937: Brian Duncan Founder at Down To Earth Wine Concepts LLC

<p>Brian Duncan is the Founder of <a href= "https://www.facebook.com/downtoearth.5205/">Down To Earth Wine Concepts LLC</a>. Brian is a Chicago native and graduated from Illinois State University. In 1992 he joined the Chicago restaurant Spruce with owner Dan Sachs and Chef Keith Luce. In 1999, Brian and Dan Sachs opened Bin 36, a 13,000 square foot restaurant in downtown Chicago. Shortly after that, Brian created Bin 36 Wines, to make and sell his own wines. In 2008, Brian began attending seminars and public speaking opportunities about wine and education. In 2015, Brian created Down To Earth Wine Concepts LLC, a consulting company which pulls from all of Brian's expertise: public speaking, hospitality, business ownership, food and wine education, and corporate team building exercises.</p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <li>Join <a href= "https://www.restaurantunstoppablenetwork.com/plans/47357?bundle_token=17a3bdca1ccbc19303dff68d05df5ab2&utm_source=manual">Restaurant Unstoppable Network</a> and get your first 30 days on me!  Connect with my past guest and a community of superfans.</li> <li>Subscribe to the <a href= "https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href= "https://www.facebook.com/groups/493649961457862/">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> <h3>Favor success quote/mantra:</h3> <ul> <li>"You have to have humility."</li> </ul> <p><strong>In this episode with Brian Duncan we will discuss:</strong></p> <ul> <li>Public speaking</li> <li>Humility</li> <li>Wine education</li> <li>Staff training</li> <li>How to run a profitable wine program</li> </ul> <h3>Today's sponsor:</h3> <p>At <a href="http://popmenu.com/unstoppable" target="_blank" rel="noopener">Popmenu</a>, we know that in today’s world, a great hospitality experience usually begins online<strong>. </strong>Keeping the conversation with guests going beyond the meal also