Podcasts about The Restaurant Group

This week's guest arrived in Chicago during a brutal winter storm. Jose Sosa was sixteen, newly arrived from Mexico, spoke very little English, and needed a job. An uncle helped him get in the door as a dishwasher, and from there Jose built a remarkable career: eighteen years with Gibson's Restaurant Group, including opening Gibson's Italia; a stint opening UMMO with Carlos Gaytán; and now The Greggory, where he's chef and partner alongside longtime colleagues Gregg Horan and Bill Veremis. We couldn't help ourselves and spend a healthy amount of time talking steak technique, diving into tempering, cast-iron cooking, dry aging, beef tallow, and the art of getting an even cook on a bone-in steak. Along the way, we hear about coming in hours early for free just to learn knife skills, the brunch service that got so crushed Greg had to start running trays himself, and the prep cook Jose sent home on day one for refusing to stop massacring a pile of beets, and so much more! 

Marlusz Rozwadowski, assistant general manager of The Whisper Restaurant Group, arrives in the WGN Skyline Studio to talk about the various restaurant options in park settings you might not expect to find. Ranging from locations on State Street to 200 Lakefront Trail and Oak Street Beach, also, how you can make reservations for seeing the […]

Westchester Magazine's 2026 Best of Westchester Party brought high energy to the Glen Island Harbour Club last night, delivering a vibrant tribute to the county's standout local talent. Set against a picturesque waterfront backdrop, the celebration treated guests to an evening of award-winning cuisine, live entertainment, chic local boutiques, and creative vendor activations. Westchester Talk Radio was also on hand to capture the excitement and cover the evening's highlights. Overall, it was a lively gathering highlighting the top businesses and creators that make Westchester exceptional, and honoring the dedicated readers whose support makes it all possible.Westchester Talk Radio host Joan Franzino interviewed Besarta Sinanaj, the Marketing Director for The Benjamin Restaurant Group, which was celebrating winning "Best Steakhouse" for Benjamin Steakhouse and "Best Seafood Restaurant" for The Sea Fire Grill. Besarta detailed the group's presence across Manhattan and Westchester, highlighting the recent opening of their waterfront Sea Fire Grill location in Yonkers. She discussed growing up in the family-run business and explained how the group focuses on building genuine, long-term relationships with every customer. 

Randy Hobson is founder and owner of Pangea Kitchen, 2nd Language, Sazon y Fuego in Newburgh and coming August 10, Global Exchange i the ONB building on Riverside. All representing cuisine from around the world! Click to take a journey with us as we describe each restaurant and sample some of thier amazing wares!See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Hosted by David and Nycci Nellis. On today's show:· She went from being a celebrated somm to a winemaker! A passionate advocate for Virginia wine, Jennifer Dasom Anderson is the co-founder of Novella Wines. She produces wines from the Monticello AVA near Charlottesville. She's also a private client advisor at Berry Bros. & Rudd, the historic wine & spirits merchant, where she advises connoisseurs on building and refining their collections; · Host of The Farmer and the Foodie, a PBS show focused on farming, food culture and land stewardship, Maggie Keith is a fourth-generation steward of Foxhollow, a 1300-acre biodynamic farm in Crestwood, Kentucky, dedicated to raising and distributing 100% grassfed beef directly to consumers. A passionate advocate for innovative business models promoting good farming and strengthening connections to nutrient-rich, locally sourced food, Maggie co-created The Farmer and The Foodie to share her farming knowledge and celebrate the joy, friendship and food that unite us all; · Nick Freshman is the founder of Mothersauce Partners, a consultancy serving a broad range of clients, guiding them in the unique nutritional and lifestyle demands of high-performance athletes and their organizations to develop specialized food and beverage solutions. One area of expertise is food halls – what works…what doesn't … and why. We'll be digging into that with Nick;· John Filkins is the corporate beverage director for the Clyde's Restaurant Group, overseeing beverage programs across 14 restaurants in the DMV. He previously demonstrated his chops with the likes of Fabio Trabocchi, Michael Mina and Nick Steffanelli at Masseria, Officina and other hot spots. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is Lois Freedman, one of the most powerful women in the restaurant industry. Lois is co-CEO of the Jean-Georges restaurant group, the company led by world-renowned chef Jean-Georges Vongerichten that includes more than 50 restaurants in 12 countries and more than 1,000 employees. This year marks Lois's 40th anniversary of working with Jean-Georges.  Amazingly, this is Lois's very first podcast. She's been very low-key throughout her career, but fortunately for us, agreed to come on the show and talk about her remarkable career.  She and host Kerry Diamond discuss Lois' time as a chef, her move to front-of-house and what that unlocked, her love of to-do lists, why Jean-Georges calls her Madame No, plus advice for opening restaurants and keeping them open. You will learn a lot from Lois, whether you work in hospitality or another industry.  This episode was recorded at Newsstand Studios at Rockefeller Center.  Click here for the 2026 Cherry Bombe Power List  Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Thank you to Veuve Clicquot for supporting our show. Thank you to S. Pellegrino for supporting our show. Learn more and follow the 2026–2027 competition at sanpellegrinoyoungchefacademy.com.  Click here to order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Lois: LinkedIn, Jean-Georges restaurants More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guest will join the Restaurant Unstoppable Network for a live Q+A on August 3rd, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Molly Irani is the cofounder and chief culture officer of the James Beard Award-winning Chai Pani Restaurant Group in Asheville, North Carolina. She has helped shape the company's celebrated hospitality, community-minded culture, and people-first management style. Molly is also the author of Service Ready: A Story of Love, Restaurants, and the Power of Hospitality, and she lives in Asheville with her husband and business partner, Meherwan Irani. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - https://www.hermetic.ai/ Hermetic.ai Private event leads die in inboxes every day. Mia fixes that. She's an AI agent that responds within seconds, handles the back-and-forth, and fills your event calendar — automatically. Fully integrated in under 10 minutes. Head to hermetic.ai and put her to work. - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Today's guest recommends:  Toast Restaurant 365 Guest contact info:  Website: https://www.chaipanirestaurantgroup.com/ Thanks for listening! Rate the podcast, subscribe, and share! 

Today's guests will join the Restaurant Unstoppable Network for a live Q+A on July 27th, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Jeff Tonidandel and Jamie Brown are the husband-and-wife team behind Tonidandel-Brown Restaurant Group, one of Charlotte's most distinctive hospitality groups. After leaving corporate life to travel through Europe, they returned home inspired to open a restaurant of their own, launching their first concept in NoDa in 2009. Today, they lead a growing portfolio that includes Supperland, Haberdish, Ever Andalo, Growler's Pourhouse, Reigning Doughnuts, and Leluia Hall, all united by a focus on memorable guest experiences, thoughtful design, and revitalizing historic spaces. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Today's guest recommends:  TipHaus RASI Slack Tock Toast 7Shifts Guest contact info:  The Jeff and Jamie Feed podcast on Apple Podcasts or Spotify Website: https://www.tonidandel-brown.com Thanks for listening! Rate the podcast, subscribe, and share! 

Dylan Marrello, Founder of Marrello Capital Partners, presents at Planet MicroCap Las Vegas 2026 Powered by MicroCapClub. Not part of the MicroCapClub community? Join Us https://microcapclub.com/join-now/  Planet Microcap hosts the highest quality microcap in-person events in North America. The mission is to bring the best microcap investors, companies, and allocators together to gather, connect, and grow. https://planetmicrocap.com  This presentation is for informational purposes only and should not be construed as a recommendation to purchase or sell any security referenced herein. Planet MicroCap Holdings LLC and MicroCapClub LLC (collectively, “we” or “our”) are not licensed brokers nor registered investment advisors. We, our partners, contractors, members, subscribers, guests, or affiliates may or may not hold positions in one or more of the securities mentioned in this presentation and may trade in such securities at any time. We may have received cash compensation from one or more participants for presenting at past, present, or future events. We recommend you consult a licensed investment adviser, broker, or legal counsel before purchasing or selling any securities referenced in this presentation.

To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Dan Simons is the co-founder and co-owner of Founding Farmers Restaurant Group, a mission-driven hospitality company built around sustainable food, responsible business practices, and support for American family farmers. Along with his partner Michael Vucurevich, he helped grow Founding Farmers into one of the most recognized restaurant groups in the Washington, D.C. region and beyond, while championing a model that blends great food with social impact. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Today's guest recommends:  Meez OpenTable Guest contact info:  Email: mike@chefcordero.com Thanks for listening! Rate the podcast, subscribe, and share! 

Alex Smith, founder and CEO of Atlas Restaurant Group, helped transform Baltimore's Harbor East into a dining destination while building a rapidly expanding hospitality company known for luxury restaurants, disciplined operations, and team-first culture. Watch now to learn how Alex Smith built Atlas Restaurant Group, transformed Harbor East, and used lacrosse principles to scale team culture. Restaurant Influencers is sponsored by: • Toast All-In-1 Restaurant POS: https://entm.ag/ToastRI • PepsiCo Foodservice: https://entm.ag/RIPepsico Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Gallagher joins the Restaurant Unstoppable Network for a live Q+A on June 8th, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Join the Vibe Coding 8-part workshop (only 15 seats available!): restaurantunstoppable.com/vibecoding Mike Gallagher is a longtime Atlanta restaurateur and co-owner of some of the region's most respected hospitality spots, including Brick Store Pub, Leon's Full Service, Good Word Brewing, and Kimball House. Starting his career in restaurants at 15, he helped shape Decatur's dining scene with a focus on craft beer, thoughtful service, and community-centered hospitality. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Email: michael@brickstorepub.com Thanks for listening! Rate the podcast, subscribe, and share! 

Brandon Solano, CEO, RAVE Restaurant Group (Nasdaq: RAVE) : “From Pizza Inn to Profits: Rebuilding a Legacy Brand” full 701 Wed, 22 Apr 2026 22:43:32 +0000 mwcK7J3Lk22RCdegv0FLaF5zyPG79xHy business CEO Spotlight business Brandon Solano, CEO, RAVE Restaurant Group (Nasdaq: RAVE) : “From Pizza Inn to Profits: Rebuilding a Legacy Brand” David Johnson CEO Spotlight 2024 © 2021 Audacy, Inc. Business False

If you think it feels like things are speeding up and change is coming faster than ever, well, you’re right. It took us hundreds of thousands of years to get to a worldwide population of 3 billion. We got there in 1927. From there, it only took about 70 more years – one lifetime – to get to a population of 6 billion. Back at the 3 billion mark, fewer Americans lived in urban areas. When they needed to shop for necessary supplies they’d talk about “going to town.” “Town” was often a single street. A commercial corridor. A “Main Street.” Here in New Orleans, over the 300 years of our existence we’ve had a number of main streets. Canal Street. Dryades Street. Magazine Street. Recently we’ve added Freret Street. The current incarnation of Freret street as a commercial district began with the re-birth of New Orleans after Hurricane Katrina. One of the first outposts of resurrection was a then audaciously high-end, hip, cocktail bar and restaurant, called Cure. Cure would go on to win all kinds of awards, including the Oscar of hospitality - a James Beard Award for “Outstanding Bar Program” - and the company behind it, CureCo Bar & Restaurant Group would go on to open Val’s, also on Freret Street, and other establishments, including Cane & Table on Decatur Street. Neal Bodenheimer is a Co-Founder and the Managing Partner of these ventures, as well as a partner in Dauphine’s in Washington DC, Co-Chair of the Board of Directors of Tales of the Cocktail Foundation, and author of the book, Cure, New Orleans Drinks and How to Mix ‘em. Tourists who visit New Orleans will often check out Freret Street and Magazine Street, but mostly they want to see The French Quarter. Typically, they’ll stay in a hotel in the Quarter, or at an Air B’nB in a neighborhood. There’s another local accommodation option too. It’s just west of the city. It sits on 7 and a half acres. It’s staffed by 12 employees, 24 hours a day 7 days a week, and has a full concierge desk. There’s a shuttle service to the French Quarter, and to special events like Saints games and Jazz Fest. The concierge will arrange any tour you want to go on. And they have a souvenir shop where everything is intentionally priced lower than downtown. So, what is this place? It’s the KOA campground in River Ridge. There are 100 RV sites, 4 tent sites, and 3 deluxe lodges. The owners of KOA Campgrounds New Orleans are husband and wife team, Mike and Deborah Dunn. Yes, we have Big Ass Beers and Pat O’Briens, but we also have craft cocktails and Cure. And, yes, we have hotels on Bourbon Street and Air BnB’s Uptown, but we also have KOA Campgrounds in River Ridge. There is, as they say, more than one way to skin a cat. According to AI, the origin of that saying is unknown, but it’s thought to refer to the various solutions to the tricky business of cleaning and preparing catfish. Which is entirely appropriate for this part of the world, and for today’s conversation, referring, as it does, to various ways of achieving the desired result of enjoying a long life or a short stay in New Orleans by taking the road less traveled. Whether its locals who have turned Cure into an institution or visitors who have discovered the benefits of urban camping, all of us appreciate the unique ways both Deborah Sunn and Neal Bodenheimer are helping retain New Orleans’ reputation as a city that defies easy definition. Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com.See omnystudio.com/listener for privacy information.

In Episode 4 of Season 5, Nick Kalogeromitros catches up again with Jeff Tonidandel and Jamie Brown, owners of the Tonidandel-Brown Restaurant Group. They discuss what it's like to own multiple restaurants, their PBS show Fork and Hammer and how it came to be, writing a book, and the current state of the restaurant industry and where they see it heading.

Grant DePorter, president and owner at Harry Caray's Restaurant Group, joins Bob Sirott to discuss how the idea of the annual Worldwide Toast to Harry Caray began and the dedication of the Route 66 sign. He also talks about the health challenges he overcame this past year and some fun facts about Harry Caray. WGN […]

What does it take to build a multi-unit restaurant group starting with $70,000 during the Great Recession? In this episode of Restaurant Rockstars, Roger talks with Molly Irani, co-founder of Chai Pani Restaurant Group, about the leadership discipline and people-first culture that turned a bootstrap startup into a nationally recognized brand. This is a practical conversation about restaurant leadership and profitability — how culture drives retention, how operational leaks impact margins, and why scaling requires systems, not heroics. If you're navigating labor pressure, tighter margins, or growth decisions, this episode delivers real-world perspective you can apply immediately. In This Episode: • Launching during a recession • Building culture as a competitive advantage • Protecting margins through operational discipline • Retaining great people in a tough labor market • Scaling beyond the dining room Join the 5-Day Menu Margin Makeover Challenge Improve margins without guessing on price increases:

Skeeter Miller joins the Restaurant Unstoppable Network for a live Q+A on March 23rd, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Don "Skeeter" Miller is the longtime owner and president of The County Line, the iconic Texas barbecue institution he helped launch in Austin in 1975. Starting as the restaurant's first dishwasher, he worked every job in the house before being invited into partnership and eventually leading the brand's growth into a multi-location barbecue operation spanning several states. Under his leadership, The County Line has become known for its hilltop and lakeside locations, its laid-back, family-friendly atmosphere, and its famously generous platters of ribs and brisket.​ A hands-on operator and industry advocate, Skeeter has served as president of County Line Incorporated and has been deeply involved with restaurant associations and legislative advocacy on behalf of independent restaurateurs, earning multiple honors for his contributions to Texas's hospitality community. On this episode, Skeeter shares the story of how he went from washing dishes to building a beloved barbecue brand, what he's learned from nearly five decades in the business, and why he believes in supporting local food and community above all. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof. Call (281) 888-2413 and mention Restaurant Unstoppable to get 20% off your first month of service. - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Website: https://www.countyline.com/ Thanks for listening! Rate the podcast, subscribe, and share! 

Megan Luedtke is the most significant voice in deciding what cocktails Minnesotans are drinking, and no one's talking about her. DeRusha Eats is. Megan shares what inspired her to start creating craft cocktails, the challenges of being a woman in a part of the restaurant world that's stereotypically male, and how she finds flavor inspiration for Daniel del Prado's restaurant group. You can find her cocktails at Porzana, Minari, Rosalia, Martina, Dexter's, Colita, Cardamom, Flora Room, and Thérèse, newly open at 50th & France in Edina.

In this episode of Every Day Is Groundhog Day (Except for the Days When It's Not), we speak to Groundhog Day restaurateur and CEO of Harry Caray's Restaurant Group, Grant DePorter, about Harry Caray's Groundhog Day celebration, an annual event he started in 2024 celebrating the life of Harold Ramis. We discuss the groundhog prognosticator associated with that event, Chicago Harry, the Groundhog Day reunion that took place that first year, how Bill Murray got involved, future plans, and more! Music by the Mysterious Breakmaster Cylinder. Transcripts are provided by Aveline Malek. Visit Countdown to Groundhog Day, the most powerful Groundhog Day resource on the internet. Send questions or comments about the podcast, or Groundhog Day in general, as well as voice messages about your Groundhog Day memories, or other feedback, to podcast@countdowntogroundhogday.com.

We visit a neighborhood toy store that's successfully competing with the big boys, talk with the CEO of a fast-growing restaurant chain that's truly on the move, and how Sunday's Bears-Packers matchup is one of the biggest in years.

Longtime restaurant exec and OpenTable advisory board member Chris DeSaye knows the bookings business as well as anyone and has a clear view of what comes next. In this episode, we talk DoorDash, artificial intelligence, and, of course, the always-evolving reservations biz. 

On today's edition of the podcast Eric is joined by Tracy Vaught, Hugo Ortega, and Sofia Ortega of H-Town Restaurant Group. H-Town Restaurant Group is the company behind Backstreet, Hugo's, Xochi, Caracol, Urbe, and Zaranda. The family speak with Eric about their new concept Zaranda, why now was the right time for the concept, the inspiration behind Zaranda, integrating different flavors from other cuisines into Zaranda's dishes, Sofia's role, menu development, the signature dessert, how things have been since opening, and more. Plus, Tracy and Hugo share how they first met, their memories of opening Hugo's, their reaction when Hugo's first took off, what Sunday brunch at Hugo's represents, revamping Backstreet, their thoughts on not being included in the Michelin Guide, and Sofia's put to the Lightning Round test.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Historic Houston Burger Joint Serves Up New Woodlands Location Street Food-Inspired Houston Restaurant Swaps Counter Service for Servers River Oaks Italian Spot Claims Shuttered Woodlands Steakhouse for New Location Houston Restaurant Veteran Fires Up Pizzas and Steaks in Garden Oaks Food-Focused Houston Nonprofit Rounds Up Top Chefs for Sunday Supper

Today's guests are Janet and Jennifer Zuccarini, the dynamic, Toronto-born sisters who have each built inspiring, creative companies. Janet is the founder and CEO of Gusto 54 Restaurant Group, which includes celebrated spots like Felix in Los Angeles and Trattoria Nervosa in Toronto, and is a judge on “Top Chef Canada.” (Check out all of Janet's restaurants here.) Jennifer is the founder and CEO of the lingerie and lifestyle brand Fleur du Mal, which has been worn by the likes of Dua Lipa, Doechii, and Tate McRae.Janet and Jennifer join host Kerry Diamond to talk about growing up as the daughters of immigrants, the entrepreneurial spirit they inherited from their father, and the lessons they've learned from charting their own paths in food and fashion. They also share how their Canadian upbringing continues to influence their work and their bond. Today is the third episode in our miniseries in partnership with Destination Canada, where we shine a spotlight on some of our favorite Canadian chefs, creators, and culinary stars. Don't miss our past episodes with Eden Grinshpan and Amy Ho. Thank you to Destination Canada for supporting our show. Learn more at travel.destinationcanada.comJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on Janet: Instagram, Gusto 54 Restaurant GroupMore on Jennifer: Instagram, Fleur du Mal More on Kerry: Instagram

This week, we're nestling into the proverbial PDR at Michael Jordan's Steak House with Josh Zadikoff, a central figure in the hospitality scene and the guiding force behind Cornerstone Restaurant Group. After earning his degree at the University of Illinois and working his way up -- from assistant manager at SolToro Tequila Grill, to Food & Beverage Manager at Hyatt Regency Chicago, to Assistant General Manager at Michael Jordan's Steak House in Chicago -- he took the helm in 2018 to oversee a portfolio spanning Michael Jordan–branded restaurants, Chef Bill Kim's acclaimed concepts like bellyQ and Urbanbelly, and innovative partnerships like Table at Crate. He joins us to talk about working with Michael Jordan, projects in South Korea, new opportunities in the suburbs, and so much more!

Christin Marvin is a podcast host, author, and creator of Solutions by Christin, a consultancy business she founded in 2022. Christin was a Managing Partner at Bonanno Concepts in Denver from 2007-2012. She served as a Regional Manager at Snooze A.M. Eatery in Denver from 2012-2019. She now serves as a Hospitality Catalyst for her restaurant consultancy business, Solutions by Christin. She is also the host of No Hesitation, a restaurant industry podcast, and she currently has two books published: The Hospitality Leader's Roadmap: Move from Ordinary to Extraordinary, and Multi-Unit Mastery: Simplify Operations, Maximize Profits, and Lead with Confidence. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Solutions By Christin website Thanks for listening! Rate the podcast, subscribe, and share! 

More families are turning to resale stores and even pawn shops for their back-to-school needs, while theme parks roll out Halloween early and Chicago's Rosebud Restaurant Group stages a comeback.

In this Restaurant Owners Uncorked episode, Wil speaks with Or Peleg of Tel Aviv Restaurant Group in Los Angeles about his journey from aspiring lawyer to restaurateur, his group's six kosher restaurants, and the realities of running hospitality businesses in a challenging post-COVID LA environment. Or shares insights on balancing high service standards with rising labor costs, maintaining a people-first hospitality culture despite industry-wide tech and automation trends, and the importance of building lasting customer relationships. He emphasizes that while the restaurant business is tough and unpredictable, the joy of creating memorable guest experiences and fostering community keeps him motivated. Both discuss staffing challenges, the benefits of a weekly day off due to kosher practices, and the need for realistic expectations for anyone entering the industry.Key Takeaways: Or Pellig transitioned from aspiring lawyer to hospitality after discovering his love for creating memorable guest experiences. Tel Aviv Restaurant Group operates six kosher restaurants in LA's San Fernando Valley, with a seventh opening soon. Kosher operations involve strict dietary laws, separation of meat and dairy, special inspections, and closure from Friday sundown to Saturday sundown. Closing on Saturdays, initially a concern, now provides essential rest and balance for the team. Post-COVID staffing challenges include higher turnover, rising wages (e.g., $20/hr at McDonald's), and difficulty finding committed team members. The group invests in higher staffing levels to maintain personalized, hands-on service despite tech trends pushing toward self-ordering and automation. Exceptional service and experience—not just food quality—are key to customer loyalty in a competitive market. Or cautions would-be restaurateurs about the industry's challenges, high failure rates, and the need for hands-on ownership. Hospitality work offers a unique career path for people from all backgrounds, rewarding hard work and guest care with growth opportunities. Owner presence, strong culture, and genuine gratitude toward loyal guests are essential for long-term success.

Most people don't make it out of nightlife. Jamey Shirah didn't just make it out—he turned the lessons from late nights and crowded bars into a powerhouse hospitality group that's redefining what Southern restaurants can be.As the founder of Revival Restaurant Group, Jamey shares how he navigated the leap from nightlife to high-end dining, what he got wrong in the early days, and the mindset shifts that allowed him to scale with intention. We get into the brand architecture behind concepts like Luella and Little Betty, the systems he uses to replicate culture across locations, and how he built a leadership team that makes bold moves possible.This one's for every operator ready to evolve without losing the edge that made them great.To learn more about Revival Restaurant Group and their growing collection of concepts, visit https://revivalrestaurantgroup.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Chris Florczak is the CEO of Risen Restaurant Group. Risen consists of one concept with four location and a fifth soon to open. The concept is Rise, originally located in Dallas and opened in 2008. Chris got his start with an internship at Hillstone Group and he quickly was given a job offer and worked there for 16 years. In 2016, he was offered the COO position at Rise and in 2021 he became CEO and the umbrella group, Risen, was created with sights set on scaling.  Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Marqii - Marqii helps restaurants manage online listings, menus, and reviews from one platform. It saves time, improves SEO, ensures menu accuracy across channels, and boosts customer trust. With automated updates and reputation management, Marqii streamlines digital presence and enhances discoverability. All listeners get 15% off the sticker price of any Marqii package - that's more than a month free! Only when you use our links: http://www.restaurantunstoppable.com/Marqii  Franchise Law Solutions - Thinking about franchising your restaurant? Success doesn't have to mean 100 units overnight. With the right plan, you can build a profitable, local or regional franchise brand. The team at Internicola Law Firm — franchise lawyers and franchise development experts — will show you how.  Visit www.franchiselawsolutions.com. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Email: chris@risesouffle.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Host David Manilow has been eating his way around town via sandwich shops, chicken places and taco joints. He's also gone upscale at the Alston, a new French steakhouse in the Gold Coast. In this episode, Manilow catches up with two of the Alston partners, chef Jenner Tomaska and Scott Weiner of The Fifty/50 Restaurant Group. Hear why this isn't your typical Chicago chophouse. Tomaska, the chef behind the Michelin-starred Esmé, also shares what he has planned next.

In this episode, Mary Sullivan, co-founder of Sweet but Fearless, talks with Sara Fay Egan, President and CEO of Beale Street Blues, about the power of pivots, both in life and in career. Life doesn't always go according to plan, actually, it rarely does. From surprise career twists to family emergencies and all the curveballs in between, it can sometimes feel like happiness is just out of reach. But what if you could find joy, even in the chaos? Mary and Sara explore how to recognize the seasons of life, trust your timing, and know when it's time to shift direction. This honest conversation is a reminder that change isn't something to fear. It's often the key to uncovering what truly fulfills you. Sara Fay is president and CEO of Beale Street Blues Company, a Hospitality and Restaurant Group and Entertainment Company. Her understanding of all aspects of the hospitality industry has elevated her to a sought-after expert in the field. Her experiences in event planning and starting and owning businesses, combined with her life experiences, inspired her to write her debut book, “The Through Line: Finding Happiness Through the Curveballs of Life, Family, and Business”.   Enjoyed this episode? Subscribe, hit like, and leave a comment—we'd love to hear your thoughts!     MORE ABOUT SARA FAY EGAN: LinkedIn: Sara Fay Egan Website: Sara Fay Egan Website: Sara Fay Egan Events Instagram: Sara Fay Egan Events BOOK: “The Through Line: Finding Happiness Through the Curveballs of Life, Family, and Business” ABOUT SWEET BUT FEARLESS: Website - Sweet but Fearless LinkedIn - Sweet but Fearless

Chef Kelly English joins Holly Whitfield on this week's Sound Bites to talk about the Second Line's renovations, their Hawaiian pop-up and a surprise celebrity visit to Restaurant Iris. English offers plenty of Memphis food recommendations and several hot takes on crime, Kroger and more.

Jim O'Conner is the COO of McNellie's Restaurant Group in Tulsa, OK. Jim grew up in MA and went to Tufts University. He studied in Spain and moved to Ireland for a year and really fell in love with true Irish pubs. He returned to the states and worked for Ford in Ann Arbor, MI and then moved to Tulsa with his wife where he discovered the McNellie's Group. He was such a fan of their businesses that he began working for them. The rest is history! We had CEO and Founder of McNellie's Group on the show for episode 1183! Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Franchise Law Solutions - Thinking about franchising your restaurant? Success doesn't have to mean 100 units overnight. With the right plan, you can build a profitable, local or regional franchise brand. The team at Internicola Law Firm — franchise lawyers and franchise development experts — will show you how.  Visit www.franchiselawsolutions.com. US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Email: jim@mcnellies.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Elliot Nelson is the Founder and CEO of McNellie's Restaurant Group based in Tulsa, OK. This is Elliot's second time on the show, previously featured on episode 781 back in 2021. Elliot's mantra is to “make our city better one restaurant, one meal, one guest at a time.” He does this through owning and developing over 10 concepts currently. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest recommendations: Sunday Guest contact info:  Website: https://mcnellies.com Instagram: @mcnelliesgroup Email: elliott@mcnellies.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Umair Khan comes on TPE to discuss Zareens Pakistani Kitchen, Karachi Food, bringing Pakistani food to the USA, Niharis, Naans and more.Umair is Founding Partner at Mentors Fund, Visiting Professor (teaching Entrepreneurship) at UC Berkeley, Founder & Chairman of Folio3 Software, and co-owner of the award-winning Zareen's Restaurant Group in the San Francisco Bay Area. He is co-author of the lefty published Zareen's Pakistani Kitchen. He received his BS and MS from MIT.The Pakistan Experience is an independently produced podcast looking to tell stories about Pakistan through conversations. Please consider supporting us on Patreon:https://www.patreon.com/thepakistanexperienceTo support the channel:Jazzcash/Easypaisa - 0325 -2982912Patreon.com/thepakistanexperienceAnd Please stay in touch:https://twitter.com/ThePakistanExp1https://www.facebook.com/thepakistanexperiencehttps://instagram.com/thepakistanexpeperienceThe podcast is hosted by comedian and writer, Shehzad Ghias Shaikh. Shehzad is a Fulbright scholar with a Masters in Theatre from Brooklyn College. He is also one of the foremost Stand-up comedians in Pakistan and frequently writes for numerous publications. Instagram.com/shehzadghiasshaikhFacebook.com/Shehzadghias/Twitter.com/shehzad89Join this channel to get access to perks:https://www.youtube.com/channel/UC44l9XMwecN5nSgIF2Dvivg/joinChapters:0:00 Introduction2:00 Karachi food must-haves12:00 Pakistani food vs the world14:30 Zareen's23:00 Entrepreneurship35:00 Pakistani community needs to get organized41:00 PAkistani vs Indian cuisines48:14 Naans and Pakistani ingredients53:00 Quality control56:30 Startups and Entrepreneurship1:02:30 Audience questions

Jason Chin, owner of the Good Salt Restaurant Group, shares what is was like to be named the city's first James Beard Award finalists for Outstanding Restaurateur. Jason also shares he and his staff's excitement in hosting The Jim Colbert Show's 'Boozy Brunch' on Sunday, May 4th, 2025. Get your tickets at RealRadio.fm/brunch.

Episode 89.  It's hard to create one successful business, but if you can take what you learn from doing one thing and apply it to another the opportunities are endless. They key: getting really good at one thing.In this episode of the Lifetime at Work Podcast, host Greg Martin interviews David Steele, a successful restaurateur and founder of One Wealth Advisors. They discuss David's journey from working in the restaurant industry during high school to founding a highly successful restaurant group in San Francisco and a thriving financial planning practice. Key topics include his love for hospitality, the transition to wealth management, building successful businesses through systematic processes, and career advice for young professionals. David also shares insights on the evolution of the restaurant industry, the impact of the Me Too movement, and the role of technology and AI. Additionally, David talks about his involvement in other entrepreneurial ventures, including a restaurant company in New York, a rock and roll band management company, and a yoga studio.00:00 Introduction to the Podcast00:23 Meet David Steele: Restaurateur and Financial Planner01:16 David's Journey: From Restaurants to Wall Street02:55 The Allure of the Restaurant Industry05:15 Hospitality in Finance: A Unique Perspective07:01 Starting Flour + Water: Challenges and Successes12:16 Universal Business Principles for Success16:21 David's Diverse Ventures and Board Roles18:00 Building Systematic Processes for Success30:23 Empowering Teams and Delegation31:44 The Evolving Restaurant Industry35:20 Final Thoughts and Contact Information

A kid hustled in college selling pizzas. Once out of school, he opened up an ice cream shop. And then a deli, and then a full-service restaurant, and today Alex Smith, the founder and CEO of Atlas Restaurant Group, owns more than fifty locations across five states! Of course, Annapolitans are most familiar with The Choptank! With the expansion of their footprint in Annapolis, with two restaurants in the Annapolis Waterfront Hotel expected to open this fall (Armada and Marmo), and The Admiral's Cup in the former Stevens Hardware building scheduled to open in a few weeks, we wanted to chat and learn a bit more about Atlas, how they grew, and how they become a part of the communities they serve. Have a listen! LINKS: Atlas Restaurant Group (Website) Atlas Restaurant Group (Facebook) Atlas Restaurant Group (X) Atlas Restaurant Group (Instagram) Atlas Restaurant Group (LinkedIn) The Choptank (Website) The Admiral's Cup (Website) Marmo (Website) Armada (Website)

On this episode of the SeventySix Capital Sports Leadership Show, Wayne Kimmel interviewed the COO & Co-Founder of Vetri Restaurant Group, Jeff Benjamin.After graduating from The University of Massachusetts Amherst, Benjamin met Marc Vetri in New York City while working in the food industry. When Marc decided to return to his native Philadelphia to open Vetri Cucina, he tapped Benjamin to be his business partner and general manager—and the rest is history.Today, Benjamin serves as co-founder of Vetri Cucina, and has worked alongside Marc to open many restaurants in the past 25 years including Fiorella, Fiore Rosso and MVP located in the Philadelphia area, and Osteria Fiorella and Vetri Cucina in Las Vegas. Benjamin is the co-founder and a board member of the Vetri Community Partnership. In 2015, he published his first book, Front of the House: Restaurant Manners, Misbehaviors & Secrets, a behind-the-scenes look at the details that go into an evening out. In addition to operating restaurants, Benjamin enjoys helping entrepreneurs in the food and beverage industry through angel investing and consultation. Benjamin recently released, "Extra Innings: A Memoir of Fathers, Sons, Fandom, and Fate" which explores the relationships between generations and the passion of being a sports fan, and the bond between a father and son through their shared love for the Chicago Cubs. Benjamin intertwines themes of family, faith, social justice, and personal growth.Currently he is an investor and sits on the boards of Federal Donuts, a quick serve restaurant company, and Simply Good Jars, a CPG salad product for the foodservice and grocery industry.Benjamin lives in Philadelphia with his wife, Melissa, and has two daughters. When not working, he can be found spending time with his family and rooting for his beloved sports teams, the Cubs and 76ers.Jeff Benjamin:LinkedIn: https://www.linkedin.com/in/jeff-benjamin-57472a132/X: @RkBenji

We have the CEO of Lin's Restaurant Group, Jason Lin joining us on the pod.  He's the owner of some of the hottest Asian restaurants in Fresno, including Lin's Fusion, Spicy J's, Ramen Hayashi, Hino Oishi, just to name a few.  We talk about a life of a restauranteur and a sneak peek of new spots he'll be opening in town.

On this week's episode presented by Busey Bank, I'm thrilled to be joined by Ben Poremba, the visionary chef and restaurateur behind the Bengelina Restaurant Group in St. Louis. Ben has made a name for himself not only as a culinary innovator but also as a community builder, transforming unproven neighborhoods into thriving dining destinations. With a portfolio of diverse concepts, he's now taking on the ambitious challenge of opening six new restaurants in the Delmar Maker District, an up-and-coming part of St. Louis. Today, we'll dive into his leadership philosophy, how he attracts and retains top talent, the ways he measures success across multiple ventures, and the impact he believes restaurants can have on the community at large. Whether you're in hospitality or just passionate about leadership and growth, this conversation is packed with insights you won't want to miss. Let's roll...

Nick Yee is the COO and Partner at Been Restaurant Group. nick grew up in the industry in his parents' restaurants in western Massachusetts alongside his siblings. He got a business degree and worked as a claims adjuster in Cambridge, MA before realizing he wanted to be back in the restaurants with the family business. His brother, Edison Yee, is the CEO and was featured on episode #1064! The Bean Restaurant Group oversees 16 restaurants across five concepts today. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Today's guests recommends these tools: Solink AUTEC Guest contact info:  Email: nick@beanrg.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Grant DePorter, President and Owner of Harry Caray’s Restaurant Group, joins Dane to talk about the history of Harry Caray’s restaurants. Then Grant talks about the theme for this year’s toast to Harry Caray. The Lisa Dent show will be there for this year’s toast live at Harry Caray’s Tavern Navy Pier on Tuesday, March […]

Robert St. John grew up in Jackson, Mississippi. At age 19, Robert entered the restaurant industry at a delicatessen where he became the manager. During his very first shift at that job, he decided that he wanted to make restaurants his career. After struggling with substance abuse in his early adulthood, Robert got completely clean in 1983 and went to school to study the industry and in 1987 he opened his first restaurant, The Purple Parrot, in Hattiesburg, Mississippi. He opened that restaurant with 2 other partners, and he believes partnerships are the right way to go toward success in this industry, still to this day. His restaurant group, New South Restaurant Group, now has 7 unique concepts throughout Mississippi. This is Robert's second time on the Restaurant Unstoppable show, previously he joined us for episode 923. Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Today's guest recommends these tools: Restaurant Systems Pro: http://restaurantunstoppable.com/RSP  Contact the guest: Website: https://robertstjohn.com  Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

While in New York City this September, Lisa Dahl--the prolific Sedona, Arizona chef and restaurateur--made time to visit with Andrew for a very personal conversation about her unique life and career path. Lisa wasn't always bound for the pro kitchen. She harbored dreams of singing, and worked for a time in fashion. But once she found her way to Sedona (which she describes as her sanctuary) and her calling as a cook, her ascent has been steady, and still continues today. This conversation begins steeped in personal history and transitions into a very detailed exploration of cooking, restaurant concepts, and much more.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.   photo by Scott Yates THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Michael Mina, whose hospitality group boasts about two dozen restaurants across the United States (and one in the UAE), trained in New York City. But he hadn't opened a restaurant in Manhattan ... until this summer when he and his team launched Bourbon Steak on Central Park South. On the occasion of the opening, Michael sat down with Andrew for a conversation that covers his Egyptian heritage, the glory days of 1990s New York restaurants, and his growth as a chef and operator. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletters! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!