The Repertoire Podcast

Interested in Chef Tech Stack?⁠⁠⁠⁠Learn more here.⁠⁠⁠⁠Want 1-on-1 Coaching with Repertoire?⁠⁠⁠⁠Apply here.Justin Khanna and Ray Delucci break down the week in food and restaurant news, starting with Michelin's new Southwest Guide — a surprisingly conservative debut that returned to Las Vegas after 17 years and handed Utah its very first star. They dig deep into Monte, the 14-month-old Salt Lake City tasting menu restaurant run by a husband-and-wife team who sold their house and cars to make it happen, and what its success says about the myth that Michelin is pay-to-play and coastal-only.From there, the guys look at how status symbols are shifting from expensive objects to hard-to-get hospitality souvenirs, unpack a viral JP Morgan grocery inflation warning that's less alarming than the headlines suggest, examine John's Food & Wine — Food & Wine's 2026 Restaurant of the Year — and its 18% margin, no-tipping, $70K-dishwasher model, and close with Joshua Weissman's new fried chicken concept Ben & Lynn's and whether a creator can actually run a restaurant.Michelin Guide Southwest DebutStatus Symbol in RestaurantsJPMorgan’s Food Crisis WarningJohn’s Food & Wine WinJoshua Weissman’s Restaurant Opening⁠Apply for Coaching with Repertoire💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better.💌 The Repertoire Newsletter⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠🎙 Share the Podcast⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description.🙏 Thank you for listening!🎙️ Enjoy More from Repertoire

Apply for Coaching with RepertoireWritten version of this episode on the Repertoire blogMy episode on “Cook to Chef” from 20197shifts FREE 2026 Industry ReportReps Series of Skill Exercises from RepertoireEpisode with Chris SpearSorcerer’s Apprentice book by Lisa AbendThe E-Myth Revisited book by Michael GerberUseful, Not True book by Derek SiversSeth Godin’s Freelancer PostBalaji’s Founder vs Inheritor ModelTim Ferriss and Michael Mauboussin (where he shares the Greg Northcraft quote)What is the difference between a cook and a chef? When can you call yourself a chef? How long does it take to go from line cook to chef? And how do you go from chef to restaurant owner?Difference between a cook and a chef: A cook works with food. A chef works with food AND owns responsibility. Not a culinary degree, not a title given by someone else, not a number of years.When can you call yourself a chef? The moment you're responsible for elements that orbit around food. Even if you've only been in the industry for four months. Cook to chef happens fast.Is a line cook a chef? In my definition, if they own responsibility, yes. If you're running your station like your own a microcosm of a restaurant, you already are one. "I'm just a cook" is not serving you."A cook knows how, a chef knows why." Ask a line cook a few why-questions about their station and see how much they know. There are more chefs than we think."Every chef is a cook, but not every cook is a chef." True, and this episode explains exactly where the line is and why fast food and chain kitchens deliberately keep cooks on the other side of it.How long does it take to become a chef? Shorter than you think. The years come after, when you're building your repertoire as a chef.Chef to restaurant owner, private chef, pop-up, or food business: An entrepreneur has responsibilities beyond food AND asymmetric upside. Why the business side (marketing, financials, hiring, operations, negotiation) feels like a step backward, and how to build these skills the same way you built your kitchen skills.

Interested in Chef Tech Stack?⁠⁠⁠Learn more here.⁠⁠⁠Want 1-on-1 Coaching with Repertoire?⁠⁠⁠Apply here.The restaurant industry is changing faster than most operators can react — and this week Ray goes solo on four stories that show exactly where it's headed.First, a Wall Street Journal piece on chefs, plumbers, and contractors turning client work into media companies. Private chef Olivia Tiedemann went from a couple thousand Instagram followers to 4.3 million in three months, and she's not an outlier — 73% of small business owners now identify as content creators. Ray makes the case that the "pay your dues first" mindset is costing people years of earning power they'll never get back.Then, The Economist on why the restaurant business is unrecognizable: Thursday has overtaken Friday as the peak dining night, three of every four American restaurant meals are now consumed off-premise, 42% of US food outlets were unprofitable last year, and the pandemic push into apps and delivery drove a 15% jump in labor productivity after thirty years of flat. Plus a look at Osteria 166 in Buffalo, where the owner killed his à la carte dining room and cut the average check by 25%.Third, the National Restaurant Association's 2026 Beverage Trends report — 87% of full-service operators say drinks now drive traffic, and Ray argues the real story is social, not liquid: the forty-minute drive-thru line is the hangout.Finally, a new Gallup poll putting GLP-1 use at 11–12% of American adults, up from 3% in 2024. Chipotle, Smoothie King, and Shake Shack are already building menus around it — and GLP-1 users are buying from restaurants more often than non-users, not less.Repertoire Report is a weekly hospitality industry news show from Justin Khanna and Ray Delucci. Links to every story are below.🎧 At 2,500 YouTube subscribers, we're doing a listener Q&A — we're about 290 away. Subscribe and drop your question in the comments.Photo Credit: Photography by Chris Buck for WSJ. Magazine (Edited)Links: Chef Content Creators (Wall Street Journal)The Restaurant Business Is Changing Beyond Recognition (The Economist)Beverages as a Growth Driver for Restaurants (Nation's Restaurant News)Restaurants Adapt to GLP-1 Drugs (ABC News)💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better.💌 The Repertoire Newsletter⁠⁠⁠Subscribe here⁠⁠⁠🎙 Share the Podcast⁠⁠⁠Listen & Share⁠⁠⁠📸 Instagram⁠⁠⁠Follow @joinrepertoire⁠⁠⁠Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description.🙏 Thank you for listening!🎙️ Enjoy More from Repertoire

Noma is back in Copenhagen — and this time with a new leadership structure, a creative-director role for René Redzepi, and a menu format that scraps the old three-season model for 12 microseasons. Justin and Ray dig into what the reopening actually signals for the industry: whether the Wall Street Journal's "controversial celebrity chef" framing does a disservice to the team doing the work, why Noma still doesn't appear anywhere in the Michelin Guide, and what a genuine redemption arc would have to look like from the inside.From there, the conversation turns to money. The story of Chef Seth Stowaway and Osito — a Michelin-starred restaurant with great food, great intentions, and bounced paychecks — anchors a hard look at why culinary talent without financial literacy keeps producing the same outcome. Also on the docket: André Chiang's 1887 in Singapore earning two Michelin stars in five months (and Michelin publicly explaining why), restaurants stretching Michelin branding to locations that never earned it, Firstborn and Vinfolk rethinking menu pricing, the James Beard Foundation's $4 million host-city ask, and luxury real estate developers courting chefs.Links: Noma Is Back (Wall Street Journal)1887 by André Michelin ReviewVin Folk BistroSeth Stowaway Financial Issues (San Francisco Chronicle)Luxury Real Estate x RestaurantsReddit Michelin ThreadInterested in Chef Tech Stack?⁠⁠Learn more here.⁠⁠Want 1-on-1 Coaching with Repertoire?⁠⁠Apply here.💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better.💌 The Repertoire Newsletter⁠⁠Subscribe here⁠⁠🎙 Share the Podcast⁠⁠Listen & Share⁠⁠📸 Instagram⁠⁠Follow @joinrepertoire⁠⁠Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description.🙏 Thank you for listening!🎙️ Enjoy More from Repertoire

Ray Delucci breaks down whether it's actually worth joining the hospitality and food industry in 2026, why networking might be the most undervalued skill in this business, Sweetgreen's stunning fall from a $5 billion valuation, ongoing food safety outbreaks hitting Chipotle and Qdoba, and a first look at A24's Anthony Bourdain biopic "Tony."If this episode was helpful, please like and subscribe — at 2,500 YouTube subscribers, we're doing a follower Q&A. Listening on Spotify or Apple? Share with a friend and leave a review.Interested in Chef Tech Stack?⁠Learn more here.⁠Want 1-on-1 Coaching with Repertoire?⁠Apply here.Links: Joining the Food Industry in 2026 (Reddit)Networking Advice for Cooks (Reddit)Sweetgreen’s StrugglesSalmonella OutbreakBeef Recall💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better.💌 The Repertoire Newsletter⁠Subscribe here⁠🎙 Share the Podcast⁠Listen & Share⁠📸 Instagram⁠Follow @joinrepertoire⁠Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description.🙏 Thank you for listening!🎙️ Enjoy More from Repertoire

Interested in Chef Tech Stack?Learn more here.Want 1-on-1 Coaching with Repertoire?Apply here.Missed last week's episode?Catch up here.Free Restaurant Industry ReportDownload 7shifts' FREE 2026 Data Report: What Restaurant Employees WantJustin and Ray dig into the BBC's new three-part series The Rise of the Rock Star Chef, reuniting Marco Pierre White, Gordon Ramsay, and Heston Blumenthal — and use it to unpack the messier question underneath: how much of kitchen culture's reputation actually belongs to Gordon Ramsay the TV personality versus the industry itself. Justin shares a first-hand story of cooking for Ramsay in Norway, and the two debate whether Nick DiGiovanni is this generation's North Star chef personality.From there: Kat Odell's Bloomberg piece on home cooks outfitting their kitchens with downsized pro equipment and chef-driven pantry staples, the rise of restaurant CPG (Carbone's jarred sauces did $102M last year), and why private cheffing and events deserve a serious look from cooks. Plus a 10+-minute deep dive on steak cookery for the line — cake testers, tempering, ditching tongs, and why not every cut belongs at medium rare.Also covered: the rise of the real estate foodie influencer, updates on the Sea Creatures settlement, Daniel Calvert's Chez Calvert opening in Tokyo, Björn Frantzén's new Sydney restaurant, and a Chef Tech roundup on MAJC, KTCHN Qualified, and Hostie.Chapters/topics: BBC rock star chef series · Gordon Ramsay's legacy · Nick DiGiovanni and the new media chef · home cooks vs. restaurants · restaurant CPG & private cheffing · steak cookery Q&A · real estate foodie influencers · industry updates · chef tech roundup#chefs #gordonramsay #bbc #food #restaurants #chef Links: Gordon Ramsay, Marco Pierre White & the Rise of the Rockstar Chef (BBC)Meat Cookery Discussion (Reddit)Home Cooks Are Outdoing Restaurant Chefs? (Bloomberg)Chez Calvert OpeningMajcKTCHN QualifiedHostie AISea Creatures Labor Dispute Update💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better.💌 The Repertoire NewsletterSubscribe here🎙 Share the PodcastListen & Share📸 InstagramFollow @joinrepertoireDisclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description.🙏 Thank you for listening!🎙️ Enjoy More from Repertoire

In this clip, Ray breaks down the need for more chefs in food media, says goodbye to kitchens, shares a crazy update on Cyclospora, and addresses the issue of cheesemongers going away.Interested in Chef Tech Stack?Learn more here.Want 1-on-1 Coaching with Repertoire?Apply here.Links: Food Media Needs More People Who've Actually Worked in ItThere Are No Dead Ends in the Food Industry (Reddit)Cyclospora Update 1 (New York Times)Cyclospora Update 2 (Food Safety News)Cyclospora Update 3 (CBC News)Cyclospora Update 4 (Barron's)Cheesemonger Jobs Article (New York Times)💌 The Repertoire Newsletter⁠https://www.joinrepertoire.com/newsletter⁠🎙 Share the Podcast⁠https://geni.us/repertoirepodcast⁠📸 Instagram⁠https://www.instagram.com/joinrepertoire⁠🎙️ Enjoying the podcast?

Interested in Chef Tech Stack?Learn more here.Want 1-on-1 Coaching with Repertoire?Apply here.Missed last week's episode?Catch up here.7shifts Restaurant Employee ReportWatch the webinar.📚 Show NotesChef Bertrand Grébaut / SeptimeAction Bronson x Septime (Fck That's Delicious*)Mario Carbone "Michelin Is Lying" Clip (Go-To Food Podcast)DoorDash / SevenRooms "Channel Connect" (Hngry by Matt Newberg)Ultra-Processed Food Lawsuit DismissedShake Shack Kiosk StrategyBorrowing Against Cheese💌 The Repertoire Newsletterhttps://www.joinrepertoire.com/newsletter🎙 Share the Podcasthttps://geni.us/repertoirepodcast📸 Instagramhttps://www.instagram.com/joinrepertoire🎙️ Enjoying the podcast?This week on The Repertoire Report, Justin Khanna and Ray Delucci dig into a heavy but wide-ranging week — from remembering Septime's Chef Bertrand Grébaut, to the viral "Michelin is lying to you" conspiracy, the data-backed case that the Bay Area has overtaken New York in fine dining, a Reddit deep-dive on beating the burnout/passion rut, a dismissed ultra-processed food lawsuit, DoorDash's Trojan-horse reservations play with SevenRooms, Shake Shack's kiosk-driven margin story, and how Italy's oldest dairy is borrowing against aging cheese.Whether you're a chef, cook, operator, or hospitality professional, this episode blends industry news, restaurant operations, and career insight.__Disclaimer: We earn commission income with qualifying purchases made through Amazon's Affiliate program and other affiliate links in this description.🙏 Thank you for listeningWe open on the sad passing of Chef Bertrand Grébaut of Septime and his forward-thinking focus on team well-being, then break down why the "Michelin is just an algorithm" clip caught fire — and where the funding, anonymity, and multiple-visit arguments actually land. We use the Michelin Guide as a barometer for our "Ascending SF, Descending NYC" thesis, tackle a Line Cook Reddit post about losing your passion mid-apprenticeship, follow up on the dismissed ultra-processed food lawsuit, and unpack DoorDash's reservations strategy, Shake Shack's operations-over-product playbook, and cheese as collateral.If you're trying to better understand the business and craft of restaurants, this episode is for you.

Ray breaks down one of the most unsettling trends emerging in hospitality: AI surveillance in restaurant kitchens. As more operators experiment with AI-powered cameras to monitor employees, they discuss where the line is between improving operations and invading worker privacy.He also reacts to Reddit discussions on financial stability as a line cook, the challenges of being a people-pleaser in restaurant leadership, and whether today's hospitality careers are becoming more sustainable. Finally, he discusses why Wendy's has unexpectedly become a meme stock.#restaurants #chefs #restaurantindustry #artificialintelligence #ai #hospitality #linecookThis video contains copyrighted material used under the principles of fair use as defined in Section 107 of the U.S. Copyright Act. The content is used for purposes including commentary, criticism, education, news reporting, and analysis. All clips are used in a transformative manner with original commentary and discussion.Links:Kitchen Surveillance (Reddit Thread 1)Kitchen Surveillance (Reddit Thread 2)Coffee Shop AI PostLine Cook Wage Discussion (Reddit)Being a People-Pleaser in Restaurants (Reddit)Wendy's Meme Stock TrendRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

Justin and Ray break down René Redzepi's latest return to the spotlight and why the Noma story continues to raise more questions than answers. They discuss Jason White's response, whether the industry's conversation around accountability has actually evolved, and what this latest chapter means for restaurant culture.They also cover Seattle's Walrus and Carpenter labor dispute, discuss why Michelin stars belong to restaurants—not chefs—and examine what happened after Sèzanne lost all three of its Michelin stars following a chef departure. Finally, they wrap up with a recommendation for one of Ray's favorite recent fantasy reads, The Tainted Cup.Links: Jason White's PostRené Redzepi's PostThe Walrus and Carpenter StoryEmelina (Michelin)Sèzanne Loses Michelin StarsThe Tainted CupRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this solo episode of The Repertoire Report, Ray Delucci breaks down the latest hospitality industry headlines, starting with Noma’s planned reopening in Copenhagen and René Redzepi’s return as creative director amid renewed scrutiny around kitchen culture and alleged abuse. Ray reflects on what accountability actually looks like in fine dining, why the industry continues to wrestle with the “genius chef” myth, and whether diners truly care about the working conditions behind world-class meals.The episode also dives into Wonder’s viral automated “infinite bowl” machine and the larger tension between food tech, automation, and the human element of cooking. Ray then covers Pizza Hut’s $2.7 billion sale, the pressure delivery apps have placed on legacy chains, fast food bankruptcy concerns tied to GLP-1 medications, and how rising gas prices may be cutting into restaurant spending.Links:Rene Redzepi ReturnsRedzepi Grub Street ArticleSlop Bowl VideoPizza Hut SoldProf G Fast Food IssuesGas Prices & RestaurantsRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

Want to learn more about Chef Tech Stack?Fill out this form to learn more.n this episode of the Repertoire Report, Justin Khanna and Ray Delucci dig into the latest restaurant industry news: Tom Colicchio closing Craft after 25 years in New York City, rising restaurant costs, changing diner behavior, and what these shifts mean for chefs, operators, and hospitality professionals. They also break down new openings from major names in food, including Kabawa, The Lion’s Den from Chef Michael White, and The Merchant Room from Gavin Kaysen.The conversation also explores Michelin expansion, the pressure of operating in major dining markets, whether restaurants can still make ambitious hospitality work financially, and a petition pushing back on the Culinary Institute of America’s use of AI. If you care about fine dining, restaurant openings, chef culture, food media, hospitality careers, or the business of restaurants, this episode is packed with analysis, context, and honest industry perspective.Links:Craft Closing AnnouncementCraft Closing NY Times PieceKabawaPunk NoirLion's DenThe Merchant RoomVAT PetitionPost Modern Times Donation PagePost Modern Times NY Times Write-UpCIA AI AnnouncementRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this Repertoire Report episode, Justin Khanna and Ray Delucci break down the latest hospitality industry news, culinary trends, and restaurant insights for chefs, cooks, restaurateurs, and hospitality professionals. Topics include Epicure’s massive 4.1 million recipe dataset, AI in recipe development, flavor modeling, culinary creativity, and what artificial intelligence can — and can’t — understand about real-world cooking, seasonality, and kitchen judgment.The conversation also explores who really deserves credit for a Michelin star, the risks of “fake it till you make it” in restaurant hiring, career growth for line cooks, worker-owned restaurant models like Pigdin Cooperative, and the rise of in-person hospitality events from brands like DNNR. If you’re interested in chef career development, restaurant ownership, Michelin Guide culture, AI food tech, kitchen leadership, and the future of the hospitality industry, this episode is packed with practical analysis and honest industry perspective.Epicure AI RecipesJosef Chen X Epicure PostARXIV Paper Findingsdrewthefoodguy's Michelin Instagram PostSeattle Times Pidgin Co-OpDNNR Platform X PostPea-Peeling RobotFake It Till You Make It (Reddit Thread)Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

n this episode, Ray breaks down why the Australian-based restaurant chain Guzman y Gomez left and why this was a positive for the company. He also gives advice on determining whether you are the problem in the kitchen or the kitchen itself. He then discusses Starbucks canceling its AI-inventory tool, the rise in grocery inflation, the stunning new GLP-1 restaurant report, and a unique discount being offered by Giordano's.#burritos #glp1 #restaurants #reddit Want to learn more about Chef Tech Stack? ⁠Fill out the following form to learn moreLinks: Guzman y Gomez Leaves US MarketDo I Suck in the Kitchen? (Reddit Thread)Starbucks Ends AI Inventory CountingGrocery Inflation Is RisingNational Restaurant Association GLP-1 ReportGiordano's Unique DiscountRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

This week on The Repertoire Report, Justin Khanna and Ray Delucci break down a packed week of hospitality industry news, restaurant operations, and chef career insights.We cover Michelin’s upcoming arrival in South Australia, what it means for the country’s existing hatted restaurant system, and why global recognition still matters for chefs and restaurants. Then we get into the practical side of service with a deep dive on ticket rail management, expediting, mise en place, and how cooks can keep their board organized during a rush.We also discuss Clover Reserve and the next wave of restaurant tech, rising beef prices through the lens of hot dogs and consumer value perception, Beyond Meat’s pivot into protein beverages, the economic challenges facing Portuguese restaurants in the U.S., and why Norbert Niederkofler’s “Cook the Mountain” philosophy deserves more attention.If you’re a chef, cook, operator, hospitality professional, or someone trying to better understand the business and craft of restaurants, this episode is for you.Want to learn more about Chef Tech Stack? Fill out the following form to learn moreLinks: Australia Michelin GuideKitchen Rail AdviceBloomberg Hot Dog ArticleBeyond Protein DrinkPortuguese Restaurant StrugglesJames Beard NominationsCook The MountainClover ReserveRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray breaks down why restaurants feel "slower" and the data backing it up. He also shares how caring for your staff and avoiding turnover is a crucial financial decision. He then gives updates on some QSR/Fast-Casual restaurants, shares with creators how to help those with limited food options, and discusses a looming protein powder shortage. Links: Slow Restaurant Discussion (Reddit)National Restaurant Association Employee Retention DataRestaurant Performance IndexShake Shack SinksTexas Roadhouse ImprovesSweetgreen Declines“Recession Meals” ContentProtein Powder ShortageRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray and Justin react to the debate over Repertoire accounts, restaurant pricing, and the reality that restaurants face of losing profitability. They then give advice to a CIA grad who regrets attending culinary school, discuss hotels to gain better career leverage, and share some culinary tech updates. #chefs #culinaryschool #cooking #restaurant Links: Reddit Culinary School WarningNod Mag Chef Hotel ArticleColette AIOwner (Restaurant Software)OpenTable PostRestaurant Trends 2026 (NRN)Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray breaks down why a city might say no to the Michelin Guide and how that decision affects the broader food scene. He also weighs in on the restaurant pricing convo that led the NY Times and Eli Sussman to go viral, the current dishwasher crisis, and the DOJ's investigation into agricultural price gouging.Links: Buffalo Rejects Michelin GuideEli Sussman ResponseThe NY Times Chicken ArticleWSJ Dishwasher CrisisDOJ Pricing LawsuitRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Justin breaks down how Chefs are talking directly to audiences and why this is so valuable. He also covers some Michelin news, answers a fan question on food safety, covers Magnus Nilsson's new venture, and analyzes the number of Michelin-starred chefs who attended culinary school. Ray shares a dire warning by Jose Andres and also gives a restaurant industry update. Links: Christian Puglisi’s YouTubeDan Kennedy’s SubstackJosé Andrés’ WarningJosé Andrés & Eric Ripert ChatChef’s Pencil DataMagnus Nilsson’s New VentureRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray interviews Namrata Hegde on her time staging at Noma, misconceptions over "staging culture," and the reality of traveling to another country to work at the best restaurant in the world, for free. We then discuss the problems still facing kitchen culture, and why it feels like restaurants are so far behind when it comes to employee welfare. 'Link: Namrata Hegde’s SubstackRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray breaks down whether culinary school is worth it in 2026 and why or why not it is a good fit for you. He also breaks down a crazy restaurant lawsuit, the Doritos pricing error, an Expo West recap, and how food companies are regressing on pesticide commitments. Culinary School Reddit DiscussionEver LawsuitDorito PricingExpo West RecapPesticide RollbacksRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray and Justin break down the French Laundry lawsuit and how the issue presented affects all restaurants. Justin shares BILT's new hospitality focus and how it could help restaurants. The two also cover Sysco's acquisition of Restaurant Depot, Unilever's acquisition of McCormick, and the new app for cooks, Line Cook.Links:French Laundry Wage Theft LawsuitBILT HospitalitySysco Buys Restaurant DepotIssues With Sysco's PurchaseUnilever and McCormick CombineLine Cook AppRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray reacts to a viral Substack post asking, "What if we just got rid of fine dining?" and to the reactions to it. He also discusses policy demands from the National Restaurant Association, how less alcohol consumption is hurting restaurants, and how Rao's gained success as a CPG sauce brand. Links: Khushbu Shah's Original Substack ArticleMax Shapiro's Substack ResponseNY Times Alcohol ArticleNational Restaurant Association Policy DemandsRao's Success (Food Dive)Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Justin and Ray break down how influencers are impacting restaurants and the closure of 'Iris', the famous floating restaurant. They then react to René Redzepi stepping down from Noma, and the fallout from this. Finally, they discuss Heston Blumenthal's closure, Travis Kalanick's food venture, and the Anthropic AI industry report.Links: Influencers Ruining RestaurantsIris ClosesIris Instagram Post (Tatler)René PostNoma Workplace Transparency SitePaul Kaufmann PostNY Times Noma ReportingHeston Blumenthal Steps AwayAtoms (Travis Kalanick)Anthropic ReportRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray explains why the "genius chef" model hurts restaurants and causes burnout. He also covers potential Costco tariff refunds, some new seafood environmental designations, and gives advice to a chef. Links:Costco Tariff RefundsMonterey Bay Seafood WatchReddit AdviceRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Justin and Ray react to Noma's response to the allegations of creating a physically violent, intimidating, and degrading workplace. They also explain why this response represents a broader issue in the food industry and what they believe will happen next.EDITING NOTE: Incorrect facts in the opening F1 monologue have been edited out, Ayrton Senna was a Brazilian driver who unfortunately passedLinks: Our first episode on the Noma situationNY Times articleJason Ignacio White's IGRené Redzepi IGNoma IGRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Justin breaks down why the "Restaurant Monologue" is wearing down customers, and what to do instead. They also discuss if you can trust Michelin, give advice on kitchen "lifers", and react to The Infatuation's Eleven Madison Park Review.#chefs #restaurant #michelinguide #elevenmadisonparkAudio Note: Ray's Audio had some connection issues, and gets better around minute 28.This video contains copyrighted material used under the principles of fair use as defined in Section 107 of the U.S. Copyright Act. The content is used for purposes such as commentary, criticism, education, and analysis. All clips are used in a transformative manner, with original commentary and insights added to provide new meaning and context.Credit to The Infatuation for the reaction videoRetire The Restaurant MonologueReddit AdviceCan You Trust Michelin?Vicinity CaliforniaLielle LAEMP ReviewZen and Art of Motorcycle MaintenanceRepertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray breaks down the Presidential Glyphosate Executive Order, and how it could impact a crucial Supreme Court ruling. He also discusses the impact a blizzard can have on restaurants, growing GLP-1 use, Domino's unlikely success, and further clarifies why he left fine dining. Links: Bayer Cites Trump Executive OrderWhat To Know About GlyphosateWashington Post Roundup CoverageExecutive Order FilingNY Times Blizzard CoverageGrubStreet Blizzard CoverageGLP-1 Eligibility ExpandsDomino's WinningEnjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this video, Justin and Ray break down the Noma Abuse Scandal of 2026. They share the allegations, explain why these problems persist in the food industry, and discuss what can be done about them. #noma #chefs #foodindustry #linecook #michelin #worlds50best Links: Jason Ignacio White (microbes_vibes) InstagramJustin’s Andrea Correa (YouTube)Noma Abuse Story 1 (World’s 50 Best)Noma Abuse Story 2 (The Independent)Noma Abuse Story 3 (The Times)Enjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this video, Ray breaks down the success McDonald's saw after lowering its prices and the rise in Bourdain trading card prices over the past few months. He also gives advice to a chef on Reddit and covers other breaking news in the food industry. #chef #restaurant #food #cooking #mcdonalds Links: McDonald’s Wins on Prices (Bloomberg)McDonald’s Value Victory LapChef Reddit AdviceBachan’s Sold (Marzetti deal)Wendy’s Closing Stores (Bloomberg)National Restaurant Association 2026 OutlookEnjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Justin and Ray break down the biggest restaurant openings of 2026. They also discuss the pricing-to-value issue that is affecting restaurants, some breaking news in the food industry, and answer a comment left by you all in the community!Links:Most Exciting Restaurant Openings 2026 (Bloomberg)Wine Spectator New Restaurants 2026Toronto Restaurant Closures (Toronto Life)America’s Culinary Cup (CBS)Miso ‘Flippy’ Bot (QSRweb)PepsiCo Cost Reductions (Bloomberg)Impossible Foods CEO Steps DownEnjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray breaks down the McKinsey food industry report and what you need to know for 2026. He also covers the ROI for Michelin coming to a city, how Gen Z is ditching "Diet" soda, how smaller food brands are winning, and more. #chefs #restaurant #linecook #foodindustry Links:McKinsey Restaurant Report (2026)Dining Out Issues (Food & Wine)ROI on MICHELIN (Colorado)Gen Z Ditches “Diet” Soda (Bloomberg)Small Brands Stand Out in GrocerySF Chronicle Chef StoryEnjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Justin and Ray break down the $1,500 per person Noma pop-up coming to LA, and why it actually makes sense. They also discuss feeding your staff during a shift, the rise of the Co-Chef trend, and Square's new "Neighborhoods" feature. #noma #la #chef #chefreactsThis video contains copyrighted material used under the principles of fair use as defined in Section 107 of the U.S. Copyright Act. The content is used for purposes such as commentary, criticism, education, and analysis. All clips are used in a transformative manner, with original commentary and insights added to provide new meaning and context.Credit to Detroit 75 Kitchen for the reaction videoLinks: Noma’s LA Pop-UpThe Rise of the Co-ChefSquare “Neighborhoods” Restaurant ToolLet Your Staff Eat for Free (YouTube)Enjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray breaks down how restaurants are using CPG-branded foods to totally transform their brand. He also discusses the Wegmans surveillance controversy, how TikTok is used in food R&D, how Portillo's loyalty program is boosting sales, and why you should not leave the food industry.#restaurant #chef #portillos #careeradvice #momofuku #davidchang Links: Wegmans Issue (Grubstreet)Wegmans Issue (Gothamist)Wegmans Issue (Grocery Dive)Rise of Restaurant CPG (Bloomberg)TikTok Food R&DPortillo’s Loyalty ProgramReddit Thread (Kitchen Confidential)Enjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Justin and Ray react to Wonder and its goal of creating automated kitchens. They also break down the new food pyramid and how this affects school lunches, and give advice to a chef looking to break out on their own early in their career. Justin offers questions you should ask yourself in 2026 to ensure you have a productive and efficient year in your career.Questions: Individual Contributor- What am I doing the “default” or “previous” way, and what upgrades or changes would help me?- How can I measure my progress in a way that leads to improvement- Timer, pedometer, calculating ratios (ie, units/minute)- How do I perceive and respond to feedback?Manager-How can I work for my team to support them in their tasks?- When encountered with a problem, obstacle or issue, what’s the skill gap that can explain (and prevent) this?- Where do I land on the “helpful” pyramid?Entrepreneur- What is the audience screaming at the screen for you to do?- Do I need more resources vs resourcefulness?- What created vs drained energy this year? - You can’t compete with the person who’s having fun - Self awareness has taught me the answer is often times already in youLinks:Wonder Robotic KitchensCan School Lunches Ditch Ultra-Processed Foods?Reddit Advice (Line Cooks)Enjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray discusses how the City of Buffalo is contemplating paying the Michelin Guide for recognition, and what it could mean for the city. He also covers how Sweetgreen could bounce back in 2026, the worrying trend of surveillance pricing, DoorDash integrating with ChatGPT, and much more. Links:Buffalo Getting MICHELIN Guide?Smaller Slop Bowls (Bloomberg)DoorDash + ChatGPT PartnershipShoppers Spending More on Grocery in 2026Instacart Surveillance PricingJim Beam Halts ProductionEnjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

Justin and Ray spend 90 minutes discussing their predictions for the food industry in 2026. They go over the realistic outcomes they believe will happen in the next year, and make some wild predictions based on their reporting over the past year.#restaurant #linecook #foodindustry #2026 Links:DoorDash AI App (Zesty)Want us to do a workshop? Email us: [email protected] you come across something you ended up having to search for, send us a message to help make these Show Notes better!_____________________Enjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Justin and Ray discuss 2025 in the food industry. They discuss how fast-casual concepts failed, prevailing consumer trends in dining out, and lessons learned for restaurant operators. They also look at CPG lessons, the death of food influencers, and much more. #restaurant #restaurantindustry #costofliving #business #finance MICHELIN Guide SouthwestAndrew Yeung X PostYUM! Brands Food Trends ReportRestaurant Innovators 2025 (7shifts)US Private Label Sales to $280B (Supermarket Perimeter)NYT 2025 Trends RecapJames Beard Restaurant Industry Report 2025NRA Late 2025 Economic OutlookEnjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Justin breaks down Michelin's new Grapes designation and what it means for the wine industry. He also shares a Bloomberg review of EMP that is surprisingly critical, as well as the rise of private dinner clubs in 2026. Ray shares what makes a four-star restaurant, in the New York Times Critics' own words. He also discusses how pizzas are getting smaller and more expensive, and the groundbreaking lawsuit by California against food companies over ultra-processed food. #michelin #wine Links: Michelin Grapes DistinctionNY Times Four-Star BreakdownBloomberg on EMPSmaller Pizza, Fewer ToppingsPrivate Dining Clubs on the RiseChef2NiteCalifornia Lawsuit (Ultra-Processed Foods)Enjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠Share the Podcast⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠Follow us on Instagram⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray breaks down the risk Italian pasta faces due to tariffs and how implementing this policy could literally halt pasta exports from Italy. He covers Chipotle's new Thanksgiving strategy, AI-slop Thanksgiving recipes, and how restaurants are winning diners over to grocery this holiday. He also discusses the disgusting story about a Campbell's Soup VP, the odd case of a dine-and-dash influencer, the closure of a Tyson Beef Plant, and some important GLP-1 data.Links:Pasta Apocalypse (NYT)Pasta Tariffs (Grub Street)Chipotle Thanksgiving StrategyThanksgiving AI “Slop”Thanksgiving Restaurant SalesCampbell’s Soup VP LawsuitDine-And-Dash Influencer (NYT)Tyson Plant ClosureGLP-1 2030 User PredictionEnjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠Subscribe to the Repertoire Newsletter⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠Share the Podcast⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠Follow us on Instagram⁠⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

Eating out feels unaffordable—and the data backs it up. In this episode, Justin and Ray unpack why menu prices keep rising, why value perception has flipped for fast-casual, and what the future may hold. We also explore Picnic, a workplace lunch app that could shift weekday demand, and the Seattle Times' recent review of Canlis.#affordableproducts #costofliving #savingmoney #restaurant 0:00 Intro1:55 Restaurant Affordability Crisis23:29 The Chipotle/Sweetgreen Issue34:15 Michelin Coverage Response51:46 Picnic1:00:40 Canlis Seattle Times Poor Review1:11:49 Josh Henderson Eater ArticleWhat we cover:📈 Pricing trends & the RPI🧾 Fast-casual value perception (Sweetgreen)💸 Why Americans say dining out is “too expensive”🍽️ The Canlis review and price expectations⚠️ Operator lessons from rise-and-fall stories🥪 How Picnic could change weekday lunch patternsMost Americans Priced Out Of Dining OutHow Restaurant Prices Keep Getting More ExpensiveFast-Casual Pricing Problem (Sweetgreen)Restaurant Performance Index (Sept 2025 PDF)Restaurant Menu Pricing Data (Restaurant.org)Seattle Times Canlis ReviewHow To Build, Then Lose, A Restaurant EmpirePicnic (Workplace Lunch App)Enjoying the episode? Keep up with Repertoire:💌 ⁠⁠Subscribe to the Repertoire Newsletter⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠Share the Podcast⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠Follow us on Instagram⁠⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

Announcement from Michelin____________________Enjoy the pod? Get more from Repertoire:💌→The Repertoire Newsletter🎙→Share the Podcast📸→Instagram__Disclaimer: We earn commission income through qualifying purchases made via Amazon’s Affiliate program

In this episode, Justin and Ray react to Alinea losing its third star and what this means for the Michelin Guide in 2025. Justin then breaks down how Michelin's "meta" has changed and how restaurant owners should be looking at the Guide.Ray breaks down the claim that "Dining Out Is Dead" and discusses the beef price-fixing accusations by the DOJ against major beef companies. Justin then shares an article he read regarding food critics and how they could change (for better or worse).Links: Grant Achatz Instagram PostMichelin Guide Ceremony AnnouncementDeath of Dining Out (YouTube)Beef Price Fixing – Trump DOJ Case (AP)The Man in the Arena Problem (Substack)Enjoying the episode? Keep up with Repertoire:💌 ⁠Subscribe to the Repertoire Newsletter⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠Share the Podcast⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠Follow us on Instagram⁠ – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, we dive into the Uncrustables lawsuit against Trader Joe’s and what it signals for the future of food product development, intellectual property, and the battle between CPG giants and private labels. As Smucker’s defends its iconic crustless sandwich, we explore how legal strategies are becoming a new line of defense in a fiercely competitive grocery landscape.We also cover the biggest food and beverage headlines shaking the industry this week:📉 Chipotle’s sales decline among low-income and Gen Z consumers🍗 KFC's shift away from bone-in chicken — is the fried chicken era changing?🥫 Heinz consumer sentiment hits decade lows ahead of a major corporate split🧠 Gen Z’s anti-algorithm movement and how it's reshaping digital food discovery🚨 The evolving SNAP shutdown fallout, with DoorDash, Feeding America, and ABC News sharing critical updates🥑 Whole Foods' 2026 food trend predictions — what's next in natural foods?💼 Whether you're in food tech, brand strategy, or retail operations, this episode unpacks the legal and market shifts shaping tomorrow’s menus and grocery aisles.👇 Explore the full stories below:Uncrustables Lawsuit (Reuters)Uncrustables & Private Label (Food Dive)Chipotle Sales SlumpHeinz Sentiment Drop (Bloomberg)KFC Ditches BonesAnti-Algorithm MovementWhole Foods 2026 TrendsDoorDash Waives Fees (SNAP Shutdown)Feeding America (Shutdown Impact)ABC: How to Help Food BanksEnjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨‍🍳🎧

In this episode, Ray breaks down the recent AWS outage and the devastating impact it had on restaurants. He discusses the Trump administration's proposal on beef imports from Argentina and the fight over Prop 12 in the upcoming farm bill. Ray also covers Nestle's announcement of 16k job cuts, the rally in Beyond Meat's stock, and a new cookbook utilizing recipes from gravestones. AWS Outage Disrupts Restaurants (NRN)Houston Restaurant Loses 25% of Business (Chron)Reddit AWS Outage Response (Toast)Argentina Beef Policy (AP)Prop 12 Policy Fight (Civileats)Joel Salatin Congressional StatementNestlé Cuts 16K JobsBeyond Meat Meme Stock SurgeGravestone Recipe Cookbook (Rosie Grant)Enjoy the pod? Get more from Repertoire:💌→The Repertoire Newsletter: https://www.joinrepertoire.com/newsletter🎙→Share the Podcast: https://geni.us/repertoirepodcast📸→Instagram: https://www.instagram.com/joinrepertoire__Disclaimer: We earn commission income through qualifying purchases made via Amazon’s Affiliate program and other affiliate links in this description.🙏Thank you for listening.

In this episode, Ray and Justin dive into the recent viral video by More Perfect Union, discussing how Sysco has become the largest food distributor in the country, and how this may affect the similarity of flavors amongst restaurants. Their answers may surprise you, especially when it comes to Sysco's perceived reach. Justin shares about social media users wanting more in-person experience and the decline of online usage from younger generations, Silo closing, EMP's reintroduction of meat, an interesting graphic on consumer goods, and more. Ray discusses the massive drop in Beyond Meat shares and the battle brewing between Logan Paul and Lionel Messi over their hydration beverage brands.Links:Restaurants All Taste the Same (More Perfect Union)Greg Isenberg on Internet DirectionSam Parr’s AI AdviceBeyond Meat Plummets After Debt Swap2x2 Product Ranking (Connor Fowler)Logan Paul vs. Lionel Messi Lawsuit (Prime Hydration)Tom Sietsema on Food Reviews (Washingtonian)Menu Photo AI⁠7shifts Restaurant Tech Video⁠⁠7shifts Digital Prep List Report + QuizEnjoy the pod? Get more from Repertoire:💌→The Repertoire Newsletter: https://www.joinrepertoire.com/newsletter🎙→Share the Podcast: https://geni.us/repertoirepodcast📸→Instagram: https://www.instagram.com/joinrepertoire__Disclaimer: We earn commission income through qualifying purchases made via Amazon’s Affiliate program and other affiliate links in this description.🙏Thank you for listening.

In this weekly report: Tyson Foods has settled a record-breaking lawsuit, in which it was accused of conspiring with other pork producers to fix prices. The government shutdown may have effects on the food industry, EJ Lagasse gets 3 stars in the NY Times, and Amazon is creating its own grocery brand for low-cost consumers.Ray breaks down the recent Restaurant Performance Index, and shares some lessons he found from a chef with 30 years of experience in r/KitchenConfidential. 0:00 Intro0:34 Tyson Price Fixing06:54 7Shifts Ad07:34 Government Shutdown12:40 EJ Lagasse NY Times Review19:08 Amazon’s New Grocery Brand21:08 Restaurant Performance Index24:30 Ramblings of an Old Chef7shifts Restaurant Tech Video7shifts Digital Prep List Report + QuizLinks:Tyson Price Fixing SettlementGovernment Shutdown & Food IndustryEJ Lagasse Revives Emeril’s (NYT Review)Amazon's New Grocery BrandRestaurant Performance IndexRamblings Of An Old Chef (Reddit)

In this episode, Justin breaks down the recent collaboration between Airbnb and Chef's Table and how utilizing Airbnb events could be a major win for chefs. He also discusses the Food & Wine awards, the impact of LLMs on restaurant recommendations, a new book he's interested in, and more. Ray discusses the coming matcha shortage, some consumer data from the National Restaurant Association, and a key restaurant that is opening next month.7shifts Restaurant Tech Video⁠⁠7shifts Digital Prep List Report + QuizLinks: Airbnb Chef’s Table ExperiencesMatcha ShortageFood & Wine – Best New Chefs ListEater – Most Influential RestaurantsHigh-Earner DinersNew Rules of Dining Out (Book)Slob Bowls (YouTube)Flynn McGarry Opens CoveEnjoy the pod? Get more from Repertoire:💌→The Repertoire Newsletter: https://www.joinrepertoire.com/newsletter🎙→Share the Podcast: https://geni.us/repertoirepodcast📸→Instagram: https://www.instagram.com/joinrepertoire__Disclaimer: We earn commission income through qualifying purchases made via Amazon’s Affiliate program and other affiliate links in this description.🙏Thank you for listening.

In this episode, Ray breaks down a New York Times Article, sharing how sushi has become a dietary commodity. He discusses Starbucks' massive layoff announcement, the cut to a USDA hunger report, why Americans are not eating breakfast, and offers advice to a Reddit user leaving the restaurant industry. 7shifts Restaurant Tech Video7shifts Digital Prep List Report + QuizLinks: Sushi as Commodity (NYT)Starbucks LayoffsUSDA Cancels Food Insecurity ReportSkipping Breakfast in AmericaReddit Advice (Kitchen Closure)Intro 00:00Sushi 00:287shifts 10:46Starbucks Layoffs 11:26USDA 15:42Breakfast 22:13Leaving Restaurants 26:10Enjoy the pod? Get more from Repertoire:💌→The Repertoire Newsletter: https://www.joinrepertoire.com/newsletter🎙→Share the Podcast: https://geni.us/repertoirepodcast📸→Instagram: https://www.instagram.com/joinrepertoire__Disclaimer: We earn commission income through qualifying purchases made via Amazon’s Affiliate program and other affiliate links in this description.🙏Thank you for listening.

In this episode, Ray breaks down how close to 10% of Americans are using Ozempic, and how this is affecting restaurants. He also breaks down the real reason behind Tesla creating a diner, and how the Pumpkin Spice Latte crushed expectations for Starbucks. He discusses the reporting mistakes made by Beyond Meat, breaks down how restaurants performed in July, examines a major food company breakup, and shares his thoughts on a new beverage trend. (Photo in thumbnail: Ye Fan for The New York Times)Links:Ozempic (NYT)Radio Iowa (Ozempic impact)Fast Company (Culina AI Chef)Tesla Diner (NYT)Starbucks (Pumpkin Spice)Beyond Meat Bankruptcy RumorRestaurant Performance IndexKraft Heinz SplitDirty Soda TrendIf you come across something you ended up having to search for, send us a message to help make these Show Notes better!_____________________Enjoy the pod? Get more from Repertoire:💌 → ⁠⁠⁠⁠The Repertoire Newsletter⁠⁠⁠⁠🎙 → ⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠📸 → ⁠⁠⁠⁠Instagram⁠__Disclaimer: We earn commission income through qualifying purchases made via Amazon’s Affiliate program and other affiliate links in this description.🙏Thank you for listening.