Episode Summary:
Chef-guided food tours hit differently. Founder Liz Philpot of Eat Seattle Tours shares how movement, tasting and chef stories transform groups from strangers to teammates — especially across Pike Place Market and Seattle Center. We dig into vendor partnerships, designing “fast-casual” tour flows, the reality of on-the-fly pivots (yes, even banana-to-the-face stories) and why chef guides create the most authentic conversations.
Key Takeaways:
•Chef-led = deeper connection: movement + tasting + real industry stories create a safe space for introverts and extroverts.
•Tour design matters: fast-paced “market tour” vs. more seated “restaurant tour” experiences.
•Respect the vendors: diversify routes, keep a lighter footprint, and spread the love across the market.
•Be ready to improvise: closures, crowds and curveballs demand calm, chef-style problem solving (“you have nine lives”).
•Add-ons extend connection: optional cider flights turn learning walks into linger-worthy hangs.
Timestamps:
[03:16] – Food tours as a safe, social container for teams
[04:24] – Why chef-guided tours land differently (authenticity > performance)
[06:31] – Seattle’s “claim to fame” dish and chef-lens storytelling
[12:33] – Market evolution, Aquarium addition, and guest comms (parking!)
[16:48 – “Nine lives” rule: handling vendor closures and surprises
[21:11 – Cider flight add-on and why lingering matters
Resources & Links:
-Liz Philpot: LinkedIn
-Eat Seattle Tours: Website, Instagram, Facebook
-Alysse & Libby: Bios & LinkedIn
Connect with Us:
-Website: www.beatsworkingpodcast.com
-LinkedIn: @BEATS WORKING Show
-Instagram: @beatsworkingshow
-Facebook: @Beats Working Show
-YouTube: @BEATSWORKINGPODCAST
Follow & Subscribe:
If you enjoyed this episode, please consider leaving a review on Apple Podcasts or Spotify. Your feedback helps us improve and reach more listeners.
Send Feedback:
If you have a show idea, feedback, or just want to connect, email us at info@beatsworking.show.
BEATS WORKING is a platform on a mission to redeem work—the word, the place, and the way. We believe that work is the most honorable act in the universe, and through inspiring stories and practical insights, we want to transform the way people think about work and help them discover greater fulfillment in their lives. We invite you to join us as we build community through sharing and actively demonstrating what we learn.
Share Article on Social Media
Transcript
The following transcript is not certified. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors. The information contained within this document is for general information purposes only.
00:00:00:00 – 00:00:14:23
Liz Philpot
We joked, as a team, we should create a bingo card and then we have our text guide. I mean, something, you know, hey, a guy just threw a beer can at me, you know, while I’m doing a tour. Go. Yes, that on the bench? I want to. Yeah.
00:00:14:23 – 00:00:20:03
Alysse Bryson
I once was hit with a banana in the face when I worked downtown, and. Yeah, it hurt. I’m not going to.
00:00:20:03 – 00:00:41:07
Liz Philpot
It hurt? Yeah. The velocity, it just really. It takes a banana man and had a real slap. Yeah. So it’s hard to generalize, but there is certainly a lot going on in a lot of different situations. But the really great thing about hiring chefs is they always say it’s never as hard as in the kitchen.
00:00:41:07 – 00:01:04:17
Alysse Bryson
Welcome to Beats Working winning the game of events where we share stories and strategies to turn any event or life moment into something unforgettable. Events are wild, and the people who work in them are some of the most resilient humans on Earth. If you know, you know. So come with us behind the curtain for a look at their most memorable experiences.
00:01:04:19 – 00:01:14:23
Alysse Bryson
As they say, the show must go on, so let’s get on with the show.
00:01:14:23 – 00:01:47:06
Libby Sundgren
Welcome to another episode of Beats Working Winning the Game of Events. Liz Philpott is the owner and founder of Eat Seattle Tours, a chef guided food tour company that showcases the best of Seattle’s culinary scene and Pike Place Market. South Lake Union and Seattle Center there are so many tours, there’s one for everybody. Since 2015, she’s been curating these private corporate tours that are designed to connect teams through vibrant flavors, engaging storytelling, and behind the scenes access to local artisans.
00:01:47:08 – 00:02:12:11
Libby Sundgren
I’ve been on one before. They’re phenomenal. It was an amazing experience with a former work team, with a culinary degree from Le Cordon Blue in Paris and a background in international business, Liz blends passion for food with expertise in hospitality and entrepreneurship, creating unforgettable teambuilding experiences that inspire connection long after the last bite and the bites are delicious.
00:02:12:11 – 00:02:15:01
Libby Sundgren
Welcome, Liz. Thanks for joining us today.
00:02:15:03 – 00:02:17:23
Liz Philot
Thank you. I want to be here.
00:02:18:01 – 00:02:21:10
Alysse Bryson
Libby. What was that with King5 that you went with?
00:02:21:11 – 00:02:22:16
Libby Sundgren
It was. Yeah.
00:02:22:18 – 00:02:26:02
Liz Philot
I didn’t know you did the tour. That’s exciting. Oh, this is revolution.
00:02:26:02 – 00:02:30:07
Alysse Bryson
I wasn’t there, and I’m so confused. When you take the marketing work and I’m not.
00:02:30:09 – 00:02:32:09
Libby Sundgren
I know you’re confused. It doesn’t include you.
00:02:32:10 – 00:02:33:23
Liz Philot
Just brings it on. On flight. That.
00:02:33:23 – 00:02:35:06
Libby Sundgren
Yeah, I know I’m prepared.
00:02:35:07 – 00:02:41:05
Alysse Bryson
I wasn’t prepared. I just forget that you do things when you’re not with me. It’s very bizarre. I don’t.
00:02:41:05 – 00:03:13:07
Libby Sundgren
Know where. Okay, so, Liz, you have said that food opens the door to real connection. I could not agree more as anyone who’s heard the show and my snack noises before would know. But how do you approach designing a culinary tour like this? So that strangers arrive as individuals, but leave as a team? And you know, that applies to, of course, group tours where people can sign up to go with people they don’t know, but also a lot of corporate tours.
00:03:13:07 – 00:03:16:05
Libby Sundgren
You don’t always know your team members very well.
00:03:16:06 – 00:03:37:09
Liz Philot
No, absolutely. I take a lot of pride in this, and I’ve fallen more in love with this aspect of what we do more and more because it’s so powerful. You know, when corporate groups are coming together, oftentimes they’re doing a dinner and they’re stuck by the same person all night who could be a magical person, and it could be a really wonderful connection.
00:03:37:11 – 00:04:02:23
Liz Philot
But you can have more of those connections. And the thing about a food tour is there’s movement, there’s learning, there’s conversation. You don’t always have to do all the talking. So it’s a safe place for introverts and extroverts. And usually the guide is pretty amenable to the different dynamics. If the group is giving vibes like we’ve never seen each other and we just want to like, just talk with each other.
00:04:03:01 – 00:04:24:19
Liz Philot
We can adapt to that. But we do like to add our learnings, if that’s welcome. And you know, from a food perspective, sharing food, tasting food, you can learn about the small business operators that we work with. People come in and they think they know everything about Pike Place Market, everything about Seattle Center. But they haven’t seen our perspective.
00:04:24:19 – 00:04:48:06
Liz Philot
And that’s the one through the lens of a chef. And when I came into the market in 2015, it was just comedians and actors telling the story of our food, which is funny and fine, and there are great experiences doing that as well. But I feel like the people coming out of the kitchens who are also comedians, actors and chefs are the ones who can really connect you with what we’re doing here in Pacific Northwest.
00:04:48:09 – 00:04:55:07
Alysse Bryson
Because I haven’t been on a tour yet. Kind of time commitment. Are we talking from, like, start to finish?
00:04:55:09 – 00:05:13:11
Liz Philot
Yeah, they are all two hours long. Of course, for corporate teambuilding events, we can customize. However, you know, we’re locked in at certain point, or we need to pay the chef a certain amount. So we’re whether you’re is two hours, a 1.5 hours are generally paying for the two hour experience. We try to keep our pricing pretty affordable though.
00:05:13:13 – 00:05:32:03
Liz Philot
In Pike Place is a little bit of a fast paced tour because it’s a market tour. The interesting thing is the industry evolves, which is I would say it’s called moderate tourism. People have an idea based on what they did in Europe or this or that, as to what they’re going to be doing. And a market tour concept is really it’s fast paced, small bites.
00:05:32:03 – 00:05:49:18
Liz Philot
You’re on your feet, you’re moving, you’re learning, you’re ribbon, you’re taken with a restaurant tour, which is is something a little bit more what we do in the Seattle Center. But still we kind of keep this fast casual concept because I feel like we can be a little bit lighter footprint on our vendors. Being from the food industry.
00:05:49:20 – 00:06:10:20
Liz Philot
We don’t love a group of 15 people coming in on or off hours making a bunch of traps and leaving. So we’re trying to be really considerate to the vendors as well. And the fast casual clients. It works really well. There’s so many great ones in Seattle. So my point is every tour is a little different, but the restaurant tours concept a little bit different than the market tour concept in the market, tours about 80% of our businesses.
00:06:10:21 – 00:06:31:01
Liz Philot
It’s generally what people want to do and want to see. Our Seattle Center tour is newer, but we’re the only operator in the Seattle Center, so we’re working with Taylor Shellfish, one of the best places there. Yeah, you’re raising their dedication to education in the quality of what they’re doing is exceptional, and bringing people into that sphere is just mind blowing.
00:06:31:03 – 00:06:50:05
Liz Philot
Then we work with the dog in the park. You know, Rasmussen, who’s, Turkish, and he is in love with the Seattle dog. And the Seattle dog is our only dish of claim to fame, right? I get why is in Seattle. It’s. You take the ingredients that are local and you don’t mess them up. You could do a French sauce, you could do an Italian twist.
00:06:50:05 – 00:07:02:10
Liz Philot
But the northwest ingredients really drive a menu in the PNW. But the Seattle dog is our dish with our name in it, and it has cream cheese and, a story. So we like to tell that.
00:07:02:12 – 00:07:35:19
Libby Sundgren
I am a, big hot dog fan. So yeah, that’s true. I support this Seattle dog situation. And I have to say, you know, and I think it’s from working with a lot of restaurants and chefs in the events that we’ve done over that. At least I’ve done over the last 10 or 15 years. But it really is a different experience to have a chef or just someone in, you know, who’s really in the industry leading a tour like that.
00:07:35:19 – 00:08:01:18
Libby Sundgren
It really does feel different. You just the comradery that that there is in the food industry is something I’ve always been very jealous of. I was always like, if I’m if I leave my job in events, I’m going to go into restaurants because it’s just such a great vibe. It’s very team oriented, very like support each other. Well, at least the ones that I was with and or worked with.
00:08:01:18 – 00:08:17:09
Libby Sundgren
And so you feel like when a chef is leading the tour, that you were kind of that you’re truly behind the scenes like you are. You’re in on the joke, you’re in on the, you know, whatever the secrets are. Yeah, it’s really a different feel.
00:08:17:11 – 00:08:36:03
Liz Philot
It’s a more authentic conversation. And that’s what people are searching for these days in this world of, you know, pretend this is what my life looks like kind of thing. So having these real conversations is very powerful. Sean, Sean on our team, he has a restaurant that he runs called black Cat. He runs his own restaurant, and he does work and tours for us.
00:08:36:08 – 00:08:54:19
Liz Philot
He’s going to take off here soon, but he, he worked with us for six years, and he can connect with his guests and just be like, hey, come, come hang out with me afterwards. I’ll. I’ll get your burger and you can see my bar in Belltown. So, it is really fun that they’re able to support what they’re doing as well through their DVR network.
00:08:54:20 – 00:09:21:13
Libby Sundgren
I love it. What is one behind the scenes vendor moment from the market or from Seattle Center or South Lake Union? Because you really are expanding across the city right now. But what is a moment that still, you know, gives you goosebumps or the big smile or a huge laugh when you tell it like, what is one of your favorite behind the scenes vendor moments.
00:09:21:15 – 00:09:37:01
Liz Philot
Behind the scenes vendor moments? Oh, that’s hard to say. I have been doing this for a long time and I have been doing it. This year is the first year I have not done tours, so at this point I’m behind the computers and doing a lot of that.
00:09:37:03 – 00:09:41:02
Libby Sundgren
You know I miss it. Do you miss being on the tour? The tour beat?
00:09:41:04 – 00:10:04:06
Liz Philot
You know I don’t, only because I have a public speaking issue and it gives me a lot of anxiety. I mean, even if I know the topic well, it’s really tough on me. And so doing that, especially if I haven’t done a tour for a while, I feel like I’m not giving the guests the best experience, even though they’re happy that I’m the owner and I’m sure so I get a little bit of leeway.
00:10:04:08 – 00:10:26:07
Liz Philot
But I think it’s better when the team that we have are doing it constantly. And actually, I will say the tangent I think that’s one of our secret sources is the fact that I’ve created a way for high retention. So we’re not always doing seasonal employees. We get to extra seasonal employees every year, and we’re really clear about that.
00:10:26:10 – 00:10:43:14
Liz Philot
And sometimes they end up staying on and somebody who’s tenure ends up taking off. What we’re really trying to expand or learning because there’s so much to learn. And if we could continue to learn and continue to share, then our tour is getting better and better. So that is something that I think is really special to what we do and our approach.
00:10:43:16 – 00:11:01:19
Liz Philot
I think, you know, the things that really warm our team that I get feedback on is when the owners, because these are owner operated businesses, when you’re interviewed, you’re dealing with a lot of corporate. So it’s it’s very special that we are seeing the owner operators and they’re putting all this love into what they do. And then we get to tell a story.
00:11:01:21 – 00:11:26:08
Liz Philot
So I think for them when I hear the most is when they take them aside and they’re just like, you know, thank you. We so appreciate you. Our coffee sales, when, you know, 1,000% last month, you’ve really supported our business. And that for them warms their hearts to no end. So I think those are the moments for us that really matter.
00:11:26:10 – 00:11:45:15
Liz Philot
And like I said, we have a really big vendor working. That’s another part of what makes us really great is having we don’t have to weigh too much on a vendor. Say, say we’re doing a lot of volume this year. We’re not going to send everybody to pictures, because butchers won’t be happy with us anymore. But we can send the four tours a day to us.
00:11:45:17 – 00:11:53:08
Liz Philot
And then there’s a lot of really great experience, and then we do something that’s equally equivalent, when we’re doing another route. So that’s a huge part of it.
00:11:53:10 – 00:11:58:01
Libby Sundgren
Yeah. Spreading the love. There’s a lot in the market. You’re right.
00:11:58:03 – 00:12:10:16
Alysse Bryson
How is it changed? I mean, the market has been had such a evolution in the last ten years with with how it looks visually and how you can get around it has that. I would assume that’s an enhance the experience.
00:12:10:18 – 00:12:33:17
Liz Philot
I think that’s enhanced the experience of Pike Place. Absolutely. People are getting to vendors that they weren’t as people able to access as much or as easily a year ago. So I’m thinking, yeah, there was some new market additions in 2017, and then this newer addition with the Seattle Aquarium, which is stunning. I mean, it’s it’s a game changer.
00:12:33:22 – 00:13:00:07
Liz Philot
It hasn’t helped the volume of our business, but I think overall it really shows Seattle in a very positive light. When people are coming here for sports games and things like that, it’s really looking sharp and and that matters to all tourism businesses. So yeah, I think, you know, parking still really tricky. So explaining to people when they have a half hour and they’re like, I haven’t parked yet and you’re like, parking is going to take you an hour.
00:13:00:09 – 00:13:08:11
Liz Philot
So all those communication aspects to dealing with people are it’s it’s really important to do well. But yeah it’s a game changer for sure. And stunning.
00:13:08:12 – 00:13:37:03
Alysse Bryson
I don’t think people I don’t know if the average consumer recognizes how what a community cultural impact that both the market and Seattle Center have to Seattle as an identity. I mean, there’s just so much vibrancy happening there that it’s, Libby and I have had the opportunity to work with the market on many things over the last 15 years, and there’s just so much goodness that’s coming out of that, including the nonprofits that are behind it.
00:13:37:05 – 00:13:43:21
Alysse Bryson
Whether it’s the little kiddos or it’s the senior citizens. There’s just there’s just it’s the market is just such a magical place.
00:13:43:21 – 00:14:10:20
Liz Philot
I think 100% the community. People don’t realize there’s over 500 residents who live there. So you know, the kindness from the the bottom of the heart that you worked with them. So true. We pay the market $1 per gas to does our tour of Pike Place. And all of that goes to the PTA, the Public Development Authority or Preservation Development Authority, which is an incredible organization, really putting a lot of time and thought into making it a special place.
00:14:10:20 – 00:14:14:21
Liz Philot
And I think we’re at about 15 million visitors a year there right now.
00:14:14:23 – 00:14:15:19
Alysse Bryson
Incredible.
00:14:15:21 – 00:14:40:21
Libby Sundgren
And so wild. I mean, ideally everything goes according to plan on a tour, but when it doesn’t, what is you know what? When you and your team because you’re not doing the tours technically any more, but you would if you needed to, if you had to step in. But your team of chefs, what is their go to move when things don’t go as planned?
00:14:40:21 – 00:14:49:05
Libby Sundgren
What if somebody is closed? What if their pipe burst? What if I don’t know, there was a bathroom incident? I don’t know.
00:14:49:07 – 00:14:50:18
Liz Philot
There’s a lot of.
00:14:50:20 – 00:14:52:06
Libby Sundgren
So many variables.
00:14:52:06 – 00:15:23:07
Liz Philot
There’s so many variables. I, I would say generally call security. What? Everybody has security on speed dial. Keep in mind we’re in the elements of Seattle, meaning we’re weather people homeless. Lot of different things happening around us. One of the things that really is something we have to deal with a lot is potential anaphylactic shock.
00:15:23:09 – 00:15:47:23
Liz Philot
Medical situations, those are scary. I get those calls, and I’m. I’m really coaching the guide and then seeing how their instincts are really strong and they have the right stats. But then what is the whole group feeling? How do we resolve this? How do we bring them joy? Or is it a time that we say, hey, this, this, we got to stop the tour?
00:15:47:23 – 00:16:05:23
Liz Philot
This is this is something is really wrong here. So it is a judgment call and we really can’t we joke as a team, we create a bingo card and then we have heart attacks again. And when something, you know, hey, a guy just threw a beer can at me, you know, while I’m doing a tour, go.
00:16:06:01 – 00:16:06:14
Libby Sundgren
Yes.
00:16:06:14 – 00:16:08:18
Liz Philot
That on the bench.
00:16:08:20 – 00:16:16:06
Alysse Bryson
I want something. Yeah. I once was hit with a banana in the face when I worked downtown, and it hurt. I’m not going to. It hurt?
00:16:16:08 – 00:16:18:11
Liz Philot
Yeah. The velocity. It just really.
00:16:18:13 – 00:16:19:21
Libby Sundgren
Takes a banana.
00:16:19:23 – 00:16:21:07
Alysse Bryson
Man. It had a real slap.
00:16:21:12 – 00:16:37:16
Liz Philot
Yeah. So it’s hard to generalize, but there is certainly a lot going on in a lot of different situations. But the really great thing about hiring chefs is they always say it’s never as hard as in the kitchen. They really people.
00:16:37:18 – 00:16:43:11
Libby Sundgren
Tend to think on their feet and like improvise and, you know.
00:16:43:13 – 00:16:44:20
Liz Philot
Be like, absolutely, you know.
00:16:44:22 – 00:16:48:19
Libby Sundgren
Shine light is the kitchen. So you have to have nine lives on the tour or two.
00:16:48:21 – 00:17:06:03
Liz Philot
You have nine lives. It’s not uncommon that a vendor is closed. I always say, don’t talk about the vendor before you get there. That is a one moment when you’re like, oh, and really two teachers and this is the best cheese you’ll ever have. And then their machines are, you know.
00:17:06:04 – 00:17:07:19
Libby Sundgren
I mean, another day like, oh.
00:17:07:19 – 00:17:07:23
Liz Philot
That’s.
00:17:07:23 – 00:17:09:01
Libby Sundgren
Nice. Yes.
00:17:09:01 – 00:17:14:04
Liz Philot
Yeah. But then you’re like, oh my gosh, that’s so disappointing. And then they think, what am I missing? You know.
00:17:14:07 – 00:17:31:11
Alysse Bryson
Yeah. Well okay Liz I have a question that’s out of left field but it’ll come back around. I just have to know from your vantage point, have you watched shows, chef shows? I’m just like, have you watched The Bear or a show like the Bear? And how realistic is that to real life?
00:17:31:15 – 00:17:55:01
Liz Philot
Yeah, so I watched the first season, which was excellent. I almost finished the last season, and then I just started getting really triggered and really stressed out. I have not worked a lot in the commercial kitchen, and there’s a reason why I started my own company and carved my own path and wanted to do my own thing. I’ve cooked food for people who’ve paid me for many, many years.
00:17:55:03 – 00:18:17:00
Liz Philot
But not a traditional commercial kitchen. In the last ten years, our team has definitely said they’re very triggered by that show because it is so real and accurate that. Have you seen the show? Yes. Yes, that that scene at Thanksgiving getting with Jamie Lee Curtis? Like, you know, it’s just too much, but no, it’s it’s a great show.
00:18:17:00 – 00:18:23:19
Liz Philot
It’s well done. The deserves all the words they received and I. But I can’t do it anymore.
00:18:23:21 – 00:18:31:15
Alysse Bryson
That makes sense. That totally makes sense to me. I don’t know that there’s a lot of, like, nurses that watch hospital shows, right? Why would they?
00:18:31:20 – 00:18:47:05
Liz Philot
I know, but I think a lot of nurses who watch hospital shows generally say they’re not super accurate. That’s true. Right. But yeah, I think this one is pretty spot on. I mean, it’s overly dramatic obviously, but personality type I mean, even just the way she looks reminding people I work with.
00:18:47:06 – 00:18:48:21
Alysse Bryson
She totally, totally.
00:18:49:00 – 00:19:14:16
Libby Sundgren
In your opinion, what is it about the, you know, food tours or about really any event that can turn a corporate outing into something that really is unforgettable and really offers, you know, either a launch pad or just a deepening point of connection for teammates.
00:19:14:18 – 00:19:35:12
Liz Philot
Well, every team is different. You know, when you’re dealing with engineers versus a sales team versus a finance team, you got very different personalities. So I think the chef’s been really attuned to what that group is needing, but also kind of pushing them a little bit so that they can see that magical like LA times, people don’t really know what they need it.
00:19:35:12 – 00:19:59:22
Liz Philot
And so we don’t want to give them too many choices, but we certainly want to be respectful. So I think having that ability is not something everybody has. It’s a gift. And I think our team certainly does. So I would say the chef guide adds that dynamic. And then creating space and being flexible and listening, you know, not just hearing but listening to what people are saying.
00:19:59:22 – 00:20:21:04
Liz Philot
And I think that really resonates with them as well. Creating space for conversation. If you’re like, these people haven’t seen each other in a long time, or they’re meeting for the first time getting them going, you know, kind of letting go a little bit of mini me, this is what I need to talk about and say, hey, you know what’s what?
00:20:21:05 – 00:20:31:03
Liz Philot
What are your guys’s favorite food? You know, keep a team theme relevant ideally, but kind of getting them engaged if they feel like people aren’t really talking, that kind of thing.
00:20:31:06 – 00:20:51:14
Libby Sundgren
And that really is a skill, you know, that your team has, you know, being able to recognize when they need to, you know, up their conversation and, and speaking and when they, you know, can take a step back and let the, you know, let the corporate team, like, do their own thing.
00:20:51:17 – 00:21:11:03
Liz Philot
For a little while. You know, we we work with a vendor, a site or vendor called locus. And they have one location at north end and one location on the south end of my place. And so the people add on for $17 an alcoholic flight. We will drop them off there and then. Then they get more of that traditional.
00:21:11:03 – 00:21:24:22
Liz Philot
So they have been walking, learning, laughing, talking. Now they’re sitting and focusing. So it’s like the best of all worlds. If they do that and they can just linger there together if they have time, which is really fun for them.
00:21:25:00 – 00:21:26:16
Libby Sundgren
That’s awesome. That’s a great add on.
00:21:26:18 – 00:21:29:13
Liz Philot
Have you had Lucas cider? You drink?
00:21:29:15 – 00:21:40:19
Libby Sundgren
I’ve, I haven’t had them. I’ve driven by it or walked by it. So I’ve seen it and I wanted to go in, but I think I had kids with me and I was like, I don’t want to bring you in there.
00:21:40:21 – 00:22:01:08
Liz Philot
Fair. It’s really good if you have time to ever check it out. I love ciders, I got my culinary degree in France, lived there for four years, love the French ciders from Normandy, that sort of coastal region. And these are very much a reminder of the northwest flavor with that kind of technique, it’s really good.
00:22:01:11 – 00:22:04:17
Alysse Bryson
Do they offer a nonalcoholic option yet that you know.
00:22:04:17 – 00:22:18:15
Liz Philot
Of like recalls? I know that the owner can’t drink beer, so I don’t think there’s any like nonalcoholic beer options, is what I’m thinking. I don’t think to have a nonalcoholic apple cider that’s a good idea.
00:22:18:17 – 00:22:22:08
Alysse Bryson
Well, there’s just such a boom in that industry. So.
00:22:22:10 – 00:22:43:21
Libby Sundgren
Liz, that brings up a really good a really interesting transition that you made from fine dining to leading these culinary tours. How did you make the jump from one lane to the other, and what inspired you to to do that?
00:22:43:23 – 00:22:48:00
Liz Philot
That’s a really good question. Nobody has ever asked me that in ten plus years.
00:22:48:01 – 00:22:50:02
Libby Sundgren
Yes. Yeah.
00:22:50:04 – 00:23:06:22
Liz Philot
Because if you came over to my house, I yeah, I can do comfort foods and stuff like that. I just, you know, spent four hours making any last night. But what I do is sauces. It’s my team makes fun of the people, the chopsticks. I’m the person with the chopsticks. I always have been. I love having the right plate.
00:23:06:22 – 00:23:37:23
Liz Philot
And, in fine dining is absolutely something I appreciate and I spend money for. And you are correct. That is that is really not what we do because we are showing you the ingredients. We’re showing fast casual concepts, and I haven’t really thought of it that way. We did cooking classes for a while, 4 or 5 years, and then in 2020, we decided to just focus on the food tour aspect so we could do one thing and do it really well, which I’m really happy we did that.
00:23:38:01 – 00:24:00:19
Liz Philot
When we did that type of dining, we would do some higher end things, but we realized people wanted more approachable to connect with the the masses, which is what we want. We want. Pike place is for everyone. It’s not for it’s not an elitist food hierarchy. It’s it’s really you come in and you’re accepted and that’s the beauty of it.
00:24:00:23 – 00:24:08:06
Liz Philot
And we want to make sure our food and our future feels that way as well. So it’s really important for us to not have any pretentiousness around it.
00:24:08:08 – 00:24:12:04
Libby Sundgren
I love that, yeah, it’s totally relatable for everybody.
00:24:12:06 – 00:24:33:04
Liz Philot
Yeah. So I think it can be both. You know, like Sean, he’s doing fast casual like awesome, like vegan vegetarian options in his bar. I doing fine dining. We’re all in different places, but we’re coming together on this agreed level that the ingredients are key in buying them from the right people are key. So we can still be very authentic.
00:24:33:04 – 00:24:54:17
Liz Philot
And I will say every single, this is the cool thing about our future. You could do it with ten different guides and have a totally different experience. You would probably, of course have consistency around the market story. At least you better. But other than that, they have the things they want to tell you about their food background, how they think this vendor is special.
00:24:54:17 – 00:24:59:18
Liz Philot
And we obviously have a large vendor network, so you might not go to the same vendors as well. So that makes it kind of fun as well.
00:24:59:21 – 00:25:23:05
Alysse Bryson
Liz, if you could give, young Liz, as a young meeting like elementary school teenage years. Liz advice on, you know, on the girls out there listening that want to grow up and be an entrepreneur and be there, you know, do their own thing. Like, what would you what would you tell yourself back then?
00:25:23:07 – 00:25:56:15
Liz Philot
Oh, it’s actually something that I feel like I’ve naturally always had. And I will say this, don’t worry about perfection. Fail fast, fail forward. You know, make the mistake and tweak and make it better. We get so paralyzed by fear of doing things incorrectly or them not being the best and we don’t have take any action. And there’s so many people like that that if you’re the person who can find a way to cut yourself through it, you can.
00:25:56:15 – 00:26:03:19
Liz Philot
It might not be intuitive, but you can absolutely do it. And I highly recommend people focus on that skill.
00:26:03:21 – 00:26:18:09
Libby Sundgren
That’s such great advice. As a recovering perfectionist, it is something I am just now really starting to sort of get over at the age of 40. I’m making it, though. I’m I’m going to get there.
00:26:18:11 – 00:26:36:10
Liz Philot
It’s not easy. I also have the voice in my head always, and it and it certainly prevents me from doing things at certain times, but it can also protect you too. And in being too, too crazy out there. But overall, I feel like just jumping in and trying. It’s the best way.
00:26:36:12 – 00:26:38:03
Alysse Bryson
Yeah, no stakes at full speed.
00:26:38:09 – 00:27:05:18
Libby Sundgren
That’s right. Okay, so after everyone’s had all the bites and maybe the drinks or the coffee or the cider, whatever it is, how do you keep the connection and, you know, memories alive for your guests? Like how do you send them off in a way that makes them feel like, you know, it doesn’t. What they experienced during that tour isn’t going to end right there?
00:27:05:20 – 00:27:30:11
Liz Philot
Yeah. I mean we certainly encourage people to share contact information or stay in touch with the guide. Our guides have their socials. And you know Sean just told me the other day I am going on vacation with somebody I met like the first year of doing shorts. You know what? How cool is that? I’m like that. Thanks for sharing that.
00:27:30:11 – 00:27:54:03
Liz Philot
I didn’t know that. And so or you know, even some I mean, we’re all professional and appropriate, but you know, there’s really a connection with the guide. Sometimes the guide all hang out a little bit longer. And because they want to and they really enjoy these people. But one thing that I’ve always wanted is to make sure that locals want to do our tours so that when visitors come into our tours, they don’t think I’m doing some sort of touristy thing.
00:27:54:08 – 00:28:06:19
Liz Philot
It’s something that locals also want to do, and then they can also maybe connect with them and hang out with them while they’re in town. And they’re there’s nothing more like special when you travel and you feel like you’re getting this true local connection.
00:28:07:01 – 00:28:21:09
Alysse Bryson
Okay, I have to ask, has there been any like, marriage proposals in an experience or people? Yeah. Matt and fallen in love. Like, is there any kind of, like any kind of juicy story like that? You don’t have to name names, obviously.
00:28:21:12 – 00:28:39:15
Liz Philot
Yeah. No, we had a marriage proposal and it just translated. So well with the guide. He was just so giddy to be part of this beautiful moment. The whole tour thing called the. Every tour can be different. And you don’t always get a great vibe.
00:28:39:20 – 00:28:43:14
Libby Sundgren
And the people who just don’t really gel.
00:28:43:16 – 00:28:49:12
Liz Philot
Yeah, you don’t want to be going down on for two weeks when you have someone yelling at her husband right next to.
00:28:49:12 – 00:28:51:05
Libby Sundgren
You because.
00:28:51:08 – 00:29:11:06
Liz Philot
He ate the bread and he wasn’t supposed to. So that was a very, very magical moment. And, and I know that we’re now part of their journey, and it’s just not something you realize is going to stick in. And it does. And so it’s really starting to be part of those moments. So I’d like to see more marriage proposals.
00:29:11:08 – 00:29:18:01
Libby Sundgren
Yes. Marriage proposals please. We’ll do a whole tour just for you guys I love it.
00:29:18:03 – 00:29:20:05
Liz Philot
Everybody get married.
00:29:20:07 – 00:29:46:00
Libby Sundgren
Okay. Liz, you have any tips or tricks? You know, maybe your favorite tip or trick that you’ve honed over the years curating these tours and these events for people? What is one thing that you would recommend other people in the event industry who are planning or curating, or even just thinking about doing something like this? What is something that you would recommend they do?
00:29:46:05 – 00:30:15:23
Liz Philot
Well, I’m going to take it from the event planner perspective in that they got a really hard job. They’re trying to herd cats, get dietary restrictions, and if they don’t get the right one, somebody could die like it’s there’s more stakes than meets the eye. And I know they know what I’m talking about. So from our operator perspective, being able to really listen to them understand their needs, make sure we’re being organized and doing our part because they’re doing a hard job.
00:30:16:05 – 00:30:42:07
Liz Philot
And so making sure that they look like the hero as well in this, because there’s a lot of work that goes into it. And I think when those elements are in place, the experience for the guests is better. The experience for them is better. For us. It’s just it just works. But when things start to fall apart in terms of organization or listening to people, it’s it can fall apart.
00:30:42:07 – 00:30:46:11
Liz Philot
And all of those elements are part of the performance as a whole.
00:30:46:13 – 00:31:18:10
Libby Sundgren
I love that. All right. Mark and that mark and that in my book. Okay. Well we could probably talk about these for hours because we love events, but also we love the market and anyone who’s been there knows what a special place it is, and that there are always things that we don’t know. That’s why you’d like. You said you could go on ten of these tours and have a completely, not completely, but a mostly different experience because the core story is the same.
00:31:18:10 – 00:31:39:10
Libby Sundgren
Yes, but you’re going to learn new things about new vendors and new facts and what this stairwell was for and what this building used to be. Clearly, we could have a part two and probably a part three and a part four, but that is a wrap for this episode of Beats Working. If you’ve got an idea or want to reach out, email us at info at Beats Working Dot show.
00:31:39:12 – 00:31:53:20
Libby Sundgren
Liz, thank you so much for joining us. This was the best and we are very excited to go on another tour very soon. And everybody remember that every detail matters, every moment counts. And no matter what, the show must go on.
00:31:53:20 – 00:32:20:15
Speaker 1
Thanks for listening to beats working, winning the game of events where we explore what it takes to make moments unforgettable. If you’re leaving with a little more inspiration, a little more perspective, and a big side ache from all of the laughing at our funny jokes, then we’ve done our job. Beats working as a work P2P production. If you’ve enjoyed this episode, please don’t forget to subscribe, rate and reviews on your favorite podcast platforms.
00:32:20:17 – 00:32:27:12
Speaker 1
Your support helps us keep the magic going.n
