So You Want to Run a Restaurant?

Chef Michael Salmon shares his journey from classic New York fine dining and celebrity private chef work to building a focused, community-driven chicken concept in Florida: Flybird. The conversation explores food philosophy, simplicity in menus, restaurant economics, and the importance of culture and consistency in hospitality.At its core, this episode is about how great food businesses are built not on complexity, but on clarity, care for people, and staying connected to community.🧭 Chapters00:00 — Introduction to Chef Michael SalmonSpencer and Claudia introduce Michael’s background: CIA training, iconic NYC restaurants like the 21 Club and Arcadia, private chef work for high-profile clients, and his current role as founder of Flybird.02:00 — Early Food Memories & Family InfluenceMichael traces his origin story to childhood cooking with his grandfather, Eastern European backyard grilling, and his grandmother’s “no-recipe” barley soup that becomes a signature dish later in life.04:00 — From Passion to ProfessionHe reflects on turning cooking into a career, the transition into professional kitchens, and how early positive associations with food shaped his identity as a chef.05:40 — NYC Kitchens & Celebrity Private Chef WorkMichael discusses working in high-pressure New York kitchens, including the 21 Club and Mickey Mantle’s restaurant, and cooking for public figures like Jackie O and Uma Thurman.A standout moment: a personal interaction with Jackie O that became a lifelong memory.10:10 — Moving to Florida & Founding FlybirdHe explains leaving New York due to burnout and opening Flybird in Delray Beach, inspired by simplicity, independence, and changing restaurant economics.11:30 — Restaurant Economics & Delivery Platform PressureMichael breaks down modern restaurant margins, delivery app fees, and why pricing transparency is difficult in the current system.13:30 — Simplicity, Consistency & Menu PhilosophyHe explains why Flybird focuses on doing one thing well—chicken—and how consistency builds customer loyalty and “craveability.”15:40 — Leadership & Restaurant CultureA deep dive into team culture: respect, fair pay, flexibility, and treating staff like family. Michael emphasizes that strong hospitality starts internally.17:10 — Hiring, HR, and Restaurant StructureHe shares a hot take on overcomplicated HR systems and stresses simplicity and trust-based leadership in small operations.19:30 — Innovation Within ConstraintsHow Flybird expanded its menu strategically (like adding Chinese-inspired dishes) by using existing ingredients and operational strengths.21:30 — Creativity & “Happy Place” in the KitchenMichael describes cooking as his grounding space—where creativity, calm, and joy return even after decades in the industry.23:50 — On Balance, Money & FulfillmentHe reflects on the difference between financial success and personal fulfillment, emphasizing happiness over pure profitability.24:00 — Rapid Fire RoundBiggest restaurant waste: HR complexityFirst thing noticed in a restaurant: greetingWhat he’d do differently: better account for seasonalityHospitality tip: give guests a first taste for freeHot take: restaurant industry due for economic correction30:10 — Final Thoughts: Community FirstHe closes with a strong message: if you lose connection to community and people, the purpose of hospitality disappears.31:20 — Season 5 Finale AnnouncementAfter co-hosting and producing So You Want To Run A Restaurant since its launch, Claudia announces this is her final season of the podcast, marking a bittersweet transition for the show.Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/Proudly Sponsored by:- RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent- ToastGet tech built for the way you actually work at https://pos.toasttab.comConnect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: ⁨@claudiasaricFollow Spencer: @RestaurantSpenny ​

Scaling Restaurant Brands: The Truth About Hospitality Growth 🍽️✈️What does it really take to build, scale, and sustain a successful restaurant?In this episode, we sit down with Liz Einhorn - hospitality expert and growth strategist and Founder of Experience Threee - to unpack the real mechanics behind thriving restaurant brands. From her early days scooping ice cream at the Jersey Shore to helping scale nationally recognized concepts and advising brands in high-stakes environments like airports, Liz shares a behind-the-scenes look at what actually works.This conversation goes far beyond airports.We dive into the systems, consistency, and decision-making that separate scalable brands from those that stay stuck, and why growth doesn’t always mean opening more locations. Liz also breaks down how to spot a struggling concept instantly, the balance between tech and human hospitality, and why saying “no” might be the most powerful strategy of all.Along the way, we explore real examples like Velvet Taco and concepts from Rick Bayless, plus the evolving role of social media, influencers, and even airport dining in shaping modern restaurant success.If you’re an operator, marketer, or just obsessed with how great restaurants actually work, this episode is packed with insight.In this episode:How Liz built a career at the intersection of hospitality + brand growthWhy systems and consistency are the foundation of scalabilityThe “can your restaurant run without you?” testHow airports can accelerate brand awareness (and when they don’t)Why some restaurants shouldn’t scaleThe biggest red flags in struggling conceptsHow to balance tech, AI, and human hospitalityWhy consumer behavior is everythingThe truth about influencers and restaurant marketingWhy saying no is critical for long-term successChapters:00:00 From First Job to Hospitality Career Path 08:30 Breaking Into Brand Growth & National Expansion 18:45 Why Systems & Consistency Matter 28:10 Can Your Restaurant Run Without You? 36:40 How Airports Can Grow a Brand 46:15 Why Not Every Restaurant Should Scale 54:30 Red Flags: How to Spot a Struggling Concept 01:02:10 Tech vs Human Hospitality 01:10:25 Influencers, Social Media & Discovery Trends 01:18:40 Final Takeaways: Simplicity, Focus & Saying NoBrought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/ Proudly Sponsored by: - RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent - Toast Get tech built for the way you actually work at https://pos.toasttab.com/ Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @RestaurantSpenny ​

What happens when you walk away from a path to becoming a doctor, and end up becoming a Shachi Mehra - a Food Network Chopped champion, restaurant owner, and founder of a sauce brand?In this episode, we sit down with Chef Shachi Mehra to talk about her unconventional journey into the culinary world, the moment that changed everything, and how she’s building a business rooted in making Indian flavors more accessible to everyone.Shachi shares the exact experience that made her realize medicine wasn’t her path, and how one day working in a professional kitchen completely shifted her future. From there, she trained under renowned chefs, built her career in fine dining, and eventually opened Adya, a modern Indian fast-casual restaurant designed to introduce more people to the depth and diversity of Indian cuisine.We go deep into what actually makes Indian food so unique - from layered spices and regional diversity to the sensory experience of dishes like street food staples - and why it’s often misunderstood in the United States.We also unpack her experience winning Chopped, including how she prepared, what most people don’t see on TV, and why trusting your instincts matters more than playing it safe, especially in high-pressure environments.But one of the most valuable parts of this conversation is Shachi’s honest take on building a consumer packaged goods (CPG) brand. If you’ve ever thought about turning a recipe into a product, this is a must-listen. She breaks down why running a restaurant and launching a product line are completely different businesses, the challenges of scaling, working with co-packers, navigating distribution, and the biggest mistakes chefs and founders make when entering retail.⏱️ Chapters00:00 – From Pre-Med to the Kitchen02:30 – The Moment That Changed Everything08:04 – Why She Opened a Fast-Casual Indian Restaurant10:30 – What Makes Indian Food So Addictive12:00 – Breaking Down Indian Street Food & Flavor Layers14:43 – Winning Chopped (and Trusting Your Instincts)17:38 – Why Restaurants ≠ CPG (What No One Tells You)20:30 – Scaling a Food Brand & Working with Co-Packers22:36 – Getting First-Time Customers to Try Indian Food24:18 – Building a Sauce Brand from Scratch26:00 – How Customers Actually Use Her Products27:43 – The Biggest Mistake Chefs Make in CPG29:29 – Being a Woman in a Restaurant's Kitchen32:00 – Leadership, Culture, and Running a Restaurant35:19 – Rapid Fire Q&A RoundBrought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/ Proudly Sponsored by: - RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent - Toast Get tech built for the way you actually work at https://pos.toasttab.com Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @RestaurantSpenny

So you want to launch a private chef business? 👩‍🍳In this episode, we sit down with Dara Lyubinsky, founder of Nourish Culinary, to break down what it really takes to build a successful personal chef company; from cooking in New York’s high-pressure restaurant kitchens to serving private clients (including Eli Manning and Lorne Michaels) and scaling a 25-person private chef team.Dara shares her unconventional path from media (Time Magazine + TV food production for The View) into the culinary world, why she left restaurants after just a year, and how she turned a solo hustle into a thriving business of private chefs.We also get into:- The reality behind the “Instagram chef” lifestyle- What clients actually want (hint: it’s not fancy plated food)- How to hire the right chefs for in-home work- The business side no one talks about- And the wildest requests she’s ever gotten (yes… including gourmet baby food delivery)If you're thinking about becoming a private chef - or just want a behind-the-scenes look at this growing industry - this episode is packed with real talk, strategy, and insights.Chapters00:00 Intro00:52 Meet Dara Lebinsky (Nourish Culinary)01:28 From media career to culinary school02:54 Getting laid off & entering restaurant kitchens03:28 Why she left restaurants after 1 year04:20 Discovering private chef work05:15 Leveraging media + networking in NYC06:10 Cooking for high-profile clients07:20 Launching Nourish Culinary08:17 Moving from solo chef → business owner09:25 Scaling during COVID10:15 Letting go & trusting a team11:46 Growing to 25 chefs12:18 Hiring, training & building a brand13:19 “Hire slow, fire fast”13:44 Misconceptions about private chef life14:54 Social media vs reality16:03 Business skills chefs don’t expect16:28 Different types of clients17:20 Dinner parties vs weekly meal prep18:41 The reality of doing everything as a private chef19:29 Respect for restaurant chefs20:54 Food trends & what clients actually want22:40 Why vegetables are the real focus23:30 Meal kits vs private chefs25:44 Wild client requests (baby food story!)28:15 Cooking for athletes & private planes29:48 Behind the scenes of food on TV32:18 Building a healthy work culture34:41 Breaking toxic industry cycles36:26 Rapid fire questions (tools, mistakes, trends)37:58 OutroBrought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/ Proudly Sponsored by, RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @RestaurantSpenny

In this episode, Claudia Saric and Spencer Michiel sit down with Cody Bates, restaurateur, hospitality leader, and co-founder of Bates Co.- the group behind Kansas favorites like the Burger Stand, Taco Zone, Bon Bon, and the art-driven Cider Gallery. Over the past 17 years, Cody and her husband, Simon, have grown a single neighborhood burger spot into a portfolio of creative, community-focused concepts.Cody shares her journey from a 22-year-old barista and student to running multiple restaurants, including the early days of flipping a $2,500 kitchen into a gourmet burger spot. She reflects on lessons learned from building a business without investors, developing a unique staff culture with livable wages, and navigating the challenges of tipping, hospitality fees, and pandemic-era disruptions.Beyond her restaurants, Cody is a board member of the Independent Restaurant Coalition and founding board member of the Lawrence Restaurant Association, fighting for workforce sustainability and independent small business resilience. She also discusses how her background in art and passion for creating “third spaces” inspired the Cider Gallery, a thriving combination of gallery, event space, and catering hub.Listeners will gain insight into what it takes to innovate in the restaurant industry, prioritize community and staff, and balance creative vision with sustainable operations. Cody’s story is a testament to how independent restaurateurs can make a meaningful impact—both locally and nationally - while staying true to their values.Key Takeaways:Building a restaurant business organically without outside investorsStrategies for livable wages, team culture, and equitable tip-sharingCreating multi-use spaces that combine dining, art, and communityAdvocacy for independent restaurants on national policy issues like credit card fees(00:52 – 02:53) – Introduction & Early BeginningsMeet Codi Bates, restaurateur and community advocate, and hear how she and Simon started their first burger spot in Lawrence, Kansas.(02:54 – 06:03) – From One Restaurant to a Growing PortfolioThe story of how Bates Co. expanded from a single gourmet burger concept to multiple locations, learning on the fly.(06:04 – 09:31) – Wearing All the Hats: Lessons in OperationsInsights on running a restaurant, solving problems from plumbing to tech, and being hands-on in every aspect of the business.(09:32 – 16:41) – Staffing, Wages & Creating CultureHow Codi built a team-focused culture, implemented livable wages, experimented with a hospitality fee, and maintained trust with staff and guests.(16:42 – 18:10) – The Economics of Independent RestaurantsUnderstanding razor-thin margins, community impact, and why independent restaurants reinvest most of their revenue locally.(18:11 – 25:28) – Expanding Into Unique Concepts & Community SpacesFrom Taco Zone to Bon Bon to the art-driven Cider Gallery—how creative spaces and mixed-use concepts shaped Bates Co.’s growth.(25:29 – 27:11) – Advocacy & the Independent Restaurant CoalitionCodi discusses her national work with the IRC, advocacy efforts, and issues like credit card processing fees affecting the industry.(27:12 – 32:00) – Credit Card Fees & Financial ChallengesDeep dive into the Credit Card Competition Act, the real costs of card processing for independent operators, and how these policies affect restaurants’ bottom line.(32:01 – 36:00) – Supporting the Independent Restaurant CommunityThe role of advocacy in workforce sustainability, small business resilience, and Codi’s perspective on keeping independent restaurants thriving post-COVID.(36:01 – 40:30) – Lessons Learned & Advice for RestaurateursCodi shares key takeaways from 17+ years in hospitality, advice for aspiring operators, and reflections on balancing passion, community, and business.(40:31 – End) – Closing Thoughts & What’s Next for Bates Co.Codi wraps up with insights on future projects, maintaining authenticity, and continuing to create community-centered restaurant experiences.Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/Proudly Sponsored by:RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentConnect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @RestaurantSpenny 

Today, we sit down with Chef Alam Mendez Florian, chef and co-owner of Apapacho at La Cosecha Food Hall in Washington, DC. Born and raised in Oaxaca, Mexico, Alam grew up literally inside his parents’ restaurant, La Quinta Letras—recognized by the Michelin Guide—and was mentored in the traditions of Oaxacan cuisine by his mother, Chef Celia Florian.Alam’s journey took him from competing in the Culinary Olympics to staging at Michelin-starred kitchens in Spain, running restaurants in Mexico City, Copenhagen, and Alexandria, and eventually opening his own restaurant with his wife and pastry chef, Elisa Reina.In this episode, Alam shares:What it was like growing up in a restaurant in Oaxaca and learning from his motherHis global culinary adventures and how they shaped his approach to leadership and ingredientsWhy corn masa—and making it from scratch—is central to authentic Mexican cookingThe philosophy behind Apapacho’s menu and how they balance tradition with customer preferencesInsights into the challenges of transitioning from chef to owner and running a restaurant as a business in a food hallThe future of Apapacho, including plans for pop-ups, seafood concepts, and potential expansionWhether you’re an aspiring restaurateur, interested in launching a restaraunt in a food hall, or simply curious about the art of authentic Mexican street food, Alam’s story is a deep dive into culture, tradition, and the heart behind every dish.Chapters 0:00 – IntroductionMeet Alam Mendez Florian, chef and co-owner of Apapacho in DC’s La Cosecha Food Hall, and learn about the origins of his culinary journey.0:52 – Oaxaca RootsGrowing up literally inside his parents’ restaurant, La Quinta Letras, and learning from his mother, Chef Celia Florian.1:53 – Early Culinary InfluencesAlam talks about his family’s dedication, his father’s pursuit of hospitality studies, and the lessons of perseverance and tradition.5:22 – Global Culinary AdventuresFrom Mexico City to San Sebastián and Copenhagen, Alam shares how working internationally shaped his approach to ingredients and kitchen leadership.8:31 – Opening ApapachoTransitioning from fine dining to street food in DC and the philosophy behind a focused, authentic menu.9:01 – The Masa ProcessWhy corn is central to Mexican cuisine, and the 24-hour process of making masa and tortillas in-house.12:05 – Chefs as Cultural AmbassadorsThe responsibility of preserving tradition and sharing authentic Mexican flavors with a global audience.13:46 – Menu Philosophy & AdaptationBalancing tradition with customer preferences: adding flour tortillas, soups, and other dishes without losing the essence of Mexican street food.16:10 – La Cosecha Food HallThe benefits and challenges of operating within a Latin American food hall while maintaining an independent restaurant identity.17:19 – From Chef to OwnerAlam discusses the operational side of running his own business, from finances and loans to staffing and learning about his customers.24:30 – Vision for the FuturePlans for expansion, pop-ups, new street food concepts, and continuing to share Mexican culture through cuisine.Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://bit.ly/backofhouseioProudly Sponsored by: RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentConnect with the Podcast https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @Claudia.saricFollow Spencer: @restaurantspennyLearn more about Apapacho Taqueria: https://www.apapachotaqueria.com/

Inside Leon 1909: Fire, Flavor & Hospitality on New York's Shelter IslandJoin Claudia Saric and Spencer Michiel as they sit down with Valerie Minchin, first-time restaurateur, and Armand Joseph, Detroit-born Palestinian-American chef, to explore the story behind Leon 1909, New York's Shelter Island’s must-visit destination restaurant.From flipping homes in the Hamptons to opening a live-fire culinary hotspot, Valerie shares the highs, lows, and unexpected lessons of launching a restaurant in a seasonal, island community. Armand gives an insider look at cooking over a 14-foot open hearth, sourcing local fish and ingredients, preserving seasonal flavors, and building a kitchen culture rooted in mentorship and empathy.Discover:The journey from a Capital One bank to a stunning restaurant space.How live-fire cooking shapes every dish at Leon 1909.Challenges of running a year-round restaurant in a seasonal town.Innovative staffing solutions, including J1 students and staff housing.The importance of empathy, mentorship, and leadership in the kitchen.Tips for aspiring chefs and restaurateurs looking to make their mark.Why Eastern Long Island is an underrated culinary region.Thoughts on industry trends, sustainable wages, and local sourcing.Whether you’re dreaming of opening your own restaurant, love culinary stories, or just want a taste of Shelter Island’s vibrant food scene, this episode is packed with insight, inspiration, and a behind-the-scenes look at Leon 1909.Timestamps:0:52 – Introduction to Leon 19091:01 – Meet Valerie Minchin & Armand Joseph2:00 – Valerie’s journey from psychology to restaurateur3:17 – Transforming a former bank into a live-fire restaurant4:10 – Life and inspiration on Shelter Island5:18 – Honoring family legacy through the restaurant’s name6:01 – Cooking over live fire: challenges and techniques8:10 – Using local, foraged, and preserved ingredients11:17 – Managing a seasonal business & staffing challenges15:27 – Building a family-like team and mentorship culture22:03 – Advice for young chefs and leadership lessons25:05 – Hard realities of owning a restaurant27:17 – Spotlight on underrated East End ingredients28:41 – Why you need to visit Leon 190929:08 – Industry trends that need to change⭐ Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/⭐ Proudly Sponsored by:RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentScience on CallOffering 2/47/365 restaurant tech support.Sign up at https://bit.ly/scienceoncall⭐ Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @restaurantspenny⭐ Learn more about Leon 1909https://www.leon1909.com/about

In summer 2023, Zoey Heyn finished her freshman year of high school with a simple idea: sell fresh mini donuts in her Michigan beach town.The challenge? She was 15 and couldn’t drive.So she recruited her older sister Lydia, found a vintage Coca-Cola trailer, and set up a tiny roadside stand hoping to sell 50 donuts a week. Four weeks later, they had sold 15,000 donuts.Today Zo’s Mini Donuts operates five trucks across Southwest Michigan, employs 20+ seasonal staff (set to double their staff count in summer 2026), and has built a cult-like following for its hot-and-fresh donuts.In this episode, Zoe and Lydia share:• How their side hustle exploded into a real business • Why keeping their menu simple helped them scale • The marketing trick that made glaze their bestseller • Hiring friends and building a strong team culture • Their strategy for partnering with high school athletes - NCAA NILIt’s a story about entrepreneurship, community, and what happens when you “don’t talk about it — you be about it.”👍 If you enjoyed the episode, help us out by subscribing for more conversations with hospitality leaders.⭐ Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/⭐ Proudly Sponsored by:RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentScience on CallOffering 2/47/365 restaurant tech support.Sign up at scienceoncall.com/boh⭐ Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @restaurantspenny⭐ Learn more about Zo's Mini Donutshttps://zos-mini-donuts.square.site/

What does it really take to become a private chef?In this episode, we sit down with Chicago-based private chef Alfredo Arcobelli, who went from cooking in his family’s restaurant in southern Italy to building a thriving private chef career in the United States - one client, one dinner, and one word-of-mouth referral at a time.After arriving in America with a single suitcase and no money, Alfredo turned the chaos of the pandemic into opportunity by bringing the restaurant experience directly into people’s homes. Today, he cooks for private clients, hosts events, and designs unforgettable dining experiences, all without owning a restaurant.If you’ve ever wondered whether becoming a private chef could be a career path for you, this episode is packed with real-world insight.We talk about:• How to start a private chef business from scratch • Finding clients without a huge social media following • Pricing private chef services and building packages • The mindset shift from restaurant kitchen to private homes • Managing dietary restrictions and client expectations • The biggest mistakes new private chefs makeAlfredo also shares the practical strategies that helped him grow his business through word-of-mouth, build long-term clients, and create a sustainable career doing what he loves.Whether you're a chef thinking about going private or just curious about the world behind the scenes of private dining, this conversation gives you an inside look at the private chef lifestyle.⭐ Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/⭐ Proudly Sponsored by: RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentScience on CallOffering 2/47/365 restaurant tech support. Sign up at scienceoncall.com/boh⭐ Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @restaurantspenny⭐ Learn more about Alfredohttps://dinnerwithalfredo.com/

How This Cookie Company Went from Farmers Market to 10,000% Growth Overnight | Maya Madsen of Maya's CookiesWhat happens when a home baker goes viral - and suddenly has 10,000 orders she has no idea how to fulfill? In this episode, we sit down with Maya Madsen, Founder & CEO of Maya's Cookies, a vegan bakery and nationwide cookie shipping company built from scratch in her San Diego kitchen.Maya shares the real, unfiltered story of launching a food business with no culinary school background, no investors, and no roadmap - just a great product, a farmers market booth, and an unshakeable work ethic.Whether you're launching a CPG brand, selling at farmers markets, starting a home bakery, or scaling a food startup, this episode is packed with hard-won lessons from someone who has lived it.In this episode, we cover:How to validate your food product at a farmers market before investing bigScaling a food business from a home kitchen to a commercial kitchen to a retail storefrontManaging a viral moment - overnight e-commerce growth, supply chain chaos, and staff shortagesBuilding a loyal customer base as the face of your brandVegan and plant-based food business trends and what's actually working in 2024Why subscriptions aren't the holy grail they used to be for food brandsThe truth about getting into retail stores as an independent food brandHow to protect yourself from predatory e-commerce platform contractsPricing your food product correctly and tracking real costs, not just top-line revenueMission-driven branding and why it matters for food entrepreneursThe personal sacrifices of being a food founder - the stuff no one posts about on InstagramIf you've ever dreamed of turning your recipe into a real business, this episode will inspire you — and give you the real talk you need to actually do it.⭐ This podcast is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant tech.Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/⭐ Learn More About Maya's Cookies https://www.mayascookies.com/food business, vegan business, bakery startup, CPG brand, farmers market tips, food entrepreneur, how to start a cookie business, plant-based food, e-commerce food brand, food startup growth, scaling a food business, home baker to business, vegan cookies, food founder, small food business, black owned business, product based business, how to go viral, food business mistakes, women in business

If you’re a restaurant owner who wants to scale — this episode is a masterclass.Hengam Stanfield, co-founder of Matengas Pizzeria in San Antonio, shares exactly how she and her husband went from zero restaurant experience to building seven locations. They bought a failing pizzeria that was $200K in the red, and engineered it into San Antonio's number 1 pizza place. In this episode, we break down:• How to turn around a failing restaurant• Why obsessing over sales comes before building systems• The Ops Book framework that keeps multiple locations aligned• How to build restaurant systems that actually scale• The truth about hiring (and why you don’t “find” great people — you build them)• Protecting company culture as you grow• Restaurant marketing strategies that work in 2025• How to prepare for big PR moments (including a Dave Portnoy review)• What it really takes to grow to 10, 20, even 50 locationsThis conversation is packed with practical advice for restaurant owners and operators who want more than just survival — they want structure, profitability, and scale.Whether you’re running one unit or planning multi-unit expansion, this episode will challenge the way you think about operations, leadership, and growth.If you’re serious about building a scalable restaurant business, this is required listening.⭐ This show is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant tech.Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/

Running a restaurant is hard. Running one inside a 130-year-old train depot? That’s a whole different story.In this episode, we sit down with Kizzy Patel and Jesse Smith, partners at Kimball House in Decatur, Georgia - a restaurant known for its legendary oyster program, classic cocktails, and precise hospitality. But behind the glow of vintage light fixtures and perfectly shucked oysters is the reality of stewarding a historic property, navigating preservation rules, maintaining aging infrastructure, and building a team that treats the space like home.We talk about:- What it really takes to open in a historic building- How they became owners (and eventually building owners)- Their approach to hiring for hospitality - not just service- Building a culture people want to stay in- Winning a $50,000 American Express + National Trust For Historical Preservation grant- And yes… whether the old depot is hauntedIf you’ve ever dreamed of opening a restaurant — especially in a historic space — this episode is a masterclass in vision, grit, and stewardship.Learn more... https://savingplaces.org/historicrestaurants https://soyouwanttorunarestaurant.short.gy/AMEX⭐ This show is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant tech.Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/

This week’s guest is a big one. We’re heading to Traverse City, Michigan to sit down with Chef Andy Elliott of Modern Bird - fresh off being named one of the New York Times’ 50 Best Restaurants in America and now a nominee for the 2026 James Beard Awards.  Andy shares his full-circle journey from Chicago’s fine dining scene (Boka, GT Fish & Oyster, RIA) to building one of the most celebrated restaurants in a small but mighty food town. We talk about starting out selling hand pies at the farmers market, the power of local relationships, cooking within the seasons of northern Michigan, and what it really takes to grow a restaurant sustainably outside of a major metro.We also dig into the realities of running a business with your spouse, resisting expansion for the sake of growth, and Andy’s candid take on tipping culture in today’s restaurant industry. If you’re interested in thoughtful, ingredient-driven cooking, building community through food, or what it takes to create national buzz without losing your soul, this episode is for you.⭐ This show is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant tech.Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/

In this episode of So You Want to Run a Restaurant, we sit down with Natalia Lepore Hagan, founder of Midnight Pasta Philadelphia, an immersive, experience-driven pasta concept redefining what dining can be.Midnight Pasta isn’t a traditional restaurant, it’s a ticketed pasta-making experience where guests arrive for cocktails, jump into a high-energy, hands-on pasta class, and then gather for a five-course, family-style dinner made from the pasta they create themselves. It’s part dinner, part performance, and part community event.Natalia shares her journey from growing up in a big Italian-American family to performing on Broadway, and how theater, music, movement, and storytelling are intentionally built into every Midnight Pasta experience. She opens up about how the pandemic shutdown of Broadway led her back to pasta-making, enrolling in culinary school, and launching Midnight Pasta - not to fit into a traditional restaurant model, but to create something entirely new.Natalia also shares her perspective on chefs, creators, and influencer partnerships, and why Midnight Pasta operates outside the traditional restaurant category.In this episode, we cover:Building an immersive dining experience outside the restaurant modelPivoting careers and launching during the pandemicGoing viral without losing control of your brandScaling experiential hospitality without sacrificing authenticity📍 Midnight Pasta - Philadelphia, PA🍝 Immersive pasta-making experience🎭 Broadway-inspired dining🌱 Hyper-local, seasonal, community-driven⭐ This show is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant technology. Learn more at https://backofhouse.io/⭐ Season 5 is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events. Try it risk-free with 3 free months at https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/

In this episode of So You Want to Run A Restaurant, we sit down with Executive Chef David Standridge - James Beard Award Winning Chef and Partner of The Shipwright’s Daughter and Mystic Fish Camp - to trace his journey from home cooking to Michelin-starred kitchens, and ultimately to leading one of the most forward-thinking seafood movements in the country in Mystic Connecticut.Chef David opens up about the brutal reality of elite kitchens, the pressure behind accolades, and why chefs must move beyond prestige to drive real change in the food system. We dive deep into sustainability, community impact, and the unexpected star of this episode: the green crab 🦀 (his work around this was featured in the New York Times!)This is a must-watch for chefs, foodservice industry professionals, and anyone who believes restaurants can be a force for environmental and community good.✨This show is brought to you by Back of House.io, the foodservice industry's most trusted resource for restaurant tech. Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events. Try it risk-free with 3 free months at https://bit.ly/soyouwanttorestaurent.⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/⭐ Learn more about The Shipwright's Daughter and Chef David Standridge: https://www.shipwrightsdaughter.com/

In this on-location episode of So You Want to Run a Restaurant, Claudia and Spencer sit down at the Gordon Food Service Food Show in Grand Rapids, MI with Gustavo Fuentes, owner of Dorados, and co-owner of multiple West Michigan restaurants.Gustavo shares his incredible journey, from growing up in Guanajuato, Mexico, to washing dishes at 15, to building one of the highest-rated and reviewed Mexican restaurants in the region. You’ll hear how Gustavo turned community love into real momentum, why his restaurants maintain thousands of reviews with near-perfect ratings, and how he approached opening a brand-new concept, Delicias, blending Mexican, Italian, and American flavors with help from the culinary team at GFS.Whether you’re a restaurant operator, a food entrepreneur, or just someone who loves a great origin story, Gustavo’s blend of humility, grit, and innovation is guaranteed to inspire.Highlights: 🍽️Growing up in Mexico and learning to cook from family 🍽️ Climbing from dishwasher to owner/operator 🍽️ The story behind the Dorados name 🍽️ Expanding to new concepts without cannibalizing the brand 🍽️ Partnering with GFS chefs to build a fusion menu 🍽️ Why consistency, authenticity, and community loyalty drive real success🔗 Learn MoreBack of House: www.backofhouse.io🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back ofHouse.io, a Gordon Food Service brand, wherever you get your podcasts.Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators.🔗 Sponsored by LocalizerManage reviews, boost visibility, and get more guests in the door.Listeners get 25% off the first 3 months: localyser.com/podcast⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/🍸 Explore Dorados Website: https://doradosmexicangrill.com/

In this episode, recorded live at the Gordon Food Service Food Show in Grand Rapids, Claudia and Spencer sit down with Jon O’Connor, the co-founder of Long Road Distillers - the first distillery in Grand Rapids built on a grain-to-glass, no-shortcuts philosophy.Jon shares how a few late-night whiskey conversations turned into a full-scale distilling operation, built on Michigan agriculture, craftsmanship, and a commitment to transparency. He talks about the leap from real estate to spirits, partnering with friends, and transforming a rundown historic building into a cornerstone of a now-thriving neighborhood cluster of breweries, restaurants, and makers.This episode dives into: 🍽️ The origin story of Long Road Distillers and why Grand Rapids needed a distillery 🍽️ Michigan’s unique agriculture and how it shaped their approach 🍽️ The realities of risk-taking, failing fast, and building something from scratch 🍽️ Community building, neighborhood investment, and civic involvement 🍽️ The early make-or-break moments they survived 🍽️ How the craft spirits industry is evolving and where Jon sees it headedIf you’re interested in entrepreneurship, hospitality, spirits, or the behind-the-scenes of building a beloved local brand, this one’s packed with insight and heart.-------------------------🔗 Learn MoreBack of House: www.backofhouse.io🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back ofHouse.io, a Gordon Food Service brand, wherever you get your podcasts.Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators.-------------------------🔗 Sponsored by LocalizerManage reviews, boost visibility, and get more guests in the door.Listeners get 25% off the first 3 months: localyser.com/podcast-------------------------⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/

In this episode, Claudia and Spencer talk with Chef Carlos Lopez Muñoz, the creative force behind Istmo, one of Chicago’s most talked-about new Oaxacan restaurants 🌆. Carlos shares his inspiring journey from childhood kitchens in Oaxaca, Mexico 🇲🇽 to playing professional soccer in Finland, to coming back to his roots to lead the charge in modern Mexican fine dining.He opens up about how his grandmother’s cooking sparked his lifelong love for food, the lessons he’s carried from sports to the kitchen, and how he balances authenticity with accessibility for new diners. From the soulful layers of mole 🌶️ to the global influences that shaped his craft, Carlos reveals the storytelling power behind every plate.You’ll hear about: 🍽️ Going from pro-soccer star to Chef  🍽️ Honoring heritage while redefining Mexican cuisine 🍽️ The art of building trust and partnerships in hospitality 🍽️ His upcoming book exploring Lebanese influences in Oaxacan cooking 🍽️ Why authenticity and creativity must go hand-in-hand in fine diningWhether you’re a chef, foodie, or cultural storyteller, this conversation will leave you hungry for more, and inspired by the flavors of identity, memory, and innovation.So You Want to Know More About Chef Carlos?Website: https://www.istmochicago.com/Follow So You Want to Run a Restaurant: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: https://www.instagram.com/claudia.saric/Follow Spencer: https://www.instagram.com/restaurantspenny/Learn more about Back of House: www.backofhouse.io🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back of House.io, a Gordon Food Service brand, wherever you get your podcasts.🔗 Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators.Sponsors: Localyser https://soyouwanttorunarestaurant.short.gy/localyser

Mallory Squibb: So You Want to Open a Coffee, Wine & Cheese Café ☕🍷🧀Ever dreamed of opening your own coffee shop, wine bar, or café? In this episode of So You Want to Run a Restaurant, hosts Claudia Saric and Spencer Michiel sit down with Mallory Squibb, co-owner of Squibb Coffee & Wine Bar in Grand Rapids Michigan, to share the real story behind launching a successful neighborhood café with multiple locations. Mallory walks us through how she turned her passion for coffee, wine, and community into a thriving small business she launched with her dad, and what she’s learned about leadership, hospitality, and brand building along the way.We cover:🍽️ How to open and grow a coffee and wine café🍽️ Lessons in entrepreneurship and small business ownership🍽️ Balancing creativity, operations, and customer experience in foodservice🍽️ Tips for anyone dreaming of starting their own café or restaurantIf you’re passionate about the restaurant industry, entrepreneurship, or building community through food and drink, this conversation is packed with inspiration and practical advice.Sponsor: Localyser https://www.localyser.com/podcast Watch the full podcast episode on our YouTube! So You Want to Know Squibb: https://www.squibbgr.com/ Follow So You Want to Run a Restaurant: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: https://www.instagram.com/claudia.saric/Follow Spencer: https://www.instagram.com/restaurantspenny/

🎙️ So You Want to Reinvent an Iconic NYC Restaurant - The Lambs Club NYCIn this episode, we sit down with Executive Chef & Partner, Jack Logue and Partner, Chris Miller,  from New York City’s legendary Lambs Club 🗽 to talk about their incredible journeys in hospitality and what it takes to breathe new life into a classic. From their early days in the restaurant world 👨‍🍳 to leading one of Manhattan’s most storied dining destinations, they share how they’re honoring tradition while embracing innovation, including the creative “wine window” 🍷 that brings a touch of Tuscany to Times Square.Chris and Jack open up about: ✨ Finding purpose in hospitality 🍽️ Crafting memorable dining experiences 💬 How to build a wine menu 📖 Building a loyal customer base ❤️ Keeping joy and care at the center of every mealWhether you’re a foodie, hospitality pro, or just love NYC dining, this episode will inspire you.This season of "So You Want to Run a Restaurant" is brought to you by Localyser. Head to localyser.com/podcast to learn more and get a 25% off discount!

🍕🍺 From Firehouse to Fan Favorite! We sit down with Chris Andrus, co-founder of The Mitten Brewing Company in Grand Rapids, Michigan at the Gordon Food Service Food Show - a baseball-themed brewery and pizzeria known for its motto: Eat Pizza, Drink Beer, Do Good.Chris shares how he turned a 1900s firehouse into a thriving craft brewery, the challenges of scaling to multiple locations, and why community and philanthropy are baked into everything they do.Plus… 👻 there might just be a ghost story or two from Engine House No. 9! From ghostly footprints to eerie late-night noises, Chris spills the spooky stories behind Engine House No. 9!🔥 Topics:– Building a brewery from scratch– Balancing mission + business– Keeping consistency across locations– Craft beer trends– The ghosts that continue to haunt the taproom?!

🔥 Mo Jessa, Earl’s Restaurants: So You Want to Go From Dishwasher to Executive 🍽️In this episode, Mo Jessa shares his incredible 30-year journey at Earls Restaurants, where he started as a dishwasher and rose to become the first non-family President of the company. 💪Mo dives into how he helped reimagine the Earls brand, expanding it to 70+ locations across North America 🌎 and leading a team of over 7,000 people. He reflects on what it takes to build a culture of ownership, accountability, and heart - and why investing in your people is always the best strategy for success. 🙌🎯 Key takeaways: ✨ Build a culture where people treat it like their business 🍳 Culinary education and training matter 🌍 Authenticity is key when growing into new markets 🤝 Listen to your guests and adapt 💡 Equip young leaders - they’re your greatest asset💬 “We have impeccable standards.” 💬 “Invest in your people.”

🔥 How Cali BBQ Turned Digital - and Why Every Restaurant Needs to Think Like a Media Company 🎥In this episode, Shawn Walchef, founder of Cali BBQ 🍖 and Cali BBQ Media 💻, shares how he built a San Diego barbecue restaurant into a national digital hospitality brand. From opening in 2008 to launching a full media arm, Shawn breaks down how storytelling, community, and technology fueled his success.He opens up about pivoting during the pandemic, embracing social media and video 📱, and how authenticity and vulnerability became the secret sauce of his brand. Plus, we talk about the future of restaurants → from AI 🤖 and digital marketing  to why every business today should think like a media company. If you’re in the restaurant world 🍴 (or just building a brand 🚀), this episode is packed with lessons on growth, content, and connection in the digital age.

We sit down with Chicago hospitality powerhouse, Carmen Rossi, Owner of 8 Hospitality, who’s behind some of the city’s most notable restaurants and nightlife experiences. Carmen opens up about the highs and lows of building restaurants, and why community, culture, and resilience matter more than ever in hospitality.We talk about: ✨ The realities of running restaurants (beyond the glam) ✨ Lessons from failure and bouncing back ✨ How the restaurant experience means more than ever today  ✨ Why innovation and customer connection are the keys to staying relevantIf you’ve ever wondered what it takes to succeed in hospitality, this is a conversation you don’t want to miss.

🔥 From finance to fire pits, Owner & Pitmaster of Umamicue, Charles Wong, shares how he left Wall Street behind for Chicago’s BBQ scene.In this episode, Chef Charles opens up about growing up in Chicago, BBQ as a language, the life-changing moment he experienced at Austin Texas’ famous Franklin Barbecue, and the highs and lows of building a brand through pop-ups.He dives into the art of flavor innovation - blending Central Texas–style smoke with Chinese and Vietnamese influences - and reflects on the role of failure in shaping great chefs. Whether you’re an aspiring pitmaster, a food entrepreneur, or simply love a good food story, Charles’ journey is packed with insight, resilience, and inspiration.

In this episode of So You Want to Run a Restaurant, Claudia and Spencer sit down with Bridget Foy, third-generation owner of one of Philadelphia’s most iconic restaurants, Bridget Foy’s, to talk about resilience, reinvention, and community. Bridget shares what it was like growing up in the family business, surviving a devastating 2017 fire, launching her second concept Cry Baby Pasta, and navigating the pandemic’s challenges. She opens up about how she balances preserving her family’s legacy with evolving for modern diners - think earlier nights, mocktail menus, and deep personalization for guests. Plus, she dishes on Philly’s collaborative restaurant scene, lessons in leadership, and why the classic cheeseburger will never leave her menu.

From his Appalachian roots to becoming West Virginia’s first James Beard Award-winning chef, Chef Paul Smith is redefining what it means to cook with heart, heritage, and hospitality.Chef Paul shares how family traditions shaped his culinary philosophy, the flavors and stories behind Appalachian cuisine, and how he balances refined dining with comfort food at his Charleston, West Virginia restaurant, 1010 Bridge. He also reflects on the power of mentorship, community, and local ingredients in shaping chefs and food culture.In this episode:The soul of Appalachian food and ingredients What it means to represent West Virginia on a national stageHow Paul blends fine dining with comfort classicsThe role of family and tradition in his cookingLessons on mentorship, resilience, and hospitalitySo You Want More? https://linktr.ee/soyouwanttorunarestaurant

We’re Back! So You Want to Run a Restaurant, powered by Back of House, is back! And this time, with a new co-host! Claudia is joined by Spencer, a lifelong restaurant pro, as they pick up where the show left off: telling restaurateur stories across the nation, having real conversations about what’s changing in the industry, and sharing tips, insights, and inspiration you can actually use.Whether you’ve been with us since day one or you’re just tuning in, get ready for new guests, same great vibes, and plenty of fresh stories from the people shaping the restaurant world.Find us on Apple Podcasts, Spotify, YouTube, or wherever you got your

We spoke with Molly Irani, co-founder of Chai Pani Restaurant Group, about building a different kind of restaurant culture while also creating a thriving, decorated restaurant group with five concepts across three cities and a popular CPG line.

Executive chef Edwin Gallardo and food and beverage manager Robin Janse of Seven Stars Resort and Spa join us to talk about their unique sustainability initiatives and how operators can think about sustainability in their own restaurants.

Rachel Cope’s Oklahoma City restaurant empire started with a single pizza place and has developed into a full-fledged restaurant group featuring five different concepts that continue to grow. We talk to her about how she built it and what she sees down the road.

Alphabet City Beer Co. owner Zach Mack usually hosts So You Want to Run a Restaurant, but not this week! Producer Matt Lynch joins host Claudia Saric to interview Zach about the lessons he’s learned in the hospitality industry and how he applied them when opening his second concept, Taco Vista.

We talk to Detroit restaurateur and entrepreneur Ping Ho about her journey from the music business to the restaurant business, and what she’s learned running several hybrid retail/restaurant concepts.

June Rodil of Goodnight Hospitality talks to us about the lessons she's learned launching a restaurant group just prior to the pandemic, starting her own private CPG label, and what has her excited for the future.

We talk with Anthony Collamati of Block House about his esports-focused restaurant concept and the importance of creating unique guest experiences.

We talk with Amanda Cohen of Dirt Candy in New York City about her groundbreaking restaurant Dirt Candy and more.

We talk with Chef Elyssa Kaplan, culinary operations lead at World Central Kitchen, about how she came to join the charity organization and her work feeding people in need all over the world.

We talk with Jasmine Sheth of Tasting India about where she sees the virtual concept space headed in the coming years.

We talk with restaurateur Stratis Morfoogen about his contactless QSR concept, Brooklyn Dumpling, and where the QSR space in general is headed.

We talk with Fernando de Buen Lopez, a Director of Innovation at foodservice innovation hub, Relish Works, about how different generations relate to food and what that could mean for the future of restaurants.

We talk to Lauren Bailey, co-founder of Upward Projects, about what the future of full-service restaurants looks like as we emerge from the pandemic and look forward.

We’re bringing you an exciting crossover episode from our friends at Copper & Heat, which explores the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them. This episode deals with how people in the industry can support one another through mental health challenges. Check new episodes from Copper & Heat’s fourth season, which debuts September 15th.

We talk to Ellen Yin, co-owner of Philadelphia’s High Street Hospitality Group, about building an environment where staff feels valued and the role of restaurants in their communities.

We talk to chef Rodney “Rock” White of SuperChefs in Louisville about dealing with restaurant adversity, starting his own clothing line, and making a partnership work.

We talk to Upward Projects CEO and co-founder Lauren Bailey about how culture is foundational to her Arizona-based restaurant group, the role her concepts play in the communities they serve, and how it all started with a college job at P.F. Chang’s.

We talk to Gordon Food Service Corporate Consulting Chef Nick Gonring about the intensive process he goes through to keep up with culinary trends and what he sees being the next big thing.

We talk to Chicago restaurateur Brian Jupiter about launching a ghost kitchen, winning ‘Chopped’, and outside-the-box ways to market your restaurant.

We talk to Florida restaurateur Carlos Gazitua of Sergio’s Restaurants about his success deploying robot waiters in his locations, his world-record-setting croqueta, and more.

We talk to decorated pastry chef Cynthia Wong about how her creative ice cream novelty truck Life Raft Treats evolved into an online sensation.

We talk to St. Louis chef Nick Bognar (Indo, Nippon Tei) about the impact of national recognition, what he learned in the pandemic and what has him excited for the future.