So You Want to Run a Restaurant?

Codi Bates: So You Want to Build a Better Restaurant Industry?

Alam Mendez Florian: So You Want to Open A Mexican Taqueria?

Valerie Mnuchin & Chef Armond Joseph: So You Want to Run A Seasonal Restaurant All Year Round?

Zoey & Lydia Heyn: So You Want to Launch a Food Truck Business at 15?

Alfredo Arcobelli: So You Want To Become a Private Chef?

Maya Madsen: So You Want to Turn Your Side-Hustle Into A Thriving Business?

Hengam Stanfield: So You Want to Fail, Learn From Mistakes, And Grow Your Restaurant?

Kizzy Patel & Jesse Smith: How to Go From Working in a Pub to Owning An Historic Restaurant

Andy Elliott: So You Want To Go From Farmer's Market to NYT Best Restaurants List?

Natalia Lepore Hagan: So You Want to Go Culinary School and Change Your Life?

Chef David Standridge: So You Want to Create an Award-Winning Sustainable Seafood Restaurant?

Gustavo Fuentes: So You Want to Build a 5-Star Rated Restaurant With 1.1K Google Reviews?

Jon O'Connor: So You Want To Build a Booming Craft Distillery?

Chef Carlos Lopez Muñoz: So You Want to Open a Modern Oaxacan Restaurant

Mallory Squibb: So You Want to Open a Coffee, Wine & Cheese Café

Chef Jack Logue & Partner Chris Miller: So You Want to Reinvent an Iconic NYC Restaurant

Chris Andrus, Mitten Brewing Co: So You Want to Run a Successful (and Haunted) Brewery?

Mo Jessa: So You Want to Go From Dishwasher to Executive

Shawn Walchef: So You Want a Restaurant Everyone Talks About?

Carmen Rossi: So You Want to Build a Hospitality Empire?

Pitmaster Charles Wong: So You Want to Redefine BBQ with Fusion Flavor?

Bridget Foy: So You Want to Keep a 40-Year Restaurant Legacy Alive?

Chef Paul Smith: So You Want to Be Appalachia’s First James Beard Award Winner?

We're back for Season 4!

Cultivating Culture and Growing Thoughtfully with Molly Irani of Chai Pani

Leaning into Sustainability with Edwin Gallardo and Robin Janse of Seven Stars Resort & Spa

Growing a Restaurant Group With Rachel Cope of 84 Hospitality

Managing Multiple Concepts With Zach Mack of Alphabet City Beer Co. and Taco Vista

Executing Hybrid Restaurant Concepts With Ping Ho

Creating Concepts That Stand Out With June Rodil

Experiential Hospitality with Anthony Collamati of Block House

Meatless Menus, Michelin Stars and More With Amanda Cohen of Dirt Candy

Holiday Giving Episode With Elyssa Kaplan of World Central Kitchen

Future of Virtual Concepts with Jasmine Sheth

Future of Quick Service Restaurants with Stratis Morfogen

Future of Restaurant Customers With Fernando De Buen Lopez

Future of Full Service Restaurants

Guest Episode: Supporting Friends & Coworkers With Copper & Heat

Investing in Staff and Community With Ellen Yin

Fires, Floods, and Fashion with Rodney “Rock” White

Committing to Culture and Community with Lauren Bailey

Keeping Up With Culinary Trends with Nick Gonring

Launching a Ghost Kitchen and Winning ‘Chopped’ With Brian Jupiter

Robot Waiters in Restaurants With Carlos Gazitua

Fighting Burnout and Building a Retail Brand With Cynthia Wong

Navigating Success and the Post-Pandemic Transition With Nick Bognar

Building the Anti-ghost Kitchen With Kristen Barnett

Leaning Into Tech and Growing a Family Restaurant Business With Federico Castellucci

How Restaurants Can Use Technology to Improve Operational Efficiency

The Robots Have Arrived! Here’s What it Means For Restaurant Labor