Explore every episode of the podcast CULINARY MECHANIC
| Title | Pub. Date | Duration | |
|---|---|---|---|
| #71 : Numbers Don't Lie - Margin Contribution, Waste and Why Tech Still Fails Chefs with Nina Weiland | 01 Jul 2025 | 00:33:18 | |
The system isn’t the point—what it unlocks is. Nina Weiland went from making pizzas at Domino’s to helping restaurant operators modernize the back-of-house with COGS-well’s intuitive, chef-friendly software. In this episode, we dive deep into what makes a system actually usable in a kitchen—not just feature-rich on paper. You’ll hear why most tech tools fail chefs, how when it comes to promoting a podcast episode. what is the ideal method (platforms, days times)? for this example let's say the episode goes live at 8am on Tuesday morning. both on standard RSS feeds and Youtube. COGS-Well handles the setup for you (yes, really), and why operators are finally seeing the connection between systems and profitability. If you’ve ever struggled to get buy-in on tech or felt overwhelmed by inventory, menu costing, or purchasing—this one’s for you. We cut through the fluff and talk real kitchen realities: scaling recipes, waste tracking, menu contribution, and the shift from clipboards to clarity.
Connect with Nina Connect with Simon
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| #70 : From NYT Bestseller to BBQ Truth Teller: Meathead Gets Real | 24 Jun 2025 | 00:46:19 | |
Still soaking your wood chips? You’re doing it wrong. In this fire-breathing episode of Culinary Mechanic, Simon sits down with Barbecue Hall of Famer and grilling myth-buster Meathead to dismantle decades of backyard lore—and rebuild it with science, precision, and damn good meat. They cover everything from reverse sear technique to the truth about charcoal, beer-can chicken, and why thermometers matter more than knife skills. Meathead doesn’t just grill—he educates, demystifies, and takes no prisoners when it comes to getting it right. If you think good cooking is about “feel,” this episode might hurt your feelings—but it’ll make your food better.
Connect with Meathead Website: https://amazingribs.com Instagram: https://www.instagram.com/amazingribs/ Book: The Meathead Method
Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/discovery Website: https://www.culinarymechanic.com | |||
| #61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov | 22 Apr 2025 | 00:32:41 | |
Ever wondered what happens when passionate foodies decide the traditional dining model isn't working? In this episode, Simon Zatyrka sits down with Petko Petkov, founder of Chefin, a global platform connecting private chefs with clients for in-home dining experiences. From impromptu dinner parties on Bondi Beach to coordinating chefs in multiple countries, Petko shares how a simple idea sparked by frustration—being stuck in the kitchen instead of enjoying guests—evolved into an international culinary matchmaking service. You'll discover how this business model not only delights clients but offers chefs a creative outlet beyond their daily restaurant grind, sometimes even bringing burned-out culinary talent back to the industry they love. This conversation serves up practical insights about entrepreneurship, hospitality innovation, and the universal power of food to create meaningful human connections.
Connect with Petko Website: https://chefin.com/ LinkedIn: https://www.linkedin.com/in/ppetko/
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/ | |||
| #60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka | 14 Apr 2025 | 00:56:19 | |
HERE IS SOMETHING SPECIAL!! Somewhere in the time construct Adam Lamb and Simon Zatyrka got together for a series of conversations. In this episode Simon joins Adam on Chef Life Radio. What ensues is a stark contrast from the conversation on CULINARY MECHANIC (previous episode). I hope you enjoy it at least half as much as we did recording it.
"Just keep going, man. You learn more from failure than you do from success." - Chef Simon Zatyrka In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive? In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive? In this episode of Chef Life Radio, I sit down with Chef Simon Zatyrka, the CULINARY MECHANIC himself, to explore the current state of the industry and uncover strategies for success in these turbulent times. The Changing Face of RestaurantsWe dive into the transformations reshaping the culinary world:
"It's not the same as it was three years ago," Simon notes, highlighting the industry-wide sentiment of change. timestamps Innovative Solutions in ActionDiscover how forward-thinking operators are adapting:
Despite technological advances, we explore why people remain the heart of hospitality:
Simon shares invaluable insights for those looking to make their mark:
Whether you're a seasoned chef or an aspiring culinary entrepreneur, this conversation offers a candid look at the realities of today's restaurant industry—and the mindset needed to excel within it. Ready to rethink your approach to culinary leadership? Tune in for a dose of practical wisdom and inspiring resilience. Stay Tall & Frosty and Lead from the Heart, Adam Links In The Show CULINARY MECHANIC podcast: https://culinarymechanic.com/ Simon on Linkedin: https://www.linkedin.com/in/simon-zatyrka/
Join the Crew and Support the Show: https://ko-fi.com/chefliferadio/tip Subscribe: https://cheflifecoaching.com/the-recipe-newsletter Learn More @ https://cheflifecoaching.com Like, Follow & Subscribe to Chef Life Radio @ https://therealchefliferadio.captivate.fm/listen Copyright 2025: Chef Life Media | |||
| #59: The Art of Kitchen Presence: Talking About Culinary Leadership with Chef Adam Lamb | 14 Apr 2025 | 00:45:57 | |
Ever wondered what makes a great chef different from a good one? In this soul-stirring conversation, host Simon Zatyrka sits down with culinary leader Adam Lamb to uncover the human side of professional kitchens. From dishwashing beginnings to leadership wisdom, they dive into the beautiful chaos of kitchen life, revealing how presence, patience, and humanity create not just outstanding food but extraordinary teams.
As Adam powerfully states, "What makes a great chef? I think really what separates the good from the Great is this idea of being completely present in the moment, whether they're with their team or whether they're building a dish or where they're out with the guests. Nothing else exists except for that moment."
This episode takes you on a journey through professional kitchens – from the "island of misfit toys" culture that welcomes dedicated workers regardless of background, to the heightened sensory awareness chefs develop that allows them to "hear" when food is perfectly cooked. Simon and Adam share candid stories about their formative culinary experiences, including Simon's trial-by-fire on a wood-fired grill and Adam's moment of revelation watching two line cooks move in perfect synchronization.
You'll discover practical leadership techniques like the "reset button" – a simple 30-second pause with water that can restore humanity during kitchen chaos – and why creating a culture of calm leadership ultimately produces better food than fear-based motivation. As Adam wisely notes, "This industry is hard, and that's okay. It just doesn't have to be harsh."
Whether you're a seasoned chef, an aspiring culinary professional, or simply someone who appreciates what happens behind restaurant doors, this episode delivers hard-earned insights about facing fear, finding calm in chaos, and remembering why we fell in love with food in the first place.
Listen now to experience this conversation between two veteran chefs who've mastered not just cooking techniques, but the art of culinary leadership.
Connect with Adam podcast website: https://www.chefliferadio.com/ LinkedIn: https://www.linkedin.com/in/chefadammlamb/ Instagram: https://www.instagram.com/chefadammlamb/
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/
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| #58 : Optimizing Restaurant Labor with Cijoy Olickal | 08 Apr 2025 | 00:41:47 | |
In this episode of CULINARY MECHANIC, Simon Zatyrka sits down with Cijoy Olickal, COO of GM Pilot, to explore how innovative tech solutions are transforming restaurant management. From his unexpected entry into the hospitality industry to developing game-changing labor optimization tools, Cijoy shares how his background in management consulting led him to create solutions that give restaurant GMs back their most valuable resource: time. Discover how the right data can uncover hidden labor costs, improve efficiency, and help recognize top-performing team members—all while allowing managers to get back on the floor where they belong. This conversation delivers practical insights on labor management, employee engagement, and the future of restaurant operations with a refreshing blend of tech expertise and real-world restaurant experience.
Connect with Cijoy: website: https://www.gmpilot.com/ Linkedin: https://www.linkedin.com/in/cijoy/
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/
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| #57 : Restaurant Business Foundations: Connection, Sustainability and Systems with Jen Quist | 01 Apr 2025 | 00:44:33 | |
When restaurant dreams crash against business realities, what separates survivors from shuttered doors? In this revealing conversation, Simon Zatyrka talks with Jen Quist of Wishwell about the crucial balance between culinary creativity and business fundamentals. From her career pivot at 30 to developing concepts for hotels across the country, Jen shares hard-earned wisdom about building restaurant foundations that last. This episode delivers practical insights on creating sustainable business models, fostering genuine community connections, and why the unsexy systems behind the scenes might be your restaurant's secret weapon for long-term success. Expect candid stories, tough love about industry myths, and a refreshing perspective on what truly keeps guests coming back. A quick bio from Jen: With nearly two decades in hospitality, Jen Quist combines entrepreneurial vision with operational expertise. Her journey spans from San Francisco real estate to French Culinary Institute training to award-winning restaurateur and consultant. Quist launched Portland's acclaimed Riffle NW, directed operations at Davis Hospitality Group, and developed the renowned Multnomah Whiskey Library. She owned nationally recognized venues like Bullard (Esquire's "50 Best Restaurants") and Abigail Hall (Time Magazine's "100 Places to Visit"). As Head of Restaurant & Bar Development for Provenance Hotels and founder of Holler Hospitality, she excelled at creating profitable concepts within complex hotel environments. Through her company Wishwell, she continues shaping the hospitality landscape, with recent successes including Bend's Hawkeye & Huckleberry Lounge and F&B programs for boutique hotels across Oregon. Success in hospitality means mastering two things: what happens inside your four walls — and how your business connects beyond them. At Wishwell, Jen bridges both. Her work combines concept development, strategic structure, and thoughtful growth to help hospitality businesses become deeply rooted, well-run, and built to last. Because real hospitality doesn't just serve a community — it becomes essential to it.
Connect with Jen: Linkedin: https://www.linkedin.com/in/jenniferquist/ Wishwell Website: https://www.thisiswishwell.com/ Instagram: https://www.instagram.com/jenquisty/
Connect with Simon: mail: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/
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| #56 : Mentors, Michelin & Making It: Building Culinary Excellence with Ismael Torres | 18 Mar 2025 | 00:41:29 | |
In this episode of CULINARY MECHANIC, Simon Zatyrka welcomes Chef Ismael Torres, host of Chef Ismael's Kitchen Quest podcast and owner of Rough Chop private chef services. Ismael shares his journey from starting as a 15-year-old dishwasher at "the happiest place on Earth" to becoming a successful private chef with Michelin star aspirations. The conversation explores the distinction between being a culinary artist versus craftsman, the importance of mentorship in kitchen culture, and the challenges of running a private chef business. Ismael discusses his transition into podcasting as a way to learn from and highlight influential chefs while contributing to the culinary community. Both chefs reflect on the value of study, technique, and leadership, emphasizing that teaching others is more valuable than being the best cook in the kitchen. This episode offers valuable insights for anyone looking to advance in the culinary world or develop leadership skills in a professional kitchen.
Connect with Ismael Instagram: @chef_ismael_torres or @rough_chop2022 Website: www.roughchopllc.com Linkedin: https://www.linkedin.com/in/ismaeltor/ Email: roughchop2022@gmail.com
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/ | |||
| #55 : How to Break Through Growth Barriers in Your Restaurant with Charlie Wilkinson | 13 Mar 2025 | 00:47:07 | |
In this episode of CULINARY MECHANIC, Simon Zatyrka sits down with Charlie Wilkinson, founder of Bridge to Opportunities. Charlie shares his journey from selling HVAC systems to becoming a restaurant industry powerhouse, working with iconic brands like Bennigan's, TGI Fridays, Pizza Hut, Boston Market, and Olive Garden. Charlie discusses how he transitioned from corporate operations to consulting, developing a unique approach that brings together specialists to help restaurant owners break through growth barriers. Charlie and Simon explore the nuances of restaurant operations, the importance of mindset in hospitality leadership, and how creating an ecosystem of experts can propel independent restaurant owners to new heights.
Charlie's Bio: I have spent over 40 years gaining experience from a variety of restaurant types located in all different venues. I have been successful in the full spectrum of organizational environments from the highly structured corporation to the freewheeling entrepreneurial start-up. My responsibilities have ranged from single location leadership to ensuring multi-unit results to driving nationwide initiatives. The challenges and successes have reinforced my belief that, while one size does not fit all, the core principles of success are consistent. I have successfully supported concepts that: Needed to establish a successful path after the turmoil of acquisition. Were hastily preparing for rapid growth. Were under pressure to deliver a successful and lasting project launch or concept opening, and needed to coordinate a variety of skills, meet budgets and hit the time commitments. Longed for performance change in their organization but lacked the understanding of how to accomplish the desired results without Team exodus. Wanted to grow but were paralyzed by their own limitations because they lacked the knowledge and experience to build an organization and systems that supported their dream. Let us help you realize your DREAM. Call: 678-232-3785 or Email: charles@bridge2opps.com Website Home Page: www.bridge2opportunities.com
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/ | |||
| #54 : Making Today Better Than Yesterday: A Chef's Guide to Meaningful Leadership with Don Christie | 04 Mar 2025 | 00:40:19 | |
In this episode of CULINARY MECHANIC, Simon Zatyrka connects with Don Christie, a culinary leader currently managing food operations at Raffe Hotels in Fiji. Don shares his journey from starting as a kitchen hand in Australia to leading culinary operations across prestigious establishments worldwide, including Michelin-starred restaurants in London, remote islands in Thailand, and luxury resorts. The conversation explores kitchen culture across different countries, the importance of understanding cultural backgrounds of staff, and how leadership styles impact team performance. Don emphasizes the value of resilience, adaptability, and always prioritizing the guest experience, particularly in remote locations where resources can be limited. The episode offers valuable insights on navigating kitchen leadership in multicultural environments and maintaining quality standards regardless of location challenges.
Don Christie is an expat Australian chef running three resorts in fiji. Passionate about japanese culinary and south east asian flavours. Building people up in 2025 and driving safe profitable outlets. Connect with Don LinkedIn: https://www.linkedin.com/in/chefdonchristie/ Instagram: https://www.instagram.com/donchristie/
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/ | |||
| #53 : "The Art of Kitchen Adaptability with Chef Brent Weathers | 19 Feb 2025 | 00:58:56 | |
In this captivating episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Chef Brent Weathers, whose journey from dishwasher to accomplished chef embodies the essence of kitchen culture at its best. Starting with zero experience in Murfreesboro, Tennessee, Weathers shares how beginning in the dish pit and learning fundamentals from the ground up shaped his philosophy on cooking and kitchen management. His infectious enthusiasm for food shines through as he discusses his self-diagnosed "chocolate appreciation disorder" and "potato appreciation disorder," bringing levity and relatability to the conversation.
The discussion takes a deep dive into what truly matters in the restaurant industry, challenging the conventional focus on awards and accolades. Weathers shares compelling stories about creating an impromptu Snickers soufflé that impressed Commander's Palace regulars and making powdered sugar from scratch when supplies ran low. These anecdotes serve to illustrate his broader message about the importance of understanding fundamentals, sharing knowledge, and maintaining adaptability in the kitchen. The conversation between Zatyrka and Weathers explores the delicate balance between maintaining culinary integrity and meeting customer needs, offering valuable insights for both industry professionals and food enthusiasts alike.
Weathers' perspective on success in the culinary world is refreshingly grounded, emphasizing the importance of full restaurants and satisfied customers over prestigious awards. Through engaging stories and practical examples, this episode presents a masterclass in kitchen philosophy, reminding listeners that great cooking is about more than just technical skill – it's about understanding your market, sharing knowledge, and creating experiences that keep guests coming back for more.
Connect With Brent: IG: @brenteatsfood TT: @brentweathers YT: @brenteatsfood
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/
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| #52 : Restaurant Financial Management: Real-Time P&Ls and Operational Excellence with Geordy Murphy | 12 Feb 2025 | 00:43:29 | |
In this episode of CULINARY MECHANIC, Simon Zatyrka sits down with Geordy Murphy, founder of Fobesoft, to explore the critical intersection of culinary excellence and financial acumen. With over two decades of experience from busboy to restaurant owner, Geordy shares his journey from the high-energy San Francisco restaurant scene to revolutionizing restaurant financial management through technology. The conversation dives deep into why talented chefs often struggle with business success, the myth of constant inventory counting, and how real-time financial data is transforming restaurant operations. Whether you're running a single location or managing multiple units, this episode offers practical insights into making your restaurant more profitable and sustainable. 4 Key Takeaways:
Connect with Geordy
LinkedIn: https://www.linkedin.com/in/geordy-murphy-055b855/ Website: https://fobesoft.com/us
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/
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| #69 : The 5% Fix: Ewan Thompson on Unlocking Six Figures in Guest Loyalty | 17 Jun 2025 | 00:51:42 | |
Your food’s great. Your service is solid. So why aren’t your guests coming back? In this episode, Simon sits down with Ewan Thompson of Hospitality Benchmark Solutions (HBS) to dismantle one of the most dangerous assumptions in independent restaurants: that a great first visit guarantees a second. They get into the gritty truth of guest retention—why it’s not a marketing problem, how emotional connection trumps good reviews, and why the simplest upgrades to your guest experience might be hiding six figures in unrealized revenue. If you think guest loyalty is just about good food and friendly service, this episode is going to rewire your thinking. You’ll walk away with tactical ideas, a better lens for your service sequence, and one question every manager should ask before checkout.
Connect with Ewan LinkedIn: https://www.linkedin.com/in/ewanthompson1/
Connect with Simon Email: simon@culinarymechanic.com Website: https://www.culinarymechanic.com | |||
| #51 : Kitchen Leadership and Team Building: Chef Glenn Cybulski on Restaurant Success | 04 Feb 2025 | 00:56:33 | |
In this episode of CULINARY MECHANIC, host Simon Zatyrka welcomes Chef Glenn Cybulski, leader of Chefs Feeding Kids, for an engaging discussion about restaurant leadership and kitchen culture. Chef Glenn shares his journey from early restaurant work to international training in Italy, emphasizing how simple connections can lead to life-changing opportunities. The conversation explores crucial aspects of kitchen management, including team communication, crisis handling, and adapting to modern workplace dynamics. Chef Glenn provides valuable insights into his "see something, do something" philosophy and discusses his current work with Chefs Feeding Kids, a program dedicated to training the next generation of culinary professionals. Connect with Glenn https://en.wikipedia.org/wiki/Glenn_Cybulski FB: @glenncybulski TT: @chefglenn707
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/
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| #50 : Leading with Obsessive Execution: Solving for Excellence with Alfredo Miro | 30 Jan 2025 | 00:39:20 | |
In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Alfredo Miro, a fast-food industry veteran and current leader at Baker's Drive-Thru. From his early days at Carl's Jr. to executive positions at Wendy's and consulting roles with major brands, Miro shares his journey through the QSR industry. The conversation reveals the fascinating history of Baker's Drive-Thru, founded by Neil T. Baker in 1952, and its influence on iconic brands like Taco Bell and Del Taco. Miro discusses the company's innovative "twin kitchen" concept, their plans for franchising in 2025, and his philosophy on execution and customer obsession in the fast-food industry. With over 20 years in the restaurant industry, Alfredo Miro has worked with multinational billion-dollar QSR Brands Like Wendys Intl. Developed smaller regional chains (Chronic Tacos, Farmerboys), and has played various consulting roles for other emerging brands like Five Guys, and Menchies Frozen Yogurt. He's led both franchisor and franchise owned organizations, proudly states he's worked every position in restaurants. Now entering his 3rd year with a Southern California fan favorite Baker's Drive Thru, Alfredo has led this 70-year-old organization from a local family owned and operated restaurant group, to an emerging brand on the verge of transitioning into the world of franchising. He is an adamant ambassador of driving results through inspiring and motivating leadership. Connect with Alfredo Bakersdrivethru.com LinkedIn: www.linkedin.com/in/alfredo-miro Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/ | |||
| #49 : Get Back Your Time - Technology, Leadership and the Future of Hospitality with Michael Beck | 22 Jan 2025 | 00:30:42 | |
In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Michael Beck, CEO of Ink Tank GTM, for an engaging conversation about the intersection of hospitality and technology. Beck shares his journey from growing up in his family's restaurants to serving in the military, attending culinary school, and eventually transitioning into restaurant technology. The discussion covers crucial topics including the importance of proper employee onboarding, leadership development in hospitality, and how technology can give valuable time back to restaurant operators. Through personal stories and industry insights, Beck emphasizes the critical role of human connection in both technology implementation and team management. Connect with Michael https://www.linkedin.com/in/michaeltbeck/
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/
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| #48 : The Evolution of Restaurant Operations - The Modern Realities of Restaurant Costs with Angelo Esposito | 14 Jan 2025 | 00:43:55 | |
In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Angelo Esposito, founder of Wisk AI, to explore the evolution of restaurant inventory management. Angelo shares his journey from grocery store roots to developing one of the industry's leading inventory management solutions. The conversation delves into practical approaches to implementing technology in restaurants, the importance of staff buy-in, and how to effectively manage food costs without getting overwhelmed by complexity. Angelo provides valuable insights on starting with manageable goals and scaling up gradually, while sharing real-world examples of how Wisk AI has adapted to meet actual restaurant needs. The discussion offers both practical advice for operators and a fascinating look at how technology is reshaping restaurant operations.
Angelo Esposito is the Co-Founder & CEO of WISK.ai, a platform dedicated to transforming inventory and cost management for the hospitality industry. Under his leadership, WISK.ai has integrated with over 60 POS systems, helping restaurants, bars, and hotels optimize their operations and improve profitability. Connect with Angelo LI - https://www.linkedin.com/in/espositoangelo/ IG - https://www.instagram.com/angeloesposito/
Connect with Simon
Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/ | |||
| #47 : Building Successful Restaurants Through Care and Detail with Roger Beaudoin | 07 Jan 2025 | 00:38:17 | |
Join host Simon Zatyrka as he sits down with Roger Beaudoin, whose journey from country club dishwasher to successful multi-restaurant owner embodies the essence of hospitality industry success. In this engaging conversation, Beaudoin shares how his early experience and a chance encounter with Italian pizzerias led him to secure his first restaurant loan of $150,000—after being rejected by a dozen banks. His story of transforming a challenging location "on the wrong side of the railroad tracks" into a thriving business demonstrates the power of persistence and genuine hospitality.
The discussion delves deep into the fundamentals of restaurant operations, with Beaudoin advocating for mastering basics before embracing technology. Through practical examples and real-world experiences, he illustrates how attention to detail—from spotless bathrooms to consistent service—creates the foundation for success. The conversation takes a particularly illuminating turn when Beaudoin shares his passion for menu engineering, revealing how restaurants can recover hundreds of thousands in lost profits through strategic menu analysis and pricing.
Drawing from his experience of operating during the COVID-19 pandemic, Beaudoin offers valuable insights on resilience and adaptation in the face of unprecedented challenges. This episode provides both practical wisdom and inspiration for restaurant operators at every level, concluding with Beaudoin's current work as host of the Restaurant Rockstars podcast and his mission to help other operators succeed through consulting and coaching. Listeners will walk away with actionable strategies for improving their operations and a renewed appreciation for the fundamentals that drive restaurant success. Roger Beaudoin is a 30 year veteran founding restaurateur of multiple concepts, creator of the Restaurant Academy Training System, national industry speaker, personal restaurant coach and host of the weekly Restaurant Rockstars Podcast.
Connect with Roger https://restaurantrockstars.com/podcasts/ https://www.instagram.com/restaurantrockstars/ https://www.facebook.com/restaurantrockstars/ Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/
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| #46 : Leadership Lessons for Restaurants: Building Trust in High Pressure Environments with Rachel Burr | 02 Jan 2025 | 00:56:08 | |
In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with executive coach Rachel Burr to explore the complexities of leadership in the restaurant industry. Rachel shares her journey from psychology to executive coaching, discussing how she helps leaders develop from being excellent at their craft to becoming effective leaders of people. Key Discussion Points:
Notable Quotes: "Being direct versus being harsh - those are not the same things." - Rachel Burr "Just so you're aware - those are my five favorite words." - Simon Zatyrka "Leadership happens before, during, and after - like prep, cooking, and cleanup." - Rachel Burr
Insights for Leaders:
About Our Guest: Rachel Burr is the founder of Catamentum LLC, where she works as an executive coach helping leaders develop their potential and create stronger teams. Her approach focuses on helping leaders find their authentic style while building environments of trust and growth. Connect with Rachel Catamentum: https://catamentum.com/ https://www.linkedin.com/in/rachelmburr/ https://www.instagram.com/catamentum/
Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/vc-qc-rc Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/ | |||
| #45 : Beyond Labor Costs: Building Sustainable Restaurant Operations with Jim Taylor | 04 Dec 2024 | 00:42:48 | |
In this episode of Culinary Mechanic, host Simon Zatyrka sits down with Jim Taylor, founder of Benchmark 60 and author of "Bold Operations," to explore revolutionary approaches to restaurant operations and labor management. Key Discussion Points:
Guest Bio: Jim Taylor brings over 20 years of corporate restaurant experience to his role as founder of Benchmark 60. His new book "Bold Operations" focuses on building sustainable excellence in restaurant operations through a people-first approach. Connect with Jim
Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/vc-qc-rc Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/
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| #44 : Transforming Unwritten Kitchen Rules into Culinary Education Platform with Andre Natera | 26 Nov 2024 | 00:31:57 | |
Chef Andre Natera's evolution from culinary leader to media mogul showcases the changing landscape of professional mentorship. Over his 27-year career, he mastered every position from dishwasher to executive chef, holding nine executive chef positions across diverse culinary environments. Chef's PSA emerged during the pandemic when Andre felt compelled to continue mentoring his staff after COVID-related layoffs. What started as sarcastic Instagram posts evolved into a comprehensive media platform, including six books published in three languages, multiple YouTube channels, merchandise, and consulting services. The platform stands apart in the culinary media landscape by focusing not on cooking techniques but on the business and leadership skills necessary to become a successful chef. Through Chef's PSA, Andre provides the mentorship and guidance many young culinary professionals lack, teaching essential aspects like P&L management, kitchen culture development, and leadership fundamentals. Today, Chef's PSA serves as a comprehensive resource for culinary professionals seeking mentorship, combining practical business advice with Andre's characteristic blend of brutal honesty and sarcastic wit. His mission extends beyond teaching cooking - he aims to fill the crucial gap in culinary education by providing accessible mentorship to those who might otherwise lack access to experienced culinary leaders. Follow and Connect with Andre https://www.instagram.com/chefspsa/ https://www.youtube.com/channel/UC_yPFvrfPbXOo33f7Ohr5Fg https://www.tiktok.com/@chefspsa?lang=en
Follow and Connect with Simon www.culinarymechanic.com Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ Simon's Instagram: https://www.instagram.com/culinary.mechanic Simon's Tiktok: https://www.tiktok.com/@culinarymechanic Simon's YouTube: https://www.youtube.com/@culinarymechanic Book a Call : https://calendly.com/culinarymechanic/chat email: simon@culinarymechanic.com
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| #43 : Recovery, Redemption, and Restaurants: A Coach's Journey from Addiction to Advocacy with Kimberly Flear | 22 Nov 2024 | 00:37:15 | |
Kimberly Flear shares her transformative journey from a 15-year-old server at a truck stop to becoming a recovery coach for hospitality professionals. Through raw honesty and deep insight, she reveals how the industry's unique culture shaped both her struggles and her path to redemption .
Key Discussion Points: How the hospitality industry's accessibility creates both opportunities and challenges The unique skillset developed in restaurant work, from crisis management to personal branding The importance of psychological safety and support systems in workplace culture Finding harmony between professional demands and personal well-being Quotable Moments: "The lines were very blurred between professional and personal. I don't look back at it like that was my work life. That was just my life." Daily Win: Kimberly's daily win is swimming in the ocean every day, year-round, demonstrating her commitment to consistent, healthy routines . Guest Information: Kimberly Flear is the founder of Last Call Coaching, supporting hospitality professionals in recovery and personal development. With over two decades of industry experience across multiple continents, she brings unique insight to the challenges facing restaurant workers Connect with Kimberly https://linktr.ee/kimberlyflear IG: @lastcallcoaching IG: @myspiritualrecovery FB: Kimberly Flear
Connect with Simon www.culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/chat email: simon@culinarymechanic.com | |||
| #42: Building Better Restaurant Teams Through Self-Awareness with Christine Smith | 14 Nov 2024 | 00:45:27 | |
In this episode of Culinary Mechanic, Simon Zatyrka sits down with Christine Smith, founder of CS Consulting, to explore how self-awareness transforms restaurant operations and team dynamics. From her early days scooping ice cream to becoming a respected industry consultant, Christine shares insights on leadership development, team building, and creating exceptional guest experiences through enhanced internal relationships . What You'll Learn How self-awareness in leadership directly impacts guest experiences and team performance The importance of understanding your leadership style and its effect on team dynamics Why meeting people where they are is crucial for successful team building How different generations can work together effectively in the hospitality industry The connection between internal team relationships and guest satisfaction Key Highlights Christine's journey from a 14-year-old ice cream server to hospitality consultant The role of self-awareness in creating positive team dynamics How leadership style affects team performance and guest experiences The importance of understanding generational differences in the workplace Why well-managed internal relationships lead to better guest experiences Notable Quotes "It doesn't matter what systems you have in place, there's always going to be a root cause." "Don't let your ego get in the way. These young people got something to bring to the table." Mini-Biography Christine Smith is the founder of CS Consulting, bringing decades of hospitality experience to her work. Her journey through various roles in the industry - from ice cream server to fine dining and catering - has shaped her unique philosophy on leadership and team building. She now helps restaurant leaders understand and improve their leadership style to create better team dynamics and guest experiences . Connect with Christine LinkedIn - @csmithphilosophy Check out her website: https://csmithphilosophy.com/ Follow and Connect with Simon • www.culinarymechanic.com • Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ • Simon's Instagram: https://www.instagram.com/culinary.mechanic • Simon's Tiktok: https://www.tiktok.com/@culinarymechanic • Simon's YouTube: https://www.youtube.com/@culinarymechanic • Book a Call with Simon: https://calendly.com/culinarymechanic/chat • Simon's email: simon@culinarymechanic.com | |||
| #68 : Guy Leggatt on the Hidden Drivers of Restaurant Profitability | 10 Jun 2025 | 00:35:06 | |
If your kitchen’s running hot but your margins are cold, this one’s for you. Guy Leggatt didn’t just work the line—he studied the system. From Vancouver fine dining to corporate ops and back again, Guy built a career turning chaos into clarity. Now, through his consultancy Line Check Strategy, he’s helping independent restaurant operators build restaurants that actually run. We get into the mindset shift that changes everything: why food cost and labor cost are symptoms—not root causes. We break down how productivity, routine, and menu engineering drive better numbers and better lives. And we go deep on what independent operators can borrow from corporate playbooks—without losing their soul. This one’s a field manual for any operator who wants to get out of the weeds and lead with intention. → Don't build your way out alone. Book a Call Connect with Guy Leggatt Connect with Simon | |||
| #41: No Nonsense Kitchen Fundamentals | 31 Oct 2024 | 00:16:15 | |
Discover the power of fundamentals as Simon Zatyrka shares essential strategies for restaurant excellence. From menu costing to building a learning culture, this episode delivers actionable insights for immediate implementation. Follow and Connect with Simon • www.culinarymechanic.com • Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ • Simon's Instagram: https://www.instagram.com/simonsez.me • Simon's Tiktok: https://www.tiktok.com/@simonsez.me • Simon's YouTube: https://www.youtube.com/@simonsez-me • Book a Call with Simon: https://calendly.com/culinarymechanic/chat • Simon's email: simon@culinarymechanic.com | |||
| #40: Simon's Journey: Vol. 4 | 23 Oct 2024 | 00:34:32 | |
In this milestone 40th episode, host Simon Zatyrka opens up about his dramatic career pivot and the valuable lessons learned along the way. From impromptu consulting gigs to building a personal brand, discover how one chef's quest for fulfillment evolved into a mission to transform restaurant leadership.
Follow and Connect with Simon www.culinarymechanic.com Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ Simon's Instagram: https://www.instagram.com/simonsez.me Simon's Tiktok: https://www.tiktok.com/@simonsez.me Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon: https://calendly.com/culinarymechanic/chat Simon's email: simon@culinarymechanic.com
for info on Starfish, please go to www.usestarfish.com and tell them Simon sent you. | |||
| #39: Reshaping Restaurant Careers: A Blueprint for Restaurant Success with Christin Marvin | 15 Oct 2024 | 00:46:37 | |
In this episode of Culinary Mechanic, host Simon Zatyrka welcomes back Christin Marvin, a dynamic force in the hospitality industry. Christin brings fresh perspectives on restaurant leadership and employee well-being, drawing from her extensive experience and insights from her new book, "The Hospitality Leader's Roadmap." Key Topics Discussed: Christin's Journey in Hospitality • From bartender to consultant: Christin's career evolution • Lessons learned from various roles in the industry • The inspiration behind her new book Tackling Burnout in the Restaurant Industry • Identifying signs of burnout in yourself and your team • Strategies for preventing and addressing burnout • The importance of work-life balance in hospitality careers Reimagining Work Schedules • Innovative approaches to scheduling in restaurants • Balancing business needs with employee well-being • Case studies of successful scheduling transformations Adapting to New Generations of Workers • Understanding the needs and expectations of Gen Z employees • Strategies for effective multigenerational management • Creating a workplace culture that attracts and retains young talent Employee Well-being and Retention •The link between employee satisfaction and customer experience • Implementing mental health support in the workplace • Strategies for improving employee retention in high-turnover environments Leadership Development in Hospitality • Essential skills for modern restaurant leaders • Creating clear career paths within organizations • The importance of continuous learning and adaptability Industry Changes and Future Outlook • Current challenges facing the restaurant industry • Emerging trends and technologies shaping the future of hospitality • Christin's predictions for the industry's evolution Conclusion: This episode offers a wealth of practical advice and innovative ideas for anyone looking to elevate their career or business in the hospitality industry. Christin Marvin's candid reflections and forward-thinking approaches provide listeners with actionable strategies to navigate the challenges of modern restaurant management while prioritizing both business success and employee well-being. Follow and Connect with Christin Christin's Website - https://www.solutionsbychristin.me/ Christin's Email - christinlmarvin@gmail.com Podcast - https://www.nohesitationspodcast.com/ https://www.linkedin.com/in/christin-marvin/ https://www.instagram.com/solutionsbychristin/ https://www.youtube.com/@ChristinMarvin https://www.tiktok.com/@solutionsbychristin
Follow and Connect with Simon www.culinarymechanic.com Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ Simon's Instagram: https://www.instagram.com/simonsez.me Simon's Tiktok: https://www.tiktok.com/@simonsez.me Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon: https://calendly.com/culinarymechanic/chat Simon's email: simon@culinarymechanic.com | |||
| #38: Finding Your Rhythm with Systems and Success with Aja Beard | 09 Oct 2024 | 00:52:17 | |
In this episode, we dive deep into the latest restaurant industry trends with expert consultant Aja Beard, founder of Ask Aja Restaurant Consulting. Aja shares her wealth of experience and insights, offering valuable strategies for restaurant owners and managers navigating the challenges of 2024 and beyond. Key Topics Discussed: Aja's Journey in the Restaurant Industry
Balancing Technology with Hospitality
Overcoming Funding Obstacles
Creating Successful Systems for Food Service Businesses
Adapting to Labor Market Changes
Combating Burnout in the Restaurant Industry
The Future of the Restaurant Industry
Advice for Aspiring Restaurant Owners
Throughout the episode, Aja Beard offers actionable advice and real-world examples from her extensive experience in the restaurant industry. Listeners will gain valuable insights on how to adapt their businesses to current trends, overcome common obstacles, and position themselves for success in the competitive world of food service. Don't miss Aja's updates on her new grilled cheese concept, set to open in winter 2024. Follow @GrillCheezeLA and @AskAjaRestaurantConsulting on Instagram for behind-the-scenes looks at her entrepreneurial journey. Whether you're a seasoned restaurant owner or an aspiring food service entrepreneur, this episode provides essential knowledge and strategies for thriving in today's dynamic restaurant landscape. Follow and Connect with Aja https://www.linkedin.com/in/ajabeard/ https://www.instagram.com/askajarestaurantconsulting/ https://www.instagram.com/grilledcheezela/ Follow and Connect with Simon www.culinarymechanic.com Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ Simon's Instagram: https://www.instagram.com/simonsez.me Simon's Tiktok: https://www.tiktok.com/@simonsez.me Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon: https://calendly.com/culinarymechanic/chat Simon's email: simon@culinarymechanic.com | |||
| #37: Continuous Learning and Adaptability as a Career Strategy with Robert Simmelink | 24 Sep 2024 | 00:37:15 | |
In this episode of Culinary Mechanic, we sit down with Robert Simmelink, Director of Culinary Services at Ignite Food Service Solutions, for a deep dive into the evolving world of food service and culinary careers. Robert shares his remarkable journey from humble beginnings as a dishwasher to his current role as a leader in the food service equipment industry. With 27 years of experience at a single company, Robert offers unique insights into career longevity and the importance of continuous adaptation in the culinary world. Key topics discussed: Career Evolution: Robert details his path from culinary school to high-end kitchens, and eventually to the corporate side of food service. He emphasizes the importance of embracing new challenges and continuously learning throughout one's career. The Changing Face of Institutional Dining: We explore the transformation of school and university cafeterias into sophisticated food courts, rivaling public dining spaces. Robert discusses how changing consumer expectations and the influence of food media have driven this evolution. Technology and Innovation in Food Service: Robert shares fascinating anecdotes about the development of culinary equipment, including how chefs collaborate with engineers to create more efficient and durable kitchen tools. The Impact of Social Media: We delve into how platforms like Instagram have not only changed how chefs promote themselves but also influenced menu design and food presentation, even in institutional settings. Culinary Education and Professional Development: Robert discusses the importance of staying current in the industry, sharing how he implemented a program allowing corporate chefs to stage at high-end restaurants like The French Laundry. The Future of Food Service: We explore emerging trends in the industry, including the growing emphasis on sustainability, efficiency, and the integration of technology in kitchen operations. Throughout the episode, Robert provides valuable advice for aspiring chefs and food service professionals, emphasizing the diverse career paths available in the industry beyond traditional kitchen roles. His stories and insights offer a unique perspective on the intersection of culinary arts, technology, and business in the modern food service landscape. Whether you're a seasoned chef, a culinary student, or simply passionate about the food industry, this episode offers a wealth of knowledge and inspiration from a true veteran of the field.
Follow and Connect with Robert https://www.instagram.com/chefrobertsimmelink/ https://www.linkedin.com/in/robert-simmelink-46a08115/ https://ignitefoodservice.com/ https://www.youtube.com/@IgniteFoodservice/podcasts
Follow and Connect with Simon www.culinarymechanic.com Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ Simon's Instagram: https://www.instagram.com/simonsez.me Simon's Tiktok: https://www.tiktok.com/@simonsez.me Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon: https://calendly.com/culinarymechanic/chat Simon's email: simon@culinarymechanic.com | |||
| #36: Engineering Restaurant Success: Lessons from The Restaurant Boss with Ryan Gromfin | 10 Sep 2024 | 00:47:58 | |
Join Ryan Gromfin, 'The Restaurant Boss,' as he shares his journey and insights on revolutionizing restaurant management. Discover the power of micromanaging systems, not people, and why the industry desperately needs change.
Follow and Connect with Ryan https://www.youtube.com/@Therestaurantboss https://www.instagram.com/ryangromfin/
Follow and Connect with Simon www.culinarymechanic.com Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ Simon's Instagram: https://www.instagram.com/simonsez.me/ Simon's Tiktok: https://www.tiktok.com/@simonsez.me/ Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon: https://calendly.com/culinarymechanic/chat Simon's email: simon@culinarymechanic.com | |||
| #35: From Chef to Breath: Managing a Career and the Stress of the Kitchen with Dave Gieselman | 03 Sep 2024 | 00:46:45 | |
In this eye-opening episode of the Culinary Mechanic podcast, host Simon Zatyrka sits down with Dave Gieselman, a former chef who's transformed his career into a breath work expert and stress management coach. Dave shares his remarkable journey from the chaos of professional kitchens to a life dedicated to helping others find calm in high-pressure environments. Key topics covered: [00:01:30] Dave's early start in the culinary world at age 13 [00:05:45] The addictive nature of kitchen chaos and its impact on mental health [00:10:20] Dave's struggle with substance abuse and the turning point in his early 20s [00:15:30] The 25-year journey into neuroscience, peak performance, and flow states [00:22:15] Introduction to the "Just fucking breathe" philosophy [00:28:40] Transitioning from professional kitchens to coaching and speaking [00:35:10] The importance of recognizing when it's time to leave the culinary industry [00:41:30] Dave's daily routine for stress management and personal growth [00:48:55] Practical advice for listeners looking to implement breath work and mindfulness Listeners will gain valuable insights into managing stress in high-pressure environments, the importance of self-care in the culinary industry, and practical techniques for achieving peak performance without sacrificing mental health. Whether you're a seasoned chef, an aspiring cook, or anyone navigating a stressful career, this episode offers a fresh perspective on balancing passion with well-being.
A former professional chef with decades of experience in high-performance environments, Dave now focuses on Coaching, Speaking, and Breathwork. A pressure-management specialist with a deep understanding of neuroscience, flow state, and the tools of high performance. Follow and Connect with Dave website: https://become-limitless.com/ https://www.linkedin.com/in/dave-g-limitless/ https://www.instagram.com/daveg_limitless https://www.facebook.com/DaveGLimitless/ https://www.tiktok.com/@daveg.limitless https://www.youtube.com/c/BecomeLimitless
Follow and Connect with Simon www.culinarymechanic.com Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ Simon's Instagram: https://www.instagram.com/simon_zatyrka/ Simon's Tiktok: https://www.tiktok.com/@simon_zatyrka Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon: https://calendly.com/culinarymechanic/chat Simon's email: simon@culinarymechanic.com | |||
| #34: Flames, Leadership and Community: A Chef's Culinary Adventure with Cory Untch | 29 Aug 2024 | 00:49:06 | |
Experience the primal allure of cooking with fire as Chef Cory Untch shares his passion for outdoor cuisine. From Forbes five-star restaurants to mountaintop dinners, Corey reveals how he creates unforgettable dining experiences and ignites culinary passion in others.
Follow and Connect with Cory Cory's Email: cory@infinityculinary.com Cory's website: https://www.infinityculinary.com/ LinkedIn: https://www.linkedin.com/in/cory-untch-52067a49/ Instagram: https://www.instagram.com/untch01/
Follow and Connect with Simon • www.culinarymechanic.com • Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ • Simon's Instagram: https://www.instagram.com/culinary.mechanic • Simon's Tiktok: https://www.tiktok.com/@culinarymechanic • Simon's YouTube: https://www.youtube.com/@culinarymechanic • Book a Call with Simon: https://calendly.com/culinarymechanic/chat • Simon's email: simon@culinarymechanic.com | |||
| #33: Building a BBQ Brand with Perfect Plates and Undeniable Hospitality with Charlie Eblen | 20 Aug 2024 | 00:38:58 | |
Uncover the secrets behind Charlie's barbecue business success. From food truck to brick-and-mortar restaurant, learn how he's building a barbecue empire based on quality, hospitality, and community engagement.
Follow and Connect with Charlie Single Tree Nation Podcast: https://www.youtube.com/@singletreebbq https://www.instagram.com/singletreebbq/ https://www.tiktok.com/@singletreebbq https://www.linkedin.com/in/charlieeblen/ https://www.linkedin.com/company/single-tree-bbq/ Follow and Connect with Simon www.culinarymechanic.com Simon's LinkedIn: https://www.linkedin.com/in/simon-zatyrka/ Simon's Instagram: https://www.instagram.com/culinary.mechanic Simon's Tiktok: https://www.tiktok.com/@culinarymechanic Book a Call with Simon: https://calendly.com/culinarymechanic/chat Simon's email: simon@culinarymechanic.com | |||
| #32: An Inside Look at Community Crowdfunding for Restaurants with Ross Chanowski | 13 Aug 2024 | 00:31:38 | |
Join us as we explore the intersection of technology, community, and cuisine with Ross Chanowski of NuMarket. Learn how this groundbreaking crowdfunding platform is dishing out hope to struggling restaurants while giving food enthusiasts a chance to invest in their local favorites. This episode is a must-listen for anyone passionate about preserving the heart and soul of their community's food scene. Ross Chanowski is the founder of NuMarket, a platform that introduces an innovative approach to crowdfunding, particularly aimed at supporting food & drink businesses. By allowing contributors to invest in businesses with a higher return in credit, Chanowski's model benefits both the businesses in need of funding and the contributors looking for value. His initiative with NuMarket reflects a deep commitment to fostering community growth and supporting local enterprises through creative financial solutions. Ross holds a Masters in Social Entrepreneurship from the London School of Economics and a BA in Public Policy from the University of Michigan. Follow and Connect with Ross Ross's IG: https://www.instagram.com/rchanowski/ NuMarket's IG: https://www.instagram.com/numarket.co/ Ross's LinkedIn: https://www.linkedin.com/in/rosschanowski/
Follow and Connect with Simon Culinary Mechanic on YouTube Simon's email: simon@culinarymechanic.com
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| #67 : Building Leaders Who Don't Know They're Leaders with Noelle Labrie | 03 Jun 2025 | 00:49:19 | |
In this episode of CULINARY MECHANIC, Simon sits down with Noelle Labrie, founder of Tri Skill Consulting, to explore how frontline experiences in the industry—from bartending in Deep Ellum to building restaurant teams in Kuwait—shaped her passion for developing “fresh leaders.” Noel’s story starts with jello shots and ends with training hospitality professionals around the globe. This conversation hits hard on the realities of poor leadership in restaurants and why most management problems aren’t personal—they’re systemic. Noelle and Simon talk people-first operations, the fallacy of promoting based on technical ability, and how to identify untapped leadership talent hiding in plain sight. From practical systems to emotional intelligence, they break down how small basics lead to massive improvements. Whether you're running a hot dog stand or a multi-unit brand, this episode delivers a grounded blueprint for people-centered leadership and scalable restaurant culture.
Key Quotes "People don’t leave companies. People leave people." — Noelle Labrie "Start with what hurts, then trace it back to the systems—or the lack of them." — Noelle Labrie "Restaurants are restaurants. Doesn’t matter if it's Kuwait or a hot dog stand in Vegas." — Noelle Labrie "Leadership is getting paid less for what you do and more for what you know—until you're paid for what you impart." — Simon Zatyrka
Connect with Noel LaBrie Website: https://www.tri-skillconsulting.com/ Email: simon@culinarymechanic.com
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| #31: On a Mission to Democratize Ai for Restaurants with Matt Wampler | 06 Aug 2024 | 00:37:17 | |
Discover how artificial intelligence is transforming the restaurant industry in this eye-opening episode. Matt Wampler of Clear Cogs discusses his journey from sandwich slinger to AI entrepreneur, offering insights on technology adoption and the future of dining Matt is an ex-operator turned tech-founder. He spent close to a decade as a Jimmy Johns franchisee winning awards for Highest COMP and Highest Sales Increase in the chain. Matt is currently the CEO of ClearCOGS with the mission to empower restaurants with the information they need to run more smoothly and profitably. He's deeply passionate about the industry and is hyper-focused on bridging the gap between the potential of AI and the everyday realities of running a restaurant. Follow and Connect with Matt and ClearCOGS Company Socials https://www.facebook.com/ClearCOGS/ https://www.instagram.com/clearcogs/ https://www.linkedin.com/company/clearcogs/ https://www.threads.net/@clearcogs https://www.tiktok.com/@clearcogs Personal Socials https://www.linkedin.com/in/matthewjwampler/ https://twitter.com/w_a_m_p_l_e_r https://www.threads.net/@matthew.wampler https://www.instagram.com/matthew.wampler/ Follow and Connect with Simon Culinary Mechanic on YouTube Simon's email: simon@culinarymechanic.com
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| #30: Cooking Up Disruption: Transforming Chefs into Entrepreneurs with Christian J. Fischer | 30 Jul 2024 | 00:33:02 | |
Join host Simon Zatyrka as he interviews Christian Fischer, the 'Disruptive Chef,' who shares his journey from Austrian kitchens to becoming a culinary entrepreneur. Discover how Fischer is revolutionizing the chef industry with innovative approaches to masterminds,side hustles, book writing, and purchasing power. Follow and Connect with Christian
Christian's Instagram: https://www.instagram.com/christianjfischer/ Podcast Instagram: https://www.instagram.com/thedisruptivechef/ Christian's LinkedIn: https://www.linkedin.com/in/christianjfischer/ Christian's website: https://www.christianjfischer.com/ Podcast TikTok: https://www.tiktok.com/@thedisruptivechef Podcast YouTube: https://www.youtube.com/@thedisruptivechef Podcast Facebook: https://www.facebook.com/DisruptiveChefCommunity/ Christian's Facebook: https://www.facebook.com/theofficialchristianjfischer/ Follow and Connect with Simon Culinary Mechanic on YouTube Simon's email: simon@culinarymechanic.com
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| Decoding Restaurant Success: The 3 Mindsets Every Leader Needs with Jason E. Brooks | 23 Jul 2024 | 00:39:40 | |
Dive into the world of restaurant leadership with Jason E. Brooks as he reveals the keys to success from his book 'Every Leader Needs Followers.' Learn how to balance managing, leading, and coaching to create a thriving hospitality environment. Jason Brooks has over 30 years of experience in the hospitality industry in multiple leadership roles with 6 of the Top 100 hospitality brands today. Jason coach’s hospitality executives in the art of not just goal setting, but goal getting. He also teaches managers how to transform their management style to improve their hospitality leadership, so they never lead alone again. As an author, his new book, Every Leader Needs Followers: 10 Keys to Transform Restaurant Managers to Hospitality Leaders, was released on March 18, 2024. His background from 20+ brands has given him the unique ability to take the best points of each one and apply them to teams today. He is an expert in creating bite-sized chunks of audacious goals, conceptual ideation, and communicating with all levels of an organization to help create step change. Follow and Connect with Jason Website www.jasonebrooks.com Twitter twitter.com/2LeadNSucceed Instagram instagram.com/2LeadNSucceed LinkedIn www.linkedin.com/in/jason-e-brooks Follow and Connect with Simon Culinary Mechanic on YouTube Simon's email: simon@culinarymechanic.com | |||
| Expense Account Magic- Unlocking Restaurant Success with Laura Wilber | 16 Jul 2024 | 00:40:41 | |
In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka talks to Laura Wilber, a sales expert who helps restaurants acquire and retain expense account guests. Laura shares her unique perspective from both sides of the dining experience and reveals how restaurants can tap into the lucrative business traveler market through strategic partnerships. Follow and Connect with Laura Follow and Connect with Simon Culinary Mechanic on YouTube Simon's email: simon@culinarymechanic.com | |||
| From Farm to Food Broker: An Unconventional Culinary Journey with Jeff Fell | 09 Jul 2024 | 00:39:15 | |
In this episode of The Culinary Mechanic Podcast, host Simon Zatyrka talks with Jeff Fell of Fell Into Food about his unique path in the culinary world. From growing up on a farm to becoming a food broker, Jeff shares insights on industry trends, the importance of systems in kitchens, and the evolving role of technology in food service. The conversation explores the changing landscape of culinary careers and the value of adaptability in the modern food industry. Jeff Fell grew up on a small farm in Central Illinois and later moved to the Chicago suburbs to pursue a passion for cooking at culinary school. His career began in the casino industry, providing a solid foundation in high-pressure culinary environments. Jeff then transitioned to non-commercial contract food management in colleges, where he dedicated over seven years to refining their expertise. In a subsequent corporate role, Jeff supported multiple functions including purchasing, recipe and menu development, and food safety programs. Currently, he is fully committed to his podcast, which focuses on various culinary topics. Additionally, Jeff has ventured into the food brokerage industry and performs on-screen work for several equipment brands, showcasing their versatile skill set and industry knowledge." Connect with Jeff YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood Website: FellintoFood.com Jeff's email: fellintofood@gmail.com Follow and Connect with Simon Simon's email: simon@culinarymechanic.com | |||
| Revolutionizing Restaurant Profitability with Jordan Silverman | 02 Jul 2024 | 00:33:12 | |
In this episode, Simon Zatyrka interviews Jordan Silverman, CEO of Starfish, about his journey from line cook to tech entrepreneur. Jordan shares insights on using AI to help restaurants boost profitability, the changing landscape of food delivery, and balancing work with personal life as a startup founder. Jordan is the CEO and Co-Founder of Starfish. Prior to Starfish he was the VP of Customer Success at MarketMan. Starfish helps restaurants automate P&L analysis using AI. Resulting in less time in front of computers for your team, lowered costs, and increased profits. Connect with Jordan Website - https://www.usestarfish.com/ Jordan's LinkedIn - https://www.linkedin.com/in/jordansilverman/ TikTok - https://www.tiktok.com/@starfishsoftware Connect with Simon | |||
| Navigating Your Restaurant Career Growth with Christin Marvin | 25 Jun 2024 | 00:45:47 | |
In this episode of the Culinary Mechanic Podcast, host Simon interviews Christin Marvin, a restaurant consultant and leadership coach. They discuss their parallel journeys in the restaurant industry, from entry-level positions to management roles. Christin shares insights on effective leadership, the importance of clear expectations, and strategies for career advancement in the restaurant/hospitality world. Connect with Christin Christin's Podcast: No Hesitations Podcast Connect with Simon | |||
| Unleashing the Power of Training, Systems and Leadership with Jason Berkowitz | 20 Jun 2024 | 00:53:02 | |
In this episode of the Culinary Mechanic podcast, host Simon Zatyrka sits down with Jason Berkowitz of Arrow Up Training to discuss the journey from entry-level restaurant work to leadership roles. They explore the importance of systems, communication, and employee development in creating successful restaurant operations. Jason shares insights from his extensive experience in the industry, offering valuable advice for aspiring leaders and established restaurateurs alike. Connect with Jason
Connect with Simon
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| Embracing Simplicity and Unlocking Your Potential with Ryan Brown | 04 Jun 2024 | 00:41:48 | |
In this episode, host Simon and guest Ryan Brown delve into the evolution of the culinary industry, from the "pirate" days to the pursuit of simplicity and balance. Ryan, a seasoned hospitality professional and the founder of Union38, shares his journey, from working in Michelin-starred restaurants to becoming a stay-at-home dad and launching his own advisory business. They discuss the importance of finding mentors, cultivating hobbies outside of the kitchen, and embracing the beauty of uncomplicated, yet exceptional, cuisine. This conversation offers valuable insights for both aspiring and experienced chefs, as well as anyone interested in the dynamic world of food and hospitality. Ryan's website | |||
| Finding Your True Passion and Aligning Your Business with Scot Turner | 29 May 2024 | 00:37:21 | |
In this insightful episode, Simon Zatyrka interviews Scott Turner, the founder of Auden Hospitality, a consulting firm dedicated to helping hoteliers create exceptional food and beverage experiences. Scott shares his journey of leaving the corporate world twice to rediscover his true passion, and how he built a business around his values and principles. He emphasizes the importance of staying true to your calling, understanding your niche, and creating sustainable concepts that align with your core beliefs. website: www.audenhospitality.com LinkedIn: scot-turner IG: scot_auden
If you'd like to see how Culinary Mechanic can help you run your kitchen like a well-oiled machine, click here
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| #66 : Calm in the Chaos: Lessons from a Hospitality Natural with Luca Giorgiantonio | 29 May 2025 | 00:41:16 | |
In this episode of CULINARY MECHANIC, Simon Zatyrka welcomes Luca—a seasoned front-of-house professional with roots in Italy and a career forged in the heat of both European and American restaurants. What begins as a story of necessity (a broke college student in Milan needing date money) evolves into a decades-long pursuit of true hospitality mastery. Luca shares raw, funny, and insightful stories from the floor: from navigating rude guests and chaotic services to building genuine guest loyalty and understanding the invisible tension between the front and back of house. This conversation dives into ego, burnout, tip pooling, leadership, and why—more than ever—human connection is the ultimate skill in hospitality. Whether you’re a chef, GM, or line-level server, this is a must-listen episode for anyone serious about creating not just great food—but great experiences.
Key Quotes “You can only people so hard for so long.” — Luca
Connect with Luca Linkedin: https://www.linkedin.com/in/lucagepaymints/ Email: lgiorgiantonio@epaymints.com Connect with Simon
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| How to Blend the Art and Science of Cooking for a Fulfilling Career with Luke Simonds | 21 May 2024 | 00:36:04 | |
In this episode, we dive into the captivating journey of Luke Simonds, a seasoned chef who transitioned from the high-pressure environment of fine dining to the world of foodservice equipment sales. Our guest shares his experiences climbing the ranks in competitive kitchens, developing recipes for renowned natural foods grocery stores, and ultimately finding a unique balance between artistry and science in cooking. Listen in as he discusses the challenges and rewards of adapting to different culinary roles, the importance of team building and leadership, and how his current position at Ignite Food Service Solutions is shaping his career in unexpected ways.
Find Luke on LinkedIn: here | |||
| Unlocking Restaurant Success - Prime Costs and Hospitality Insights with Christopher Wells (part 2) | 14 May 2024 | 00:24:22 | |
Join us as we continue the Conversation with Christopher Wells. In this episode, we delve into the intricate world of restaurant operations with a seasoned restaurant operator and consultant. Through his wealth of experience, Christopher shares anecdotes and insights that uncover the often overlooked secrets to restaurant success. From cost analysis to the pivotal role of hospitality, this conversation offers invaluable lessons for anyone in the restaurant industry or aspiring restaurateurs.
website: https://www.piecemeal.io/ IG: @piecemeal_ceo LinkedIn: @wellschristopher Piecemeal LinkedIn: https://www.linkedin.com/company/piecemeal---menus-reimagined/
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| From Kitchen Chaos to Tech Startup with Christopher Wells (part 1) | 07 May 2024 | 00:28:27 | |
Join Christopher Wells, the founder and CEO of Piecemeal, in a dynamic conversation on his journey from the chaotic world of restaurant kitchens to the innovative realm of restaurant tech. Christopher shares anecdotes from his early days as a dishwasher, revealing how his adrenaline-fueled personality found its match in the fast-paced energy of the culinary world. Through insightful storytelling, he delves into the intricacies of restaurant operations, highlighting the importance of systems and teamwork in achieving excellence. Discover the genesis of Piecemeal, a revolutionary platform designed to empower restaurant owners with intuitive tools for sales prediction, inventory management, and more. website: https://www.piecemeal.io/ IG: @piecemeal_ceo LinkedIn: @wellschristopher Piecemeal LinkedIn: https://www.linkedin.com/company/piecemeal---menus-reimagined/
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| The Stories, Events and Path that Create a Tech Entrepreneur with Josh Sharkey (part 2) | 30 Apr 2024 | 00:30:15 | |
In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his conversation with Josh Sharkey, diving deeper into the intricacies of recipe development and management. From the inception of Meez to the dynamic nature of ingredient sourcing and climate impact, they explore the essential role of precision in culinary artistry. Discover the behind-the-scenes journey of transforming traditional practices into innovative solutions that revolutionize the way chefs approach recipe creation and execution. Josh Sharkey - CEO & Co-Founder, Meez The founder and CEO of meez, Josh Sharkey is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (Oceana, Tabla, Bouley, Cafe Gray). After more than a decade cooking in Michelin-starred restaurants, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following over two years of development. During the pandemic, Sharkey used meez’s technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds going towards restaurant relief. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. www.getmeez.com
instagram: @getmeez @joshlsharkey LinkedIn: @joshua-sharkey @getmeez | |||