Los mejores podcasts de Fullservice Restaurantsthat (2024)

1
Revamping a Legendary Restaurant’s Bar Program with Adam Fournier 46:35

5d ago46:35

46:35

Wolfgang Puck’s Bar Director Adam Fournier joins associate editor Sam Danley to talk about the world of beverage service, collaborating with chefs, and turning Spago Beverly Hills into a cocktail destination.Por FSR magazine

1
Creating a Multi-Sensory Dining Experience with ‘The Billionaire Chef’ Tolu Eros 39:58

12d ago39:58

39:58

“The Billionaire Chef” Tolu Eros joins FSR editors to talk about creating immersive, experiential culinary experiences; putting West African cuisine on the map in an authentic yet modern way; integrating music, art, and fashion into dining; and more.Por FSR magazine

1
Behind the Bar with Ray Tremblay, COJE’s Beverage Director 58:48

19d ago58:48

58:48

Ray Tremblay, corporate beverage director of Boston-based COJE Management Group, joins FSR editors to talk about spirit-free beverages and his dislike for the term “mocktails,” current trends in the beverage space, and the keys to creating high-volume cocktail menus tailored to a diverse portfolio of restaurants (from his learnings at Lolita Cocina…

1
A Taste of Rebellion and Puerto Rican Cuisine with Milena Pagán 44:55

1M ago44:55

44:55

FSR cover star Milena Pagán joins editors to talk about crafting a new narrative of Puerto Rican cuisine at her restaurant, Little Sister; building a menu and wine program with a distinct point of view; subverting expectations and industry standards; relocating her Rebelle Bagels shop; and more.Por FSR magazine

1
Overcoming Adversity and Building Mission-Driven Brands with Adenah Bayoh 34:30

1M ago34:30

34:30

Adenah Bayoh, a multi-unit IHOP franchise owner and founder of two fast-casual concepts, joins FSR editors to talk about her entrepreneurial journey, passion for moving the needle on equitable access to capital in the restaurant industry, her advice for restaurant leaders, and more.Por FSR magazine

1
How Tocabe is Cultivating the Future of Indigenous Cuisine, Ft. Ben Jacobs 44:28

2M ago44:28

44:28

Ben Jacobs, co-founder of Denver’s American Indian restaurant Tocabe, joins FSR editors to share his passion for revitalizing indigenous cuisine, expanding a restaurant while preserving cultural identity and values, building a sustainable food system, and more.Por FSR magazine

1
Keys to Finding Success in a Competitive Food Category, Ft. Brian Shunia of Wing Snob 43:05

2M ago43:05

43:05

Brian Shunia of Wing Snob joins FSR editors to talk about the origins of Wing Snob, building a successful franchise model, overcoming challenges and standing out in a highly competitive industry, and more.Por FSR magazine

1
Balancing History with Modern Relevance, Ft. Mark Latter of Tujague’s 31:48

2M ago31:48

31:48

Mark Latter joins FSR editors Callie Evergreen and Sam Danley to talk about honoring the history of Tujague’s (one of the oldest restaurants in New Orleans) while innovating to stay relevant; the power of creating dining memories; growing and adding concepts to his Latter Hospitality brand; and more.…

1
A Roadmap for Restaurant Resilience Ft. ‘Bar Rescue’ Chef Ashish Alfred 37:21

2M ago37:21

37:21

In an industry where the failure rate for opening a restaurant is astronomical, chef Ashish Alfred joins FSR editors to share his personal story of overcoming adversity and embracing restaurant innovation in the face of challenges. Plus, he chats about fusion cuisine, promoting a sober working environment, co-hosting Paramount’s “Bar Rescue,” and m…

1
Building a Restaurant Community from the Ground Up, Ft. Krista Cole 43:14

3M ago43:14

43:14

James Beard Award semifinalist Krista Cole joins FSR Editor Callie Evergreen to chat about her journey from studying nursing to owning three restaurants in Maine (Sur Lie, Gather, and Catface Cafe; breaking down barriers for women and LGBTQ+ members in the restaurant industry; maintaining a community-focused ethos; and more.…

1
Transforming Managers Into Hospitality Leaders, Ft. Jason E. Brooks 38:26

3M ago38:26

38:26

Jason E. Brooks joins FSR editors Callie Evergreen and Sam Danley to talk about the power of influence, transforming restaurant managers into hospitality leaders, KPIs, and more.Por FSR magazine

1
The Making of MINA Group’s Culinary Empire, Ft. Michael Mina and Jason Himber 48:48

3M ago48:48

48:48

Celebrity chef Michael Mina and MINA Group CEO Jason Himber join FSR editors to chat about learning from failures and pushing past fears, the group's impressive global growth journey to more than 30 restaurants, advice for aspiring chefs and restaurateurs, building great leaders, and more.Por FSR magazine

1
The Art of Personal Branding and Taking Chefs to the Next Level, Ft. Lonny Sweet 43:13

4M ago43:13

43:13

Lonny Sweet, CEO and founder of Sweet Management Group, joins FSR editors Callie Evergreen and Sam Danley to talk about how chefs can elongate their careers through great storytelling and brand partnerships, how to leverage social media influencers to get more guests in seats, his unique niche of being a celebrity chef talent agent and manager, and…

1
Creating the Sports Bar of the Future, Ft. Celebrity Chefs Janine Booth, Jeff McInnis, and Caribe Royale’s Amaury Piedra 46:26

4M ago46:26

46:26

This special episode features three guests—celebrity chefs Janine Booth and Jeff McInnis, plus Caribe Royale Orlando’s Amaury Piedra—who chat with FSR editors about creating the new sports bar-meets-night-club Stadium Club, curating high-tech offerings, designing a menu to reach a target audience, the evolving role of hotel restaurants, and more.…

1
Lessons on Arrogance from ‘Top Chef’ Star CJ Jacobson 34:13

5M ago34:13

34:13

Chef CJ Jacobson joins FSR Editor Callie Evergreen for a special episode about his hilarious and somewhat naive journey of becoming a chef, winning “Top Chef Duels,” opening up his own restaurants, Ēma and Aba, and lessons learned along the way.Por FSR magazine

1
Honoring Mexico's Culinary Hub, ft. Chef Eddy Escriba of Oaxaca Club 42:46

6M ago42:46

42:46

Chef Eddy Escriba of Oaxaca Club joins FSR editors Callie Evergreen and Sam Danley to talk about connecting food and culture. He shares how the restaurant is expanding the consumer palate through education, ensuring the long-term viability of mezcal production, and more.Por FSR magazine

1
Bringing Korean Cuisine to the Masses, ft. Dae Gee’s Joe Kim 45:55

6M ago45:55

45:55

Joe Kim, founder of Dae Gee Korean BBQ, joins FSR editors Callie Evergreen and Sam Danley for a behind-the-scenes look at the strategic maneuvers fueling the emerging franchise’s ascent. He shares insights on the rising popularity of Korean culture, scaling the business, navigating international expansion, and more.…

1
Mastering Menu Development, ft. Craveworthy’s Becca McIntyre 40:52

7M ago40:52

40:52

Becca McIntyre of Craveworthy Brands joins FSR editors Callie Evergreen and Sam Danley to dish on culinary innovation at the fast-growing restaurant group. She dives into the intricacies of spearheading menu development for an expanding array of concepts and shares strategies for optimizing offerings across channels, staying ahead of evolving consu…

1
The Dish on 2024’s Foodservice Trends, Feat. Stephanie Lind 51:20

8M ago51:20

51:20

Elohi Strategic Advisors’ Stephanie Lind joins FSR editors Callie Evergreen and Sam Danley to give listeners a peek into consumers’ decision-making. She breaks down ESA’s proprietary Diet Drivers research and shares her predictions for the year’s top food and beverage trends.Por FSR magazine

1
Bringing a French Fine-Dining Approach to Fast-Casual Franchising, Ft. Chef Gregoire Jacquet 45:52

8M ago45:52

45:52

Chef Gregoire Jacquet joins FSR editors Callie Evergreen and Sam Danley on The Restaurant Innovator to share how his eponymous “fine-fast-casual” restaurant is tackling franchising.Por FSR magazine

1
From Brewery to Brasserie, Ft. Southerleigh's Jerome Serot 43:19

9M ago43:19

43:19

Jerome Serot, co-founder of Southerleigh Hospitality Group, joins FSR editors Callie Evergreen and Sam Danley on The Restaurant Innovator to share how SHG’s restaurants have anchored San Antonio’s recent explosion of elevated, experimental dining and helped redefine the city from a Tex-Mex mecca to a dynamic, diverse food city.…

1
Emshika Alberini on Building A Family Legacy Through Food 30:13

9M ago30:13

30:13

Former “Chopped” contestant Emshika Alberini grew up in Bangkok before moving and making her mark on New Hampshire’s dining scene by opening Chang Thai Cafe with a credit card and a dream. Emshika shares how she went from serving 10 guests on opening night to running one of the state’s most celebrated restaurants.…

1
How Restaurants Can Emotionally Connect with Guests, Ft. GiftAMeal CEO Andrew Glantz 35:12

10M ago35:12

35:12

Andrew Glantz sounds off on the power of hospitality through tech, infusing core values into the customer experience, winning over younger consumers in the restaurant realm, and more.Por FSR magazine

1
Top Chef Master Alum Sees an Opportunity in Suburbs and Hotels 43:18

10M ago43:18

43:18

Chef Michael Schlow is a James Beard award-winning chef and has been featured on TODAY, Good Morning America and The Tonight Show with Jimmy Fallon. As a prolific restaurateur with concepts across DC and New England, Chef Michael continues to expand his brand presence and ethos of “feeding the soul” through his concepts at Schlow Restaurant Group.…

1
Chef Troy Guard on Cultivating a Cohesive (Yet Diverse) Restaurant Collective 41:56

11M ago41:56

41:56

Chef Troy Guard sounds off on the ups and downs of expanding and refining TAG Restaurant Group, how his Hawaiian upbringing and travels influence his culinary style, modernizing fine dining and the steakhouse experience, and more.Por FSR magazine

1
How to Streamline Restaurant Kitchens, Ft. Opsi Founder James Passafaro 36:12

11M ago36:12

36:12

James Passafaro shares how two decades in the hospitality industry led him to create Opsi, a workflow app for culinary professionals to boost operations and optimize consistency. He talks about the new age of technology in restaurants, why communication is the most important tool in a kitchen, guiding Gen Z into the workforce, and more.…

1
Redefining the Value Menu, Ft. The Culinary Edge CEO Graham Humphreys 34:21

12M ago34:21

34:21

Graham Humphreys, CEO of The Culinary Edge, shares how innovation and strategy go beyond the PowerPoint deck with FSR editors Callie Evergreen and Sam Danley. We chat about plant-based menu trends, redefining the value menu, why now is the best time to be in the F&B industry, and more.Por FSR magazine

1
‘The Restaurant Diva’ on Being the Face of a Growing Culinary Empire 42:34

12M ago42:34

42:34

Michele DiMeo, co-founder of MONTE Restaurant Development Group and Squisito Franchise enterprises, shares her journey to success with FSR editors Callie Evergreen and Sam Danley. We chat about the ups and downs of scaling a restaurant empire, turning her “Restaurant Diva" nickname into a bona-fide brand, achieving viral fame on TikTok, and more.…

1
Indigo Road’s Steve Palmer on the Human Touch in Hospitality 38:43

1y ago38:43

38:43

Founder, managing partner, and chief vision officer of Indigo Road Hospitality Group Steven Palmer joins FSR editors Callie Evergreen and Sam Danley to talk about developing a strong company culture. We chat about vulnerability and transparency in leadership and dive into Ben’s Friends, a support group for hospitality professionals who struggle wit…

1
Revolutionizing Tech in Hospitality with Harri CEO Luke Fryer 42:06

1y ago42:06

42:06

Discover the future of restaurant management with Luke Fryer, founder and CEO of Harri, a human capital management platform. He joins FSR editors Callie Evergreen and Sam Danley to talk about the industry’s tech struggles and data-driven workforce solutions.Por FSR magazine

1
From Greek Deli to 30-Concept Hospitality Group: Alex Smith’s Mission to Bolster Baltimore’s Restaurant Scene 33:43

1y ago33:43

33:43

Alex Smith, CEO of Atlas Restaurant Group, is one of the youngest restaurant group owners in the U.S. He shares how he built his company to now over 30 concepts nationwide with second-generation properties, approaching $200 million in sales, and growing organically, with FSR editors Callie Evergreen and Sam Danley.…

1
Full Course’s Lauren Fernandez on Playing Both Franchisor and Franchisee 39:09

1y ago39:09

39:09

Former General Counsel of FOCUS Brands turned restaurant operator, Lauren Fernandez brings nearly 20 years experience in brand licensing; franchising; and consumer product development to her role as founder and CEO of Full Course, an incubator, accelerator, and investor in early-stage food and restaurant brands.…

1
James Beard ‘Outstanding Chef’ Rob Rubba on Rethinking our Food System 36:52

1y ago36:52

36:52

James Beard "Outstanding Chef" Award winner Rob Rubba joins FSR editors Callie Evergreen and Sam Danley to talk about Oyster Oyster, his Washington, DC-based restaurant championing local produce. We chat about bringing a hyper-seasonal and sustainable approach to the fine dining world, building a restaurant for the future from the ground up, and ta…

1
Frankie Olivieri on Keeping a Family-Run Legacy Brand Relevant 46:20

1y ago46:20

46:20

Frankie Olivieri, the fourth-generation owner of Pat’s King of Steaks, joins FSR editors Callie Evergreen and Sam Danley to talk about the origins of the Philly cheesesteak, his family history, keeping a legacy brand like Pat's King of Steaks relevant, and his journey to becoming a trained chef and serial entrepreneur.…

1
Sparking Social Equity in Restaurant Franchising with Everytable’s Bryce Fluellen 44:26

1+ y ago44:26

44:26

Food justice veteran Bryce Fluellen joins FSR editors Callie Evergreen and Sam Danley to reveal his journey to becoming the executive consultant of social equity franchise and philanthropy for Everytable, a southern California-based restaurant and freshly-prepared food business. We also chat about Everytable’s unique model for empowering individual…

1
Inside True Food Kitchen’s Incredible Evolution with Christine Ferris 45:56

1+ y ago45:56

45:56

True Food Kitchen Director of Marketing Christine Ferris joins FSR editors Callie Evergreen and Sam Danley to discuss the brand’s recent total menu overhaul, the launch of its first quick-service location, and how the wellness-forward concept plans to grow. We’ll also chat about how TFK prioritizes giving back to the local communities its stores ar…

1
Top Chef David Viana on Revolutionizing the Restaurant Industry 38:29

1+ y ago38:29

38:29

Heirloom Kitchen executive chef and Top Chef alum David Viana joins FSR editors Callie Evergreen and Sam Danley to introduce a new revolutionary team structure designed to burn down the boundary between front-of-house and back-of-house employees, plus mitigate the ever-common burnout of restaurant workers. Also, we'll talk about his new NextGen Cas…

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