Patina Restaurant Group VP discusses industry trends on podcasts; Rassinoux highlights non-alcoholic beverage demand, sustainability efforts in bar operations

Olivier Rassinoux, vice president of restaurant and bar for Patina Restaurant Group, recently served as a featured expert on two industry podcasts.

During his appearance on “Menu Talk” hosted by Bret Thorn, senior editor of Nation’s Restaurant News and Restaurant Hospitality, Rassinoux discussed his management style and menu trends shaping the dining landscape.

The podcast episode is available on Spotify.

He also emphasized the growing consumer appetite for non-alcoholic and low-ABV options at restaurants that serve innovative cocktails.

“Generations of restaurant-goers are drinking less and seeking alternatives beyond soda,” Rassinoux shared with Thorn, likening the evolution of non-alcoholic beverage creativity to the growth in the diversity and flavors of vegetarian and vegan dishes.

He also discussed how creativity behind the bar can even support environmental sustainability, noting how Paseo (operated by Patina at Downtown Disney in California) transforms its plentiful avocado pits into an ingredient for the restaurant’s orgeat syrup, sweet syrup typically made from almonds and sugar with a hint of rose water or orange flower water.

Rassinoux also recently participated in an episode of Yelp for Restaurants’ podcast “Full Comp,” with Michelin-rated restaurateur Josh Kopel, to talk about his career journey, including starting his career at a Ritz Carlton property in San Francisco.

The full podcast episode is available on Yelp.com.

“From a leadership standpoint, being yourself is key – I genuinely care about people and relationships,” Rassinoux said during the interview, sharing the importance of building a culture of true hospitality among colleagues just as much as with guests. “You can’t move into a new leadership role and expect people to understand you – it takes time to build trust.”