So You Want to Run a Restaurant?

So you want to launch a private chef business?

In this episode, Claudia Saric and Spencer Michiel sit down with Cody Bates, restaurateur, hospitality leader, and co-founder of Bates Co.- the group behind Kansas favorites like the Burger Stand, Taco Zone, Bon Bon, and the art-driven Cider Gallery. Over the past 17 years, Cody and her husband, Simon, have grown a single neighborhood burger spot into a portfolio of creative, community-focused concepts.Cody shares her journey from a 22-year-old barista and student to running multiple restaurants, including the early days of flipping a $2,500 kitchen into a gourmet burger spot. She reflects on lessons learned from building a business without investors, developing a unique staff culture with livable wages, and navigating the challenges of tipping, hospitality fees, and pandemic-era disruptions.Beyond her restaurants, Cody is a board member of the Independent Restaurant Coalition and founding board member of the Lawrence Restaurant Association, fighting for workforce sustainability and independent small business resilience. She also discusses how her background in art and passion for creating “third spaces” inspired the Cider Gallery, a thriving combination of gallery, event space, and catering hub.Listeners will gain insight into what it takes to innovate in the restaurant industry, prioritize community and staff, and balance creative vision with sustainable operations. Cody's story is a testament to how independent restaurateurs can make a meaningful impact—both locally and nationally - while staying true to their values.Key Takeaways:Building a restaurant business organically without outside investorsStrategies for livable wages, team culture, and equitable tip-sharingCreating multi-use spaces that combine dining, art, and communityAdvocacy for independent restaurants on national policy issues like credit card fees(00:52 – 02:53) – Introduction & Early BeginningsMeet Codi Bates, restaurateur and community advocate, and hear how she and Simon started their first burger spot in Lawrence, Kansas.(02:54 – 06:03) – From One Restaurant to a Growing PortfolioThe story of how Bates Co. expanded from a single gourmet burger concept to multiple locations, learning on the fly.(06:04 – 09:31) – Wearing All the Hats: Lessons in OperationsInsights on running a restaurant, solving problems from plumbing to tech, and being hands-on in every aspect of the business.(09:32 – 16:41) – Staffing, Wages & Creating CultureHow Codi built a team-focused culture, implemented livable wages, experimented with a hospitality fee, and maintained trust with staff and guests.(16:42 – 18:10) – The Economics of Independent RestaurantsUnderstanding razor-thin margins, community impact, and why independent restaurants reinvest most of their revenue locally.(18:11 – 25:28) – Expanding Into Unique Concepts & Community SpacesFrom Taco Zone to Bon Bon to the art-driven Cider Gallery—how creative spaces and mixed-use concepts shaped Bates Co.'s growth.(25:29 – 27:11) – Advocacy & the Independent Restaurant CoalitionCodi discusses her national work with the IRC, advocacy efforts, and issues like credit card processing fees affecting the industry.(27:12 – 32:00) – Credit Card Fees & Financial ChallengesDeep dive into the Credit Card Competition Act, the real costs of card processing for independent operators, and how these policies affect restaurants' bottom line.(32:01 – 36:00) – Supporting the Independent Restaurant CommunityThe role of advocacy in workforce sustainability, small business resilience, and Codi's perspective on keeping independent restaurants thriving post-COVID.(36:01 – 40:30) – Lessons Learned & Advice for RestaurateursCodi shares key takeaways from 17+ years in hospitality, advice for aspiring operators, and reflections on balancing passion, community, and business.(40:31 – End) – Closing Thoughts & What's Next for Bates Co.Codi wraps up with insights on future projects, maintaining authenticity, and continuing to create community-centered restaurant experiences.Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/Proudly Sponsored by:RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentConnect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @RestaurantSpenny

Today, we sit down with Chef Alam Mendez Florian, chef and co-owner of Apapacho at La Cosecha Food Hall in Washington, DC. Born and raised in Oaxaca, Mexico, Alam grew up literally inside his parents' restaurant, La Quinta Letras—recognized by the Michelin Guide—and was mentored in the traditions of Oaxacan cuisine by his mother, Chef Celia Florian.Alam's journey took him from competing in the Culinary Olympics to staging at Michelin-starred kitchens in Spain, running restaurants in Mexico City, Copenhagen, and Alexandria, and eventually opening his own restaurant with his wife and pastry chef, Elisa Reina.In this episode, Alam shares:What it was like growing up in a restaurant in Oaxaca and learning from his motherHis global culinary adventures and how they shaped his approach to leadership and ingredientsWhy corn masa—and making it from scratch—is central to authentic Mexican cookingThe philosophy behind Apapacho's menu and how they balance tradition with customer preferencesInsights into the challenges of transitioning from chef to owner and running a restaurant as a business in a food hallThe future of Apapacho, including plans for pop-ups, seafood concepts, and potential expansionWhether you're an aspiring restaurateur, interested in launching a restaraunt in a food hall, or simply curious about the art of authentic Mexican street food, Alam's story is a deep dive into culture, tradition, and the heart behind every dish.Chapters 0:00 – IntroductionMeet Alam Mendez Florian, chef and co-owner of Apapacho in DC's La Cosecha Food Hall, and learn about the origins of his culinary journey.0:52 – Oaxaca RootsGrowing up literally inside his parents' restaurant, La Quinta Letras, and learning from his mother, Chef Celia Florian.1:53 – Early Culinary InfluencesAlam talks about his family's dedication, his father's pursuit of hospitality studies, and the lessons of perseverance and tradition.5:22 – Global Culinary AdventuresFrom Mexico City to San Sebastián and Copenhagen, Alam shares how working internationally shaped his approach to ingredients and kitchen leadership.8:31 – Opening ApapachoTransitioning from fine dining to street food in DC and the philosophy behind a focused, authentic menu.9:01 – The Masa ProcessWhy corn is central to Mexican cuisine, and the 24-hour process of making masa and tortillas in-house.12:05 – Chefs as Cultural AmbassadorsThe responsibility of preserving tradition and sharing authentic Mexican flavors with a global audience.13:46 – Menu Philosophy & AdaptationBalancing tradition with customer preferences: adding flour tortillas, soups, and other dishes without losing the essence of Mexican street food.16:10 – La Cosecha Food HallThe benefits and challenges of operating within a Latin American food hall while maintaining an independent restaurant identity.17:19 – From Chef to OwnerAlam discusses the operational side of running his own business, from finances and loans to staffing and learning about his customers.24:30 – Vision for the FuturePlans for expansion, pop-ups, new street food concepts, and continuing to share Mexican culture through cuisine.Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://bit.ly/backofhouseioProudly Sponsored by: RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentConnect with the Podcast https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @Claudia.saricFollow Spencer: @restaurantspennyLearn more about Apapacho Taqueria: https://www.apapachotaqueria.com/

Inside Leon 1909: Fire, Flavor & Hospitality on New York's Shelter IslandJoin Claudia Saric and Spencer Michiel as they sit down with Valerie Minchin, first-time restaurateur, and Armand Joseph, Detroit-born Palestinian-American chef, to explore the story behind Leon 1909, New York's Shelter Island's must-visit destination restaurant.From flipping homes in the Hamptons to opening a live-fire culinary hotspot, Valerie shares the highs, lows, and unexpected lessons of launching a restaurant in a seasonal, island community. Armand gives an insider look at cooking over a 14-foot open hearth, sourcing local fish and ingredients, preserving seasonal flavors, and building a kitchen culture rooted in mentorship and empathy.Discover:The journey from a Capital One bank to a stunning restaurant space.How live-fire cooking shapes every dish at Leon 1909.Challenges of running a year-round restaurant in a seasonal town.Innovative staffing solutions, including J1 students and staff housing.The importance of empathy, mentorship, and leadership in the kitchen.Tips for aspiring chefs and restaurateurs looking to make their mark.Why Eastern Long Island is an underrated culinary region.Thoughts on industry trends, sustainable wages, and local sourcing.Whether you're dreaming of opening your own restaurant, love culinary stories, or just want a taste of Shelter Island's vibrant food scene, this episode is packed with insight, inspiration, and a behind-the-scenes look at Leon 1909.Timestamps:0:52 – Introduction to Leon 19091:01 – Meet Valerie Minchin & Armand Joseph2:00 – Valerie's journey from psychology to restaurateur3:17 – Transforming a former bank into a live-fire restaurant4:10 – Life and inspiration on Shelter Island5:18 – Honoring family legacy through the restaurant's name6:01 – Cooking over live fire: challenges and techniques8:10 – Using local, foraged, and preserved ingredients11:17 – Managing a seasonal business & staffing challenges15:27 – Building a family-like team and mentorship culture22:03 – Advice for young chefs and leadership lessons25:05 – Hard realities of owning a restaurant27:17 – Spotlight on underrated East End ingredients28:41 – Why you need to visit Leon 190929:08 – Industry trends that need to change⭐ Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/⭐ Proudly Sponsored by:RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentScience on CallOffering 2/47/365 restaurant tech support.Sign up at https://bit.ly/scienceoncall⭐ Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @restaurantspenny⭐ Learn more about Leon 1909https://www.leon1909.com/about

In summer 2023, Zoey Heyn finished her freshman year of high school with a simple idea: sell fresh mini donuts in her Michigan beach town.The challenge? She was 15 and couldn't drive.So she recruited her older sister Lydia, found a vintage Coca-Cola trailer, and set up a tiny roadside stand hoping to sell 50 donuts a week. Four weeks later, they had sold 15,000 donuts.Today Zo's Mini Donuts operates five trucks across Southwest Michigan, employs 20+ seasonal staff (set to double their staff count in summer 2026), and has built a cult-like following for its hot-and-fresh donuts.In this episode, Zoe and Lydia share:• How their side hustle exploded into a real business • Why keeping their menu simple helped them scale • The marketing trick that made glaze their bestseller • Hiring friends and building a strong team culture • Their strategy for partnering with high school athletes - NCAA NILIt's a story about entrepreneurship, community, and what happens when you “don't talk about it — you be about it.”

What does it really take to become a private chef?In this episode, we sit down with Chicago-based private chef Alfredo Arcobelli, who went from cooking in his family's restaurant in southern Italy to building a thriving private chef career in the United States - one client, one dinner, and one word-of-mouth referral at a time.After arriving in America with a single suitcase and no money, Alfredo turned the chaos of the pandemic into opportunity by bringing the restaurant experience directly into people's homes. Today, he cooks for private clients, hosts events, and designs unforgettable dining experiences, all without owning a restaurant.If you've ever wondered whether becoming a private chef could be a career path for you, this episode is packed with real-world insight.We talk about:• How to start a private chef business from scratch • Finding clients without a huge social media following • Pricing private chef services and building packages • The mindset shift from restaurant kitchen to private homes • Managing dietary restrictions and client expectations • The biggest mistakes new private chefs makeAlfredo also shares the practical strategies that helped him grow his business through word-of-mouth, build long-term clients, and create a sustainable career doing what he loves.Whether you're a chef thinking about going private or just curious about the world behind the scenes of private dining, this conversation gives you an inside look at the private chef lifestyle.⭐ Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/⭐ Proudly Sponsored by: RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentScience on CallOffering 2/47/365 restaurant tech support. Sign up at scienceoncall.com/boh⭐ Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @restaurantspenny⭐ Learn more about Alfredohttps://dinnerwithalfredo.com/

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.