All Episodes
Fi$H Factor With Mike Ungaro — 64 episodes
How Röckenwagner Bakery Became San Pedro Fish Market's Garlic Bread Partner
13-Time World Pizza Champion Tony Gemignani Shares the Business Lessons Behind His Success
How Visual Storytelling Makes Great Leaders Better. Convo w/ Eric McDermott
He Left Law to Build Alaska's Next Seafood Industry. Convo w/ Markos Scheer
Why Growing a Business Always Comes Back to People. Convo w/ Dan Whittaker
Plant-Based Seafood’s Next Big Bet. Convo with Chris Bryson of New School Foods
Inside the World’s Largest Salmon Producer. Convo with Diana Dumet of Mowi USA
The Power of Grit and Accountability. Convo with Trent Bryson, CEO of Bryson Financial
The Viral Video That Shut Down Freeway Off-Ramps
Your Restaurant Needs To Be Using AI. Convo with Matt Wampler, CEO of ClearCOGS
Bigger Than A Restaurant
Strategy and Execution: How to Build What Others Can’t
How To Double Your Business
Guac on the Rock: Tequila, Food, and Bringing People Together
How To Scale Your Business
Sink or Swim: The San Pedro Fish Market Story
Building The Impossible
A Family Business Told Through Photos
The Intersection Of Food And Horror
Reinventing Cheese Without Dairy
How To Start A Restaurant
Real Family Business
San Pedro Fish Market Cocktails
What It Really Takes to Grow Nine Restaurants
Inside The QVC Machine
Grocery Retail Lessons
Learning From Failure
Investing In The Next Generation In San Pedro
The Untold Origin of Food Network Fame
Joey Chestnut vs 7-Pounds of Shrimp
The City Attorney Who Came From the Fish Market
Navigating the Fish Market During The Pandemic
The New Model Helping Restaurants Increase Bar Profit
How Great Restaurants Get Designed
Why Every Restaurant Needs a Great Insurance Partner
Building The Next Great Destination
How Restaurant's Grow In Today's World
Legends of San Pedro Fish Market
Why Leadership Starts With Vulnerability
The Ultimate Food Competition
The Biggest Food Tray Ever!?!?
Family Business On The Big Stage
We Bought 1-Million Pounds Of Shrimp!?!
How We Got Mumford & Sons To Perform At Our Restaurant
The System That Saved Our Company
How We Set 4 Guinness World Records
Waterfront Leaders of San Pedro - Interview With Jonathan Williams
How We Cooked 30,000 Pounds Of Lobster In One Weekend
$1 Billion Seafood Vision
The Smartest Marketing Move I Ever Made - Interview With Wing Lam
Can You Scale a Family Business?
Are You Using Google The Right Way for Your Restaurant? Interview With Lisa Landsman
This Is Why Partnerships Matter
The Future Of Restaurant Technology - Interview With Kelly Esten
The Untold Stories Of The San Pedro Fish Market
The Power of Great Marketing – Interview with Diane Hund, CMO of US Foods
Running A Restaurant Out Of A Parking Lot?
Did a Shrimp Tray Really Save the Business?
The Future of San Pedro Fish Market - Interview With Albert Dweck
The TV Mind Behind Kings of Fi$H - Interview With Tim Wasmundt
How We Became Seafood Royalty
How We Turned a Family Business Into a Streaming Hit on Amazon Prime
Escaping Corporate Burnout to Build a Seafood Legacy
Presenting: Fi$H Factor with Mike Ungaro