Explorez tous les épisodes du podcast The Repertoire Podcast
| Titre | Date | Durée | |
|---|---|---|---|
| A Rant On Recipes (or Lack Thereof) | 11 oct. 2026 | 00:37:02 | |
On this episode of The Repertoire Report, Ray Delucci starts with a rant about recipes and why they matter so much to a food business. He makes the case that well-written, tested recipes are the base of consistency, efficiency and profit in any kitchen. He explains how to write them so they actually work: list ingredients in the order they're used, write for someone with basic cooking knowledge, and treat your recipe book as the kitchen's Bible. He also pushes back on the chef culture that sees recipes as a weakness, especially as restaurants face a tough market heading into 2027.Then Ray turns to the week's biggest industry news. Uber is buying ezCater for $2.3 billion, and he looks at what that means for restaurants and B2B catering. Starbucks is reportedly considering a Chipotle acquisition, which would be the biggest deal in restaurant history. Cheap direct-to-consumer brands are changing the caviar market. He closes with three quick hits: AI startup Bites taking on DoorDash, a former Top Chef contestant who blames tariffs for closing his Portland steakhouse, and Chick-fil-A saying no to AI in its drive-thrus. Links:
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| Mark Lore Wants to Automate Food Work. Should He? | 05 oct. 2026 | 01:15:49 | |
*Edit Note: Around 29:04, the video is cut for a minute due to a technical error. The video will resume after a minute. Wonder wants to own every part of how you get dinner: restaurant brands, kitchens, ordering, delivery, meal kits, food media, and now robotics. On this Repertoire Report, Ray Delucci walks Justin Khanna through what Wonder is today. They cover 25+ chef-licensed concepts under one roof, deals for Blue Apron, Grubhub, Tastemade, Spyce and Salt Hank's, a $9B valuation, and a new investment from DoorDash. Then they ask whether diners actually want this. Justin also visits a Wonder location in New York's East Village to see the in-person experience for himself.After that, they get into the other news reshaping food. Airbnb is pushing meal delivery and social trip-sharing. DoorDash announced drone delivery, text-to-order and DashOS. AI personal assistants are now booking reservations for your guests, and AI-generated food photos are backfiring on restaurants. They close with chef-driven casual concepts like Herd, H Valley and Daniel Humm's Homme, which are bringing Michelin-level standards to more people. Links:
💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire NewsletterSubscribe here 🎙 Share the PodcastListen & Share 📸 InstagramFollow @joinrepertoire Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire | |||
| Chefs, Money is Ok | 27 sept. 2026 | 00:37:48 | |
Why does money scare chefs? On this solo episode of the Repertoire Report, Ray Delucci argues that kitchen culture has taught a generation of cooks to fear money. He looks at why "follow your passion, the money will follow" is bad career advice, and why chefs should stop feeling guilty about side gigs, private chef work, food development and brand deals. Ray also covers a Substack by Furquan Mirza on why there are no career maps for chefs beyond the restaurant, and shares practical tips on applying for jobs you don't think you're qualified for.Then we get into the news. We look at how Burger King chef Amy Alarcon revamped the Whopper to overtake Wendy's, and the Wall Street Journal's report on why "What's for dinner?" has become America's most dreaded question. We close with Daniel Humm of Eleven Madison Park launching Riff, a shelf-stable pasta meal kit, and ask whether that's selling out or smart business. If you work in hospitality, cook for a living or want to build a food career outside the kitchen, this one's for you. Links: The Corporate Chef Saving Burger King (Wall Street Journal) What’s for Dinner? (Wall Street Journal) Daniel Humm Launches ‘Riff’ (Forbes) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire NewsletterSubscribe here 🎙 Share the PodcastListen & Share 📸 InstagramFollow @joinrepertoire Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire | |||
| Is This the End of Fine Dining? | 20 sept. 2026 | 01:05:01 | |
Is fine dining really dead—or is the restaurant industry simply changing? In this episode, Justin and Ray break down the evolving definition of fine dining, what chefs actually think about today’s biggest food and beverage trends, and the New York Times’ 2026 list of America’s best restaurants. They also discuss Dominique Crenn’s move to Melbourne and what it says about the increasingly global nature of high-end dining.Plus, we get into one of the most important conversations for working chefs: how to approach salary and title negotiations without underselling yourself. We also look at Danny Meyer’s latest thoughts on hospitality and what the legendary restaurateur believes the industry still gets wrong—and right—about taking care of people. Ask Chefs About Food Trends (New York Times) New York Times Best Restaurants in America 2026 Dominique Crenn Moves to Melbourne Salary Discussion Advice (Reddit) Danny Meyer Book Launch (New York Times) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire NewsletterSubscribe here 🎙 Share the PodcastListen & Share 📸 InstagramFollow @joinrepertoire Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire | |||
| The “Pay Your Dues” Mentality Is Holding Chefs Back | 15 sept. 2026 | 00:29:20 | |
Ray Delucci tackles imposter syndrome head-on — why the restaurant industry bakes it in, how "paying dues" culture holds talented cooks back, and what it cost him personally as a 21-year-old restaurant manager convinced he'd be fired any day. It's a direct response to a 22-year-old sous chef's Reddit post, and a case for why confidence, not ego, is one of the most valuable tools you can have in a kitchen.Then: The Wall Street Journal reports that McDonald's, Burger King, and Wendy's are pivoting back to human hospitality after years of kiosks and app ordering. Food & Wine profiles Victor Vasquez, the Mr. Tuna prep cook working two kitchens five days a week that diners never see. And the meal kit industry unravels as supplier Fresh Realm's bankruptcy leaves Blue Apron and Marley Spoon customers with half-empty boxes. Imposter Syndrome as a Sous Chef Fast Food Is Relying on Humans Again (Wall Street Journal) Restaurant Workers Go Unnoticed Meal Kit Industry Disruption (Wall Street Journal) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire NewsletterSubscribe here 🎙 Share the PodcastListen & Share 📸 InstagramFollow @joinrepertoire Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire | |||
| Utah Just Changed the Michelin Guide Forever | 08 sept. 2026 | 00:55:46 | |
Interested in Chef Tech Stack?Learn more here. Want 1-on-1 Coaching with Repertoire?Apply here. Justin Khanna and Ray Delucci break down the week in food and restaurant news, starting with Michelin's new Southwest Guide — a surprisingly conservative debut that returned to Las Vegas after 17 years and handed Utah its very first star. They dig deep into Monte, the 14-month-old Salt Lake City tasting menu restaurant run by a husband-and-wife team who sold their house and cars to make it happen, and what its success says about the myth that Michelin is pay-to-play and coastal-only.From there, the guys look at how status symbols are shifting from expensive objects to hard-to-get hospitality souvenirs, unpack a viral JP Morgan grocery inflation warning that's less alarming than the headlines suggest, examine John's Food & Wine — Food & Wine's 2026 Restaurant of the Year — and its 18% margin, no-tipping, $70K-dishwasher model, and close with Joshua Weissman's new fried chicken concept Ben & Lynn's and whether a creator can actually run a restaurant. Michelin Guide Southwest Debut JPMorgan’s Food Crisis Warning Joshua Weissman’s Restaurant Opening Apply for Coaching with Repertoire 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire NewsletterSubscribe here 🎙 Share the PodcastListen & Share 📸 InstagramFollow @joinrepertoire Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire | |||
| It's actually Cook to Chef to Entrepreneur | 05 sept. 2026 | 00:41:58 | |
Apply for Coaching with Repertoire Written version of this episode on the Repertoire blog My episode on “Cook to Chef” from 2019 7shifts FREE 2026 Industry Report Reps Series of Skill Exercises from Repertoire Sorcerer’s Apprentice book by Lisa Abend The E-Myth Revisited book by Michael Gerber Useful, Not True book by Derek Sivers Balaji’s Founder vs Inheritor Model Tim Ferriss and Michael Mauboussin (where he shares the Greg Northcraft quote) What is the difference between a cook and a chef? When can you call yourself a chef? How long does it take to go from line cook to chef? And how do you go from chef to restaurant owner?Difference between a cook and a chef: A cook works with food. A chef works with food AND owns responsibility. Not a culinary degree, not a title given by someone else, not a number of years.When can you call yourself a chef? The moment you're responsible for elements that orbit around food. Even if you've only been in the industry for four months. Cook to chef happens fast.Is a line cook a chef? In my definition, if they own responsibility, yes. If you're running your station like your own a microcosm of a restaurant, you already are one. "I'm just a cook" is not serving you."A cook knows how, a chef knows why." Ask a line cook a few why-questions about their station and see how much they know. There are more chefs than we think."Every chef is a cook, but not every cook is a chef." True, and this episode explains exactly where the line is and why fast food and chain kitchens deliberately keep cooks on the other side of it.How long does it take to become a chef? Shorter than you think. The years come after, when you're building your repertoire as a chef.Chef to restaurant owner, private chef, pop-up, or food business: An entrepreneur has responsibilities beyond food AND asymmetric upside. Why the business side (marketing, financials, hiring, operations, negotiation) feels like a step backward, and how to build these skills the same way you built your kitchen skills. | |||
| The Private Chef Business Is Booming | 29 août 2026 | 00:34:27 | |
Interested in Chef Tech Stack?Learn more here. Want 1-on-1 Coaching with Repertoire?Apply here. The restaurant industry is changing faster than most operators can react — and this week Ray goes solo on four stories that show exactly where it's headed.First, a Wall Street Journal piece on chefs, plumbers, and contractors turning client work into media companies. Private chef Olivia Tiedemann went from a couple thousand Instagram followers to 4.3 million in three months, and she's not an outlier — 73% of small business owners now identify as content creators. Ray makes the case that the "pay your dues first" mindset is costing people years of earning power they'll never get back.Then, The Economist on why the restaurant business is unrecognizable: Thursday has overtaken Friday as the peak dining night, three of every four American restaurant meals are now consumed off-premise, 42% of US food outlets were unprofitable last year, and the pandemic push into apps and delivery drove a 15% jump in labor productivity after thirty years of flat. Plus a look at Osteria 166 in Buffalo, where the owner killed his à la carte dining room and cut the average check by 25%.Third, the National Restaurant Association's 2026 Beverage Trends report — 87% of full-service operators say drinks now drive traffic, and Ray argues the real story is social, not liquid: the forty-minute drive-thru line is the hangout.Finally, a new Gallup poll putting GLP-1 use at 11–12% of American adults, up from 3% in 2024. Chipotle, Smoothie King, and Shake Shack are already building menus around it — and GLP-1 users are buying from restaurants more often than non-users, not less.Repertoire Report is a weekly hospitality industry news show from Justin Khanna and Ray Delucci. Links to every story are below.🎧 At 2,500 YouTube subscribers, we're doing a listener Q&A — we're about 290 away. Subscribe and drop your question in the comments.Photo Credit: Photography by Chris Buck for WSJ. Magazine (Edited) Links: Chef Content Creators (Wall Street Journal) The Restaurant Business Is Changing Beyond Recognition (The Economist) Beverages as a Growth Driver for Restaurants (Nation's Restaurant News) Restaurants Adapt to GLP-1 Drugs (ABC News) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire NewsletterSubscribe here 🎙 Share the PodcastListen & Share 📸 InstagramFollow @joinrepertoire Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire | |||
| Noma Is Officially Back. So What Changed? | 22 août 2026 | 01:02:19 | |
Noma is back in Copenhagen — and this time with a new leadership structure, a creative-director role for René Redzepi, and a menu format that scraps the old three-season model for 12 microseasons. Justin and Ray dig into what the reopening actually signals for the industry: whether the Wall Street Journal's "controversial celebrity chef" framing does a disservice to the team doing the work, why Noma still doesn't appear anywhere in the Michelin Guide, and what a genuine redemption arc would have to look like from the inside.From there, the conversation turns to money. The story of Chef Seth Stowaway and Osito — a Michelin-starred restaurant with great food, great intentions, and bounced paychecks — anchors a hard look at why culinary talent without financial literacy keeps producing the same outcome. Also on the docket: André Chiang's 1887 in Singapore earning two Michelin stars in five months (and Michelin publicly explaining why), restaurants stretching Michelin branding to locations that never earned it, Firstborn and Vinfolk rethinking menu pricing, the James Beard Foundation's $4 million host-city ask, and luxury real estate developers courting chefs. Links: Noma Is Back (Wall Street Journal) Seth Stowaway Financial Issues (San Francisco Chronicle) Luxury Real Estate x Restaurants Interested in Chef Tech Stack?Learn more here. Want 1-on-1 Coaching with Repertoire?Apply here. 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire NewsletterSubscribe here 🎙 Share the PodcastListen & Share 📸 InstagramFollow @joinrepertoire Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire | |||
| The Truth About Becoming a Chef in 2026 | 14 août 2026 | 00:32:22 | |
Ray Delucci breaks down whether it's actually worth joining the hospitality and food industry in 2026, why networking might be the most undervalued skill in this business, Sweetgreen's stunning fall from a $5 billion valuation, ongoing food safety outbreaks hitting Chipotle and Qdoba, and a first look at A24's Anthony Bourdain biopic "Tony."If this episode was helpful, please like and subscribe — at 2,500 YouTube subscribers, we're doing a follower Q&A. Listening on Spotify or Apple? Share with a friend and leave a review. Interested in Chef Tech Stack?Learn more here. Want 1-on-1 Coaching with Repertoire?Apply here. Links: Joining the Food Industry in 2026 (Reddit) Networking Advice for Cooks (Reddit) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire NewsletterSubscribe here 🎙 Share the PodcastListen & Share 📸 InstagramFollow @joinrepertoire Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire | |||
| Justin Finally Gives His Gordon Ramsay Opinion | 03 août 2026 | 01:08:19 | |
Interested in Chef Tech Stack? Want 1-on-1 Coaching with Repertoire? Missed last week's episode? Free Restaurant Industry Report Justin and Ray dig into the BBC's new three-part series The Rise of the Rock Star Chef, reuniting Marco Pierre White, Gordon Ramsay, and Heston Blumenthal — and use it to unpack the messier question underneath: how much of kitchen culture's reputation actually belongs to Gordon Ramsay the TV personality versus the industry itself. Justin shares a first-hand story of cooking for Ramsay in Norway, and the two debate whether Nick DiGiovanni is this generation's North Star chef personality.From there: Kat Odell's Bloomberg piece on home cooks outfitting their kitchens with downsized pro equipment and chef-driven pantry staples, the rise of restaurant CPG (Carbone's jarred sauces did $102M last year), and why private cheffing and events deserve a serious look from cooks. Plus a 10+-minute deep dive on steak cookery for the line — cake testers, tempering, ditching tongs, and why not every cut belongs at medium rare.Also covered: the rise of the real estate foodie influencer, updates on the Sea Creatures settlement, Daniel Calvert's Chez Calvert opening in Tokyo, Björn Frantzén's new Sydney restaurant, and a Chef Tech roundup on MAJC, KTCHN Qualified, and Hostie.Chapters/topics: BBC rock star chef series · Gordon Ramsay's legacy · Nick DiGiovanni and the new media chef · home cooks vs. restaurants · restaurant CPG & private cheffing · steak cookery Q&A · real estate foodie influencers · industry updates · chef tech roundup#chefs #gordonramsay #bbc #food #restaurants #chef Links: Gordon Ramsay, Marco Pierre White & the Rise of the Rockstar Chef (BBC) Meat Cookery Discussion (Reddit) Home Cooks Are Outdoing Restaurant Chefs? (Bloomberg) Sea Creatures Labor Dispute Update 💬 Notice something we missed? 💌 The Repertoire Newsletter 🎙 Share the Podcast 📸 Instagram Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire | |||
| Food Media Needs More Actual Chefs | 24 juil. 2026 | 00:33:12 | |
In this clip, Ray breaks down the need for more chefs in food media, says goodbye to kitchens, shares a crazy update on Cyclospora, and addresses the issue of cheesemongers going away. Interested in Chef Tech Stack? Want 1-on-1 Coaching with Repertoire? Links: Food Media Needs More People Who've Actually Worked in It There Are No Dead Ends in the Food Industry (Reddit) Cyclospora Update 1 (New York Times) Cyclospora Update 2 (Food Safety News) Cyclospora Update 3 (CBC News) Cyclospora Update 4 (Barron's) Cheesemonger Jobs Article (New York Times) 💌 The Repertoire Newsletterhttps://www.joinrepertoire.com/newsletter 🎙 Share the Podcasthttps://geni.us/repertoirepodcast 📸 Instagramhttps://www.instagram.com/joinrepertoire 🎙️ Enjoying the podcast? | |||
| Michelin’s Changed and Chefs are Confused | 14 juil. 2026 | 01:16:55 | |
Interested in Chef Tech Stack? Want 1-on-1 Coaching with Repertoire? Missed last week's episode? 7shifts Restaurant Employee Report 📚 Show Notes Chef Bertrand Grébaut / Septime Action Bronson x Septime (Fck That's Delicious*) Mario Carbone "Michelin Is Lying" Clip (Go-To Food Podcast) DoorDash / SevenRooms "Channel Connect" (Hngry by Matt Newberg) Ultra-Processed Food Lawsuit Dismissed 💌 The Repertoire Newsletter 🎙 Share the Podcast 📸 Instagram 🎙️ Enjoying the podcast? This week on The Repertoire Report, Justin Khanna and Ray Delucci dig into a heavy but wide-ranging week — from remembering Septime's Chef Bertrand Grébaut, to the viral "Michelin is lying to you" conspiracy, the data-backed case that the Bay Area has overtaken New York in fine dining, a Reddit deep-dive on beating the burnout/passion rut, a dismissed ultra-processed food lawsuit, DoorDash's Trojan-horse reservations play with SevenRooms, Shake Shack's kiosk-driven margin story, and how Italy's oldest dairy is borrowing against aging cheese.Whether you're a chef, cook, operator, or hospitality professional, this episode blends industry news, restaurant operations, and career insight.__Disclaimer: We earn commission income with qualifying purchases made through Amazon's Affiliate program and other affiliate links in this description.🙏 Thank you for listening We open on the sad passing of Chef Bertrand Grébaut of Septime and his forward-thinking focus on team well-being, then break down why the "Michelin is just an algorithm" clip caught fire — and where the funding, anonymity, and multiple-visit arguments actually land. We use the Michelin Guide as a barometer for our "Ascending SF, Descending NYC" thesis, tackle a Line Cook Reddit post about losing your passion mid-apprenticeship, follow up on the dismissed ultra-processed food lawsuit, and unpack DoorDash's reservations strategy, Shake Shack's operations-over-product playbook, and cheese as collateral.If you're trying to better understand the business and craft of restaurants, this episode is for you. | |||
| Restaurant Workers Are Freaking Out Over AI Cameras | 06 juil. 2026 | 00:31:43 | |
Ray breaks down one of the most unsettling trends emerging in hospitality: AI surveillance in restaurant kitchens. As more operators experiment with AI-powered cameras to monitor employees, they discuss where the line is between improving operations and invading worker privacy.He also reacts to Reddit discussions on financial stability as a line cook, the challenges of being a people-pleaser in restaurant leadership, and whether today's hospitality careers are becoming more sustainable. Finally, he discusses why Wendy's has unexpectedly become a meme stock.#restaurants #chefs #restaurantindustry #artificialintelligence #ai #hospitality #linecookThis video contains copyrighted material used under the principles of fair use as defined in Section 107 of the U.S. Copyright Act. The content is used for purposes including commentary, criticism, education, news reporting, and analysis. All clips are used in a transformative manner with original commentary and discussion. Links: Kitchen Surveillance (Reddit Thread 1) Kitchen Surveillance (Reddit Thread 2) Line Cook Wage Discussion (Reddit) Being a People-Pleaser in Restaurants (Reddit) Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| The Noma Story Just Got Even Stranger | 28 juin 2026 | 01:04:14 | |
Justin and Ray break down René Redzepi's latest return to the spotlight and why the Noma story continues to raise more questions than answers. They discuss Jason White's response, whether the industry's conversation around accountability has actually evolved, and what this latest chapter means for restaurant culture.They also cover Seattle's Walrus and Carpenter labor dispute, discuss why Michelin stars belong to restaurants—not chefs—and examine what happened after Sèzanne lost all three of its Michelin stars following a chef departure. Finally, they wrap up with a recommendation for one of Ray's favorite recent fantasy reads, The Tainted Cup. Links: The Walrus and Carpenter Story Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| René Redzepi Is Back. But Has Anything Really Changed? | 19 juin 2026 | 00:32:50 | |
In this solo episode of The Repertoire Report, Ray Delucci breaks down the latest hospitality industry headlines, starting with Noma’s planned reopening in Copenhagen and René Redzepi’s return as creative director amid renewed scrutiny around kitchen culture and alleged abuse. Ray reflects on what accountability actually looks like in fine dining, why the industry continues to wrestle with the “genius chef” myth, and whether diners truly care about the working conditions behind world-class meals.The episode also dives into Wonder’s viral automated “infinite bowl” machine and the larger tension between food tech, automation, and the human element of cooking. Ray then covers Pizza Hut’s $2.7 billion sale, the pressure delivery apps have placed on legacy chains, fast food bankruptcy concerns tied to GLP-1 medications, and how rising gas prices may be cutting into restaurant spending. Links: Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Tom Colicchio Is Closing Craft After 25 Years — A Warning for Restaurants? | 12 juin 2026 | 01:31:27 | |
Want to learn more about Chef Tech Stack? n this episode of the Repertoire Report, Justin Khanna and Ray Delucci dig into the latest restaurant industry news: Tom Colicchio closing Craft after 25 years in New York City, rising restaurant costs, changing diner behavior, and what these shifts mean for chefs, operators, and hospitality professionals. They also break down new openings from major names in food, including Kabawa, The Lion’s Den from Chef Michael White, and The Merchant Room from Gavin Kaysen.The conversation also explores Michelin expansion, the pressure of operating in major dining markets, whether restaurants can still make ambitious hospitality work financially, and a petition pushing back on the Culinary Institute of America’s use of AI. If you care about fine dining, restaurant openings, chef culture, food media, hospitality careers, or the business of restaurants, this episode is packed with analysis, context, and honest industry perspective. Links: Post Modern Times Donation Page Post Modern Times NY Times Write-Up Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Will AI Change How Chefs Create New Dishes? | 01 juin 2026 | 01:00:53 | |
In this Repertoire Report episode, Justin Khanna and Ray Delucci break down the latest hospitality industry news, culinary trends, and restaurant insights for chefs, cooks, restaurateurs, and hospitality professionals. Topics include Epicure’s massive 4.1 million recipe dataset, AI in recipe development, flavor modeling, culinary creativity, and what artificial intelligence can — and can’t — understand about real-world cooking, seasonality, and kitchen judgment.The conversation also explores who really deserves credit for a Michelin star, the risks of “fake it till you make it” in restaurant hiring, career growth for line cooks, worker-owned restaurant models like Pigdin Cooperative, and the rise of in-person hospitality events from brands like DNNR. If you’re interested in chef career development, restaurant ownership, Michelin Guide culture, AI food tech, kitchen leadership, and the future of the hospitality industry, this episode is packed with practical analysis and honest industry perspective. drewthefoodguy's Michelin Instagram Post Fake It Till You Make It (Reddit Thread) Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| This Restaurant Chain Just Quit the U.S. — Here’s Why | 24 mai 2026 | 00:32:32 | |
n this episode, Ray breaks down why the Australian-based restaurant chain Guzman y Gomez left and why this was a positive for the company. He also gives advice on determining whether you are the problem in the kitchen or the kitchen itself. He then discusses Starbucks canceling its AI-inventory tool, the rise in grocery inflation, the stunning new GLP-1 restaurant report, and a unique discount being offered by Giordano's.#burritos #glp1 #restaurants #reddit Want to learn more about Chef Tech Stack? Fill out the following form to learn more Links: Guzman y Gomez Leaves US Market Do I Suck in the Kitchen? (Reddit Thread) Starbucks Ends AI Inventory Counting National Restaurant Association GLP-1 Report Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Michelin Is Coming to Australia — Everything Is About to Change | 17 mai 2026 | 01:16:36 | |
This week on The Repertoire Report, Justin Khanna and Ray Delucci break down a packed week of hospitality industry news, restaurant operations, and chef career insights.We cover Michelin’s upcoming arrival in South Australia, what it means for the country’s existing hatted restaurant system, and why global recognition still matters for chefs and restaurants. Then we get into the practical side of service with a deep dive on ticket rail management, expediting, mise en place, and how cooks can keep their board organized during a rush.We also discuss Clover Reserve and the next wave of restaurant tech, rising beef prices through the lens of hot dogs and consumer value perception, Beyond Meat’s pivot into protein beverages, the economic challenges facing Portuguese restaurants in the U.S., and why Norbert Niederkofler’s “Cook the Mountain” philosophy deserves more attention.If you’re a chef, cook, operator, hospitality professional, or someone trying to better understand the business and craft of restaurants, this episode is for you. Want to learn more about Chef Tech Stack? Fill out the following form to learn more Links: Portuguese Restaurant Struggles Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Everyone in Restaurants Is Saying the Same Thing Right Now | 10 mai 2026 | 00:32:46 | |
In this episode, Ray breaks down why restaurants feel "slower" and the data backing it up. He also shares how caring for your staff and avoiding turnover is a crucial financial decision. He then gives updates on some QSR/Fast-Casual restaurants, shares with creators how to help those with limited food options, and discusses a looming protein powder shortage. Links: Slow Restaurant Discussion (Reddit) National Restaurant Association Employee Retention Data Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| The Internet Is Wrong About Restaurant Pricing | 03 mai 2026 | 01:00:30 | |
In this episode, Ray and Justin react to the debate over Repertoire accounts, restaurant pricing, and the reality that restaurants face of losing profitability. They then give advice to a CIA grad who regrets attending culinary school, discuss hotels to gain better career leverage, and share some culinary tech updates. #chefs #culinaryschool #cooking #restaurant Links: Reddit Culinary School Warning Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Why This City Rejected the Michelin Guide | 26 avr. 2026 | 00:37:09 | |
In this episode, Ray breaks down why a city might say no to the Michelin Guide and how that decision affects the broader food scene. He also weighs in on the restaurant pricing convo that led the NY Times and Eli Sussman to go viral, the current dishwasher crisis, and the DOJ's investigation into agricultural price gouging. Links: Buffalo Rejects Michelin Guide Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Why Chefs Can Benefit From Personal Brands in 2026 | 20 avr. 2026 | 01:02:07 | |
In this episode, Justin breaks down how Chefs are talking directly to audiences and why this is so valuable. He also covers some Michelin news, answers a fan question on food safety, covers Magnus Nilsson's new venture, and analyzes the number of Michelin-starred chefs who attended culinary school. Ray shares a dire warning by Jose Andres and also gives a restaurant industry update. Links: José Andrés & Eric Ripert Chat Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Namrata Hegde on Noma, Staging & Why Kitchen Culture Is Still Broken | 20 avr. 2026 | 00:35:17 | |
In this episode, Ray interviews Namrata Hegde on her time staging at Noma, misconceptions over "staging culture," and the reality of traveling to another country to work at the best restaurant in the world, for free. We then discuss the problems still facing kitchen culture, and why it feels like restaurants are so far behind when it comes to employee welfare. ' Link: Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Is Culinary School Worth It in 2026? The Truth No One Tells You | 15 avr. 2026 | 00:36:30 | |
In this episode, Ray breaks down whether culinary school is worth it in 2026 and why or why not it is a good fit for you. He also breaks down a crazy restaurant lawsuit, the Doritos pricing error, an Expo West recap, and how food companies are regressing on pesticide commitments. Culinary School Reddit Discussion Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| The French Laundry Lawsuit Isn’t Just About One Restaurant | 07 avr. 2026 | 01:12:24 | |
In this episode, Ray and Justin break down the French Laundry lawsuit and how the issue presented affects all restaurants. Justin shares BILT's new hospitality focus and how it could help restaurants. The two also cover Sysco's acquisition of Restaurant Depot, Unilever's acquisition of McCormick, and the new app for cooks, Line Cook. Links: French Laundry Wage Theft Lawsuit Unilever and McCormick Combine Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Should Fine Dining Exist? My Take After the Debate | 01 avr. 2026 | 00:48:49 | |
In this episode, Ray reacts to a viral Substack post asking, "What if we just got rid of fine dining?" and to the reactions to it. He also discusses policy demands from the National Restaurant Association, how less alcohol consumption is hurting restaurants, and how Rao's gained success as a CPG sauce brand. Links: Khushbu Shah's Original Substack Article Max Shapiro's Substack Response National Restaurant Association Policy Demands Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Influencers Are Ruining Restaurants… Chefs Are Finally Fighting Back | 22 mars 2026 | 01:16:11 | |
In this episode, Justin and Ray break down how influencers are impacting restaurants and the closure of 'Iris', the famous floating restaurant. They then react to René Redzepi stepping down from Noma, and the fallout from this. Finally, they discuss Heston Blumenthal's closure, Travis Kalanick's food venture, and the Anthropic AI industry report. Links: Influencers Ruining Restaurants Noma Workplace Transparency Site Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Why the “Genius Chef” Model Doesn’t Work | 19 mars 2026 | 00:37:57 | |
In this episode, Ray explains why the "genius chef" model hurts restaurants and causes burnout. He also covers potential Costco tariff refunds, some new seafood environmental designations, and gives advice to a chef. Links: Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Noma’s Response to the Allegations Is a Disaster | 11 mars 2026 | 00:51:27 | |
In this episode, Justin and Ray react to Noma's response to the allegations of creating a physically violent, intimidating, and degrading workplace. They also explain why this response represents a broader issue in the food industry and what they believe will happen next.EDITING NOTE: Incorrect facts in the opening F1 monologue have been edited out, Ayrton Senna was a Brazilian driver who unfortunately passed Links: Our first episode on the Noma situation Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Why Diners Are Tired Of The "Restaurant Monologue" | 07 mars 2026 | 01:03:15 | |
In this episode, Justin breaks down why the "Restaurant Monologue" is wearing down customers, and what to do instead. They also discuss if you can trust Michelin, give advice on kitchen "lifers", and react to The Infatuation's Eleven Madison Park Review. Audio Note: Ray's Audio had some connection issues, and gets better around minute 28. This video contains copyrighted material used under the principles of fair use as defined in Section 107 of the U.S. Copyright Act. The content is used for purposes such as commentary, criticism, education, and analysis. All clips are used in a transformative manner, with original commentary and insights added to provide new meaning and context. Credit to The Infatuation for the reaction video Retire The Restaurant Monologue Zen and Art of Motorcycle Maintenance Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Roundup at the Supreme Court: The Immunity Fight That Could Reshape the Food Industry | 01 mars 2026 | 00:31:40 | |
In this episode, Ray breaks down the Presidential Glyphosate Executive Order, and how it could impact a crucial Supreme Court ruling. He also discusses the impact a blizzard can have on restaurants, growing GLP-1 use, Domino's unlikely success, and further clarifies why he left fine dining. Links: Bayer Cites Trump Executive Order Washington Post Roundup Coverage Enjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| The Noma Abuse Scandal of 2026 | 22 févr. 2026 | 01:18:32 | |
In this video, Justin and Ray break down the Noma Abuse Scandal of 2026. They share the allegations, explain why these problems persist in the food industry, and discuss what can be done about them. #noma #chefs #foodindustry #linecook #michelin #worlds50best Links:
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| McDonald’s Lowered Their Prices… And Customers Came Back | 15 févr. 2026 | 00:30:25 | |
In this video, Ray breaks down the success McDonald's saw after lowering its prices and the rise in Bourdain trading card prices over the past few months. He also gives advice to a chef on Reddit and covers other breaking news in the food industry. #chef #restaurant #food #cooking #mcdonalds Links: Enjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| The Biggest Restaurant Openings of 2026 (From a Chef’s Perspective) | 06 févr. 2026 | 01:06:09 | |
In this episode, Justin and Ray break down the biggest restaurant openings of 2026. They also discuss the pricing-to-value issue that is affecting restaurants, some breaking news in the food industry, and answer a comment left by you all in the community! Links:
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| The Value Crisis Hitting Restaurants | 03 févr. 2026 | 00:38:46 | |
In this episode, Ray breaks down the McKinsey food industry report and what you need to know for 2026. He also covers the ROI for Michelin coming to a city, how Gen Z is ditching "Diet" soda, how smaller food brands are winning, and more. #chefs #restaurant #linecook #foodindustry Links:
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| What Noma’s $1,500 Pop-Up Tells Us About Fine Dining in 2026 | 23 janv. 2026 | 01:08:33 | |
In this episode, Justin and Ray break down the $1,500 per person Noma pop-up coming to LA, and why it actually makes sense. They also discuss feeding your staff during a shift, the rise of the Co-Chef trend, and Square's new "Neighborhoods" feature. #noma #la #chef #chefreacts This video contains copyrighted material used under the principles of fair use as defined in Section 107 of the U.S. Copyright Act. The content is used for purposes such as commentary, criticism, education, and analysis. All clips are used in a transformative manner, with original commentary and insights added to provide new meaning and context.Credit to Detroit 75 Kitchen for the reaction videoLinks:
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| The Momofuku Model: How Restaurants Really Make Money in CPG | 20 janv. 2026 | 00:37:54 | |
In this episode, Ray breaks down how restaurants are using CPG-branded foods to totally transform their brand. He also discusses the Wegmans surveillance controversy, how TikTok is used in food R&D, how Portillo's loyalty program is boosting sales, and why you should not leave the food industry.#restaurant #chef #portillos #careeradvice #momofuku #davidchang Links: Enjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| Is Automation Here For Restaurants? Justin and Ray React | 14 janv. 2026 | 00:59:20 | |
In this episode, Justin and Ray react to Wonder and its goal of creating automated kitchens. They also break down the new food pyramid and how this affects school lunches, and give advice to a chef looking to break out on their own early in their career. Justin offers questions you should ask yourself in 2026 to ensure you have a productive and efficient year in your career.Questions: Individual Contributor- What am I doing the “default” or “previous” way, and what upgrades or changes would help me?- How can I measure my progress in a way that leads to improvement- Timer, pedometer, calculating ratios (ie, units/minute)- How do I perceive and respond to feedback?Manager-How can I work for my team to support them in their tasks?- When encountered with a problem, obstacle or issue, what’s the skill gap that can explain (and prevent) this?- Where do I land on the “helpful” pyramid?Entrepreneur- What is the audience screaming at the screen for you to do?- Do I need more resources vs resourcefulness?- What created vs drained energy this year? - You can’t compete with the person who’s having fun - Self awareness has taught me the answer is often times already in youLinks:
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| The Real Cost of Bringing Michelin to Your City | 02 janv. 2026 | 00:32:53 | |
In this episode, Ray discusses how the City of Buffalo is contemplating paying the Michelin Guide for recognition, and what it could mean for the city. He also covers how Sweetgreen could bounce back in 2026, the worrying trend of surveillance pricing, DoorDash integrating with ChatGPT, and much more. Links:
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| If You Work in Restaurants, You Need to Hear This (2026 Predictions) | 19 déc. 2025 | 01:29:24 | |
Justin and Ray spend 90 minutes discussing their predictions for the food industry in 2026. They go over the realistic outcomes they believe will happen in the next year, and make some wild predictions based on their reporting over the past year.#restaurant #linecook #foodindustry #2026 Links: DoorDash AI App (Zesty) Want us to do a workshop? Email us: hello@joinrepertoire.comIf you come across something you ended up having to search for, send us a message to help make these Show Notes better!_____________________ Enjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨🍳🎧 | |||
| 2025 in Review: Why Restaurants Took a Beating | 18 déc. 2025 | 01:21:24 | |
In this episode, Justin and Ray discuss 2025 in the food industry. They discuss how fast-casual concepts failed, prevailing consumer trends in dining out, and lessons learned for restaurant operators. They also look at CPG lessons, the death of food influencers, and much more. #restaurant #restaurantindustry #costofliving #business #finance
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| MICHELIN’s New “Grapes” Award Explained (2025) | 05 déc. 2025 | 01:12:24 | |
In this episode, Justin breaks down Michelin's new Grapes designation and what it means for the wine industry. He also shares a Bloomberg review of EMP that is surprisingly critical, as well as the rise of private dinner clubs in 2026. Ray shares what makes a four-star restaurant, in the New York Times Critics' own words. He also discusses how pizzas are getting smaller and more expensive, and the groundbreaking lawsuit by California against food companies over ultra-processed food. #michelin #wine Links:
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| Why New Tariffs Might Literally Stop Italian Pasta from Entering the U.S. | 05 déc. 2025 | 00:44:13 | |
In this episode, Ray breaks down the risk Italian pasta faces due to tariffs and how implementing this policy could literally halt pasta exports from Italy. He covers Chipotle's new Thanksgiving strategy, AI-slop Thanksgiving recipes, and how restaurants are winning diners over to grocery this holiday. He also discusses the disgusting story about a Campbell's Soup VP, the odd case of a dine-and-dash influencer, the closure of a Tyson Beef Plant, and some important GLP-1 data. Links:
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| Why You Can’t Afford Restaurants in 2025 | 24 nov. 2025 | 01:15:44 | |
Eating out feels unaffordable—and the data backs it up. In this episode, Justin and Ray unpack why menu prices keep rising, why value perception has flipped for fast-casual, and what the future may hold. We also explore Picnic, a workplace lunch app that could shift weekday demand, and the Seattle Times' recent review of Canlis.#affordableproducts #costofliving #savingmoney #restaurant 0:00 Intro1:55 Restaurant Affordability Crisis23:29 The Chipotle/Sweetgreen Issue34:15 Michelin Coverage Response51:46 Picnic1:00:40 Canlis Seattle Times Poor Review1:11:49 Josh Henderson Eater ArticleWhat we cover:📈 Pricing trends & the RPI🧾 Fast-casual value perception (Sweetgreen)💸 Why Americans say dining out is “too expensive”🍽️ The Canlis review and price expectations⚠️ Operator lessons from rise-and-fall stories🥪 How Picnic could change weekday lunch patterns
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| About Michelin's November Announcements | 19 nov. 2025 | 00:33:46 | |
Announcement from Michelin____________________Enjoy the pod? Get more from Repertoire:💌→The Repertoire Newsletter🎙→Share the Podcast📸→Instagram__Disclaimer: We earn commission income through qualifying purchases made via Amazon’s Affiliate program | |||
| The "Meta" of Michelin | 13 nov. 2025 | 01:11:11 | |
In this episode, Justin and Ray react to Alinea losing its third star and what this means for the Michelin Guide in 2025. Justin then breaks down how Michelin's "meta" has changed and how restaurant owners should be looking at the Guide.Ray breaks down the claim that "Dining Out Is Dead" and discusses the beef price-fixing accusations by the DOJ against major beef companies. Justin then shares an article he read regarding food critics and how they could change (for better or worse). Links:
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| Can You Own a Sandwich? What the Uncrustables Case Means for CPG & Chefs | 30 oct. 2025 | 00:32:22 | |
In this episode, we dive into the Uncrustables lawsuit against Trader Joe’s and what it signals for the future of food product development, intellectual property, and the battle between CPG giants and private labels. As Smucker’s defends its iconic crustless sandwich, we explore how legal strategies are becoming a new line of defense in a fiercely competitive grocery landscape.We also cover the biggest food and beverage headlines shaking the industry this week:📉 Chipotle’s sales decline among low-income and Gen Z consumers🍗 KFC's shift away from bone-in chicken — is the fried chicken era changing?🥫 Heinz consumer sentiment hits decade lows ahead of a major corporate split🧠 Gen Z’s anti-algorithm movement and how it's reshaping digital food discovery🚨 The evolving SNAP shutdown fallout, with DoorDash, Feeding America, and ABC News sharing critical updates🥑 Whole Foods' 2026 food trend predictions — what's next in natural foods?💼 Whether you're in food tech, brand strategy, or retail operations, this episode unpacks the legal and market shifts shaping tomorrow’s menus and grocery aisles.👇 Explore the full stories below:
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| This Tech Outage Broke the Restaurant Industry | 23 oct. 2025 | 00:29:47 | |
In this episode, Ray breaks down the recent AWS outage and the devastating impact it had on restaurants. He discusses the Trump administration's proposal on beef imports from Argentina and the fight over Prop 12 in the upcoming farm bill. Ray also covers Nestle's announcement of 16k job cuts, the rally in Beyond Meat's stock, and a new cookbook utilizing recipes from gravestones.
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