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In this special early episode I speak to journalist Marisel Salazar about the events surrounding George Floyd, how we can come together as an industry and so much more. This is an episode you will not want to miss. 

In this week's episode we speak to Katy Osuna the co-creator of the James Beard Award winning podcast Copper and Heat. We dive deep and discuss, what it's like to be a female in a professional kitchen, finance in restaurants, the tipping culture, mental health and more! I also speak to Justin McCoy, the Vice President of Marketing with Cousins Subs. We talk how they built themselves to thrive during and after the pandemic using technology that is here to stay.

On this week’s episode we speak to Adam Reiner, the creator of The Restaurant Manifesto. Adam gives us an inside look at the industry from a veteran servers perspective. Want to know how to be a better diner? He has the answer. We also discuss the continued impact of the pandemic on the industry and how we might salvage the people who are planning an exodus. 

This weeks guest is Rob Gifford the President of the National Restaurant Associations Educational Foundation. We speak about the future of the industry and what they are doing to help support everyone during the pandemic. I also layout a plan that everyone should follow as we start to reopen restaurants to the public. 

In this episode we have Ray Delucci who started the Instagram and podcast "Line Cook Thoughts." I also talk about the Independent Restaurants Coalition's Independent Restaurant Stabilization Fund and how James Beard Award finalist Kristen D. Murray needs our help. 

In our inaugural episode we have multi-year James Beard Award finalist Chef/Owner Justin Carlisle. I also talk about crazy delivery service fees and share some research info that may make you think about your operation in a different way. 

A podcast for anyone in the food and beverage industry. It will focus on operational best practices, current industry news, technology, stories (success and horror), interviews with successful operators, humorous stories from servers, bartenders, owners, etc.