All Episodes

BSP399: 3 Year Anniversary of Best Served Podcast with Elan Wenzel of Element Knife Company

BSP398: Comida Saludable con Barbie y Jose de Sacred Society - Best Served en Español

BSP397: Edwin Sandoval of Xatrucho on Bringing Honduran Cuisine To Grange Food Hall

BSP396: Melissa Yanc of Quail & Condor on Women in Restaurant Leadership

BSP395: Levi Noe of Fuel & Iron Realty on Restaurant Buildout Costs

BSP394: Kyle Inserra of Zelnik National on 3 Keys to Negotiating Your Restaurant Lease

BSP393: Aida and Fernando of Ferdi on Running A Family Restaurant in NYC

BSP392: Jim Taylor of Benchmark Sixty on Restaurant Employee Retention with Labor Management

BSP391: Restaurant Family Legacy, Brazilian Food, Portuguese Cuisine with Carlos and Victor of Ipanema

Denver Restaurant Tik Tok Week Wrap-Up Show with Corey Nelson

BSP390: Customer Generated Restaurant Reviews with Jillian of @Pao_Denver - Denver Restaurant Tik Tok Week

BSP389: Finding Hidden Gems with Jes of @Jes_Foodie - Denver Restaurant Tik Tok Week

BSP388: Eating In Your Car with Nick of @MileHighFoodDude - Denver Restaurant Tik Tok Week

BSP387: Social Media Management with Alana of @5280Foodiez - Denver Restaurant Tik Tok Week

BSP386: Clarity Between Restaurants and Influencers with Haley of @Mile.High.and.Hungry - Denver Restaurant Tik Tok Week

BSP385: Connecting Culinary & Cannabis with Kip & Chris of @StonedAppetit - Denver Restaurant Tik Tok Week

BSP384: Do Restaurants or Influencers Pay with Daniela of @ColoradoFoodie - Denver Restaurant Tik Tok Week

BSP383: Perspective Of A Restaurateur with Larry of @Ocn_Eats - Denver Restaurant Tik Tok Week

BSP382: Reem Assil of Reem's California on Food Incubators, Representing Arab Food Culture, Systemic Change In Restaurant Industry

BSP381: What Is Mexican Food, Licensing & Permitting, Masked Wrestlers with Zuri Resendiz of Luchador Food Truck

BSP380: Restaurant Opening Order Of Operations - RO4

BSP379: Simon Tran of Botellón Spanish Tapas on Reopening A Restaurant, Restaurant Real Estate Lessons, Challenges Of Being Chef-Owner

BSP378: KC Gonzalez of Tenmomi on Opening A Noodle Shop, 1000 Bowls Of Ramen, Chef Life Tik Tok

BSP377: Ji Hye Kim of Miss Kim on Korean Ancestors, Restaurant Pop-Ups, James Beard Nomination

BSP376: Paul Arihara of DaaFamBam on Restaurant Tik Tok

BSP375: Chef David Witt on Sobriety In The Kitchen, Restaurant - Life Balance, Motivational Content

BSP374: Kelly Fischer on How We Reckon With Our Past and Leave Restaurants Better Than We Found Them

BSP373: Bobby Little and Chad Urban of Chez Nick on Opening Multiple Restaurants Through A Pandemic

BSP372: Barbie Beltran and Jose Guerrero of Sacred Society, the Whole Health Bodega

BSP371: Scott Schaden of Terra Restaurant on Opening Delays, Menu Stories, Workplace Culture

BSP370 : 18 Things You Better Consider When Opening A Restaurant

BSP369: Paolo Neville on Going Viral on Restaurant TikTok to Gain Audience and Investors

BSP368: 3 Reasons Restaurants Hate Social Media, and How To Overcome Them While Still Running Your Business

BSP367: Finding Your Food Culture, My Personal Journey

BSP366: How Much Does Time Matter To A Chef

BSP365: Chef Mimi Lan of The Taste Curator on Clubhouse for Food Creators

BSP364: Poder de la Familia con Ruben Rodriguez de Nai Restaurant Group - Best Served en Español #9

BSP363: Every Restaurant Only Offers These 2 Things

BSP362: Nixtamalization y tortillas con Zack and Diana Wangeman de Sobre Masa - Best Served en Español #8

Bonus: Voices4Chefs Part II Best Served with Rebel Chef Jensen

Bonus: Voices4Chefs Part I Best Served with Rebel Chef Jensen

BSP361: To Hell With Haters And Self Doubt. Start Telling Your Story Today. You Are One Piece Of Content Away

BSP360: Best Served 2-Year Anniversary w/ Elan Wenzel of Element Knife Co

Clubhouse #29: First Time Writers Clubhouse - 86 86 86 Challenge

BSP359: Meet The Team w/ Katie O'Hara - Tell Your Best Story Ep#18

BSP358: Meet The Team w/ Zoe Schacht - Tell Your Best Story Ep#17

BSP357: Meet The Team w/ Sarah Carpenter - Tell Your Best Story Ep#16

Clubhouse #28 w/ James Beard Foundation: Indigenous Foodways & American Food Culture

BSP356: Meet The Team w/ Camille Shoemaker - Tell Your Best Story Ep#15

BSP355: Writers of The 86 86 86 Challenge - Tell Your Best Story Ep#14

Clubhouse #27: Friday Food News Roundup 11/5/21

Clubhouse #26 w/ James Beard Foundation: Next Generation of Food Packaging - Sustainability

BSP354: Stories of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 3 of 3 - Tell Your Best Story Ep#13

BSP353: Stories Of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 2 of 3 - Tell Your Best Story Ep#12

BSP352: Stories Of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 1 of 3 - Tell Your Best Story Ep#11

Clubhouse #25: Friday Food News Roundup 10/29/21

Clubhouse #24 w/James Beard Foundation: Workplaces Worth Working: Unpacking "Labor Shortage"

BSP351: New African Cuisine In The Diaspora w/ Zoe Adjonyoh of Zoe's Ghana Kitchen - Tell Your Best Story Ep#10

Clubhouse #23 w/ James Beard Foundation: Culinary Storytellers Uplifting Their Communities

BSP350: What Drives Brand in Food & Beverage w/ Page Stoup of Junipero Gin - ITW Menu Meeting Fall 2021

Clubhouse #22: Future of Food & Beverage Think Tank

BSP349: My Heritage Through My Food w/ Nite Yun of Nyum Bai - ITW Menu Meeting Fall 2021

BSP348: Collaboration over Competition in Hospitality w/ Cha McCoy + Justin Arnett-Graham - ITW Menu Meeting Fall 2021

BSP347: My Heritage Through My Food w/ Caroline Glover of Annette - ITW Menu Meeting Fall 2021

BSP346: My Heritage Through My Food w/ Jasmine Sheth of Tasting India - ITW Menu Meeting Fall 2021

BSP345: Why Heritage Matters to Chefs w/ Nik + Chi of Fried Chicken & Caviar - ITW Menu Meeting Fall 2021

BSP344: De la Calle al Paladar con Zuri Resendiz de Shanahan's Steakhouse - Best Served en Español #7

Clubhouse #21: What is the Health of Food Workers Worth?

BSP343: My Heritage w/Cat Smith and Siciliy Sierra - ITW Menu Meeting 2021

BSP342: Getting Out Of The Weeds for Hospitality Workers w Raeghn & Molly of CHAAD - ITW Menu Meeting Fall 2021

Clubhouse #20: Food That Represents Your Heritage

BSP341: Hiring Restaurant Workers With A Job Story - Workplaces Worth Working Ep#16

BSP340: Liderazgo y Emprendimiento en tiempos de COVID w/Jesus Silva - Best Served en Español Ep#6

BSP339: Normalizando la Salud Mental en el Campo Laboral - Best Served en Español Ep#5

BSP338: Understanding Smaller Markets w/ Tom Dennen - Tell Your Best Story Ep#10

BSP337: Meet the Team w/ Sophie Braker - Tell Your Best Story Ep#9

BSP336: Meet the Team w/ Corey Nelson - Tell Your Best Story Ep#8

BSP335: Meet the Team w/ Andrew Parr - Tell Your Best Story Ep#7

BSP334: Meet the Team w/ Karyn Savory - Tell Your Best Story Ep#6

BSP333: The Soul of Fine Dining w/ Han Sol of LittleMad - Tell Your Best Story Ep#5

Clubhouse #19: How To Become A Hospitality Media Company

BEP332: Beyond The Boy’s Club Kitchen w/ Jessica Biederman of EDGE Restaurant

BSP331: Conexion Humana a Traves de Comida con Claudette Zepeda - Best Served en Espanol Ep#4

BSP330: Empoderando a Restauranteros con Tuto Taveras de LARA - Best Served en Espanol Ep#3

BSP329: Domingo de Fiesta en el Patio con Tamy y Felipe de Colonia Verde - Best Served en Espanol Ep#2

BSP328: Conozcan a Alejandra González presentadora - Best Served en Español Ep#1

BSP327: An Ally’s Guide: The Reality Of Restaurant Trauma - Workplaces Worth Working Ep#14

BSP326: New Thinking On Restaurant Worker Engagement - Workplaces Worth Working Ep#13

BSP325: Can Tech Support Restaurant Mental Health - Workplaces Worth Working Ep#12

BSP324: Culinary Future, Think-Tank Style - Workplaces Worth Working Ep#11

Clubhouse #18: Exclusive Interview with Andrew Zimmern

Clubhouse #17: Virtual & Ghost Kitchen How To - Breaking Down Costs

Clubhouse #16: Queering Up Food and Beverage Businesses

BSP323: Need For Gender Neutral Restrooms - Workplaces Worth Working Ep# 10

BSP322: How Restaurant Workers Can Organize - Workplaces Worth Working Ep#9

BSP321: A Restaurant and A Media Company - Tell Your Best Story Ep#4

How to Start Your Personal LLC

Clubhouse #15: Virtual and Ghost Kitchens How To End to End Hospitality

Clubhouse #14: Inclusivity in the Workplace

Clubhouse #13: Virtual and Ghost Kitchen Launch Party