So You Want to Run a Restaurant?

How This Cookie Company Went from Farmers Market to 10,000% Growth Overnight | Maya Madsen of Maya's CookiesWhat happens when a home baker goes viral - and suddenly has 10,000 orders she has no idea how to fulfill? In this episode, we sit down with Maya Madsen, Founder & CEO of Maya's Cookies, a vegan bakery and nationwide cookie shipping company built from scratch in her San Diego kitchen.Maya shares the real, unfiltered story of launching a food business with no culinary school background, no investors, and no roadmap - just a great product, a farmers market booth, and an unshakeable work ethic.Whether you're launching a CPG brand, selling at farmers markets, starting a home bakery, or scaling a food startup, this episode is packed with hard-won lessons from someone who has lived it.In this episode, we cover:How to validate your food product at a farmers market before investing bigScaling a food business from a home kitchen to a commercial kitchen to a retail storefrontManaging a viral moment - overnight e-commerce growth, supply chain chaos, and staff shortagesBuilding a loyal customer base as the face of your brandVegan and plant-based food business trends and what's actually working in 2024Why subscriptions aren't the holy grail they used to be for food brandsThe truth about getting into retail stores as an independent food brandHow to protect yourself from predatory e-commerce platform contractsPricing your food product correctly and tracking real costs, not just top-line revenueMission-driven branding and why it matters for food entrepreneursThe personal sacrifices of being a food founder - the stuff no one posts about on InstagramIf you've ever dreamed of turning your recipe into a real business, this episode will inspire you — and give you the real talk you need to actually do it.⭐ This podcast is brought to you by Back of House.io, the foodservice industry's most trusted resource for restaurant tech.Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/⭐ Learn More About Maya's Cookies https://www.mayascookies.com/food business, vegan business, bakery startup, CPG brand, farmers market tips, food entrepreneur, how to start a cookie business, plant-based food, e-commerce food brand, food startup growth, scaling a food business, home baker to business, vegan cookies, food founder, small food business, black owned business, product based business, how to go viral, food business mistakes, women in business

If you're a restaurant owner who wants to scale — this episode is a masterclass.Hengam Stanfield, co-founder of Matengas Pizzeria in San Antonio, shares exactly how she and her husband went from zero restaurant experience to building seven locations. They bought a failing pizzeria that was $200K in the red, and engineered it into San Antonio's number 1 pizza place. In this episode, we break down:• How to turn around a failing restaurant• Why obsessing over sales comes before building systems• The Ops Book framework that keeps multiple locations aligned• How to build restaurant systems that actually scale• The truth about hiring (and why you don't “find” great people — you build them)• Protecting company culture as you grow• Restaurant marketing strategies that work in 2025• How to prepare for big PR moments (including a Dave Portnoy review)• What it really takes to grow to 10, 20, even 50 locationsThis conversation is packed with practical advice for restaurant owners and operators who want more than just survival — they want structure, profitability, and scale.Whether you're running one unit or planning multi-unit expansion, this episode will challenge the way you think about operations, leadership, and growth.If you're serious about building a scalable restaurant business, this is required listening.⭐ This show is brought to you by Back of House.io, the foodservice industry's most trusted resource for restaurant tech.Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/

Running a restaurant is hard. Running one inside a 130-year-old train depot? That's a whole different story.In this episode, we sit down with Kizzy Patel and Jesse Smith, partners at Kimball House in Decatur, Georgia - a restaurant known for its legendary oyster program, classic cocktails, and precise hospitality. But behind the glow of vintage light fixtures and perfectly shucked oysters is the reality of stewarding a historic property, navigating preservation rules, maintaining aging infrastructure, and building a team that treats the space like home.We talk about:- What it really takes to open in a historic building- How they became owners (and eventually building owners)- Their approach to hiring for hospitality - not just service- Building a culture people want to stay in- Winning a $50,000 American Express + National Trust For Historical Preservation grant- And yes… whether the old depot is hauntedIf you've ever dreamed of opening a restaurant — especially in a historic space — this episode is a masterclass in vision, grit, and stewardship.Learn more... https://savingplaces.org/historicrestaurants https://soyouwanttorunarestaurant.short.gy/AMEX⭐ This show is brought to you by Back of House.io, the foodservice industry's most trusted resource for restaurant tech.Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/

This week's guest is a big one. We're heading to Traverse City, Michigan to sit down with Chef Andy Elliott of Modern Bird - fresh off being named one of the New York Times' 50 Best Restaurants in America and now a nominee for the 2026 James Beard Awards. Andy shares his full-circle journey from Chicago's fine dining scene (Boka, GT Fish & Oyster, RIA) to building one of the most celebrated restaurants in a small but mighty food town. We talk about starting out selling hand pies at the farmers market, the power of local relationships, cooking within the seasons of northern Michigan, and what it really takes to grow a restaurant sustainably outside of a major metro.We also dig into the realities of running a business with your spouse, resisting expansion for the sake of growth, and Andy's candid take on tipping culture in today's restaurant industry. If you're interested in thoughtful, ingredient-driven cooking, building community through food, or what it takes to create national buzz without losing your soul, this episode is for you.⭐ This show is brought to you by Back of House.io, the foodservice industry's most trusted resource for restaurant tech.Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/

In this episode of So You Want to Run a Restaurant, we sit down with Natalia Lepore Hagan, founder of Midnight Pasta Philadelphia, an immersive, experience-driven pasta concept redefining what dining can be.Midnight Pasta isn't a traditional restaurant, it's a ticketed pasta-making experience where guests arrive for cocktails, jump into a high-energy, hands-on pasta class, and then gather for a five-course, family-style dinner made from the pasta they create themselves. It's part dinner, part performance, and part community event.Natalia shares her journey from growing up in a big Italian-American family to performing on Broadway, and how theater, music, movement, and storytelling are intentionally built into every Midnight Pasta experience. She opens up about how the pandemic shutdown of Broadway led her back to pasta-making, enrolling in culinary school, and launching Midnight Pasta - not to fit into a traditional restaurant model, but to create something entirely new.Natalia also shares her perspective on chefs, creators, and influencer partnerships, and why Midnight Pasta operates outside the traditional restaurant category.In this episode, we cover:Building an immersive dining experience outside the restaurant modelPivoting careers and launching during the pandemicGoing viral without losing control of your brandScaling experiential hospitality without sacrificing authenticity

In this episode of So You Want to Run A Restaurant, we sit down with Executive Chef David Standridge - James Beard Award Winning Chef and Partner of The Shipwright's Daughter and Mystic Fish Camp - to trace his journey from home cooking to Michelin-starred kitchens, and ultimately to leading one of the most forward-thinking seafood movements in the country in Mystic Connecticut.Chef David opens up about the brutal reality of elite kitchens, the pressure behind accolades, and why chefs must move beyond prestige to drive real change in the food system. We dive deep into sustainability, community impact, and the unexpected star of this episode: the green crab

In this on-location episode of So You Want to Run a Restaurant, Claudia and Spencer sit down at the Gordon Food Service Food Show in Grand Rapids, MI with Gustavo Fuentes, owner of Dorados, and co-owner of multiple West Michigan restaurants.Gustavo shares his incredible journey, from growing up in Guanajuato, Mexico, to washing dishes at 15, to building one of the highest-rated and reviewed Mexican restaurants in the region. You'll hear how Gustavo turned community love into real momentum, why his restaurants maintain thousands of reviews with near-perfect ratings, and how he approached opening a brand-new concept, Delicias, blending Mexican, Italian, and American flavors with help from the culinary team at GFS.Whether you're a restaurant operator, a food entrepreneur, or just someone who loves a great origin story, Gustavo's blend of humility, grit, and innovation is guaranteed to inspire.Highlights:

In this episode, recorded live at the Gordon Food Service Food Show in Grand Rapids, Claudia and Spencer sit down with Jon O'Connor, the co-founder of Long Road Distillers - the first distillery in Grand Rapids built on a grain-to-glass, no-shortcuts philosophy.Jon shares how a few late-night whiskey conversations turned into a full-scale distilling operation, built on Michigan agriculture, craftsmanship, and a commitment to transparency. He talks about the leap from real estate to spirits, partnering with friends, and transforming a rundown historic building into a cornerstone of a now-thriving neighborhood cluster of breweries, restaurants, and makers.This episode dives into:

In this episode, Claudia and Spencer talk with Chef Carlos Lopez Muñoz, the creative force behind Istmo, one of Chicago's most talked-about new Oaxacan restaurants

Mallory Squibb: So You Want to Open a Coffee, Wine & Cheese Café ☕

We sit down with Chicago hospitality powerhouse, Carmen Rossi, Owner of 8 Hospitality, who's behind some of the city's most notable restaurants and nightlife experiences. Carmen opens up about the highs and lows of building restaurants, and why community, culture, and resilience matter more than ever in hospitality.We talk about: ✨ The realities of running restaurants (beyond the glam) ✨ Lessons from failure and bouncing back ✨ How the restaurant experience means more than ever today ✨ Why innovation and customer connection are the keys to staying relevantIf you've ever wondered what it takes to succeed in hospitality, this is a conversation you don't want to miss.

In this episode of So You Want to Run a Restaurant, Claudia and Spencer sit down with Bridget Foy, third-generation owner of one of Philadelphia's most iconic restaurants, Bridget Foy's, to talk about resilience, reinvention, and community. Bridget shares what it was like growing up in the family business, surviving a devastating 2017 fire, launching her second concept Cry Baby Pasta, and navigating the pandemic's challenges. She opens up about how she balances preserving her family's legacy with evolving for modern diners - think earlier nights, mocktail menus, and deep personalization for guests. Plus, she dishes on Philly's collaborative restaurant scene, lessons in leadership, and why the classic cheeseburger will never leave her menu.

From 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.Chef Paul shares how family traditions shaped his culinary philosophy, the flavors and stories behind Appalachian cuisine, and how he balances refined dining with comfort food at his Charleston, West Virginia restaurant, 1010 Bridge. He also reflects on the power of mentorship, community, and local ingredients in shaping chefs and food culture.In this episode:The soul of Appalachian food and ingredients What it means to represent West Virginia on a national stageHow Paul blends fine dining with comfort classicsThe role of family and tradition in his cookingLessons on mentorship, resilience, and hospitalitySo You Want More? https://linktr.ee/soyouwanttorunarestaurant

We're Back! So You Want to Run a Restaurant, powered by Back of House, is back! And this time, with a new co-host! Claudia is joined by Spencer, a lifelong restaurant pro, as they pick up where the show left off: telling restaurateur stories across the nation, having real conversations about what's changing in the industry, and sharing tips, insights, and inspiration you can actually use.Whether you've been with us since day one or you're just tuning in, get ready for new guests, same great vibes, and plenty of fresh stories from the people shaping the restaurant world.Find us on Apple Podcasts, Spotify, YouTube, or wherever you got your

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.

Executive chef Edwin Gallardo and food and beverage manager Robin Janse of Seven Stars Resort and Spa join us to talk about their unique sustainability initiatives and how operators can think about sustainability in their own restaurants.

Rachel Cope's Oklahoma City restaurant empire started with a single pizza place and has developed into a full-fledged restaurant group featuring five different concepts that continue to grow. We talk to her about how she built it and what she sees down the road.

Alphabet City Beer Co. owner Zach Mack usually hosts So You Want to Run a Restaurant, but not this week! Producer Matt Lynch joins host Claudia Saric to interview Zach about the lessons he's learned in the hospitality industry and how he applied them when opening his second concept, Taco Vista.

We talk to Detroit restaurateur and entrepreneur Ping Ho about her journey from the music business to the restaurant business, and what she's learned running several hybrid retail/restaurant concepts.

June Rodil of Goodnight Hospitality talks to us about the lessons she's learned launching a restaurant group just prior to the pandemic, starting her own private CPG label, and what has her excited for the future.

We talk with Anthony Collamati of Block House about his esports-focused restaurant concept and the importance of creating unique guest experiences.

We talk with Amanda Cohen of Dirt Candy in New York City about her groundbreaking restaurant Dirt Candy and more.

We talk with Chef Elyssa Kaplan, culinary operations lead at World Central Kitchen, about how she came to join the charity organization and her work feeding people in need all over the world.

We talk with Jasmine Sheth of Tasting India about where she sees the virtual concept space headed in the coming years.

We talk with restaurateur Stratis Morfoogen about his contactless QSR concept, Brooklyn Dumpling, and where the QSR space in general is headed.

We talk with Fernando de Buen Lopez, a Director of Innovation at foodservice innovation hub, Relish Works, about how different generations relate to food and what that could mean for the future of restaurants.

We talk to Lauren Bailey, co-founder of Upward Projects, about what the future of full-service restaurants looks like as we emerge from the pandemic and look forward.

We're bringing you an exciting crossover episode from our friends at Copper & Heat, which explores the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them. This episode deals with how people in the industry can support one another through mental health challenges. Check new episodes from Copper & Heat's fourth season, which debuts September 15th.

We talk to Ellen Yin, co-owner of Philadelphia's High Street Hospitality Group, about building an environment where staff feels valued and the role of restaurants in their communities.

We talk to chef Rodney “Rock” White of SuperChefs in Louisville about dealing with restaurant adversity, starting his own clothing line, and making a partnership work.

We talk to Upward Projects CEO and co-founder Lauren Bailey about how culture is foundational to her Arizona-based restaurant group, the role her concepts play in the communities they serve, and how it all started with a college job at P.F. Chang's.

We talk to Gordon Food Service Corporate Consulting Chef Nick Gonring about the intensive process he goes through to keep up with culinary trends and what he sees being the next big thing.

We talk to Chicago restaurateur Brian Jupiter about launching a ghost kitchen, winning ‘Chopped', and outside-the-box ways to market your restaurant.

We talk to Florida restaurateur Carlos Gazitua of Sergio's Restaurants about his success deploying robot waiters in his locations, his world-record-setting croqueta, and more.

We talk to decorated pastry chef Cynthia Wong about how her creative ice cream novelty truck Life Raft Treats evolved into an online sensation.

We talk to St. Louis chef Nick Bognar (Indo, Nippon Tei) about the impact of national recognition, what he learned in the pandemic and what has him excited for the future.

We talk to Kristen Barnett about creating a different kind of ghost kitchen and what's next in the virtual restaurant space.

In the Season 2 premiere, we spoke to Federico Castellucci of Atlanta's Castellucci Hospitality Group about embracing technology, turning around his family business, and more.

This is the final installment of our three-part series with guest co-host Kristen Hawley, freelance journalist and founder of weekly technology newsletter Expedite, in which we dig into how technology can help restaurants run a more efficient, cost-effective operation with MarginEdge founder and CEO Bo Davis.

With labor shortages top of mind for so many restaurant operators these days, automation and robotics is one avenue some are turning to for help. We sat down with Anthony Tayoun of Dexai Robotics to discuss how his company developed a robot sous chef, what robotic solutions look like in the industry today, and what's next.

As a restaurant operator, you might have a CRM, you probably have a website, and you may even have an app. You're collecting so much information on your users, but what do you do with it all? Where does all this data go and how can restaurants be better utilizing customer data to help with operating costs, and to help grow their businesses? We'll answer all of these questions and more in this episode featuring Kristen Hawley and Abhinav Kapur, CEO and Co-founder of Bikky.

Joann Spiegel joins us for our holiday episode to talk about the Miracle and Sippin' Santa pop-up franchise, being in the Christmas business year round, and the acute attention to detail that goes into every holiday themed bar across the world. The Miracle pop up franchise was born in 2014 when Greg Boehm decided to pause construction of his cocktail bar, Mace, in the East Village of NYC. Greg transformed the space into a Christmas wonderland that became a huge hit and has continued to grow into international markets around the globe. Joann also helps to create cocktails for Sippin' Santa, another Christmas themed location that acts as a companion to Miracle. Sippin' Santa is the combination of two themes; tiki and Christmas.

Spencer Rubin, Founder & CEO of Melt Shop, joins us for our final interview of Season 1. This tech savvy business - part of Aurify Brands - started in 2011 and has now grown to 15 locations in NYC and the Northeast. Spencer talks about how Melt Shop updated their tech stack in order to create better operational efficiencies and how they expanded their customer base through their launch of an SMS program and a loyalty program. We also talk about the virtual brands that worked for them (Melt Shop Wings) and the cheese steak brand that may not have taken off, but that taught them a ton. Spencer and his team also went on a fun culinary mission to update their packaging to ensure their products maintained maximum taste and texture on delivery. In this episode, Claudia and Zach also talk about the future of restaurant franchising in a post-pandemic world. Trust20's new ANSI-accredited Food Handler training provides industry workers with an engaging and entertaining course that is digitally available on your phone, tablet or computer. Listeners can receive 50% off until October 31st 2021 by using code PODCAST50 at checkout. Get Food Handler Certified today at Trust20.co!Follow Melt Shop!:Melt Shop TwitterMelt Shop FacebookMelt Shop Instagram

In this episode, we interview entrepreneur Joelle Parenteau, Founder and Owner of Wolf Down. With locations in both the USA and Canada, Wolf Down is known for its hyper-focused, Berlin inspired street food menu—especially their mouthwatering German Döner that can be made for meat-lovers or vegans.Joelle shares how she's managed to nimbly run her business like a tech startup, the technology she can't live without and her love for third party delivery. She also dives into Wolf Down's hiring practices (no resumes allowed) and the team-building culture she's created at her restaurants. You'll also get to hear hosts Zach and Claudia chat about the enormous impact of street food on eating culture and how it's breaking down social and economic barriers for the food industry. Social Wolf Down Website: https://www.wolfdown.com/Wolf Down: TwitterWolf Down: InstagramWolf Down: FacebookJoelle Parenteau: Twitter To read Joelle's Medium articles, click here

Daniel Frankel, Founder & CEO of Tap & Barrel Group joins us for a conversation exploring Canada's craft beer scene. In just under ten years, Tap & Barrel Group has become the largest purchaser of craft beer in the B.C. province of Canada. The restaurants are well known for their marquee locations, environmental stewardship (they've eliminated a whopping 1 million bottles and their locations are built using 80% reclaimed materials), and commitment to supporting local purveyors of food, beverages, and art. If you love the craft beer world, you won't want to miss this one! In this episode, Zach and Claudia also talk about the rise of booze-to-go, e-commerce and the ups and downs of alcohol delivery. Follow Tap & Barrel and Daniel Frankel on their socials!:Tap & Barrel:Twitter | Facebook | InstagramDaniel Frankel:Twitter | Instagram

Zach and Claudia discuss the landscape of restaurant online ordering including the pros and cons of third-party services, whitelabeled management programs, in-house delivery platforms, and the items that travel well (and those that don't).We're then joined by Brandon Styll, Owner of Newlight Hospitality Group and the host of Nashville Restaurant Radio. Brandon has been in Nashville and the restaurant industry for over 30 years. He talks to us about how his restaurants are handling labor issues, innovation, customer expectations and tipping culture in a post-pandemic world. Social Nashville Restaurant Radio Website Mère Bulles Restaurant InstagramBrandon Styll Instagram Nashville Restaurant Radio Instagram Nashville Restaurant Radio FacebookNashville Restaurant Radio YoutubeReferencesGordon Food ServicesWall Street Journal Bid on Equipment