Join a rotating lineup of restaurant industry experts as they sit down for one-on-one chats with restaurateurs, restaurant managers, and restaurant marketers. These conversations dive into real stories, hard lessons, and challenges overcome while launching successful restaurants and growing commercial restaurant chains.
We also feature insights from corporate restaurant management experts who bring a broader view of scaling and leading at the enterprise level.
You'll hear everything from building smart restaurants management system strategies to setting up a system for restaurant management and creating better training for restaurant employees. Whether you're an aspiring entrepreneur or an industry veteran, you'll come away with ideas you can put to work in the real world.
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In this episode, host Kieron Bailey sits down with Falayn Ferrell, Chairwoman of Feed the Soul Foundation and Managing Partner at Black Restaurant Week, to discuss how her organization is revolutionizing support for small culinary businesses across America.
From spotlighting 20 restaurants in Houston to over 1,500 nationally, Falayn shares insights from their groundbreaking two-year industry report, the power of data-driven advocacy, and why restaurants are truly the soul of their communities.
Takeaways:
Why restaurants are the first to hire and give back, yet often the most overlooked in solving community challenges
How a simple email newsletter achieved a 50% open rate by becoming genuinely resourceful
What happens when small restaurant owners finally meet in rooms full of people who understand their exact struggles
The surprising dual impact of gentrification on 20-year neighborhood restaurant staples
Why most small culinary businesses aren't connected to the tourism dollars already flowing through their cities
How starting a business without adequate funding creates invisible operational ripple effects
What West African cuisine and Caribbean fusion might reveal about America's next flavor wave
Why telling restaurant owners to "just fix customer service" completely misses what's actually happening behind the scenes
The counterintuitive advice about chasing success that changed everything for a growing nonprofit
How refusing press coverage for themselves won the hearts and respect of an entire industry
This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.
Chapters
(00:00:00) - Restaurant Talk
(00:00:31) - Restaurant Talk Podcast
(00:02:05) - Top Black Businesses support hospitality
(00:04:19) - Black Restaurant Week
(00:09:06) - The UK's Restaurant Week
(00:14:00) - Restaurant Owners Need More Help
(00:18:18) - What Keeps the Soul in the Restaurant
(00:19:56) - The National Restaurant Association's Report
(00:22:23) - The Voice of Small Businesses on gentrification
(00:23:39) - Questions about gentrification in the UK
(00:29:26) - Small Culinary Businesses Speak Out About Tourism
(00:32:15) - The Black Restaurant Association's Community Development Report
(00:35:57) - What's Coming Next Out of Texas
(00:36:16) - West African cuisine trends in the US
(00:38:02) - On Day 1 of Starting a Business
Episode 12 : Is 50% of Your Restaurant's Success & Profit Decided Before You Open?
Saison 1 · Épisode 12
mardi 25 novembre 2025 • Durée 34:21
In this episode, host Chrissy Symeonakis sits down with Ivan Brewer, Founder and Managing Director of Peiso, the world's first hospitality profitability software. With over 25 years in the industry, from making 2,000 coffees a day as a barista to consulting for top venues, Ivan shares his unconventional journey and reveals why the hospitality industry's approach to profitability is fundamentally broken.
This episode is sponsored by Save Fry Oil, cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.
In this episode of Restaurant Talk, host Susan Tung speaks with Anton Kinloch, owner of Lone Wolf Cocktail Bar in Kingston, NY. They discuss the challenges and triumphs of opening a new restaurant, the importance of cocktails in the dining experience, and the creative processes behind their food and drink offerings. Anton shares insights on restaurant design, staff empowerment, and navigating economic challenges in the food industry.
The conversation also touches on the changing dynamics of restaurant culture, customer feedback, and the importance of mental health in the workplace.
takeaways
Lone Wolf was opened in just two months under pressure.
Cocktails are integral to the dining experience.
Unique ingredients can attract a new demographic.
R&D is crucial for menu development.
Customer education is key for introducing new cuisines.
Designing a restaurant requires thoughtful planning.
Working with family can have its challenges.
Handling customer feedback is essential for growth.
Social media presence is vital for attracting customers.
Economic challenges require creativity and adaptability.
Chapters
(00:00:03) - Restaurant Talk: Frylo
(00:01:14) - Where Everything Clicks: Lone Wolf Bar
(00:03:57) - What Makes Unique Cakes So Popular?
(00:06:58) - Pan Asians' New York Menu With Food
(00:08:21) - Canadian restaurant launches Vietnamese and Thai menu
(00:12:03) - How I Designed My Wife's Bar
(00:15:51) - What is Your Wife's Role in the Business?
(00:19:50) - How to Get Your Face Out There
(00:22:10) - Comments on the Impact of Tariffs
(00:23:12) - How is the high price of oil affecting your food?
(00:25:52) - Food and Drink: Creative Specials
(00:27:54) - How Do You maintain Creativity in the Front of House?
(00:32:12) - Taste Kingston: A Tourist's Day in Kingston
(00:33:33) - Lonewolf Kingston: If You Could Give Away One Restaurant Ingredients
Episode 1 : Building Sustainable Restaurant Systems
Saison 1 · Épisode 1
mardi 13 mai 2025 • Durée 55:31
Episode Summary
In this candid conversation, Chef Waymond Wesley II (Chef Way), a chef influencer and soon-to-be restaurant operator, speaks with Susan Tung, owner of Hanoi House, a Vietnamese restaurant in Peterborough, Ontario. They discuss growing up in the restaurant industry, transitioning from traditional family operations to modern restaurant management, balancing work and family life, and the importance of systems, personnel management, and financial awareness in running a successful restaurant.
Key Topics Discussed:
Susan's experience growing up as a "restaurant kid" in her family's Chinese restaurant, The Golden Wheel
The transition from traditional family restaurant operations to modern, systems-based management
The importance of documentation, standardized recipes, and proper training
Financial management and knowing your numbers as a restaurant owner
Creating a positive workplace culture and hiring for values rather than just experience
Balancing restaurant ownership with family life and parenting
The challenges and rewards of the restaurant industry
Guest Information
Susan Tung is a restaurateur with years of experience in the food and beverage industry. She currently owns Hanoi House, a Vietnamese restaurant, and previously owned a Japanese restaurant. Susan also runs Electric City Catering and hosts the Table 13 podcast. Follow her on Instagram at @susantung.
Host Information
Chef Waymond Wesley II (Chef Way) is a chef influencer, lawyer, and first-time restaurant operator preparing to open a restaurant in 2026. He specializes in techniques combining Japanese, Italian, and French culinary traditions. Follow him on Instagram at and , or visit his website at
Chapters
Introduction To Restaurant Talk by Save Fry Oil
mardi 18 mars 2025 • Durée 00:51
Restaurant Talk by Save Fry Oil is all about real conversations with restaurant owners and managers about what it takes to succeed. We ask direct questions about their challenges, missed opportunities, and biggest wins. We also break down commercial kitchen efficiency, from layout and workflow to cost-saving equipment, hardware, and ordering processes. With a rotating lineup of industry experts, we deliver practical insights for those serious about running a successful restaurant.
Episode 11 : Second Gen Restaurants: Modernize Without Losing Your Roots
Saison 1 · Épisode 11
lundi 17 novembre 2025 • Durée 34:18
In this episode, Susan Tung sits down with Joanna and Jeanette, second-generation owners of Yueh TungRestaurant, one of Toronto's oldest Hakka Chinese restaurants located in the original Chinatown. The sisters discuss their journey taking over the family business, navigating the challenges of maintaining a legacy while adapting to modern marketing demands, and their personal struggles with gender dynamics in the restaurant industry.
Takeaways
The moment their father got sick changed everything—including who would actually run the kitchen.
Why their mom actively fought against the one thing that ended up saving the business.
The backlash Joanna faced in her own kitchen reveals an uncomfortable truth about the restaurant industry.
How loyal customers became an unexpected liability instead of an asset.
The reason Joanna scheduled her own shifts without asking permission as a teenager.
What happened when they tried to modernize their father's "cowboy cooking" approach.
The one policy decision downtown that hit harder than any economic downturn.
Why Chinese wok cooks are in such high demand but so few people pursue it.
The advice their father gave them that took 15 years to fully understand.
What they wish they'd known on day one about ego, observation, and letting results speak for themselves.
This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate today.
Chapters
(00:00:00) - Restaurant Talk
(00:00:26) - Jeanette and Joanna on Toronto's Chinatown
(00:04:10) - What Are Your Pre-Childhood Memories?
(00:06:50) - The Sisters' Return to the Family Business
In this episode of Restaurant Talk, host Kieron Bailey speaks with Chris Heffernan, CEO of dlivrd Technologies, a last-mile delivery tech solution company. They discuss how restaurants can streamline their off-premise operations through integrated technology, the importance of honest metrics over vanity numbers, and the power of people-first business practices. Chris shares insights on scaling from mom-and-pop operations to enterprise brands, the philosophy behind strategic partnerships, and why authentic company culture matters more than perks.
The conversation also explores the balance between automation and humanization, the real success rate of deliveries beyond industry hype, and how personal branding helps tech leaders connect with the restaurant community.
Takeaways
Why integrated tech is worth more than the sum of its parts.
The unexpected interview question that reveals true partnership potential.
How automation actually buys you more time with people that matter.
Why operators' gut instinct about prep times is probably wrong.
The uncomfortable truth about industry success metrics that everyone ignores.
One customer service move that turns complaints into loyalty.
What delivery drivers really need from leadership.
The problem with company culture and what to do instead.
Why certain restaurant types thrive on delivery platforms.
How a CEO's personal brand makes a tech company feel human.
This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.
Chapters
(00:00:00) - Restaurant Talk: Week 3
(00:00:30) - Restaurant Talk
Episode 9 : Meet the Restaurant Talk Hosts: Strange Orders and Real Stories
Saison 1 · Épisode 9
jeudi 23 octobre 2025 • Durée 01:00:51
Welcome to a special intro episode where your three hosts finally meet! Kieron Bailey from the UK, Chrissy Symeonakis from Australia, and Susan Tung from Canada get together across three time zones to share the stories behind their love affair with hospitality.
This is the conversation you'd have over drinks after a long shift. The hosts talk about the weirdest things they've seen customers order, their go-to comfort foods (hello, McDonald's and dirty kebabs), and those pet peeves that every hospitality pro understands. They open up about how they got into the industry, often by accident, and share food memories that still bring them joy years later.
If you've ever wondered who's behind Restaurant Talk and why they're so passionate about sharing stories from the industry, this episode gives you a front-row seat to their world. It's funny, it's real, and it's a reminder of why hospitality is about so much more than just serving food.
Restaurant Talk is brought to you by Save Fry Oil with Frylow - because nobody wants to talk about fryer oil until they see their invoice.
Key Topics DiscussedStrange Customer Orders
The mysterious woman ordering poached chicken and boiled eggs every morning
A customer who cried over missing tripe
The guy who complained about the same dish for months
Comfort Food Confessions
Why McDonald's becomes essential after a brutal shift
The secret language that scores free kebabs at 4 AM
When melted cheese is the only answer
How They Really Got Into This
Rebelling against the family restaurant... then coming back
Chapters
Episode 8 : Embracing Technology in Hospitality
jeudi 28 août 2025 • Durée 39:25
Join Kieron Bailey as he sits down with Jim Harris of Western Computer, a seasoned expert in food and beverage software, to explore the evolving role of technology in the hospitality industry. From the impact of smartphones to the rise of AI and robotics, Jim shares insights on how technology is reshaping customer expectations and business operations.
Key Topics:
The transformation of technology in hospitality over the past 25 years. Building trust with operators through technology. The role of AI and robotics in enhancing customer experience. The importance of seamless tech integration in business operations. Future trends in technology and their potential impact on the industry.
Chapters
(00:00:00) - Restaurant Talks: Technology
(00:00:25) - Jim Harris
(00:02:15) - The Big Challenges of Tech in Hospitality
(00:09:30) - The Importance of Cost Management in the UK
(00:11:09) - Technology in the Hospitality Industry
(00:13:59) - How to Deploy AI in Your Business
(00:17:30) - Do We Run the Risk of Too Much Tech in Our Business?
(00:21:18) - McDonald's Ready to Roll Out Robotic Menu
(00:23:01) - How AI is adding value to hospitality
(00:29:03) - In the US, How to Network
(00:30:21) - What Does the Future Look Like for Agents?
(00:36:53) - Jim Toroy on LinkedIn
(00:38:03) - Happy Birthday, Karen
The data nightmare hiding in one venue's point of sale system that most operators never see
The harsh financial reality facing Australian venues that nobody wants to talk about
What happened to Ivan eight years ago that nearly ended everything and changed his perspective forever
(00:00:00) - Restaurant Talk: Ivan Brewer
(00:01:26) - Leading the hospitality industry's evolution
(00:07:15) - Peso: The World's First Hospitality Profitability Software
(00:10:53) - PESO: The challenge of technology in hospitality
(00:13:34) - Developing an App for the Future
(00:15:25) - Top Chef: The challenge of hospitality
(00:19:26) - What's the future of the Melbourne Cup?
(00:20:54) - Data driven decision-making in the hospitality industry
(00:23:53) - Operating in a Challenging Industry
(00:27:03) - Future of hospitality: AI and the industry
(00:30:21) - Favorite Experience as a Hospitality Customer
(00:31:59) - What Would You Do If You Had To Give Advice To Your Guests
(00:00:57) - The Importance of Restaurants for Kids
(00:04:11) - Ontario chef and owner of Hanoi House talks about his
(00:09:27) - In the Elevator With Mom and Pop
(00:13:47) - Tony Bennet on Starting a Restaurant in Texas
(00:20:04) - How I Hire: Values and Character
(00:25:41) - The Challenges of Leading a Chef
(00:27:26) - Pop-Up Cooking
(00:30:14) - How Married People Manage Their Worklife
(00:33:47) - Have You Encouraged Your Kids to Open Restaurants?
(00:35:15) - How to Manage a Bar and Club
(00:41:04) - Do You Consult for Other Businesses?
(00:42:17) - Chef Lorraine on Finding Her Voice
(00:48:26) - How do you manage paying and motivating your employees?
(00:51:30) - Best Selling Dish at Your Restaurant
(00:53:28) - Top Restaurant Operators Speak
(00:11:19) - Toronto's No. 1 restaurant has stayed relevant with social media
(00:17:47) - Restaurants Open for the New Era
(00:19:22) - The Challenges of Running a Restaurant
(00:20:47) - Being a head chef is challenging
(00:22:47) - When I became the boss of a restaurant, I had to change
(00:27:16) - Teaching your dad how to cook
(00:29:08) - Chinese Kitchen's Success Story
(00:31:53) - Susan and Yitong on Starting Your Business
(00:01:15) - Irish entrepreneur to start Del in the UK
(00:02:59) - How To Build a Single Tech Stack for Catering
(00:07:05) - Where to Work With Franchises and Brands
(00:09:03) - Bojangles' Tailgate Parties
(00:11:38) - Chips: Four Pillars of Engagement
(00:16:58) - Frylo: Save Fry Oil
(00:17:30) - Pushing Data-driven Insights into the Operator Experience
(00:19:25) - How To Use Data Driven Insights in Your Business
(00:22:07) - In the Elevator With Sir Elton
(00:22:41) - How To Build a Partnership With Your Customers
(00:25:16) - Operators Talk About Culture
(00:26:59) - The Right Metrics for Delivery
(00:29:55) - What A Successful Delivery Is
(00:32:58) - Foodie Friday: When Will I Be a Influencer?
(00:37:30) - The Last Thing That You Ate That Will Destroy You
(00:42:28) - The Executive Chef At D'Fruit Tar
(00:44:49) - Starting a Business: What Advice Would You Give?
(00:46:43) - Tick Tock
The work experience swap that changed a life
That moment when hospitality chose them
Why They Stay
The systems that buy back your freedom
Being there for people's best days (not their worst)
When a single taste takes you back decades
What They'd Tell Their Younger Selves
The numbers no one teaches you (but should)
Why cheap shoes will haunt you forever
Document the madness while you can
Notable Quotes
(00:00:00) - Restaurant Talk: Week 3
(00:00:30) - Restaurant Talks
(00:01:37) - The Woman Who Order The Same Breakfast Every Day
(00:02:43) - The Strangest Situation
(00:03:58) - The 'Wagamama Guy'
(00:05:54) - Comfort Food
(00:08:35) - 7 Types Of People You Don't Like
(00:11:48) - Recurring Trauma Bonds
(00:12:28) - What Did You Want To Do When You Were Growing Up?
(00:16:10) - Kieran on Becoming A Librarian
(00:18:48) - First porters into the hospitality industry
(00:23:51) - How to get your foot in the hospitality door
(00:28:53) - The Importance Of Dad's Advice
(00:31:55) - The First Time I Realised The Feeling Of Hospitality
(00:33:32) - Working for Your Parents
(00:38:17) - Food on the Air
(00:41:27) - Experiencing Australia
(00:45:26) - The Unreasonable Hospitality Summit in Nashville
(00:50:26) - What Excites You Most About Hosting Restaurant Talk
(00:51:39) - The Escape From Australia: Stories from the Industry
(00:56:42) - Jimmy Kimmel On Day 1 Advice For Restaurants
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