Cost of Goods Told

Chef Evelyn Garcia, owner and chef of Kin inside Politan Row, joins us this week via Zoom to talk about her move to New York, her travels around the world, and now opening her own concept. Kin - houston.politanrow.com/kin Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand www.boernebrand.com Zero-Point Organics www.zero-pointorganics.com

This week Chef Conor talks with Chef Erin Feges of Feges BBQ via Zoom about the ever changing landscape for restaurants. Feges BBQ https://www.fegesbbq.com/ Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand www.boernebrand.com Zero-Point Organics www.zero-pointorganics.com

This week Alex Au-Yeung, owner and operator of Phat Eatery, talks with Producer Chef Conor and guest co-host Pitmaster Brett Jackson of Brett's BBQ Shop about his venture into the restaurant business. Phat Eatery https://phateatery.com Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand www.boernebrand.com Zero-Point Organics www.zero-pointorganics.com

This week Sherman Yeung, first year restaurateur of Tobiuo Sushi & Bar, talks about the move from cook to owner in just a short period of time. Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand www.boernebrand.com Zero-Point Organics www.zero-pointorganics.com

Michelle Wallace, executive chef of Gatlin's BBQ, talks with us this week about finding a career in cooking and learning just how big barbecue is in Houston. There are a ton of stories and even more laughs in this week's episode. Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand https://www.boernebrand.com/ Zero-Point Organics https://www.zero-pointorganics.com/

Welcome back to our regularly scheduled podcasting! This week we sit down with John Reed, CEO of Bosscat Kitchen & Libations and much more, to talk about growing from one sports bar to 11 businesses across the US. John was gracious enough to talk about his sobriety, his struggles in the restaurant industry, surviving both hurricane Harvey and COVID-19 after opening up in the city of Houston, and so much more. Bosscat Kitchen https://www.bosscatkitchen.com/ Thank you to our partner Boerne Brand Hot Sauce for making this podcast possible, make sure you grab a bottle of their new Red Sauce today at https://www.boernebrand.com/

Federico Cavatore opens 25% of his restaurant, Cavatore's, dining room tonight so we talk ahead of time to discuss policies and procedures he's taken to insure a safe environment for his guests and his staff. Cavatore's: http://www.cavatores.com/ We reference the Texas Restaurant Promise: https://www.txrestaurant.org/sites/de... Thank you Boerne Brand Hot Sauce for sponsoring this episode, check out what they have to offer here: https://www.boernebrand.com/

Eric Sandler joins Darren and Conor on an emergency podcast episode where we discuss the new COVID-19 regulations on restaurants and how this will impact the industry. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use. If you can help by telling your story please message us on our Instagram @costofgoodstold

Ben Sassani, owner of one of the franchise locations of Kung Fu Tea (https://www.kungfutea.com/), joins us via the phone to talk about the different social media strategies and businesses tactics he has used to help his business during the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use. If you can help by telling your story please message us on our Instagram @costofgoodstold

Mary Thorn, owner and operator of Thistle Draftshop (https://thistledraftshop.com/), and head chef Ernesto Villarreal, join us via phone to talk about how they have made significant pivots and changes to their business during the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use. If you can help by telling your story please message us on our Instagram @costofgoodstold

Chris Nikolas, owner and chef of JUST GRK (https://www.justgrk.com/), takes time to talk with us via the phone about how his business is changed by the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use. If you can help by telling your story please message us on our Instagram @costofgoodstold

Thomas Nguyen, co-owner of Peli Peli and Peli Peli Kitchen, talks to us via the phone to talk about what steps he and his team are taking during the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use. If you can help by telling your story please message us on our Instagram @costofgoodstold

Lance Eaker, Pitmaster and owner of Eaker Barbecue (https://www.eakerbarbecue.com/), talks to us via the phone about how his food truck business has changed since the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use. If you can help by telling your story please message us on our Instagram @costofgoodstold

Chef Austin Simmons of TRIS (https://triswoodlands.com/) and The Kitchen (https://thekitcheninthewoodlands.com/) talks to us via the phone about what he and his team are doing during these unprecedented times. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use. If you can help by telling your story please message us on our Instagram @costofgoodstold

A very special episode this week as we are joined by two amazing pitmasters, Wayne Mueller of Louie Mueller Barbecue (https://www.louiemuellerbarbecue.com/) and Ara Malekian of Harlem Road Texas BBQ. We cover a range of topics this episode and left the mics recording for a little longer, but listen all the way through as both Wayne and Ara drop some serious knowledge. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and to Harlem Road Texas BBQ for hosting us this week (http://www.harlemroadtexasbbq.com/).

Brothers Don and Theo Nguyen join us this week to talk about their barbecue pop ups and combining great bbq with some traditional Vietnamese dishes. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new restaurant partner Buffalo Bayou Brewing.

Eric Sandler, Food Editor of CultureMap (http://houston.culturemap.com/author/eric-sandler/articles/) joins us this week to discuss what it takes to host a podcast and write about the food scene in and around Houston. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new restaurant partner Buffalo Bayou Brewing (https://www.buffbrew.com/).

Ronnie and Linda Nguyen, co-owners of one of Houston’s most popular bánh mì establishments Roostar Vietnamese Grill, join us this week to talk about their humble beginnings to opening their second location and now expanding their original locations footprint. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new restaurant partner Buffalo Bayou Brewing.

Chef Arash Kharat joins us this week to discuss the opening of the new Buffalo Bayou Brewery building and what it takes to run a three story establishment. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new restaurant partner Buffalo Bayou Brewing.

Michael Sambrooks, of Sambrooks Management which oversees the operations of The Pit Room (https://thepitroombbq.com/), Candente (https://www.candentehtx.com/), 1751 Sea & Bar (https://1751houston.com/), Sam’s Fried Chicken & Donuts (samsfriedchickendonuts.com), and Pi Pizza (pipizzahtx.com), talks with us this week on what it takes to run all these establishments. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

Jackie and Cory Yates, owners of Jersey Bagels (https://jerseybagelstx.com/) join us this week to discuss opening one of the first hand rolled bagel shops in Houston. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

John and Veronica Avila, owners of El Burro & the Bull and the Henderson & Kane General Store, talk to us this week about opening their new stand alone brick and mortar restaurant. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

Russell and Misty Roegels of Roegels Barbecue Co (https://www.roegelsbarbecue.com/) join us this week in part 2 to deep dive into what it truly takes to run a barbecue restaurant. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

This week Joey Machado, marketing director of FOGO Charcoal, talks with us about the BBQ world and how premium charcoal plays a major role in it. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

Russell and Misty Roegels of Roegels Barbecue Co (https://www.roegelsbarbecue.com/) join us this week to deep dive into what it truly takes to run a barbecue restaurant. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

Blake Stoker, owner and pit master of Blake's BBQ (https://www.facebook.com/Blakes-BBQ-1189254797773684/), joins us this week to talk about how he turned a passion into a business and is looking forward to the future with a brick and mortar location in the works. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

Thomas Nguyen, co-founder of Peli Peli (https://www.pelipeli.com/) and Peli Peli Kitchen (https://www.pelipelikitchen.com/), talks with us this week about growing a business from one location to now having five locations around Houston. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

Chef Tony Castillo and owner Xavier Godoy of Mastrantos (https://www.mastrantosintheheights.com) talk with us this week about what it takes to run a relatively young and upcoming restaurant. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

Brett Jackson, pit master and owner, and Jacqueline Herrera celebrate Brett's BBQ Shop's (https://www.brettsbbqshop.com) upcoming one year of business anniversary. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

(PART 1) Travis Weaver sits down with Host Conor Moran and guest Co-host Chef Ara Malekian of Harlem Road Texas BBQ to talk about Manready Mercantile (https://manready.com/) the ultimate general goods store. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

Welcome to Season 2 of the Cost of Goods Told Podcast! This week we meet one of our new sponsors, Boerne Brand Hot Sauce! Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www.beavershtx.com/)

Chris Saladino of Champ Burger discusses what it's like to run one of the oldest establishments in Houston. Champ Burger is celebrating 57 years this year (2019). Thank you as always to our sponsor Duke's Premium Meats (https://www.dukespremiummeats.com/) and our partner Beaver's Restaurant (https://www.beavershtx.com/)

Federico Cavatore, owner of Cavatore Italian Restaurant, join us to talk about his historic restaurant and what it take to run an establishment that has been around since 1984. Thank you as always to Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and Beaver's Restaurant ( https://www.beavershtx.com/ ) for making this podcast possible.

Scott Moore Jr. and Michelle Holland join us this week to discuss just what it took to open Tejas Chocolate & Barbecue ( https://www.tejaschocolate.com/ ). Funny enough, the barbecue part of Tejas almost never happened had it not been for a stroke of bad luck. Thank you as always to our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's Restaurant ( https://www.beavershtx.com/ ).

Adam & Katie Womack, owners of 4 Locatelli's Restaurants, talk with us this week about the struggles of opening their first location to how they have built several successful neighborhood restaurants. Thank you as always to our sponsor Duke's Premium Meats (https://www.dukespremiummeats.com/ ) and our partner Beaver's Restaurant ( https://www.beavershtx.com/ )

Paul Miller of Gr8 Plate Hospitality joins us this week to talk about growing from one location to now over 8 restaurants with 2 more under development. We'd like to thank our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's ( https://www.beavershtx.com/ ) for making this podcast possible.

Chef Austin Simmons, Executive Chef of TRIS, The Kitchen, and Cureight, joins us this week to talk about his journey and struggles in the culinary world. Thank you to our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's Restaurant ( https://www.beavershtx.com/ ) for making this podcast possible.

Will and Nichole Buckman talk to Darren and I about their humble beginnings, from a hand made trailer to their brick and mortar and being one of the top barbecue establishments in the state of Texas by Texas Monthly. Please visit our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/) and our partner Beaver's Restaurant ( https://www.beavershtx.com/). For more info please visit https://www.on3media.co/

This week Bob and Ann Laws, owners of the Monument Inn Restaurant ( https://monumentinn.com/ ), sit down to talk about their journey into restaurant ownership and some of the obstacles they faced. Thank you as always to our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's Restaurant ( https://www.beavershtx.com/ )

Jennifer Edwards, owner and brewmaster of 4J Brewery (www.4jbrewingcompany.com), joins us to discuss what it takes to run a small brewery. We talk about the science behind making beer and what her work week looks like. Thank you to Dukes Premium Meats (www.dukespremiummeats.com) for sponsoring our podcast and our partner Beaver's Restaurant (www.beavershtx.com) for hosting us. Please like and subscribe if you enjoyed this week's episode.

Pitmaster and owner of the Rusty Buckle BBQ Company ( http://www.rustybucklebbq.com/) Allen Rhoden talks about his crazy journey into the barbecue world. Thank you as always to our sponsor Duke's Premium Meats (www.dukespremiummeats.com) and our partner Beaver's Restaurant (www.beavershtx.com) for hosting us.

Willet Feng, chef and owner of Burger-chan, joins us this week to discuss his culinary journey and what it takes to operate a family owned restaurant. Thank you to NextSeed for hosting this week's podcast (https://www.nextseed.com/) and thank you to our sponsor Duke's Premium Meats (https://www.dukespremiummeats.com/) for their continued support.

Patrick and Erin Feges join us this week on the Cost of Goods Told Podcast. NextSeed was generous enough to allow us to record in one of their conference rooms so we would have a nice quiet spot to record (https://www.nextseed.com/).

Greg Gatlin, owner and pitmaster of Gatlin's BBQ, joins us to discuss all his barbecue ventures and his humble beginnings.

Darren Lafferty ( https://www.whitebeardphotography.com) and I sit down at Just GRK (www.justgrk.com) to discuss this years Houston BBQ Festival and talk with Chef Chris Nikolas about his fantastic establishment.

Lance Eaker started in the corporate world, but after inspiration struck with Aaron Franklin’s book he decided to change careers.

Terry, Robin, and Quy, the trio behind Blood Bros. BBQ sit down to talk about how they grew from backyard BBQ to pop up to now a full fledged brick and mortar restaurant.

Jim Buchanan of Buck's Barbeque Co. talks about how he got started in BBQ without a traditional culinary background.

Chef Randy Duncan sits down to talk all things BBQ and how he became a powerhouse in Katy, Texas.

Darren Lafferty and I (Conor Moran) talk about our BBQ Road Trip this past Saturday as we visit some of the great establishments participating in the Houston BBQ Festival!

Part 4 of 4 Darren and I discuss our thoughts on the Houston Rodeo BBQ Cook Off and what we are looking forward to eating at the Rodeo!