,
if your husband just wants tohave his fillet, you know, a
meat potatoes guy, and you wantto go and have a nice fish dish.
You know, that's the diversity Ifeel like and even like the
tanjiro I'm saying, you know,spicy and interesting. So I
think that restaurants nowadays,I don't know how they survive.
If they're just one thing you'regoing oh, they just kind of have
(18:02):
just to change with the times beyou know, adapt. It doesn't turn
me on to go out as a chef to arestaurant that I'm not going to
see all kinds of differentthings. I like that. That's what
turns me on. I don't want tojust to go, oh, well, here we
go. We just got all Italianfood. Or you know, I don't know
that these to me is a diner togo out and learn. I always want
to go out and learn andexperience. Yeah. And that's the
(18:25):
great thing about the tours too.When you go out you're going to
all different all different soif it's an all Mexican, it has
to be traditional, authenticMexican, or it's all Thai or
it's British Isle or its comfortAmerican, whatever it is.
You know, it's it's the varietythat I think people really do
like, you do hit a lot ofdifferent varieties. Yeah, like
(18:46):
in Mount Holly, we go to theJamaican restaurant completely
right. Completely. One'scompletely different. Yes, they
are showcases that. That's cool.Yeah, very nice. So both of you
are business owners, you'rewomen. And I you know, I always
say this on our podcast thatbeing women brings this whole
other dimension to being abusiness owner. And being a an
(19:11):
inspirational business owner,you've like you said you're an
institution.
How has it been difficult beinga woman in in and being a
business owner? I find that oneof the biggest things, I learned
that when I have to havesalesmen come in and they try to
sell you things. And they alwayswant to look for Well, who else
(19:33):
says that like looking for likemy father or my husband? That
kind of thing? Yeah, and like,just me. Yeah, you're looking at
or you're looking at it. I'mmaking all the decisions. Yeah.
So I think it's gotten a lotbetter. But over the years, it
was kind of a stigmatism thatthey were looking you know, to
see or horse or chef, you know,where's the well, it's me, you
(19:54):
know, you know, so I think thatit just taken a lot of time but
now people are cool with youknow,
Women's shafts and being inbusiness. And I think, you know,
it is hard, it was really hard,it's gotten a lot better,
because I remember gettingturned away for jobs because I
was a woman, because theythought, you know, you weren't
strong enough to pick up the 100pound bag of flour, you couldn't
(20:15):
do this or you couldn't do that.And it's not that wide really
anymore. I don't think that thatthat was you know, the over 30
years ago that that was thatkind of thing. And Audrey, what
about you starting your ownbusiness after being in
corporate America? How was thatfor you. And being a woman and
being an entrepreneur,
(20:35):
it was not easy. But there's alot of resources out there. I
mean, this was only seven yearsago that I started this
business. But there's a lot ofresources out there to help
startup companies to moveforward and get the funding that
they need the education thatthey need, you know, the social
media direction that they need.
(20:55):
For me in this food tourbusiness, I started out really
alone. But over the years, I'vegotten to know, other women led
food tour operators in the stateof New Jersey. And it's really
helped us come out of thepandemic to get it together
better than if we wereseparated.
(21:16):
It is
we meet about once a monthtogether. I mean, I know people
would see us as competitors. Butwe don't see each other that
way.
We meet we have conversation, wetalk about things that we can
support each other on how we canhelp educate the other person
through various experiences thatthey've had. And then they could
(21:39):
share the results. But it's justbeen really uplifting to work
with these women. Our group, westarted a consortium called the
New Jersey food tour trail. Andwe have our own website. And
that's where you can find astate, a map of the state of New
Jersey and all of our tours arekind of pinpoint at each
(21:59):
location and you click on thepoint and it'll get you to our
website. But we work togetherand I enjoyed it's really been
helpful. You know, the Baronesspodcast we always talk about
last month we talked about
our she called it her divaposse, where she has a group of
(22:21):
of women and a group of friendsthat are there supporting each
other. And for you, is this thisgroup? Or do you have a group of
friends that are always there?It's like those women who you
call that like have your back,let hear all your crazy ideas
that support you. Do you havethat for yourself? It's my
Consortium. Tour Consortium.Yes, definitely. What do they
(22:45):
bring for you? What do theybring to you support, they bring
support, they bring knowledgethey bring experience. I mean,
there are tours like the KateMae food tours down in South
Jersey, Mary has been doing thatfor years she was actually the
first I believe to have a foodtour in the state of New Jersey.
So there's a lot of experiencethere a lot of success that can
(23:09):
be shared and a lot of things tolearn so I really do instance I
live and breathe my business andthese ladies are it from Yeah, I
mean and we know Robin isbreathing in everything her
business for many many years.But you know your support system
is is interesting because Idon't know if a lot of people
know your story from back in theday about how you became or how
(23:32):
you fell in love with cooking inyour struggles if you would
would you share a a window intoyour story. Um, I was diagnosed
being dyslexic, and at the time,people really didn't know what
that was they kind of lookedlike you're you're lazy, you're
not trying and I finally wasblessed enough to go to a
private boarding school whereDr. Sivan had a thing called the
(23:56):
Learning Center for Childrenwith dyslexia and he really was
the one who changed my life andshowed me how to learn in a way
that I didn't have to keep thereading wasn't so stressful or
the math wasn't so stressful andthat he knew how to bring out
what was good in May which endedup being that I volunteered at
the cafeteria and I really lovedit and I'm like I can be really
(24:20):
creative and make money with myhands and he says yes you can
you can go to culinary schooland you won't have to worry
about going to a four yearcollege and that's not that's
not going to suit you. You wantto cook and that was kind of
like the beginning of my careerwith cooking and prior to that
my mom was a horrible cook. Andwe always had we always had the
(24:43):
babysitter's that were there atthe house would always cook and
my mom and dad had aconstruction business and
they're so busy. So I also got alot of time in the kitchen there
but at boarding school, Iknocked it out of the park. I
love that everyone at thekitchen at the cafeteria.
Yeah, I mean, it was, you know,basic, but it was the beginning
of me going to culinary schooland I was very happy that
(25:06):
doctors oven was able to make mydyslexia. It works for me now it
doesn't. It doesn't bring medown doesn't hinder you not
whatsoever I have circumventedaround it to make a career. So
other than Dr. Sivan, who isyour support staff? Who are your
go to supportive individuals nowin business? Well, Bo, my chef,
(25:28):
Justin
Lendl, he's definitely he's myright arm. And then my left arm
is Susan for Ali, who's mycatering manager. And one of my
managers like between the bothof them, you know, they got the
kitchen in the front of thehouse. So they're really my
support. And my two boys. Oh,that's their favorite dish that
(25:50):
you've ever created. I think itwould probably be a coconut
Caribbean dish that I did when Iwas down. In the Cayman Islands.
I went and got I went to arestaurant and I asked the lady
as a Could you do wine teachingmake for an afternoon? And she's
like, Yeah, so her specials wasoxtail that day. And then she
had snapper. And she, you know,just playing with peppers and
(26:13):
onions and bonnet, bonnetpeppers, coconut milk, and she
steamed it. And I think that wasprobably one of the neatest
dishes. But it was so cool howshe, you know, she created it.
So simply. And it was a fishliterally that she had just
gotten off the boat. Yeah, yeah,that was neat. Is that kind of
where you got your inspirationfor the farm to table or that
(26:33):
was always something that youlove to working with local? Why
ever go on vacation, I alwaystry to get to a restaurant in a
small restaurant. And I tried toask if they would mind me coming
in. I pay them for whatevertheir time. And I will certainly
pay for their food. But I wantto get at least one bit of
knowledge. Every time I try togo to different places. I've
(26:53):
done it in Mexico and the CaymanIslands. And that's kind of
that's my you know when I'mgoing to relax, but I still want
to learn you want to research?Yeah. Do some research and bring
it back. Yep. And then implementthat. And then I did when I come
back home.
Audrey, what has been your mostexciting restaurant to have on a
(27:15):
food tour? Something that noone's ever really tried before?
I'm still looking for that. Youneed that Aha restaurant. So I
think I do I think I need that.Aha. And maybe it's a Middle
Eastern or African. I mean, Ithink those are the the flavor
trends that people are lookingat are the cuisines that people
are looking at today. Robin, doyou think yeah, spices are
(27:37):
definitely yeah, yep. And, youknow, I have put together a food
tour in the city of Philadelphiafor a friend, it was for her
50th birthday party. And one ofthe restaurants we went to was
the hub. I'm just gonna saythat. And for no reason other
than I wanted to go.
(27:59):
And it was a wonderful foodtour. I mean, those are the
types of restaurants that I'mlooking for things that we
haven't experienced yet. Thingsthat Oh, I never would have
chose that restaurant before.But you've had a great
experience in eating the foodand enjoying the flavors. For
me, that's the new thing. Youknow, what's new on the block?
(28:23):
And I'm looking for that in inSouth Jersey. That's a bit more
experiential.
What are the food tours thatyou're offering now share with
our listeners. So right now wehave tours in Haddonfield and
Collingswood. Bordentown andMount Holly in Hamilton and the
District of duck town inAtlantic City, so we keep it
(28:43):
small in Atlantic City. Yeah,cuz that can get pretty broad
pretty quickly with all thedifferent food that's there. And
Robin, what's your favoriterestaurant you've been at other
than your room? Well, I wish Icould get a reservation at
Sahara. We were online for twohours. Like I said at the bar,
so that was our option. Youknow, and it might actually
(29:06):
yeah, I might have to do thatbecause I I have a chef that
used to work for me and he endedup going there and he works
there. Yeah. And I've talked tohim a couple times like you
can't man what's going on?
I know the trick is to sit atthe bar I gotta go in right when
they open get to the bar becauseyou can have the whole entire
salad team and the appetite youcan debit all at the bar. Yeah,
(29:29):
that's the trick. But I'm surechef Robin you can I know I get
it. There's all of this. Yeah,you gotta you gotta make a
connection there. Yeah. But Ilove seafood. I love oysters and
I am all about that. And I thinkthat and the restaurant, as we
call it, the knife and fork andAtlantic City and always
remember my parents on specialoccasions we will be go there.
(29:51):
And I would say it is but then Imean then Miss Dahlia of it was
the kind of thing with myparents because we always had
things
crab and, and it was such a coolplace. Yeah, I think that's
probably the memory. I mean,there's a lot of neat little
places I've been to. But Ialways in my mind, I was like
that one. So young, female chefsthat are looking to branch out
(30:15):
and be restaurant tours. What?
What kind of advice would yougive them?
You just got to be prepared towork your
funds off, it is a lot ofdedication. And,
you know, you can have, you canwork hard, and you can play
hard, but it's, it's a lot, ittakes a lot out of you, and have
(30:39):
a good support system, you know,with your family. Because it's
all tons of hours. And that's,that's a problem. I know. And,
and I think I feel like as awoman and having kids and sure,
start out family, trying to doall that. It would be lovely. If
you could like, have the familyfirst and then the career but
the career usually comes beforethe family. So. So being a
business owner in the restaurantworld, like you're saying,
(31:01):
everybody knows, it's like 24/7You're never off the clock.
Yeah. How do you handle worklife and balance? And how do you
do all that? How do you workhard, play hard? Be a mom, you
know, get to the get to thefunction or get to the baseball
game? How do you do it? And howdo you make time for challenge,
unfortunately, I'm going to tellyou right now, I've been
(31:22):
divorced twice. So it just it'shard to spend the time with your
husband and your children andeverything. I luckily have two
outrageously great kids, onethat just graduated from your
school, which reallycongratulation and the other one
just graduated on Saturday fromSt. Joe's in Philadelphia. So I
(31:43):
think I did a great job withraising them as a single mom,
but it is, you know, it's a it'sa huge dedication in your life.
But I get up every day and theday that I get up and I don't
want to go into work. It's theday I'll stop, but it hasn't
happened yet. And Andre goingfrom that corporate job and you
know, being you know, able toget up nine to five, and then
(32:04):
you want to start this kind ofentrepreneurial business. What
kind of advice would you give
young people who are interestedin starting a business out on
their own, I would say to focus,have focus, concentrate, hone
in, have a plan, I would sayevery day, you know, know what
(32:27):
it is that you're going to dohave your agenda laid out. So
that when you wake up the nextmorning, you know what you
you're going to do you know whatyour plans are.
You know, it takes dedication toreally make something work. And
you have to focus on thenumbers, you have to focus on
customer service, you have tofocus on your customer, people
forget that. It's
(32:50):
it's the customer that reallykeeps you in business, because
they're going to be able to goout and either talk about you
negatively or positively.
And I would say keep your clientfirst. All right, that is so
great. Because I tell my staff,the only reason why we're here
now is because of the customer.That's right, we want to please
the customer know, you really,you know, some of the young
(33:11):
people just, they just don'tfully, it's hard to teach that
and especially the theconnection, like you're saying,
like people will share theirexperiences now, with the
invention of social media andall these outlets that, you
know, it's not just telling yourneighbor or walking around the
block and sharing with a friend,it's now you're sharing with
(33:33):
millions of people online. Youknow, and that's how business
works. And it's really aninteresting concept, like you're
saying about customer service,you know, putting those first
because I do agree that it's achallenging thing to teach. It's
very difficult to teach that tohospitality business is a very,
it's a daunting business toteach people and the young
(33:56):
people that I have a lot in thefront of the house, how to, you
know, say hi, look at them, andthey I get off your phone
experience. That's they'recoming here to have a nice
experience, right? So the minutethey walk in the door, if you
don't make eye contact withthem, and make them feel
comfortable, then the rest oftheir experience might not be as
nice, you know? Yeah. I mean, Ithink it's like those soft
(34:18):
skills. The social skills arereally it's been a challenge.
Yeah, people that mean, that'sthe first that you're the face
of the ramen says, I have mygirls that are out front, you
know, and that young girls, andthey're, you know, a little shy
the first time they've startworking, but really, they have
to make eye contact. They haveto make you happy the minute you
walk in that door. I have acreaky old front door. So I'm
(34:38):
like you hear that creek? Youturn around and you say hi. And
that always happens when we walkin. Do they say hi? Okay, good.
Turn around. They turn aroundthey see us walking in. It's
every customer that I've seenthem really acknowledge are
important. Yeah. And it's alsoimportant to say goodbye and
thank you. Now they do andthey're young that we have that
(34:59):
you know
Have you tried teach that it'sit's a whole different world. It
is kids with it is it's sodifferent. They know when they
hear the creek in the door.They're like
not the soups on the call. Andit's coming to you. How did you
come up with cold soup? Is therea story behind that? I worked at
a place called the villagecheese shop and Haddonfield long
(35:21):
time ago. And we did it downthat we did get spots all the
time. Yeah. So and then I liketo start playing with the fruits
that are coming into season thepeaches and the blueberry Of
course, the blueberries. Yes.And jersey. Yeah. So I just
started kind of doing that. I doit. I make it with wine, which a
lot of people don't realize, Oh,my soups are my cold. Fruit
soups are made with wine. Oh,we're coming in for doubles. And
(35:45):
triples. Yeah. So it's areduction of that going down so
and then the jersey tomatoescan't beat them when they're in
season. Oh, yes. Bacho. Yeah.What's your favorite local food
to work with? In Jersey? I'mgonna say asparagus. And that's
what I'm I'm leaving right nowto go out to a form of out and
Pemberton to go get like 85pounds of asparagus right now.
(36:08):
Wow. Yeah, cuz I'm gonna doasparagus sandwich. My asparagus
soup. So we're all about hisprogress. Right now. Asparagus.
What do you do with an asparagussandwich? What do you put on
that? fig jam? Bacon. Briecheese. And then yeah, we just
build it from the bottom. TheAudrey is like, when's this
gonna be on the food tour? I'mthere. Can't be. We had an
(36:32):
asparagus asparagus soup. Thelast time we might have been.
Yeah. might have. Yes.Delicious. Well, anything with
the word bacon in it. My nineyear old is there. So there you
go. And I get the vegetariandairy and people that just say
you know, no bacon bacon. Andthat's cool. works out well. But
bacon. Excuse me. I'm pickingasparagus. I really do. Like, I
think blueberries and bake mebluebirds and asparagus are the
(36:54):
two interesting oh two in mylife. And Audrey, what are your
favorite local fairs from NewJersey? What do you like? I
really do like the blueberries.And when we go to Hamilton, you
know the Oh yeah. Marie capitalof the world. Yes. I was gonna
say they are very capital. AndNew Jersey is a top producer of
blueberries for the nation.Blueberries are my favorite. I
(37:16):
love I eat them frozen mostly assnacks. Yeah. So I would say
that would be my go to forfruit.
For a dish, like a savory dish.I like meat and gravy.
gravy over rice.
Yeah, but I also enjoyvegetarian foods as well. I
(37:37):
mean, there's a great vegetarianRobins doing them at her
restaurant. I mean, I thinkrestaurants are really getting
into I think that's the nextwave. Yeah. Healthy eating
because of COVID. I thinkeverybody saw that gluten free.
That's another thing we have tochallenging allergies and things
that are happening. That'sright, we should say some back
(37:58):
corn because corn is reallygood.
conversation without sayinganything about Jersey Congress
for market instruments. And thebest I think Warren you're right
on i i moved here and my in lawstold me about corn and I had to
go and get it and it'sdelicious.
If you hunters farm market, it'sin sentiments in Ohio. Walmart.
(38:21):
Yeah. For route 130. All right,excellent. They're the three
things they really do. It's thecorn. They do a sweet potato in
the fall. That's reallyinteresting. And cantaloupes,
the cantaloupes of one brotherdoes is excellent, huge,
beautiful cantaloupes. Yeah,good to know. Yeah, there's any
other kind of pick your ownplaces that you would go to I
know that there's cranberries,or, you know, top notch in our
(38:45):
area, and we do a cranberrysauce that we've done since we
opened a honey pecan chickenwith a with a cranberry sauce.
And people I thought that theywould be very upset if I took
that off the menu. My technicaldirector, my technical director
has given me a sign here thatwe've got Stella's farm in
Berlin, is also very good. Sothose listeners are interested
(39:07):
in that. There you go.Throughout the podcast, I've
been taking notes and I write
things that I think are powerfullittle quotes, that I would turn
them into what I call hashtags.And I'm gonna read them off and
then I want you to come up witha hashtag for yourself. Have
(39:28):
some kind of motto or somethingthat you live by. You might have
said it already, but I'm goingto read off some of the things
that I've come up with here. So
hashtag tantalizing tastebudsthat's one of my favorites.
Hashtag inspire hashtag Farm toFork eat all day institution.
(39:49):
Celebrate small towns trufflefries. I don't know who doesn't
like a truffle fries. I havenever met a truffle fry. I don't
like survive my family.
reinvention experiences hashtagwork hard play hard, dedication,
customer service. Keep yourclient first or is that what
(40:10):
right? Is that what you said?
Women in small business and NJfood tour trail?
And women supporting women anduplifting. So if you had a
hashtag that followed you aroundor is that your motto? What
would that be? Every day? Youknow, do the best you can. My
(40:31):
dad said Give your 100% Nomatter what you're doing and I
think that's my motto. No matterwhat I do. I walk tall and I
walk forward. That's sopositive. It's beautiful. How
about yourself Audrey? Minewould be hashtag do your passion
and love it because we're allabout following our passion
especially as women a lot of usfeel that we can't move forward
(40:54):
or go after that passion and Ithink it's really beautiful that
both of you have taken that tothe next level. Robin always
being an inspiration in the areaof food. Audrey bringing us all
the chefs and their inspirationsand getting to try them in a
really kind of cool creativeformat. So before we sign off
(41:15):
can everybody what is how can weall find out about your amazing
food tours Audrey So share withus your socials and where they
can contact you. Well, they canfind us on on the town food
tours.com We also have socialplatforms on Facebook. And it is
at on the town food tours.Instagram is at on the town
(41:39):
food. Twitter is at on the townfood as well. Awesome. And Robin
our webpage there the Robinsonus restaurant leads you to all
the different things that we areoffering and what events are
happening just click onto there.We are on Facebook and Twitter.
And so it kind of the I thinkour our homepage will lead you
(42:01):
to all the different events. Yesit does. And let me tell you if
you want a beautiful
beautiful and scenic stunning,you know, meal Yeah, the Robin's
nest is the place is the placeto be I went there for a
Mother's Day when I was my firstMother's Day and it was
absolutely beautiful. So kudosto you for for you know, having
(42:25):
such an institution and MountHolly and wonderful place and
Burlington County and Audrey.Thank you for coming on today.
It was a pleasure having you youboth so I just want to thank you
both for joining us. Thank you.Thank you. You've been listening
to the rcbc Baroness podcast,which highlights women in
leadership are encouraginglisteners to build their skills,
(42:46):
connect with the community andvisualize the opportunities
available to women in variousprofessions. For more
information about this podcastand other podcasts available on
the rcbc Podcast Network, visitour cbc.edu/podcast Take care.
Thanks you been listening to thercbc bareness podcast, which
(43:06):
highlights women in leadershipwhile encouraging listeners to
build their skills, connect withthe community and visualize the
opportunities available to womenin various professions. For more
information about this podcastor other podcasts available on
the rcbc Podcast Network, visitrcbc.edu/podcast And be sure to
subscribe to the rcbc barenesspodcast available on all
streaming platforms.
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