Baked-In with Josh Allen

On this week’s episode present by Busey Bank, we’re diving into the world of hospitality, leadership, and creative business models with Matt Longueville, founder of STL Barkeep and the owner of two standout St. Louis bars—The Vandy and the newly opened Off Elm. Matt’s journey is a fascinating one. Back in 2018, he was thriving as a consultant in the beverage industry, convinced that owning physical locations wasn’t for him. Fast forward six years, and he’s not only opened two bars but is also pioneering a co-op-inspired approach to reward his core leadership team—a bold move designed to navigate the seasonality and challenges of the hospitality business. In this conversation, we’ll unpack what led Matt to transition from consulting to brick-and-mortar, explore the behind-the-scenes work that keeps his businesses running smoothly, and dig into the metrics that guide his decisions. We’ll also discuss the innovative ways he’s supporting his team and his vision for the future of STL Barkeep and beyond. Let’s roll…

On this week’s episode presented by Busey Bank, I’m sitting with , the visionary behind . DISCO! is not your typical event planning company. It’s an innovative organization that merges traditional event strategy with cutting-edge software solutions, helping businesses connect with their audiences in ways that truly resonate. Brittany and her team have been transforming how companies approach events, not just as one-off experiences but as integral parts of their customer and employee engagement strategies. In this conversation, we’ll explore the obstacles Brittany has faced scaling DISCO!, how she’s navigated the ever-evolving event landscape, and what keeps her up at night as she looks to the future. We’ll also dig into the broader, theoretical value of events — how they can be a game-changer for building stronger customer relationships and fostering an engaged workforce. Let’s roll…

On this week’s episode presented by Busey Bank, I have the chance to sit with David Stine and of . David is a master craftsman whose journey began with sustainably sourced wood from his family farm, transforming it into heirloom-quality furniture. Stephanie, with her background in communications, joined the business to help it grow and reach a wider audience. Together, they’ve navigated the challenges of balancing creativity with business, sustainability with scalability, and a marriage with a shared entrepreneurial journey. Today, we’ll explore what it’s like building a company that marries old-world craftsmanship with modern design, how they manage to work seamlessly as a couple, and what it takes to build relationships with clients who value authenticity and quality. I’m excited for you all to hear their insights on the intersection of artistry, business, and partnership. Let’s roll…

Today I got to talk with Andy Karandzieff of the iconic Crown Candy Kitchen, St. Louis’ oldest ice cream and soda fountain. Opened in 1913 by Andy’s grandfather Harry, who brought his confectionary skills from Greece, along with a dream to provide a family-friendly environment to enjoy the delicious creations. Andy Candy as he’s affectionately known, is the third generation keeping this legacy alive in North St. Louis. He’s a huge advocate of the city, and he isn’t afraid to put his money where his mouth is, living and working in the same historic neighborhood. We touch on a lot during this conversation, including the weight of carrying on traditional candy making, lessons learned from his father, and his mom’s advice about taking vacations when you can still enjoy them. Let’s roll!