FancyBreadMiami

In this episode, Adrian and Ed go wireless for the first time, testing a new setup LIVE and seeing how it changes the flow of the conversation.Ed kicks things off by breaking down his coffee order—and that quickly turns into a broader take on coffee culture and some of the trends surrounding it.Adrian then dives into a familiar situation in restaurants:When guests walk into a new or remodeled space, but can’t let go of the old one.It becomes a conversation about nostalgia vs the current dining experience, and how that mindset shapes expectations.They also get into real service talk:* What happens when guests arrive late* How it impacts the restaurant, the flow, and the overall experienceThen it shifts:* When do you actually arrive at the airport?To close it out, "Hulk Ed" tackles a fan question: How to handle the clash between AM shift and PM shift workers?⸻⏱ Chapters0:58 Show Start1:33 Ed & Coffee4:35 Ridiculous Food Trends Online9:38 Ed's Guilty Pleasure in Coffee11:35 When Guest Like the Old Restaurant Better (Nostalgia vs New)15:12 People Arriving Late17:54 Adrian's View on Arriving Early19:10 How Early do you Arrive at the Airport?21:00 Bringing the Vibe to Work +1%21:35 When you Arrive Late at the Restaurant23:10 Dear Hulk Ed: AM vs PM Staff Conflict Solving27:30 Last Words⸻🎙 About FancyBreadFancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality—honesty, humor, and heart.Our mission: To Educate, Entertain, Inspire, and Connect.⸻🌐 Website:https://www.fancybreadmiami.com🎧 Audio Podcast:https://fancybreadmiami.buzzsprout.com👉🍞💼 Business Inquiries:[email protected]⸻💬 Question for you:Are you more of an early arriver or always cutting it close?👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations.⸻#FancyBread #RestaurantLife #HospitalityPodcastSend us Fan Mail

In this episode, Adrian and Ed step out of the studio and into Kojin 2.0 (@kojinmiami) for a real, unfiltered conversation with Chef Pedro Mederos (@petemederos).This series is about being present—no distractions, no filters—just food, conversation, and what actually matters when you sit down at a table.We talk about:* The idea behind “phone eats last”* How Kojin 1.0 evolved into 2.0* The reality of the Miami restaurant scene* Guest behavior, expectations, and the truth about dining culture* Why one bad experience can define a restaurant* How Kojin breaks the rules on tasting menus and structure* The role of Michelin, chefs, and specialists* Leadership, time management, and what really drives a chefThis isn’t just about food—it’s about understanding the industry from the inside, while sitting in it.🎯 Learn more about Kojin 2.0 and book your reservation:https://www.kojin2.com📸 Instagram: @kojinmiami @petemederos⸻⏱ Chapters0:00 Show Start0:33 About Chef Pedro Mederos0:45 Phone Eats Last1:10 How Google Describes Kojin 2.01:58 Our Pitch of Kojin 2.04:59 How Ed Feels About Chef Pedro’s Food6:15 Kojin’s 6 Inch Rule and Beyond7:05 Ed’s Wine Journey and Perspective8:16 What Miami Diners Need to Know About Supporting Your Favorites10:51 The Miami Restaurant Craze12:34 Miami Diners and Their Culinary IQ17:53 Kojin 1.0 vs 2.019:10 Lies We Tell as Guests20:22 Restaurants Are Allowed To…22:10 What Industry We’re In and Stigmas24:10 How a Bad Experience Can Kill a Restaurant27:05 How Kojin Breaks the Rules on Tasting Menus and Courses28:50 How to Make Guests Behave33:40 Allergies at Kojin 2.035:20 Dislikes About the Miami Food Scene39:08 Chef and the Specialist (Miami Scene)43:24 Kojin 2.0 vs 1.044:12 Kojin 2.0 and the Michelin Guide46:23 The Kojin Team and How to Boss51:00 What Inspires Chef Pedro Mederos54:43 What’s Scary for Chef58:26 How Does Chef Manage His Time1:04:30 Adrian’s Closer⸻🎙 About FancyBreadFancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality—honesty, humor, and heart.Our mission: To Educate, Entertain, Inspire, and Connect.⸻🌐 Website:https://www.fancybreadmiami.com🎧 Audio Podcast:https://fancybreadmiami.buzzsprout.com👉🍞💼 Business Inquiries:[email protected]⸻💬 Question for you:When you dine out, are you fully present—or is your phone part of the experience?👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations.⸻#FancyBreadMiami #RestaurantLife #HospitalityPodcastSend us Fan Mail

In this episode of FancyBread, Adrian, Ed, bartender and bar owner Will Thompson, and Fresh Victor founder Ken MacKenzie sit down for a full tasting and hospitality-driven breakdown of Fresh Victor’s cocktail mixers.We walk through nine flavors — tasting each juice straight, then turning them into cocktails — while asking real questions about sourcing, ingredients, shelf life, consistency, scalability, and what it takes to build a premium product that works behind the bar and at home.From award-winning margarita mixers to jalapeño heat and exotic fruits, this episode delivers honest, unfiltered feedback from three perspectives: restaurant service, bar practicality, and at-home enjoyment.If you’ve ever worked in restaurants, hospitality, food & beverage — or just love a great cocktail — this one’s for you.🎁 Use promo code FANCYBREAD20 at FreshVictor.com(One use per customer. Expires February 17, 2027.)⸻⏱ Chapters:0:00 Ed’s Intro1:02 Show Start1:37 Guest: Will Thompson @willofsaints2:41 Guest: Ken MacKenzie @freshvictorcocktails4:42 Game Plan: How we doing this FancyProductReview5:59 FV Mexican Lime & Agave – FancyBread Review6:00 What Food & Wine Number 1 Award Looks For?8:30 Ed’s Disclaimer for Authenticity 9:30 Our First Sip of Fresh Victor Virgin11:54 Our First Sip of Fresh Victor with Alcohol Added12:52 FV Lemon Sour – FancyBread Review12:55 How does it compare to house made lemon sour15:17 Ed’s Garnishes and the Making of a FancyCocktail17:00 Tasting of Whiskey Sour with Fresh Victor Lemon Sour 18:34 Fresh Victor Shelf Life21:33 FV Cucumber & Lime – FancyBread Review22:06 Fresh Victor Product Source23:50 Raw Tasting of FV Cucumber & Lime24:20 Fresh Victor Juice Process25:00 FV Cucumber & Lime Cocktail Tasting25:45 Quick bar fixes27:00 Ed vs Cocktail Trends28:50 Three Citrus & Mint Leaf – FancyBread Review30:43 Ed vs Cocktail Trends Round 233:36 FV Three Citrus & Mint Leaf Cocktail Tasting34:54 Quality & Compromise38:12 Grapefruit & Sea Salt – FancyBread Review38:55 Shelf Life vs Balance40:04 Grapefruit & Sea Salt Tasting “Virgin”41:10  Grapefruit & Sea Salt Cocktail Tasting42:05 Special Request for Bar Drinks44:44 Temperature Paradox in Restaurants45:42 Grapefruit & Sea Salt Results46:37 Strawberry Lemon – FancyBread Review47:50 FV Strawberry Lemon Tasting “Virgin”48:55 Fresh Victor Shipping and Handling50:27 A mothers love51:10  FV Strawberry Lemon Cocktail Tasting53:34 Cactus Pear & Pomegranate – FancyBread Review55:55 How many cocktails out of a bottle of Fresh Victor57:11 Ed’s compliment style57:40 Cactus Pear & Pomegranate Cocktail Tasting59:25 Ken’s Open Recipe Disclaimer1:01:50 Cactus Pear & Pomegranate Scores1:01:07 Pineapple & Ginger Root – FancyBread Review1:03:06 Kens Favorite Drink1:03:55 Distributor Purchasing & Discounts1:05:10 Pineapple & Ginger Root Cocktail Tasting1:06:20 Adrian’s Loaded Question on Quality vs Consistency Scales1:09:28 Pineapple & Ginger Root Scores1:10:25 Jalapeño & Lime – FancyBread Review1:10:55 Jalapeño & Lime Tasting “Virgin”1:12:00 Server Note (Coursing)1:13:14 Adrian’s Thank You to Fans1:14:07 Use Fresh Victor for cooking 1:14:45 Fresh Victor History1:15:26 Jalapeño & Lime Cocktail Tasting1:16:47 Perico1:17:48 FancyBread’s Favorite Fresh Victor Picks1:21:20 Will’s Questions1:23:35 Last Words No Holding Back1:24:56 Last Words: Ken 1:25:40 Adrian’s CloserSend us Fan Mail

FancyBread (formerly FancyBreadMiami) — real conversations from the restaurant and hospitality industry. New episodes weekly.In this episode of FancyBread, Adrian kicks things off with tips for braving the cold — both the weather and how to avoid getting sick (or getting others sick) at work. Ed shares how one remarkable tip can shift your perspective. Adrian breaks down how to deal with toxic coworkers, and Ed dives into the chaos behind being deep in the weeds. We wrap up with a fan question: How do you deal with a lazy colleague?If you’ve ever worked in restaurants, hospitality, or food & beverage — this one’s for you.⸻⏱ Chapters:0:00 Ed’s Opener0:18 Adrian’s Special0:35 Pre-Shift Notes4:40 Dealing with the Cold10:48 How Has an Incredible Tip Changed You?18:15 Dealing with Toxic Coworkers35:39 The War Zone Behind the Weeds49:08 Last Words: Check Yourself49:54 Fan Question: How to Deal with a Lazy Co-Worker⸻🎙 About FancyBreadFancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality — from toxic coworkers to being in the weeds — with honesty, humor, and heart.Our mission: To Educate, Entertain, Inspire, and Connect.⸻📍 Follow us on Instagram for LIVE Show Dates & Times:https://www.instagram.com/fancybreadmiami/🌐 Website:https://www.fancybreadmiami.com🎧 Audio Podcast:https://fancybreadmiami.buzzsprout.com⸻💬 Question for you:How do you deal with Sick and/or Toxic Co-workers? Drop it in the comments.👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations.⸻#FancyBread #FancyBreadMiami #RestaurantLife #ServerLife #HospitalityIndustry #BeingInTheWeeds #ToxicCoworkers⸻Send us Fan Mail

On the first FancyBread episode of the year, Adrian dives into a Hooters experience, reflecting on how poor teamwork impacts performance. He then shares how he scored the first official 2026 touchdown for his restaurant, crediting the “FancyBread” team’s synergy and his personal +1% approach this year. Meanwhile, Edwin debates when and where frozen drinks belong in restaurants and brings forth the anger of Hospitality Fatigue.Chapters:00:26 Hooters kickoff03:40 Do Guest ask you for Frozen Drinks04:41 If Yow Want a Frozen Drink make sure you check these boxes08:19 Adrian Scores the 1st Official Touchdown of 2026 🏈09:11 Adrian’s Touchdown (Play-by-Play)11:10 Recognition from the Grammar Police 👮‍♂️🎖️😁12:34 Ed vs Floor Managers15:58 Adrian’s +1% Approach This Year18:29 Ed’s “Yes… But”22:03 Pre-Shift Notes (January / February 2026)22:57 How do you feel about serving on Valentines Day24:53 Hospitality Fatigue25:54 How Adrian Deals with Hospitality Fatigue28:26 How Ed Deals with Hospitality Fatigue30:58 Last Words (How "Balling Guest" Should Prepare to Pay the Bill: Call Your Bank!)33:48 Industry Questions from Fans "I'd like your Fancy Opinion on...?"35:36 Ed's Fancy Opinion36:44 Adrian's Fancy OpinionA Podcast about the Restaurant/Hospitality Industry.For LIVE Pre-Shift Dates & Times follow us on Instagram.Edited Episodes out on Fridays.Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

This final unreleased episode from 2025 revisits one of Adrian and Ed’s culinary journeys to Mexico 🇲🇽 in 2025. They recount their experience visiting two San Pellegrino top-ranked restaurants, reflecting on Mexican hospitality, service, and both the highlights and challenges of the trip. It’s a heartfelt look back before the podcast moves into its new chapter.Chapters:1:55 Show Start2:50 Trip Purpose6:47 How Adrian Rates Restaurant Experiences 10:10 Ed's Favorite Bite of the Trip15:10 Easier to forgive when you don't...19:43 Lighting in Restaurants21:22 Less is more25:39 The Bites that Really made your Trip30:54 Ed and Burgers33:09 Plan Accordingly to your Food Limits34:09 Mexican Service37:30 Adrian's View on Mexico Service39:04 Cultural Thing39:54 Server Asking Your Name40:48 How Mexico Feels43:49 What Stayed with you on this Trip45:14 Last Words & Adrian's CloserA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of FancyBread, Adrian and Ed go deep into beach life, restaurant culture, guest behavior, and the realities of working in hospitality. From Miami Beach stereotypes and tourism overload to rude guests, menu psychology, asking for help, and surviving the weeds, this is an honest, unfiltered conversation about boundaries, professionalism, and why respect still matters on both sides of the table.0:00 Show Start0:43 Beach Life in Miami: Who Is It Really For?2:58 Sandals, Toes, and Restaurant Etiquette5:29 Why Miami Beach Still Matters for Restaurants11:02 Tourism, Vibes, and the Slow Death of Neighborhoods15:05 What Happens If You Lose Your Job?19:52 Wearing Too Many Hats in Restaurants21:49 The Biggest Loser at the Table: The A**Hole… or the Person With Them?25:56 Rude Guests, Bare-Minimum Service, and Boundaries28:27 How to Stop Problems Before They Snowball32:53 Ed and PAM's "Cowardly Managers / Restaurants"39:54 Menus, Fatigue, and Predatory Design46:16 Tourists, Tipping, and Why Miami Has Service Charges46:46 The Big Beautiful Bill and the Service Industry50:14 Asking for Help Isn’t Weak — It’s Professional54:17 Being in the Weeds: The Motorcycle Epiphany57:49 Last Words: Please do and Please Don't do59:15 Adrian's Closer: Standing Your Ground with GuestsA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of FancyBread, Adrian and Ed step away from traditional restaurant talk to explore quality control—checking in with the people you trust—and what it really means to pivot when your work, goals, or mindset stop aligning, touching on burnout, growth ceilings, misaligned values, distorted opinions, misunderstood hospitality rules, how adults actually learn new skills, and why real “manifestation” is less about wishful thinking and more about clear intentions backed by consistent action.Chapters:0:00 Ed's Opener0:23 Show Start + “Quality Control”1:16 What “Pivoting” really means?3:06 I’m reaching my end as a server5:34 Why people pivot?8:23 “Top of the mountain… now what?” 10:13 Dunning–Kruger + restaurant disappointment rant14:17 What made them bad (service/food specifics)20:44 1-3 Tools for a successful pivot24:57 The baked good argument (chef vision vs guest preference)29:27 “Customer is always right” (full quote + meaning)32:24 “We don’t build salads here” + you-build-it-you-bought-it35:12 How we learn as adults (shorts vs targeted learning)37:58 Metroidvania learning analogy40:50 Undercover Boss + large-table “who pays?”45:34 Manifestation (practical vs woo) + actionable framework49:39 Adrian's Closer: self-governance + staying the courseA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of FancyBread LIVE, we reflect on 2025’s highlights—our final episode of the year! We share heartfelt thanks to guests and listeners, discuss the importance of being liked versus respected at work, and play a fun rating game with different types of diners. Plus, we talk about our favorite restaurants, the ones we lost, and our hopes for the future of dining. A perfect wrap-up with a look ahead to 2026! Share your star rating answers on the comments! 😁Chapters:0:00 Final Episode of 2025: 26 Drops, 52 Weeks1:30 Gratitude Roll Call: Guests, Fans, and the Team4:32 New Topic: Do You Need to Be Liked at Work?12:04 How to Be Liked at Work: The Server Playbook21:14 Restaurant You Found This Year23:04 Where Fancy Bread Is Going: “Fancy Bread on the Road”23:50 Restaurant That Closed27:15 The Middle Is Disappearing: Cheap vs Splurge Dining29:05 Moment of Silence for the Fallen (Staff + Spots)29:32 Did You Get Written Up This Year? (Likeable Wins)30:07 Christmas Miracle: The 13-Week Shutdown That Worked31:16 Life Goals Reset: Heart vs Logic32:27 Game Time: Rating Table Types 1–5 Stars52:46 Last Words: Stop Rewarding Trendy Restaurants53:59 2026 Rule: Actions Are the Only TruthA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of FancyBread Live, Adrian and Ed dive into the Top 100 Independent U.S. Restaurants List by Restaurant Business: how the list is made, why it matters, and Ed’s take on the restaurants he’s personally visited on the list. The conversation then shifts to the heated debate: Is a service charge a tip or a fee? Ed runs the numbers to help make sense of how it actually works, and brings the topic of guest math and how to deal with it. Also Ed expresses his feelings towards a liquor rep situation, and we wrap up with how stories and words are what sell products in restaurants.Chapters:0:19 Show Start 0:38 Explained: The Top 100 Independent Restaurant List5:37 Why the Top 100 List Matters to the Industry7:20 Ed’s Insights on Restaurants He’s Visited on the List9:31 Why the List Matters for Guests10:08 Why the List Matters for Servers12:54 Fan Shoutout: Community Spotlight13:27 Ed’s Approach to Training the New Hire19:38 Is a Service Charge a Tip or a Fee?20:41 Service Charge by the Numbers23:53 Be Careful What You Wish For: Service Charges Explained29:57 How Service Charges Benefit Guests32:10 Ed vs. Liquor Reps: How Stories Sell Products45:43 Last Words46:24 Adrian's CloserA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of FancyBreadMiami, Adrian and Ed, joined by Camilo and Ricky, dive deep into the role of server assistants (S.A'.s). They explore what S.A.'s do, their key responsibilities—from water maintenance to table resets—and how they interact with servers. You’ll hear candid thoughts on how S.A.'s feel about Adrian and Ed, tips on moving from SA to server, and even a tasting of Mark’s Artisanal Pizzeria.0:00 Ed's Opener 1:49 Show Start3:02 Camilo & Ricky's experience in the industry5:09 What does a Server Assistant do?6:22 Let's try that question one more time8:52 The 4 pillars of a Server Assistant: 1) Water maintenance11:26 Talk to your SA!15:24 Do you keep serving water after payment?18:03 Pillar 2) Table Maintenance20:59 When you think you are helping (Toe Stepping)26:09 Pillar 3) Table Reset32:14 Pilla 4) Restock34:34 What do SA's say about Ed37:54 What do SA's say about Adrian41:37 How servers feel about their SA's42:59 How are SA's picked? 1-447:34 Learning from Servers to become one49:38 Tasting Marc's Artisanal Pizzeria51:04 What you need to move up from SA to Server56:13 Stepping Up58:05 Good cop, bad cop1:01:20 If you don't like it, well work from there1:05:50 Physical contact with guest1:08:04 Sending items not ordered1:10:47 Agresive Assisting1:12:32 Last Call: Cheap fuck of the weekA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of FancyBreadMiami, Adrian and Ed dive into the nuances of restaurant etiquette and social skills. They tackle the tricky scenario of handling a guest who raises their voice at you as a server—what you can do and what you should do to keep things professional. Plus, they dive into the often-asked question of dealing with separate checks in a fine dining setting. While it’s not the norm, they share insights on how to navigate those requests smoothly. Additionally, Ed shares his views on the role of restaurant promoter and well, you can find that on the chapters bellow.0:00 Ed's Opener0:27 Show Start & Updates3:20 Art Basel: Etiquette & Social Skills7:08 Ed's View on Restaurant Promoters17:54 When a guest is raising his or her voice at you30:03 Food Battle: Adrian & Breakfast33:38 Paying the Bill in a Upscale Restaurant52:08 Airline Redundancies54:44 Adrian's Closer & Last WordsA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of “Fancy Bread Live,” Adrian, Ed, and Chris from appraise the phrase talk about Thanksgiving and family meals in the restaurant world and ask the big question: is Art Basel going to be our holiday hero this year, or are we in for a rough ride? Plus, we get real about aggressive selling, the personalities you meet, and the role of gold and luxury items in the mix.Chapters:0:00 Ed's Opener1:08 Show Start (Thanksgiving and Hollidays)6:26 Setting your kids up to failure9:57 Holliday Family Meals11:30 What are you thankful for?12:12 Is Basel gonna save us15:14 Black Friday19:09 Aggressive selling21:50 Different personalities in the best restaurants28:08 Miami is the town of...33:45 Education can lead to aggressive sells39:45 Have you sold your soul as a server yet47:00 Eating Gold49:55 You want the best, but for free57:55 Last Words1:01:32 Adrians closerA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of “Fancy Bread Live,” Adrian and Ed dive into the essentials of cocktail training—what’s truly important to know and how to improve this annoying experience. They explore the balance between servers talking too much or too little to guests—and vice versa. Adrian shares a recent bad experience and what could have been done differently, and Ed wraps up by tackling the topic of working under the influence.Chapters:0:00 Ed's Opener0:38 Show Start1:31 Cocktail trainings8:00 What we actually tell guest about cocktails11:51 Servers; Do you talk too much or too little?18:25 How about guest who talk to much22:34 How to get your server to shut up23:48 To spiel or not to spiel 25:48 Going over a bad experience and what could've been done instead31:04 Table checks32:36 Under the influence at work41:30 The pause42:32 Last Words (Answering chat questions & reading comments)48:35 Adrian's closerA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of “Fancy Bread Live,” Adrian and Ed dive into the reality that opening a restaurant is a serious workout in itself. Ed shares his take on Miami’s current steakhouse scene, while Adrian talks about how to handle situations when a restaurant just doesn’t have what you want. They also tackle the evolving world of restaurant dress codes and how changing trends can be a perfect chance for a little refresh.Chapters:0:00 Ed's Opener1:00 Show Start1:59 Opening a restaurant is a workout!4:13 Ed's opinion on Miami's current steakhouse scene18:28 When "No" needs to be negotiated?21:54 When a restaurant doesn't have what you want available25:12 Dress codes in restaurants "House-rules"35:00 Trends change36:36 A chance for a change38:59 Restaurant music not your music40:27 Last Words (Answering questions & reading comments)42:33 Adrian's closerA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of “Fancy Bread Live,” Adrian and Ed dive into the realities of harassment in restaurants, the quirks of using phones on the job, and what makes a manager truly “bad.” They also share thoughts on telling guests your name and react to some viral social media posts. It’s a quick, candid look at the everyday nuances of restaurant life.Chapters:0:00 Ed's Opener1:28 Show Start3:36 Harassment in Restaurants12:35 How much do you tolerate at work?16:29 Phones at work "Restaurant Server Edition"24:22 What's bellow average in your restaurant?30:38 FancyBread Reacts43:51 Tell your guest your name48:16 Last Words (Answering questions & reading comments)50:02 Adrian's closerA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

Fancy Bread is now live! Join Adrian and Ed every Tuesday at 2 p.m. as they broadcast on YouTube, Instagram and TikTok.In this episode, we’re catching you up on what we’ve been up to during our break, diving into some recent dining experiences we’ve had, and giving you a sneak peek at what’s next for both FancyBread and your hosts. Chapters:0:00 Ed's Opener0:54 What is FancyBread?1:27 What Adrian & Ed been up too?3:24 How Mexico and Miami differ in dining styles?6:51 Adrian's time off dinner experiences7:42 Do you repeat the order to the guest?10:29 Do you care about your guest or are you here for a check?12:28 What is the new trend now?16:06 What is the proper service velocity?17:08 Now that we are back "to work" good and bad18:10 Is your restaurant doing well?18:54 Restaurants that never open and are always coming soon20:05 LIVE questions and comments20:15 What we're eating today?21:05 Last Words22:35 Adrian's closerA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlifeSend us Fan Mail

In this episode of Fancy Bread, Adrian & Ed dive into Miami Spice 2025, sharing insider tips and things to be aware of to make the most of this dining experience along our feelings about it. Along the way, they also chat about similar culinary events, explore the concept of a server’s ‘love language,’ and tackle some of the unique challenges, or ‘restaurant handicaps,’ that come with the territory. Tune in for a flavorful conversation that’s sure to leave you hungry for more!Miami Spice 2025 Website:https://www.miamiandbeaches.com/deals/spice-restaurant-months?gad_source=1&gad_campaignid=22787933400&gbraid=0AAAAA_KfHpdYqQIwQ1LVXdapSHv3fkO9f&gclid=CjwKCAjwqKzEBhANEiwAeQaPVSkreT5CCh1s9cvWQgVQ9jvZJKpLN-r4yW4UeegKJVU_1WQF0m6zTxoCXUgQAvD_BwEChapters:0:00 Show Start0:35 What is Miami Spice 20251:39 Ed's view on Miami Spice 20257:52 Are we taking advantage of Miami Spice 20258:17 Things to be aware of if enjoying Miami Spice 202510:18 Trust us or leave us (Sticker Shock)12:56 Did you hear about Savor Miami14:59 Dropping the ball16:21 What percentage equals a positive experience 20:26 It's equivalence to restaurant service 25:23 A server's love language28:03 Guest notes and their unrealistic expectations 35:23 Restaurant handicaps38:42 I gave you 99%, can you at least give 1%46:33 Do, don't tell47:45 Last Call (Tip Heroes!) & Adrian's closerA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this episode of FancyBread, Adrian and Ed sit down—via virtual call—with executive chef Eucepe Puntriano, who’s opened five successful restaurants in different roles throughout his culinary career. They dive into the grand heist-like adventure that is launching a new restaurant, from assembling the team, the many challenges to prepare for, and setting the stage for success. Follow Chef Cepe:@chef_cepe Chapters:0:00 Ed's opener2:13 Show Start3:50 At what point is the Executive Chef brought on board?6:59 How long for Chef Cepe to build a menu?9:00 Unrealistic expectations from owners and how to deal with it11:38 Do you think you've grown as a server?14:32 What is the kitchen's hierarchy, and duties?16:20 How is the team assembled?18:56 What to look for in an executive chef?20:56 Hire a lot, so you can Fire a lot22:41 What dish you ask someone to make to test their skills?24:02 Chef's perspective on culinary school27:37 Is there a formula to follow on how many people can we sit and serve at the same time?31:51 When creating a dish; Who needs to taste it first and who is last, in order to be approved34:38 Reasons the restaurant might push opening "kitchen perspective"39:01 Friends & Family: Setting up the stage44:20 Hodor! & Holding the books46:53 Reasons to work a restaurant opening... not!...50:53 Those who come and those who stay53:00 What is the dream for Chef Cepe56:22 Does Ed smile?58:10 The Climax...1:00:40 Who where we in this heist?1:01:52 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this episode of Fancy Bread, Adrian, Ed, and guests Rachel & Kasey to dive into the world of cocktail running. They explore what the role entails, the pros and cons, the challenges faced on the job, and what makes a great cocktail runner. They also touch on some fun stories and the extra tips that come with the territory. Tune in for a behind the scenes look at this unique luxury role in the restaurant industry!Follow Rachel:www.shopmakeupbyrach.com@makeupbyrachFollow Kasey:@bodybykaseyyChapters:0:00 Ed's opener4:00 Show start & pitch4:27 What is a cocktail runner?8:51 Cocktail runner duties11:09 A drink you're tired of seeing12:09 Do you judge a guy based on what he drinks18:59 Men drinking from straws22:35 Pro's of having a cocktail runner27:25 A "personal" con of a cocktail runner30:28 Rachel's hospitality story31:47 Kasey's hospitality story34:02 A skill that would make someone good at cocktail running34:47 Workspace issues35:43 Challenges you might encounter38:56 How you deal with a male dominated environment?39:50 Dating coworkers and or guest42:54 Inappropriate attention from guests 45:07 Cocktail runners & extra tips51:43 Rachel's side hustle52:15 Kasey's side hustle52:51 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this episode of FancyBread Adrian, Ed, and guest Juan dive into the different ways that “sharking” can be used as a skill and not just a cheeky tactic in a restaurant. You’ll get tips on how to recognize these sharks, understand their core traits, and even learn strategies for dealing with them and or be like them. Plus, we have some fun with the idea that fish are friends, not food...Juan's previous appearance on the show (Audio Only Version):Ep.12 Rebecca's got a phat ass (w/Guest Nicole & Juan)https://fancybreadmiami.buzzsprout.com/1976751/episodes/10968384-ep-12-rebecca-s-got-a-phat-ass-w-guest-nicole-juanAlso available on our website:https://www.fancybreadmiami.comChapters:0:00 Ed's opener3:20 Show Start 3:50 What is a restaurant shark5:55 Sharking as a skill6:29 Nautical and or sea terms in a restaurant6:55 Juan's version of a shark8:18 The seasons of a shark9:55 Shark Tips # 1 15:29 When Adrian got sharked19:11 When we are ASKED to shark20:21 When some don't wanna shark no more21:03 Shark Tips # 223:50 Shark Tips # 329:19 Rules of the shark (from the MEGALODON)31:06 Some love swimming with sharks34:39 Shark Question # 137:27 Shark Question # 238:40 Shark Question # 339:27 A guest tip to perhaps recognize a shark40:10 A core trait of a shark41:30 Shark Question # 442:04 Entrance and exit strategy & Team symbiosis  44:46 A shark cage?! How can guest prepare themselves47:24 Fish are friends, not food49:22 A positive outlook for a shark53:22 Last Call54:42 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this milestone 50th episode of FancyBreadMiami, Adrian and Ed celebrate and dive into the Miami off-season and how it’s impacting the restaurant scene. They discuss the effects of bad service, evolving laws, and share some behind-the-scenes lessons learned along the way. Expect some funny anecdotes, a sneak peek at upcoming merch, and a candid chat about guests with less-than-stellar palates! Tune in to celebrate with us and enjoy the ride!Chapters:0:00 Celebrating our 50th Episode!1:20 Show start2:05 Miami off-season4:50 Bad service in low season10:30 LAW Update! From HB535 to SB60615:33 What we've learned so far with the show16:30 Ed's "Gangster of the week"18:42 How Adrian took this one, personal...20:16 Something Ed is sick of!...23:11 T-Shirts coming soon23:48 Bad B****S vs Wing-Women 26:41 Something Ed would like with the show29:51 Something Adrian would like with the show31:52 Something Adrian does hat Ed would never33:40 You're not picky, your palate sucks!35:38 You're not picky, you're cheap!41:28 What is an accessible restaurant?43:24 Ed's restaurant archetypes46:43 Last Call47:00 Adrian's closerA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this episode of Fancy Bread, Adrian & Ed chat with the 29-year-old chef Jimmy Chill who has made waves on reality television in Tel Aviv and even opened a still operating restaurant there "Milk & Honey". He takes us through his short but exciting culinary journey, including the story of Branja, the Miami-based restaurant that brought him to America, and the reasons behind its unfortunate close. Now, as he gears up to launch an exciting new pop-up, we get a glimpse into what’s next, what’s coming back, and invite you to be part of the adventure. Will you join in, or let this one slip away?NO MANNERSDates:   Every Monday Starting July 21st, 2025 - 6pmAddress:   851 NE 79th St, Miami, FL 33138Website:   http://chillstable.com/nomannersInstagram:   http://instagram.com/jimmychillo Business contact:    mailto:[email protected] through Resy    "will open 2 weeks prior"Private chef services, events, catering - available on:   http://chillstable.comChapters:0:00 Ed's opener3:15 Show Start & Pitch4:06 Who is Jimmy Chill5:08 What sparked his love for cooking7:44 His first experience cooking9:16 His culinary youth11:30 What you cook to someone you care about?14:11 Chef Chill on reality TV16:37 Chefs cook studio in Tel Aviv 18:22 A journey with Celebrity Chef Tom D Aviv18:50 Coming to America19:58 Chef's and restauranteurs 22:06 Chill's places to eat23:43 The story behind Branja25:10 Tom D Aviv, Milk & Honey, and Branja27:04 Chef Chill's role in Branja27:55 Chef Chill's dishes and Branja's vision32:47 What happened to Branja?40:00 Overcoming failure43:28 Chef's Pop Up Announcement!49:42 How chef deals with criticism in such a high pressure environment?52:16 The Crack Pie Tease...54:21 NO MANNERS Pop Up details55:45 Miami & Service Animals57:30 Tahini Crack Pie Story58:57 What chef wants with NO MANNERS?1:01:00 What Movie character is chef Chill?1:03:01 What character is Adrian?1:04:57 What character is Ed?1:06:06 What chef Chill wants you to feel with his food1:06:44 Last Call1:07:01 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this special Father’s Day episode of Fancy Bread, we gather around the table four men, each bringing a unique perspective on fatherhood. From a 22-year-old new dad navigating the joys and challenges of his first year, to a seasoned father of three sharing his wealth of experience. And of course your two host Adrian and Ed who aren’t sure if fatherhood is for them, sparking a lively conversation about what fatherhood means and the lessons it teaches. Check out the chapters below to jump straight to the moments that interest you most!Check out ATP Appraise the Phrase here:www.AppraiseThePhrase.comFollow Mauro:@whoisruzoChapters:0:00 Ed's opener2:39 Show Start & Pitch3:19 Who is Mauro?4:37 Who is Chris?8:27 What's a part of pre dad life you didn't know you'd miss?10:45 What's a part of pre dad life you no longer miss?15:41 Something you thought you were ready for but weren't?17:18 An advice on how to balance fatherhood and restaurant life?24:16 Do you have guilt when leaving your child to work?25:30 What does father's day look like for you at home and work?26:58 One thing your baby did that you hat to share with your co workers?28:31 Checking ID vibe31:33 What your kids do now that makes it worth it?33:10 Current relationship with your father?41:12 How does being a father help you do your job?43:54 How does your father feel about your job?49:20 What movie dad you best identify with? Question...53:42 Chris answer56:42 Mauro's answer1:01:32 What actor reminds you of your dad?1:07:09 Do you see your kids going to eat in a place like the one you work in?1:08:22 How to stay connected with your kids as they grow older?1:14:54 Advise for a future dad in the industry1:18:27 Last Call: How do we feel about having kids?1:22:39 ATP BOARD GAME coming soon!1:23:15 @whoisruzo1:23:55 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

Join us for a deep dive into the world of ‘Fun Dining’ with our special guest, Amin, former Director of Operations at the iconic Barton G. restaurant. In this episode, we explore how Barton G. pioneered the ‘Fun Dining’ trend, blending whimsical presentations with top-tier cuisine. We chat about the evolution of the dining scene, the pros and cons of this playful approach, and what it means for the future of restaurants. If you’re curious about how to balance fun and flavor, this episode is a must-listen!Chapters:0:00 Ed's opener2:37 Show Start & Guest Introduction4:07 Barton G is a person?5:12 Amin's role in Barton G8:59 Is fun-dining still as popular?10:15 Weakness and strengths of fun-dining14:41 We = Our achievements16:09 Who pays? What we give and should get in return18:03 Personal views vs business views20:30 Who is fun dining for?26:01 A shift in the industry?28:04 Costly vs Expensive28:53 The Miami vibe formula31:43 Miami locals & fun-dining33:34 Coke, A**, & ?...38:41 High end fun-dining / experience43:03 How to balance fun-dining46:07 Ed's view on fun-diners49:03 If everyone's special, is anyone?50:20 Fun-dining is a though operation54:16 Fun-dining in the future56:54 What is next for Amin1:00:40 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this episode of Fancy Bread, Adrian, Ed, along guests Kevin & Will dive into the discussion of bartenders vs servers. They discuss what makes each role unique, the similarities they share, and how they feel towards the other. Whether it’s the income potential, the differences in daily tasks, or the unique challenges of each position, this episode will help you find out which role suits you best.Chapters:0:00 Ed's opener2:14 Show Start & Guest Introductions4:19 Can servers memorize orders and should they?7:31 Why choose one over the other?14:19 Selling cocktails19:50 I want you, but I'm not ready for you22:29 A skill that makes someone great at your job25:57 My bar vs the guest table27:27 What role has the potential to make more money $$$30:17 What role has the potential to make more regulars31:16 Who is worse with food knowledge34:06 50% Rule & Wrinkled Bills36:54 What role has better chances to mate with guest39:43 Physically & mentally taxing roles43:47 Difficulties & battles49:43 Time Management Skills55:13 What role gets more support and can suffer from it58:58 How to mess with the other role?1:02:12 Last Call1:05:27 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this episode of Fancy Bread, Adrian and Ed reflect on Anthony Bourdain’s once belief; that the diner table is “the great equalizer.” They share appreciation for those working under Miami’s brutal sun and to those working in the dark. The conversation touches on military co-workers, the lessons loss can teach us, and the importance of gratitude. Ed being Ed, we also unpack some of the nuances of a world-renowned tasting menu, and the balance between being a personable server vs a technical server.Chapters:0:00 Ed's opener4:13 Show start5:17 Anthony Bourdain's table analogy11:36 It's HOT in Miami!12:52 Adrian's 2-day job experience at the Versace Mansion18:56 Ed's world renown menu tasting experience and what he preffers20:44 Another one of Ed's black and white questions21:38 Our preferred burgers in Miami25:38 When guest ask us for recommendations, and our preferred Lasagna in Miami26:55 Memorial Day and military coworkers 30:27 The gift of ignorance33:34 Personable vs Technical39:23 Loss... And the bright side of it44:45 Last call45:36 Adrian's closerA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this episode of FancyBread Adrian and Ed explore what it means to be a great employee versus a great coworker, the realities of being fired, and how workplace politics and networking shape restaurant careers. We’ll share insights on why people leave jobs, the importance of standing up for your team, and the value of always polishing your skills.Chapters:0:00 Ed's opener2:28 Show start3:02 Adrian's job count3:58 Invincibility, and crossing lines6:45 Employee vs coworker round 19:30 3 Point system?11:22 Have we been fired? 24 Hour Rule13:35 Preferred way to get fired16:29 Those who fell from high places18:00 That time Ed stood up for Adrian22:50 The bright side of high turnover25:32 Politics are a REAL thing EVERYWHERE...26:40 Reasons people leave the restaurant industry29:55 Self governance and what gets you fired32:03 Poor performance33:18 Violating company policies34:00 Dishonesty or theft36:21 Disrespect37:07 Ed's pirate ship analogy39:52 Backup plans, and the importance of networking41:00 Employee vs coworker round 244:23 Network done wrong48:42 Adrian's closerA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this special Mother’s Day episode of ‘FancyBread’ Adrian, Ed, and guest Maritza explore the unique experiences of moms in the restaurant industry. Not only working on Mother’s Day but balancing motherhood with this demanding career. We highlight some of the challenges and joys these incredible women face. Join us for stories of ridicule, support, and the special bond between motherhood and hospitality.Chapters:0:00 Ed's opener3:52 Show Start5:43 How does mom feel about working on mother's day?7:00 Children in restaurants8:30 Mothers day lunch / brunch10:06 Educating and Mothering our guest14:54 Ed's theory on a*hole diners19:19 Serving Moms25:00 Unicorn kids, empty nesters, and escapist parents27:59 When parents hate their kids29:08 Being served by a pregnant server (showing)30:30 The importance of a supportive environment 33:40 How does your kid feel about what you do?34:43 Hollidays in the industry38:11 Maternity leave40:00 Just because you are pregnant doesn't mean...44:40 Mother's on fine dining45:50 Mom's schedule46:53 Miami late night culture shock50:00 It's OK, As long as you...51:50 Moms and separation anxiety52:53 Message to future mom's in the industry57:57 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFriday #mothersdaySend us Fan Mail

Join us in this episode of Fancy Bread as we dive into ‘Big Tops’ or 'Big Groups' of diners with guest Derek & Nicole. We uncover the secrets of managing the chaos and handling their sometimes unrealistic expectations. We share some expert tips and stories that will help you stay on top of your game as a server or as the host of a big group of diners.Chapters:0:00 Ed's opener0:35 Show Start1:04 Do we enjoy dining in big groups?6:48 What we like about serving big groups8:22 How to greet a big group of diners12:35 What we don't like about serving big groups15:05 What screams chaos in a big top20:55 Big top red flags25:15 Tug of war over table control28:05 Biggest group served alone & tips on how to34:45 A tip for the Host of a big top35:18 One of Ed's peeves for big tops40:52 Ordering drinks for a big top45:40 Another tip for the Host of a big top46:46 How we serve big tops49:04 Ed vs Children51:32 Drinks and verbal contracts52:42 Celebrities on big tops54:56 Dream scenario and how to handle it58:17 Miami handlers59:52 Adrian's tips for big tops1:05:12 The bill1:08:37 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

Adrian, Ed, and guest Erica share some of their memorable solo dining experiences, discuss common challenges, offer tips on improving your solo dinner experiences, and how to best serve these solo food enthusiasts.Chapters:0:00 Ed's opener0:48 Show Start1:32 Why Solo Dine5:46 Memorable Solo Dining Experiences12:55 Solo Dining Tip Policy16:06 What is a Sweet Guest and a Difficult Guest19:58 Solo Reservation Challenges28:22 Some Cons of Solo Dining (Debate)33:10 Solo Dining at a Table vs the Bar35:05 What can be attractive to solo diners36:56 Tips to Solo Diners37:39 Female Impressions as Solo Diners and the Spotlight Effect40:19 Solo Diner Orders43:39 Do's and Don'ts to Servers and Solo Diners56:27 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

Adrian, Ed, and guest Chris "Twenty" from ATP Appraise the Phrase are serving up some fresh strategies to boost your tips when guest are watching their wallets by mastering the Art of Mirroring. We break down how to create an experience that guests... can’t resist.Check out ATP Appraise the Phrase here:www.AppraiseThePhrase.comChapters:0:00 Ed's opener2:40 Show Start3:29 Guest Spending Less8:41 Guest "Tells" when not spending11:23 How we avoid spending16:25 Have we tipped poorly & Mercy Tipping19:12 How to make budget conscious guest spend more25:15 The Car Salesman Technique 28:25 Service Charge30:02 The Art of Mirroring36:10 PB&J "Juicy Not Burnt" equals?41:36 Key to Mirroring42:10 Energy Mirroring48:30 Menu Mirroring48:55 Eye Contact & Boobs55:11 Who tips & Who doesn't 1:01:27 You Never Know Game1:03:05 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

Adrian and Ed break down the cardinal rules of restaurant talk, sharing when to let them ‘proof’ and which guest habits deserve a ‘fancy’ farewell.Chapters:0:00 Ed's opener0:54 Show Start1:20 Server to guest no's!... We share, when and how...3:13 The art of Reframing7:09 Guest Thou Shalt Not's9:37 Off-Limits to Guest11:07 Guest Gaffes: What Not to Ask Your Server13:07 The art of Redirecting19:39 Forbidden Faux Pas to Guest23:51 Table Talk Taboos: What Sours the Bread32:54 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

In this episode of ‘Bread or Circus,’ Adrian and Ed dive into the buzz around HB 535, exploring its potential motivations, impacts, and possible scenarios. Tune in for their critical take and why they oppose this bill!Chapters:0:00 Let’s take a deep breath before we start0:27 Ed's opener1:03 Show Start: Explaining the Proposed Bill2:26 Disclaimer and tip fatigue4:40 Out of touch bill: Opting out of paying service charge6:07 Minimum wage, tips, and commissions 9:00 A red flag10:06 Are restaurants not being transparent11:11 Miami Beach and service charge12:50 Salary cuts, expected services, and tips16:31 The illusion of control19:25 Travel tip culture21:34 Potential motivators behind amendment23:51 Posible scenario #124:20 Posible scenario #225:05 Posible scenario #326:22 Ed’s interpretation to proposed bill tip breakdown28:50 Before saying yes, try this Bussata30:06 A new era of rude servers approaches30:47 Who’s in the service charge31:59 Invitation to Bussata33:08 Why rewards are there33:40 We are transparent34:56 Adrian's closerA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #RestaurantLife #ServerLife #FancyFridaySend us Fan Mail

A new chapter of FancyBread begins! Join Adrian and Ed as they answer seven thought-provoking questions inspired by the Mel Robbins podcast, adding their unique twist with food and restaurant insights. Make sure to share your answers in the comments below!Chapters:0:00 FancyBread is back!1:23 Ed's hopeful message for this new chapter4:07 Show Start: Seven questions, 3 categories6:41 Personal highlights10:30 Food highlights14:11 Restaurant highlights19:38 Personal lowlights24:18 Food lowlights28:29 Restaurant lowlights30:22 Learned about yourself33:40 Learned about food36:18 Learned about restaurants38:56 Stop doing41:04 Stop eating42:14 Stop going to44:04 Start doing49:27 Start eating52:59 Start dining at53:54 Continue doing57:19 Continue eating59:01 Continue dining at 1:01:54 Start doing now1:03:54 Adrian's outro A podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us Fan Mail

SEASON FINALE! Adrian & Ed talk about their memorable moments of 2023, reflections, and suggest some restaurant resolutions for the year of 2024.  Share your answers with us in the comment section.  Topics bellow. Chapters:0:00 Ed's Intro3:25 Show Intro & Synopsis 3:41 Achieving Your New Year's Resolutions7:20 Proactive Mindset: Creating Your Own Challenges12:32 Appreciating Our Valued Listeners16:07 Media Highlights 202319:52 Our Favorite Restaurants of 202321:55 Farewell to a Restaurant 23:44 Least Favorite Shifts in 202325:57 Shifting Mindsets: Positive Changes in 202329:51 Warnings and Write-Ups in 202331:09 Finding Balance: Channeling Your Inner A*Hole or Angel33:59 A Tip to Make Extra Tips36:19 In Loving Memory37:29 Restaurant resolutions for 202453:50 Last Words Send us Fan Mail

Adrian & Ed talk about returning items in a restaurant. When is it ok, when is it not, how to do so, what happens to the restaurant when you do so , and how that makes you look.  Topics bellow.Chapters:0:00 Ed's Intro2:03 Show Intro & Synopsis 3:00 The Culture of Returns in the U.S.13:10 When is it Acceptable, and When is it Not to Return Items in a Restaurant30:44 How to Return an Item in a Restaurant37:59 The Debate: Should You Pay for Returned Items in a Restaurant39:30 Finding the Bright Side: Positive Aspects of Returns41:59 Spills Happen: What's the procedure44:31 Impact Analysis: How Returning Items Affects Restaurants51:37 Last Words Send us Fan Mail

Adrian & Ed invite Eli & Jimmy Owners of The Wrapper Miami and share thoughts about what makes food authentic. Topics bellow.Chapters:0:00 Ed's Intro2:06 Show Intro & Synopsis3:09 Eli & Jimmy's Background5:36 Exploring The Wrapper Miami6:28 Divide & Conquer: Roles in The Wrapper Miami7:20 Chef Jimmy's Culinary Upbringing9:19 Origins of Chef Jimmy's Recipes and Influences10:48 From Idea to Reality: The Wrapper's Journey14:04 Negotiating Business Prices in Miami18:58 The Hard Work and Payoff in Business22:41 Defining Authenticity23:14 Authenticity and Ingredient Origins26:10 "Would You Rather" Game28:01 Authenticity in Techniques31:06 Innovation and Creativity in Authentic Cuisine34:04 Authenticity Beyond Place of Origin40:20 Authenticity: Misuse and Overuse40:56 Why People Crave Authenticity in Cuisine46:29 Eli & Jimmy's Off-Duty Food Favorites47:42 The Dream and Goal of The Wrapper Miami51:02 When Preparation Meets Opportunity52:24 Last WordsTo follow The Wrapper Miami: Instagram: https://www.instagram.com/thewrappermiami/Linktr.ee: https://linktr.ee/thewrappermiamiWebsite: https://thewrappermiami.comLocated at: 6974 Collins Ave, Miami Beach FL 33141+ Pop Ups all over MiamiSend us Fan Mail

Adrian & Ed invite Jeremy & Sarah to talk about Working in the Hamptons and Shelter Island during the Summer Season. Topics bellow.Chapters:0:00 Ed's Intro1:38 Show Intro & Synopsis02:05 Jeremy & Sarah's Service Background04:00 Working in the Hamptons: Advantages and Opportunities05:48 Hamptons Seasons: Start and End Dates Revealed06:27 Exploring Restaurant Pop-Ups in the Hamptons07:11 The Fancy Side of the Hamptons and the Enchantment of Shelter Island09:32 Employment in the Hamptons: Summer Staff Statistics12:07 Applying for Restaurant Jobs in the Hamptons: A Step-by-Step Guide16:57 Do's and Don'ts: Landing a Job in the Hamptons21:40 Transportation, Lodging, and Meals in Shelter Island: Insider Tips24:03 A Day in Shelter Island: Work Routine Insights26:41 Starting the Application Process: Best Practices and Timing30:43 Hamptons Visitors: Who Heads There in the Summer?35:02 Evolution of Trends: Hamptons Work Scene Over the Years40:08 Busy Days in Hamptons Restaurants: What to Expect41:14 Let's Talk Money: Financial Aspects of Working in the Hamptons45:31 Meal Prices in the Hamptons: Understanding the Variations46:26 Culinary Delights: Popular Cuisines in the Hamptons47:15 Shelter Island Restaurants: Average Sizes Unveiled48:20 Pros and Cons: Working in the Hamptons During Summer52:52 Other Lucrative Opportunities in the Slow Season53:24 Fun in Shelter Island: Off-Duty Activities Unveiled55:16 Industry Insights: Jeremy and Sarah's Advice for Success57:23 Last WordsTo follow Jeremy and Sarah: Jeremy's Instagram: https://www.instagram.com/jeremybrbk/Sarah's Instagram: https://www.instagram.com/sara___bei/Send us Fan Mail

Adrian & Ed invite DJ's: Ziv & Valen G to talk about DJ's and music in the restaurant industry. Topics bellow.Chapters:0:00 Ed's Intro1:37 Show Intro & Synopsis01:57 Ziv and Valen G's DJ Origins and Success Stories14:16 What is the role of a DJ19:15 Reasons Why a Restaurant Should Hire a DJ23:36 How Music Influences The Guest Experience28:56 Requesting Songs from a DJ34:01 Why Transitioning from Club DJ to Restaurant DJ36:33 The Significance of Diversifying Your DJ Music39:55 Navigating the Challenge of Playing Unfamiliar Music41:46 Hot vs. Old School Tracks: DJ Dilemmas42:30 Emergency Playlist: The Song to Play in Crisis44:33 Managing Micromanagement: A DJ's Perspective49:59 The Art of Making Guests Leave: Best Exit Music52:13 DJ Judgment: Do DJs Critique Each Other?55:02 Facing Failure: Have You Ever Bombed as a DJ?57:21 The Power of Mentors and Networking for DJs58:45 Landing a DJ Gig in a Restaurant: Insider Tips01:02:07 Going Solo: Can You Make It as a DJ Independently?01:04:36 Female DJ's01:07:38 Demanding Schedules: A Day in the Life of a DJ01:08:52 The Dollars and Sense: How Much Do DJs Make?01:15:20 Wisdom for Aspiring DJs: Essential Advice and Tips01:19:10 Last WordsTo follow Ziv and Valen G: Ziv: https://linktr.ee/zivbittonthedjValen G: http://justonelink.net/its_valeng/ Send us Fan Mail

Adrian, Ed, and guest Ana Marcela talk about the many ways to get a table at a popular restaurant, and mention some pros and cons to each approach. Topics:Ana Marcela's Industry OriginsWalking into a Restaurant: Pros and ConsOnline Reservations: Pros and ConsPhone Reservations: Pros and ConsReservation with Server or Staff Member: Pros and ConsReservation with a Manager or Owner: Pros and ConsReservation with a Concierge or Promoter: Pros and ConsMembers Only Concierge Apps: Pros and ConsPurchasing a Reservation from Someone Else Through a WebsiteHow to Work the Door To follow Ana Marcela: Instagram: https://www.instagram.com/anamjcr/Send us Fan Mail

Adrian & Ed invite Will and Solomon to talk about the LGTBQ+ in the restaurant industry. Topics:Will and Solomon's StoriesLGBTQ+ Representation in RestaurantsThe Experience of Gay ServiceEarnings Equality: Who makes moreService Challenges: Stories of Rejection and ResilienceWill & Solomon's Favorite and Least Desirable Guest ExperiencesThe Role of LGTBQ+ Support in the IndustryServing LGTBQ+ GuestLove in the Restaurant: Dating Amongst Guests and StaffEfforts by Restaurants to Support LGBTQ+ Staff & GuestUnpacking Stereotypes: An Outdated Question in MiamiFashion Choices vs. Dress Codes: A Modern PerspectiveAddressing Discrimination in 2023: The Unsettling RealitySmart Dining: Researching Restaurants Before You GoThe Impact of Changing Restaurant TemperatureThe Use of Pronouns in RestaurantsAre LGTBQ+ Members Evaluated Differently In the IndustryLove in the Workplace: Navigating Relationships with Co-WorkersValuable Advice to LGTBQ+ Members Considering the IndustrySend us Fan Mail

Adrian & Ed talk about Why and How they Joined the Restaurant Industry: Their Journey, How they Met, and Why You Should Consider It.  Topics bellow.Entering the Restaurant IndustryAdrian & Ed's Original Career ChoicesEd's shortest job, and Memorable Characters in the IndustryAdrian's Journey: Career Path and InfluencesMotivations for Joining the Restaurant IndustryTruths About Navigating Job InterviewsAdrian's First Server Job: Lessons from Corporate RestaurantsAttempts to Leave the Industry, and Why ReturnA Failed Attempt and a New Opportunity: Lessons LearnedThe Art of Personable ServicePursuing Hospitality and Wine CertificationsLearning from Others: Skills AcquiredThe Love for Food: A Perfect Fit for the IndustryDiversify and Refine Your Palate in the IndustryUnveiling some Industry Ugly TruthsRising to the Challenge: Personal and Professional GrowthHow Adrian and Ed's Paths CrossedTrials and Triumphs: A Glimpse into a Server's JourneyA Significant Moment of Success for AdrianA New Passion Ignites: The Birth of InspirationPursuing Excellence and Perfection in ServiceAddressing Pay and Staffing Challenges in the IndustrySend us Fan Mail

Adrian & Ed invite Saheed: one of the many cooks who's behind the curtain in restaurants and go over some related topics.Topics:Who Earns the title of 'Chef'? Qualifications and InsightsSaheed's Path into the Kitchen: A Personal StoryStarting a Kitchen Career: Who Should and How to BeginWorking in the Kitchen: Vital Considerations and DisclaimersHandling Critique: A Must-Know Skill for Kitchen ProsApplying for Kitchen Jobs: Step-by-Step Guide and TipsSecuring Your Kitchen Job: Strategies for SuccessUnderstanding Cooking Stages: A Culinary Learning ExperienceLies on a cook's resumeClimbing the Kitchen Ranks: Advancing Your Culinary CareerCareer Decisions: Why Some Stay and Others Move OnComparing hours vs salary in the kitchenKitchen Work During a Pandemic: Challenges and AdaptationsBecoming a Kitchen Leader: Ascending the Culinary HillCulinary Adventures: Inside Gentlemen's Club KitchensUnemployment or Kitchen Work: Making the Right ChoiceChoosing Upscale Dining Kitchens: A Gourmet Career PathA New Job Mentality: Keys to Professional GrowthStriving for Excellence: Always Seeking the Next Best ThingGiving 2 Weeks' Notice: The Etiquette of ResignationMessage from SaheedLast WordsTo follow Saheed: Instagram: https://www.instagram.com/___saheed/Send us Fan Mail

Adrian and Ed go over some reasons as to why your server might be "RUDE" and what things both guest and service staff can do in some of those situations.  Topics:What is being rudeHow would you react to a rude guest in your homeWhen your server doesn't wanna be thereWhen a guest doesn't respect youWhen a guest doesn't wanna be thereEd's red flagHow snapping makes you lookIgnorance is rudeWhen your server knows you don't tipNumber 1 ruleHow going out is going to classNumber 1 rule goes both waysTip when someone says something rude to youTip to put a rude guest in their placeChange your serverWhat we servers can do to rude guestRequest a serverLeave it on the checkBe a mirrorLast WordsIn this episode we referred to a previous audio episode. Link below:Link to Ep.6 Do you know who I am?https://fancybreadmiami.buzzsprout.com/1976751/10728312-ep-6-do-you-know-who-i-amSend us Fan Mail

Adrian & Ed invite Bar managers Will & Mike to discuss why alcohol in restaurants is so expensive.  Topics:Will's IntroMike's IntroThe value of a bartenders license Why alcohol in restaurants is so expensiveWhere do bars and restaurants get their alcoholWhy buy through vendorsRelationships between liquor reps and vendorsDoes the liquor rep have negotiation powerDo most bars carry the same products and whyMost people don't venture out of their comfort zoneWhy Miami bartenders don't tend to over pourWhat is the profit margin of alcoholHow availability affects the price of alcoholHow location affects price of alcoholWhere can you get fair pricesHow storage affects the price of alcoholDo Will & Mike still practice bartendingHow fresh produce affects the price of cocktailsWhat juices are usually freshly squeezedSome NO's for bartendersHow aesthetics can affect the price of your cocktailMessage to future bar and restaurant ownersTo follow Will (cause Mike is to cool for social media): Instagram: https://www.instagram.com/willofsaints/Send us Fan Mail

Adrian & Ed invite Michelin Chef Pedro Mederos to share his knowledge and experience of opening his own restaurant.  Topics:The chef who made Adrian cryChef Pedro Mederos StoryDo you need accreditation to be successfulWhen is the right timeHow your restaurant can influence a new culinary directionWhat is Miami to tourists vs localsChef Mederos biggest concern when opening his restaurantAssessing the market for your restaurantBeing recognized by the Michelin GuideHiring and building a teamKitchen integrityFunding your restaurantDeveloping restaurant concept and dishesMentors, being a role model, and support systemExtracurricular benefits to consider for your staffMental health & support for your staffWhat's next for Chef MederosChef Mederos preferred food spotsHow to stay in touch with Chef MederosMessage to aspiring business ownersThe idea of a modern ChefBeing a father and a ChefFailure is your friend Follow Chef Mederos at: Instagram: https://www.instagram.com/petemederos/Instagram: https://www.instagram.com/east_wind_hospitality/Send us Fan Mail

Adrian & Ed invite Jen and Chelsea to talk about women in the restaurant industry.  Topics:Are there more men or women in the restaurant industryMale vs Female managersSexual harassment at workSexual discrimination in the restaurant industryWhat gender makes more moneyWhat gender tips bestIs gender evaluated differently in the restaurant industryRumors when changing hairstylesAnimosity against other womenFresh Meat in the restaurantOne HUGE benefit of being a woman in the restaurant industry Do women need to prove themselves Going to HR "Human Resources" Dating your superiorsRevealing uniforms Sexual harassment from guestsAdvice to women entering the restaurant industry  To follow Jen and Chelsea: Jen's Instagram: https://www.instagram.com/jennijennq/Chelsea's Instagram: https://www.instagram.com/xoxo_chelly/Chelsea's TikTok: https://www.tiktok.com/@chelsea_espinaaaWe referred to a previous audio episode about dating your restaurant co-workers:Link to Ep.12 Rebecca's got a phat ass (w/Guest Nicole & Juan)https://fancybreadmiami.buzzsprout.com/1976751/10968384-ep-12-rebecca-s-got-a-phat-ass-w-guest-nicole-juanSend us Fan Mail

Adrian & Ed use their experience to discuss why people go to restaurants and why it matters. They share a checklist for guests to consider when choosing a restaurant, and split restaurants into three categories: Food, Ambiance/Vibes, and Service. We also discuss how you can find a suitable restaurant for your needs and how servers can help identify that need to better provide a great experience.We will revisit this topic in the future.In this episode we referred to two previous audio episodes, one about reviews, and another with guest Nicole. Links below:Link to Ep.7 Is this any good "Audio Only"https://fancybreadmiami.buzzsprout.com/1976751/10766611-ep-7-is-this-any-goodLink to Ep.10 Chit Sheet (w/Guest Nicole) "Audio Only"https://fancybreadmiami.buzzsprout.com/1976751/10887579-ep-10-chit-sheet-w-guest-nicoleSend us Fan Mail

Adrian & Ed invite Executive Chef & Tremendo Garnish Co-Owner David Gomez to discuss why food in restaurants is so expensive.To follow Chef David and inquire about Tremendo Garnish: Website: https://tremendogarnish.comInstagram: https://www.instagram.com/tremendogarnish/Send us Fan Mail