Episode List
Episode List
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S.05 - EP. 15Chef Michael Salmon: So You Want to Build A Human-Centered Restaurant?
33 minMay 5, 2026Michael Salmon’s Flybird is the top chicken spot in Delray Beach. Hear the story that led him here, with stops in the Caribbean and Midtown Manhattan along the way. -
S.05 - EP. 14Liz Einhorn: So You Want to Scale Your Restaurant Business?
35 minApril 28, 2026Liz Einhorn, founder of Experience Threee, is all about helping restaurants grow their businesses strategically. -
S.05 - EP. 13Chef Shachi Mehra: So You Want to Launch a CPG Brand as a Restaurateur?
39 minApril 21, 2026Chef Shachi Mehra is a a Food Network Chopped champion, owner of Adya restaurant in Anaheim, and founder of a new CPG sauce brand, Spice Girl Sauces. -
S.05 - EP. 12Dara Lyubinsky: So You Want To Launch a Private Chef Business?
38 minApril 14, 2026Dara Lyubinsky, chef and owner of Nourish Culinary, details how she launched--and successfully scaled--her private chef business. -
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S.05 - EP. 11Codi Bates: So You Want to Build a Better Restaurant Industry?
41 minApril 7, 2026Codi Bates of Bates Co. in Kansas City reflects on lessons learned from building a business without investors, developing a unique staff culture and more. -
S.05 - EP. 10Chef Alam Mendez Florian: So You Want to Open A Mexican Taqueria?
30 minMarch 31, 2026Chef Alam Mendez Florian had competed in the Culinary Olympics & staged at Michelin-starred kitchens before opening Apapacho with his wife, Elisa Reina. -
S.05 - EP. 9Valerie Mnuchin & Chef Armond Joseph: So You Want to Run A Seasonal Restaurant All Year Round?
31 minMarch 24, 2026Valerie Mnuchin and Executive Chef Armond Joseph run Leon, a live-fire culinary hotspot on Shelter Island. -
S.05 - EP. 8Zo's Mini Donuts: So You Want to Launch a Food Truck Business at 15?
30 minMarch 17, 2026Teenage sisters Zo and Lydia Hayne tell us how they turned Zo’s Mini Donuts into a rapidly expanding summer food truck business. -
S.05 - EP. 7Alfredo Arcobelli: So You Want To Become a Private Chef?
34 minMarch 10, 2026Alfredo Arcobelli talks about his journey from Italy to the U.S. to chase his American dream of running a successful business as a private chef. -
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S.05 - EP. 6Maya Madsen: So You Want to Turn Your Side-Hustle Into A Thriving Business?
40 minMarch 3, 2026Maya Madsen of Maya's Cookies tells us how she grew a home vegan cookie operation into a viral sensation and an enormously successful nationwide brand. -
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S.05 - EP. 5Hengam Stanfield: So You Want to Fail, Learn From Mistakes, And Grow Your Restaurant?
31 minFebruary 24, 2026Hengam & her husband bought a failing pizzeria with no restaurant experience & grew it into one of the most successful independent pizza places in the US -
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S.05 - EP. 4Kizzy Patel & Jesse Smith: From Working in a Pub to Owning A Historic Restaurant
32 minFebruary 17, 2026Kizzy Patel and Jesse Smith tell us how they transformed a historic train depot into Decatur, Georgia’s acclaimed Kimball House oyster bar. -
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S.05 - EP. 3Andy Elliott: So You Want to Go From Farmer's Market to NYT Best Restaurants List
33 minFebruary 10, 2026Chef Andy Elliott of Traverse City, Michigan's Modern Bird talks about what it really takes to grow a restaurant sustainably outside of a major metro. -
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S.05 - EP. 2Natalia Lepore Hagan: So You Want to Go to Culinary School and Change Your Life?
32 minFebruary 3, 2026Chef and founder of Midnight Pasta in Philadelphia, Natalia Lepore Hagan shares her journey from the theatre to the growing field of experience dining. -
S.05 - EP. 1David Standridge: So You Want to Create An Award-Winning Sustainable Seafood Restaurant?
33 minJanuary 27, 2026Chef David Standridge of The Shipwright's Daughter and Mystic Fish Camp in Mystic Connecticut talks to us about his non-linear path to success. -
S.04 - EP. 12Gustavo Fuentes: So You Want to Build a Neighborhood Favorite Restaurant?
28 minDecember 9th, 2025Gustavo Fuentes turned community love into real momentum which is why his restaurants maintain thousands of reviews with near-perfect ratings. -
S.04 - EP. 11Jon O'Connor: So You Want to Build a Booming Craft Distillery?
28 minDecember 2nd, 2025Jon O’Connor, co-founder of Long Road Distillers in Grand Rapids, Michigan, built a distilling operation on agriculture, craftsmanship, and transparency. -
S.04 - EP. 10Carlos López Muñoz: So You Want to Open a Modern Oaxacan Restaurant
27 minNovember 18th, 2025Chef Carlos Lopez Muñoz reveals the storytelling power behind every plate--from the soulful layers of mole to the global influences that shaped his craft. -
S.04 - EP. 09Mallory Squibb: So You Want to Open a Coffee, Wine & Cheese Cafe?
19 minNovember 11th, 2025Mallory Squibb, co-owner of Squibb Coffee & Wine Bar, shares her story behind launching a successful neighborhood café with multiple locations. -
S.04 - EP. 08Jack Logue & Chris Miller: So You Want to Run an Iconic NYC Restaurant?
36 minNovember 4th, 2025Jack Logue & Chris Miller, from New York City’s legendary Lambs Club, to talk about what it takes to breathe new life into an old classic. -
S.04 - EP. 07Chris Andrus: So You Want to Run a Successful (and Haunted) Brewery?
33 minOct 28th, 2025Chris Andrus turned an old firehouse into a thriving craft brewery, scaled to multiple locations, and makes community/philanthropy a high priority. -
S.04 - EP. 06Mo Jessa: So You Want to Go From Dishwasher to Executive?
38 minOct 21st, 2025Mo Jessa has helped reimagine the Earls brand, expanding it to 70+ locations across North America and leading a team of over 7,000 people. -
S.04 - EP. 05Shawn Walchef: So You Want A Restaurant Everyone Talks About?
39 minOct 15th, 2025Shawn Walchef, founder of San Diego-based Cali BBQ and Cali BBQ Media, breaks down how storytelling, community, and technology fueled the success. -
S.04 - EP. 04Carmen Rossi: So You Want to Build a Hospitality Empire?
40 minOct 7th, 2025Carmen Rossi, Owner of Chicago's 8 Hospitality, chats about why community, culture, and resilience matter more than ever in hospitality. -
S.04 - EP. 03Pitmaster Charles Wong: So You Want to Redefine BBQ with Fusion Flavor?
31 minSep 29th, 2025From finance to fire pits, Owner & Pitmaster of Umamicue, Charles Wong, shares how he left Wall Street behind for Chicago’s BBQ scene. -
S.04 - EP. 02Bridget Foy: So You Want to Keep a 40-Year Restaurant Legacy Alive?
26 minSep 22, 2025Bridget shares what it was like surviving a devastating 2017 fire, launching her second concept Cry Baby Pasta, and navigating the pandemic’s challenges. -
S.04 - EP. 01Chef Paul Smith: So You Want to Be Appalachia’s First James Beard Award Winner?
34 minSep 15, 2025From 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. -
S.03 | EP. 14Cultivating Culture and Growing Thoughtfully with Molly Irani of Chai Pani
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. -
S.03 | EP. 13Leaning into Sustainability with Edwin Gallardo and Robin Janse of Seven Stars Resort & Spa
Discover innovative sustainability initiatives from Seven Stars Resort & Spa and practical tips for implementing eco-friendly practices in your restaurant. -
S.03 | EP. 12
Growing a Restaurant Group With Rachel Cope of 84 Hospitality
From one pizza place to five concepts - Rachel Cope shares her Oklahoma City restaurant empire growth strategy and future expansion plans. -
S.03 - EP. 11
Managing Multiple Concepts With Zach Mack of Alphabet City Beer Co. and Taco Vista
Zach Mack reveals lessons from hospitality industry and strategies for successfully managing multiple restaurant concepts including Alphabet City Beer Co. and Taco Vista. -
S.03 | EP. 10
Executing Hybrid Restaurant Concepts With Ping Ho
Detroit restaurateur Ping Ho discusses her transition from music to restaurants and insights from running hybrid retail/restaurant concepts. -
S.03 | EP. 09
Creating Concepts That Stand Out With June Rodil
June Rodil of Goodnight Hospitality shares lessons from launching a restaurant group pre-pandemic and starting her own private CPG label. -
S.03 | EP. 08
Experiential Hospitality with Anthony Collamati of Block House
Anthony Collamati explains how Block House creates unique guest experiences through esports-focused restaurant concepts and experiential hospitality. -
S.03 | EP. 07
Meatless Menus, Michelin Stars and More With Amanda Cohen of Dirt Candy
Amanda Cohen of Dirt Candy discusses her groundbreaking vegetarian restaurant, meatless menus, and earning Michelin recognition in New York City. -
S.03 | EP. 06
Holiday Giving Episode With Elyssa Kaplan of World Central Kitchen
Chef Elyssa Kaplan shares her journey joining World Central Kitchen and feeding people in need during disasters and crises worldwide. -
S.03 | EP. 05
Future of Virtual Concepts with Jasmine Sheth
Jasmine Sheth of Tasting India provides insights on virtual restaurant concepts and predictions for the future of delivery-only dining. -
S.03 | EP. 04
Future of Quick Service Restaurants with Stratis Morfogen
Restaurateur Stratis Morfogen discusses his contactless QSR concept Brooklyn Dumpling and the future of quick service restaurant technology. -
S.03 | EP. 03
Future of Restaurant Customers With Fernando De Buen Lopez
Fernando de Buen Lopez explores how different generations relate to food and what generational preferences mean for the future of restaurants. -
S.03 | EP. 02
Future of Full Service Restaurants
Lauren Bailey discusses the future of full-service restaurants as the industry emerges from the pandemic and adapts to new dining expectations. -
S.03 | EP. 02
Guest Episode: Supporting Friends & Coworkers With Copper & Heat
Special crossover episode exploring mental health support in restaurant kitchens and how industry professionals can help colleagues through challenges. -
S.02 | EP. 08
Investing in Staff and Community With Ellen Yin
Ellen Yin of High Street Hospitality Group shares strategies for building environments where staff feels valued and restaurants serve their communities. -
S.02 | EP. 07
Fires, Floods, and Fashion with Rodney Rock" White"
Chef Rodney "Rock" White discusses overcoming restaurant adversity including fires, floods, and other challenges facing hospitality operators. -
S.02 | EP. 06
Committing to Culture and Community with Lauren Bailey
Lauren Bailey explains how culture forms the foundation of Upward Projects restaurant group and their community impact across Arizona locations. -
S.02 | EP. 05
Keeping Up With Culinary Trends with Nick Gonring
Corporate Consulting Chef Nick Gonring reveals his process for tracking culinary trends and predicting the next big food movements. -
S.02 | EP. 04
Launching a Ghost Kitchen and Winning 'Chopped' With Brian Jupiter
Chicago restaurateur Brian Jupiter shares his ghost kitchen launch experience, winning 'Chopped', and creative restaurant marketing strategies. -
S.02 | EP. 03
Robot Waiters in Restaurants With Carlos Gazitua
Carlos Gazitua discusses successfully implementing robot waiters at Sergio's Restaurants, world-record croquetas, and restaurant automation benefits. -
S.02 | EP. 02
Fighting Burnout and Building a Retail Brand With Cynthia Wong
Pastry chef Cynthia Wong explains how her ice cream truck Life Raft Treats evolved into an online sensation and retail brand. -
S.02 | EP. 01
Navigating Success and the Post-Pandemic Transition With Nick Bognar
St. Louis chef Nick Bognar discusses the impact of national recognition, pandemic lessons learned, and what excites him about the industry's future. -
S.02 | EP. 00
Building the Anti-ghost Kitchen With Kristen Barnett
Kristen Barnett explains her anti-ghost kitchen concept and predictions for the evolving virtual restaurant and delivery space. -
S.02 | EP. 01
Leaning Into Tech and Growing a Family Restaurant Business With Federico Castellucci
Federico Castellucci shares how embracing technology helped turn around his family's Atlanta restaurant business and modernize operations. -
S.01 | EP. 13
How Restaurants Can Use Technology to Improve Operational Efficiency
MarginEdge CEO Bo Davis explains how restaurant technology can improve operational efficiency and reduce costs for food service operators. -
S.01 | EP. 12
The Robots Have Arrived! Here's What it Means For Restaurant Labor
Dexai Robotics' Anthony Tayoun discusses robotic sous chefs, current automation solutions, and the future of robotics in restaurant labor. -
S.01 | EP. 11
How Restaurants Can Make the Most of Customer Data
Bikky CEO Abhinav Kapur explains how restaurants can better utilize customer data to reduce operating costs and grow their businesses. -
S.01 | EP. 10
Celebrating the Holidays with NYC's General Manager of the Miracle & Sippin' Santa pop-up franchise, Joann Spiegel
Joann Spiegel discusses managing the global Miracle and Sippin' Santa holiday pop-up franchise and the business of Christmas-themed bars. -
S.01 | EP. 09
Lessons Learned from Launching Virtual Brands and Building Melt Shop with Spencer Rubin, Founder & CEO of NYC's Melt Shop
Melt Shop CEO Spencer Rubin shares lessons from launching virtual brands, tech stack optimization, and building 15 locations across the Northeast. -
S.01 | EP. 08
How to Run Your Restaurant like a Tech Startup with Joelle Parenteau, Owner & Founder of Wolf Down
Wolf Down founder Joelle Parenteau explains running her restaurant like a tech startup and building team culture across USA and Canada locations. -
S.01 | EP. 07
Canada's Craft Beer Scene with Founder & CEO of Tap & Barrel Group, Daniel Frankel
Tap & Barrel Group CEO Daniel Frankel discusses building Canada's largest craft beer purchaser and environmental stewardship in restaurant operations. -
S.01 | EP. 06
Tipping Culture, Restaurant Operations & Staffing with Nashville Restaurant Radio Host, Brandon Styll
Nashville Restaurant Radio host Brandon Styll discusses tipping culture, labor challenges, and restaurant innovation in the post-pandemic landscape. -
S.01 | EP. 05
Virtual Brands and Restaurant Operations Bootcamp with Dave Miller of Chicago's Baker Miller
Baker Miller owner Dave Miller shares insights on virtual brands vs. ghost kitchens and operational tips for scaling successful restaurants. -
Michelin Star and Award Winning Pastry chef for Maple & Ash and others, Aya Fukai, dishes on growing Aya Pastry into one of the Top 100 Bakeries in America
Michelin Star pastry chef Aya Fukai discusses building Aya Pastry into one of America's Top 100 bakeries and scaling B2B and B2C operations. -
S.01 | EP. 03
How a Restaurant Raised $250K in Crowdfunding to Expand Business During the Pandemic
Square Cafe owner Sherree Goldstein explains how her Pittsburgh restaurant crowdfunded $250K during the pandemic to expand into a larger space. -
Celebrating Black Culture, Community & Success with Darel Ross of Forty Acres Soul Kitchen
Forty Acres Soul Kitchen co-owner Darel Ross discusses celebrating Black culture through food and creating inclusive opportunities in the restaurant industry. -
S.01 | EP. 01
Biscuits, Pop-Up Restaurants & Atlanta's Chef Suzanne of Buttermilk Kitchen
Buttermilk Kitchen chef Suzanne Vizethann shares her Atlanta restaurant success story, Guy Fieri's advice, and her popular biscuit pop-up Milkdrop. -
S.01 | EP. 00
How Innovation Hubs Shape Restaurant Trends (with Mandy Tahvonen)
Relish Works' Mandy Tahvonen explores restaurant industry trends, plant-based meat innovations, and the future of foodservice at innovation hubs.