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Fourth generation chef, consultant, and 'Best Served Podcast' host Jensen Cummings shares some very thought-provoking insights about the current state of the restaurant industry and discusses his thoughts on the drastic changes that are in needed in this industry. We talk about what we love about the industry and who the most important people are, the unsung heroes. Find out more about Jensen and his podcast at https://www.bestservedpodcast.com/ and also make sure to check out the '86'd' YouTube channel at https://www.youtube.com/results?search_query=eighty6attrition. Thanks again for tuning in and make sure to subscribe to hear next week's episode.

On the first installment of 'Sweat the TECH-nique', Jerry Abiog of Standard Insights tell us about the online ordering platform he and his team have designed to faciliate data-driven ordering from the operator's side and a personalized dining experience from the guest's side. Jerry's platform, IOrder, not only enables a safer, contact-less ordering process for both guests and staff but also enables food and drink recommendations based on prior guest preferences and ideal food pairings. Find out more about IOrder over at https://iorder.menu/ or schedule a demo w/ Jerry at https://calendly.com/standardinsights/ai-driven-digital-menus?month=2020-08 and don't forget to subscribe to hear more upcoming episodes of '86'd'. Thanks for tuning in!

Classically trained, Irish-born Chef Declan Horgan shares the insights and hard-learned from 20+ years leading top tier kitchens the Emerald Isle to America's capitol. Declan discusses his beginnings as an integral member of a Michelin-starred kitchen at the age of 19 and tells us about the extensive list of new projects that he is currently involved with. Find out more about Declan at http://www.chefdeclanhorgan.com or follow him by his Instagram handle @declan76.Also, make sure to subscribe to hear the episodes of the coming weeks over at http://www.hospitality121.com/86d-straight-dialoque or on Apple Podcasts, Stitcher, Google Podcasts, and Spotify. Thanks for tuning in!!

From his years as a chef that focused on Japanese style cooking and sushi preparation to his experience as an Executive Pastry Chef, Curtis Cameron has learned a great deal about level-headed leadership, comportment, and commitment. In this episode, he shares those lessons as well as the pivots he is seeing among colleagues on the West Coast and offers a few words of wisdom to the up-and-coming chefs and hospitality professionals out there. To learn more about Curtis, head over to his LinkedIn profile at https://www.linkedin.com/in/ccpastry/ or check him out on Instagram at @_curtiscameron_ and don't forget to check out the '86'd' Youtube channel at eighty6attrition. Thanks for tuning in and made sure to circle back next week!

On the latest episode of '86'd: Straight Dialogue w/ Restaurant Leaders', Tupelo Honey Cafe CEO Steve Frabitore talks about the importance of decive decision-making and self-sacrifice at the executive level amidst current guidelines and restrictions and how to overcome challenges in the transition from the frontlines into management. Check it out in the link below or on Spotify, Apple Podcasts, and Stitcher and don't forget to subscribe to hear next week's episode! To learn more about Steve and his fantastic, expansive team, hope over to http://www.tupelohoneycafe.com! Thanks for tuning in!

Restaurant Consultant and Piecemeal CEO Chris Wells tells us about how things are currently looking from the restaurateur and guest side of things in the, until very recently, vibrant restaurant scene of Montreal. He shares how Quebecois chefs and operators are pivoting and remaining resilient amidst the current times and tells us about the project he has been developing for the past several months, http://www.piecemeal.io.

Through leadership positions in the kitchens of Chef Jean-Georges Vongrichten and several prominent NYC chefs, Garrison learned a great deal about how to withstand the long hours and intense schedule that accompanies the executive chef role. In this episode, he discusses those lessons and shares his thoughts on the reopening his new concept, 'Il Fiorista', a seasonally-focused, Italian-inspired restaurant that celebrates the culinary uses of edible flowers. Join us for this great conversation and check out more of Chef Garrison's culinary exploits at http://www.ilfioristanyc.com.

From Wolfgang Puck's restaurants to some of Music City's most profitable establishments, Monte has led many teams in many different environments. In this episode, he shares some the of lessons he's learned along the way regarding how to spot burnout and how to maintain a healthy synergy between work and home. He also shares some uplifting insight regarding moving forward and tells us about the project he is currently working on. Enjoy!

I had the opportunity to talk with James Beard award-winning Chef Gabriel Rucker of Portland's Le Pigeon and Canard about our own personal experiences with substance abuse and sobriety. Chef Rucker shares his path to sobriety, how he currently maintains that path, and how he has helped chefs and other hospitality professionals to overcome their issues with drugs and alcohol.

Dean shares his thoughts about the challenges that he sees in the coming months as he and his wife prepare to open their bakery and full service restaurant in Wilmington, NC.

Welcome to 86'd: Straight Dialogue w/ Restaurant Leaders'. We look forward to the opportunity to provide you with insights and valuable takeaways that you can use in your day-to-day moving forward!