So You Want to Run a Restaurant?

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So You Want to Run a Restaurant (SYWTRAR) is a podcast exploring the trials, triumphs, and technical difficulties of running a successful restaurant in the always changing, ever-more-competitive North American food and beverage landscape. Powered by Back Of House, the leading independent platform for independent restaurant operators to find, filter, and save on the technology they need to succeed, SYWTRAR is dedicated to celebrating the work, wisdom, and innovation changing the way we’re eating and drinking— today, tomorrow, and beyond. 

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    • Apr 18, 2023 LATEST EPISODE
    • every other week NEW EPISODES
    • 43m AVG DURATION
    • 39 EPISODES


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    Latest episodes from So You Want to Run a Restaurant?

    Cultivating Culture and Growing Thoughtfully with Molly Irani of Chai Pani

    Play Episode Listen Later Apr 18, 2023 38:37


    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.

    Leaning into Sustainability with Edwin Gallardo and Robin Janse of Seven Stars Resort & Spa

    Play Episode Listen Later Apr 4, 2023 48:23


    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.

    Growing a Restaurant Group With Rachel Cope of 84 Hospitality

    Play Episode Listen Later Mar 21, 2023 49:06


    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.

    Managing Multiple Concepts With Zach Mack of Alphabet City Beer Co. and Taco Vista

    Play Episode Listen Later Mar 7, 2023 49:29


    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.

    Executing Hybrid Restaurant Concepts With Ping Ho

    Play Episode Listen Later Feb 21, 2023 43:19


    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.

    Creating Concepts That Stand Out With June Rodil

    Play Episode Listen Later Feb 7, 2023 44:46


    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.

    Experiential Hospitality with Anthony Collamati of Block House

    Play Episode Listen Later Jan 24, 2023 44:51


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

    Meatless Menus, Michelin Stars and More With Amanda Cohen of Dirt Candy

    Play Episode Listen Later Jan 10, 2023 35:07


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

    Holiday Giving Episode With Elyssa Kaplan of World Central Kitchen

    Play Episode Listen Later Dec 6, 2022 48:11


    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.

    Future of Virtual Concepts with Jasmine Sheth

    Play Episode Listen Later Nov 22, 2022 31:58


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

    Future of Quick Service Restaurants with Stratis Morfogen

    Play Episode Listen Later Nov 8, 2022 39:38


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

    Future of Restaurant Customers With Fernando De Buen Lopez

    Play Episode Listen Later Oct 25, 2022 38:27


    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.

    Future of Full Service Restaurants

    Play Episode Listen Later Oct 11, 2022 39:28


    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.

    restaurants full service lauren bailey upward projects
    Guest Episode: Supporting Friends & Coworkers With Copper & Heat

    Play Episode Listen Later Sep 20, 2022 23:00


    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.

    Investing in Staff and Community With Ellen Yin

    Play Episode Listen Later Jun 28, 2022 42:28


    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.

    Fires, Floods, and Fashion with Rodney “Rock” White

    Play Episode Listen Later Jun 14, 2022 40:04


    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.

    Committing to Culture and Community with Lauren Bailey

    Play Episode Listen Later May 31, 2022 39:29


    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.

    Keeping Up With Culinary Trends with Nick Gonring

    Play Episode Listen Later May 17, 2022 48:43


    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.

    Launching a Ghost Kitchen and Winning ‘Chopped' With Brian Jupiter

    Play Episode Listen Later May 3, 2022 46:14


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

    Robot Waiters in Restaurants With Carlos Gazitua

    Play Episode Listen Later Apr 19, 2022 44:07


    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.

    Fighting Burnout and Building a Retail Brand With Cynthia Wong

    Play Episode Listen Later Apr 5, 2022 40:23


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

    Navigating Success and the Post-Pandemic Transition With Nick Bognar

    Play Episode Listen Later Mar 22, 2022 45:33


    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.

    Building the Anti-ghost Kitchen With Kristen Barnett

    Play Episode Listen Later Mar 8, 2022 46:55


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

    Leaning Into Tech and Growing a Family Restaurant Business With Federico Castellucci

    Play Episode Listen Later Feb 22, 2022 43:11


    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.

    How Restaurants Can Use Technology to Improve Operational Efficiency

    Play Episode Listen Later Feb 8, 2022 28:18


    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.

    The Robots Have Arrived! Here's What it Means For Restaurant Labor

    Play Episode Listen Later Jan 25, 2022 32:14


    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.

    How Restaurants Can Make the Most of Customer Data

    Play Episode Listen Later Jan 11, 2022 41:49


    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.

    Celebrating the Holidays with NYC's General Manager of the Miracle & Sippin' Santa pop-up franchise, Joann Spiegel

    Play Episode Listen Later Nov 16, 2021 64:34


    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.

    Lessons Learned from Launching Virtual Brands and Building Melt Shop with Spencer Rubin, Founder & CEO of NYC's Melt Shop

    Play Episode Listen Later Sep 14, 2021 50:57


    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

    How to Run Your Restaurant like a Tech Startup with Joelle Parenteau, Owner & Founder of Wolf Down

    Play Episode Listen Later Aug 31, 2021 48:16


    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

    Canada's Craft Beer Scene with Founder & CEO of Tap & Barrel Group, Daniel Frankel

    Play Episode Listen Later Aug 17, 2021 47:06


    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

    Tipping Culture, Restaurant Operations & Staffing with Nashville Restaurant Radio Host, Brandon Styll

    Play Episode Listen Later Aug 3, 2021 54:16


    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

    Virtual Brands and Restaurant Operations Bootcamp with Dave Miller of Chicago's Baker Miller

    Play Episode Listen Later Jul 20, 2021 51:36


    Restaurant managers, owners and operators - you won't want to miss this episode! Virtual brands vs. ghost kitchens are discussed in depth throughout this podcast episode. Zach and Claudia then interview Dave Miller, Owner of Chicago's Baker Miller, on his experience running and scaling successful restaurants and a virtual brand. Dave is one of the original founders of Chicago's wildly popular Bang Bang Pie and has launched his own virtual brand, Millers Bagels. This episode is loaded with operational, team building, and restaurant management tips for maximizing your business in 2021 and beyond. References Restaurant Business Online - How A Virtual Brand Turned A Chicago Brunch Spot Intro a Bagel ConceptRestaurant Hospitality - Meet the Newest Virtual Restaurant Brands From Indies and Celebrities Across the Country Restaurant Business Online - Just How Many Virtual Brands Are There?FSR Magazine - 14 Restaurants Giving Virtual Brands A ShotRestaurant Business Online - Virtual Brands Emerge From the ShadowsBlock Club Chicago - Baker Miller is Letting Struggling Outside Chefs Use its Cafe to Make Packaged Dinners for SaleSocial Baker Miller FacebookBaker Miller InstagramBaker Miller Twitter

    Michelin Star and Award Winning Pastry chef for Maple & Ash and others, Aya Fukai, dishes on growing Aya Pastry into one of the Top 100 Bakeries in America

    Play Episode Listen Later Jul 6, 2021 53:28


    In this episode, TikTok, the power of social media and its ongoing influence over the foodie scene is discussed, including Chicago's Beacon's Donuts rise to instant success that all started from one viral video. Zach and Claudia then interview Michelin Star and Award Winning Pastry chef, Aya Fukai. Aya owns and operates Aya Pastry in Chicago's West Town neighborhood which was listed as the Top 100 Best Bakeries in America by Food & Wine Magazine. Her other awards include Eater's National Pastry Chef of the Year, a 2017 for James Beard Outstanding Pastry Chef nomination, and her award for Chicago Tribune's Pastry Chef of the Year in 2018. Aya tells us how meeting Danny Grant, the current Chef/Owner of Maple & Ash and Etta, and David Pisor, eventually led to the creation of Aya Pastry. Although the bakery started out as a primarily wholesale business and a commissary kitchen for Maple & Ash, it has grown to be a huge success in both the B2B and B2C space. Learn how Aya scaled her business, grew her following, and how she's creatively including Aya Pastry in each Maple & Ash location as the restaurant expands nationally. ReferencesBack fo House Chicago Reader Oberlo Beacon DoughnutsSocial Links Aya Pastryhttps://www.facebook.com/ayapastryhttps://www.instagram.com/ayapastry/https://twitter.com/aya_pastry?lang=enAya Fukai https://twitter.com/chefayafukaiMaple & Ashhttps://www.instagram.com/mapleandash/https://www.facebook.com/mapleandash/ David PisorTwitter: @dpisorDanny GrantTwitter: @chefdannygrant

    How a Restaurant Raised $250K in Crowdfunding to Expand Business During the Pandemic

    Play Episode Listen Later Jun 22, 2021 52:37


    From online ordering to QR codes, Zach and Claudia talk about how omnichannel solutions are impacting the restaurant experience and what you can do to beef up your presence in this ever more important digital world. Sherree Goldstein, owner and operator of Pittsburgh's Square Cafe, then joins us for an interview to talk about how her restaurant is supporting their local community - and how that community is giving back. While many restaurants were closing their doors during 2020, she and her team managed to crowdfund $250,000 during the pandemic in order to help fund her restaurant's move and expansion to a space 4x's larger then her previous one. Social Insta: @squarecafepghFB: Square Cafe Twitter: @TheSquareCafeReferencesSquare Cafe FSR MagazineDeliverectRestaurant Business OnlineCuvva

    Celebrating Black Culture, Community & Success with Darel Ross of Forty Acres Soul Kitchen

    Play Episode Listen Later Jun 8, 2021 44:40


    In this episode, Zach and Claudia discuss the power of food service industry loyalty programs and how they're helping businesses keep a steady flow of returning customers. Darel Ross, Co-Owner of Forty Acres Soul Kitchen, talks to us about how his restaurant is celebrating soul food's authentically American heritage and history and what it represents by inviting everyone to come together to celebrate black culture. Darel also discusses how the team at Forty Acres is supporting a more inclusive and opportunistic environment to bring about real change through their local workforce efforts, hiring practices, and investing their time and energy into multiple socially responsible activities. Follow Forty Acres Soul Kitchen on Facebook, Instagram and Twitter.References: QSR Magazine , Back of House , Restaurant Technology News , KXXV, Start Garden, Forty Acres, M Live

    Biscuits, Pop-Up Restaurants & Atlanta's Chef Suzanne of Buttermilk Kitchen

    Play Episode Listen Later May 25, 2021 54:26


    Zach and Claudia talk about the rise of restaurant pop-ups and then interview award-winning chef and owner of Atlanta's critically acclaimed Buttermilk Kitchen, Suzanne Vizethann. Chef Suzanne talks about her experience building Buttermilk Kitchen, the advice she got from Guy Fieri, her cookbook, and her popular gourmet-style biscuit pop-up, Milkdrop. References: NPROn the LineThe BalanceAuguste Escoffier

    How Innovation Hubs Shape Restaurant Trends (with Mandy Tahvonen)

    Play Episode Listen Later May 11, 2021 56:45


    We're kicking off Season 1 with a conversation on where the restaurant industry's at today, and where we're headed in the months and years ahead. In this episode, Zach and Claudia talk plant-based meats and then explore the future of restaurants with Mandy Tahvonen, VP & Managing Director of Relish Works. This Chicago-based foodservice innovation hub is exploring the future of the food and restaurant industry. Check out Relish Works' recently released to the public report, “The Road Ahead: 2021 Food Industry Trend Report” that's referenced throughout this episode. Additional References: RutgersBritannica

    Welcome to the So You Want to Run a Restaurant Podcast!

    Play Episode Listen Later Apr 30, 2021 2:10


    So You Want to Run a Restaurant (SYWTRAR) is a brand-new podcast exploring the trials, triumphs, and technical difficulties of running a successful restaurant in the always changing, ever-more-competitive North American food and beverage landscape. Powered by Back Of House, the leading independent platform for independent restaurant operators to find, filter, and save on the technology they need to succeed, this podcast, is dedicated to celebrating the work, wisdom, and innovation changing the way we're eating and drinking—today, tomorrow, and beyond. Host by Claudia Saric and Zach Mack, this first season will shine a light on restaurant owners, operators and industry thought leaders across the hospitality industry. The series first-ever episode will officially launch May 11th. For more information on the podcast, co-hosts and more, click here!

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