Join a rotating lineup of restaurant industry experts as they sit down for one-on-one chats with restaurateurs, restaurant managers, and restaurant marketers. These conversations dive into real stories, hard lessons, and challenges overcome while launching successful restaurants and growing commercial restaurant chains.
We also feature insights from corporate restaurant management experts who bring a broader view of scaling and leading at the enterprise level.
You'll hear everything from building smart restaurants management system strategies to setting up a system for restaurant management and creating better training for restaurant employees. Whether you're an aspiring entrepreneur or an industry veteran, you'll come away with ideas you can put to work in the real world.
Site
RSS
Apple
Data updated on 14/07/2026
Recent rankings
Latest chart positions across Apple Podcasts and Spotify rankings.
Shared links between episodes and podcasts
Links found in episode descriptions and other podcasts that share them.
In this episode, host Kieron Bailey sits down with Falayn Ferrell, Chairwoman of Feed the Soul Foundation and Managing Partner at Black Restaurant Week, to discuss how her organization is revolutionizing support for small culinary businesses across America.
From spotlighting 20 restaurants in Houston to over 1,500 nationally, Falayn shares insights from their groundbreaking two-year industry report, the power of data-driven advocacy, and why restaurants are truly the soul of their communities.
Takeaways:
Why restaurants are the first to hire and give back, yet often the most overlooked in solving community challenges
How a simple email newsletter achieved a 50% open rate by becoming genuinely resourceful
What happens when small restaurant owners finally meet in rooms full of people who understand their exact struggles
The surprising dual impact of gentrification on 20-year neighborhood restaurant staples
Why most small culinary businesses aren't connected to the tourism dollars already flowing through their cities
How starting a business without adequate funding creates invisible operational ripple effects
What West African cuisine and Caribbean fusion might reveal about America's next flavor wave
Why telling restaurant owners to "just fix customer service" completely misses what's actually happening behind the scenes
The counterintuitive advice about chasing success that changed everything for a growing nonprofit
How refusing press coverage for themselves won the hearts and respect of an entire industry
This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.
Chapters
(00:00:00) - Restaurant Talk
(00:00:31) - Restaurant Talk Podcast
(00:02:05) - Top Black Businesses support hospitality
(00:04:19) - Black Restaurant Week
(00:09:06) - The UK's Restaurant Week
(00:14:00) - Restaurant Owners Need More Help
(00:18:18) - What Keeps the Soul in the Restaurant
(00:19:56) - The National Restaurant Association's Report
(00:22:23) - The Voice of Small Businesses on gentrification
(00:23:39) - Questions about gentrification in the UK
(00:29:26) - Small Culinary Businesses Speak Out About Tourism
(00:32:15) - The Black Restaurant Association's Community Development Report
(00:35:57) - What's Coming Next Out of Texas
(00:36:16) - West African cuisine trends in the US
(00:38:02) - On Day 1 of Starting a Business
Episode 12 : Is 50% of Your Restaurant's Success & Profit Decided Before You Open?
Season 1 · Episode 12
Tuesday, November 25, 2025 • Duration 34:21
In this episode, host Chrissy Symeonakis sits down with Ivan Brewer, Founder and Managing Director of Peiso, the world's first hospitality profitability software. With over 25 years in the industry, from making 2,000 coffees a day as a barista to consulting for top venues, Ivan shares his unconventional journey and reveals why the hospitality industry's approach to profitability is fundamentally broken.
This episode is sponsored by Save Fry Oil, cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.
How a sports injury accidentally changed Ivan's entire career trajectory in an unexpected way
The daily coffee volume that would make modern baristas completely freak out
What working in both luxury hotels and budget restaurants revealed about the real nature of hospitality
The shocking truth about a popular 1980s technique that dozens of consultants still recommend today
Why half your restaurant's fate is already sealed before you unlock the doors each day
The disturbing pattern Ivan discovered when analyzing tech spending across major hospitality groups
What suddenly stopped working for restaurants in 2024 after years of reliability
Chapters
Episode 11 : Second Gen Restaurants: Modernize Without Losing Your Roots
Season 1 · Episode 11
Monday, November 17, 2025 • Duration 34:18
In this episode, Susan Tung sits down with Joanna and Jeanette, second-generation owners of Yueh TungRestaurant, one of Toronto's oldest Hakka Chinese restaurants located in the original Chinatown. The sisters discuss their journey taking over the family business, navigating the challenges of maintaining a legacy while adapting to modern marketing demands, and their personal struggles with gender dynamics in the restaurant industry.
Takeaways
The moment their father got sick changed everything—including who would actually run the kitchen.
Why their mom actively fought against the one thing that ended up saving the business.
The backlash Joanna faced in her own kitchen reveals an uncomfortable truth about the restaurant industry.
How loyal customers became an unexpected liability instead of an asset.
The reason Joanna scheduled her own shifts without asking permission as a teenager.
What happened when they tried to modernize their father's "cowboy cooking" approach.
The one policy decision downtown that hit harder than any economic downturn.
Why Chinese wok cooks are in such high demand but so few people pursue it.
The advice their father gave them that took 15 years to fully understand.
What they wish they'd known on day one about ego, observation, and letting results speak for themselves.
This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate today.
Chapters
(00:00:00) - Restaurant Talk
(00:00:26) - Jeanette and Joanna on Toronto's Chinatown
(00:04:10) - What Are Your Pre-Childhood Memories?
(00:06:50) - The Sisters' Return to the Family Business
In this episode of Restaurant Talk, host Kieron Bailey speaks with Chris Heffernan, CEO of dlivrd Technologies, a last-mile delivery tech solution company. They discuss how restaurants can streamline their off-premise operations through integrated technology, the importance of honest metrics over vanity numbers, and the power of people-first business practices. Chris shares insights on scaling from mom-and-pop operations to enterprise brands, the philosophy behind strategic partnerships, and why authentic company culture matters more than perks.
The conversation also explores the balance between automation and humanization, the real success rate of deliveries beyond industry hype, and how personal branding helps tech leaders connect with the restaurant community.
Takeaways
Why integrated tech is worth more than the sum of its parts.
The unexpected interview question that reveals true partnership potential.
How automation actually buys you more time with people that matter.
Why operators' gut instinct about prep times is probably wrong.
The uncomfortable truth about industry success metrics that everyone ignores.
One customer service move that turns complaints into loyalty.
What delivery drivers really need from leadership.
The problem with company culture and what to do instead.
Why certain restaurant types thrive on delivery platforms.
How a CEO's personal brand makes a tech company feel human.
This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.
Chapters
(00:00:00) - Restaurant Talk: Week 3
(00:00:30) - Restaurant Talk
Episode 9 : Meet the Restaurant Talk Hosts: Strange Orders and Real Stories
Season 1 · Episode 9
Thursday, October 23, 2025 • Duration 01:00:51
Welcome to a special intro episode where your three hosts finally meet! Kieron Bailey from the UK, Chrissy Symeonakis from Australia, and Susan Tung from Canada get together across three time zones to share the stories behind their love affair with hospitality.
This is the conversation you'd have over drinks after a long shift. The hosts talk about the weirdest things they've seen customers order, their go-to comfort foods (hello, McDonald's and dirty kebabs), and those pet peeves that every hospitality pro understands. They open up about how they got into the industry, often by accident, and share food memories that still bring them joy years later.
If you've ever wondered who's behind Restaurant Talk and why they're so passionate about sharing stories from the industry, this episode gives you a front-row seat to their world. It's funny, it's real, and it's a reminder of why hospitality is about so much more than just serving food.
Restaurant Talk is brought to you by Save Fry Oil with Frylow - because nobody wants to talk about fryer oil until they see their invoice.
Key Topics DiscussedStrange Customer Orders
The mysterious woman ordering poached chicken and boiled eggs every morning
A customer who cried over missing tripe
The guy who complained about the same dish for months
Comfort Food Confessions
Why McDonald's becomes essential after a brutal shift
The secret language that scores free kebabs at 4 AM
When melted cheese is the only answer
How They Really Got Into This
Rebelling against the family restaurant... then coming back
Chapters
Episode 8 : Embracing Technology in Hospitality
Thursday, August 28, 2025 • Duration 39:25
Join Kieron Bailey as he sits down with Jim Harris of Western Computer, a seasoned expert in food and beverage software, to explore the evolving role of technology in the hospitality industry. From the impact of smartphones to the rise of AI and robotics, Jim shares insights on how technology is reshaping customer expectations and business operations.
Key Topics:
The transformation of technology in hospitality over the past 25 years. Building trust with operators through technology. The role of AI and robotics in enhancing customer experience. The importance of seamless tech integration in business operations. Future trends in technology and their potential impact on the industry.
Chapters
(00:00:00) - Restaurant Talks: Technology
(00:00:25) - Jim Harris
(00:02:15) - The Big Challenges of Tech in Hospitality
(00:09:30) - The Importance of Cost Management in the UK
(00:11:09) - Technology in the Hospitality Industry
(00:13:59) - How to Deploy AI in Your Business
(00:17:30) - Do We Run the Risk of Too Much Tech in Our Business?
(00:21:18) - McDonald's Ready to Roll Out Robotic Menu
(00:23:01) - How AI is adding value to hospitality
(00:29:03) - In the US, How to Network
(00:30:21) - What Does the Future Look Like for Agents?
(00:36:53) - Jim Toroy on LinkedIn
(00:38:03) - Happy Birthday, Karen
Episode 7 : Navigating Customer Expectations and Reviews
Tuesday, August 5, 2025 • Duration 01:07:57
Join Rachel Smalling and Susan on the Restaurant Talk podcast by Save Fry Oil as they delve into the realities of running small businesses, from managing customer expectations to the intricacies of partnerships. Rachel is the owner of 1854 Cocktail Bar & Lounge (a Cookeville TN Speak easy), a Dale Hollow Tn fishing lodge, and an Inn on Dale Hollow Lake, TN as well. Discover how they balance personal and professional lives, the importance of setting boundaries, and the value of hiring based on character over experience.
Key Takeaways:
The impact of customer reviews and how to handle them. Differences in managing motels versus restaurants. The importance of clear communication in partnerships. Strategies for hiring and retaining the right team. Balancing work-life dynamics in the hospitality industry.
Chapters
(00:00:00) - Restaurant Talk
(00:01:04) - Interviewing Rachel Smalling from Cookeville, Tennessee
(00:02:17) - Where Everything Clicks: Rachel's Motels
(00:04:39) - Where Everything Clicks: Cookeville's First and Only Prohibition Bar
(00:08:57) - Opening Day at Cookeville's First C cocktail bar
(00:10:56) - Drunk on Fire: Staying True to Yourself
(00:18:27) - Restaurant Owners Need to Connect with the Community
(00:25:31) - How Do You Respond to Reviewers? Motels vs. Restaur
(00:31:30) - How To Manage Money in a Married Marriage
(00:35:51) - On the Partnership aspect
(00:43:47) - Bar Owners: Setting Boundaries
(00:45:23) - How Small Bar Can Be With a Small Team
(00:49:45) - How Do You Find Good Talent?
(00:54:22) - Gen Z and the Workplace
(00:59:05) - Independent Business Owners on the Challenges
(01:00:07) - Small Businesses and the Small Business Community
Episode 6 : From Cardiff to Amsterdam: David Burton's Hard Rock Journey
Friday, August 1, 2025 • Duration 39:32
Join Kieron Bailey on the Restaurant Talk Podcast as he sits down with David Burton, a seasoned hospitality professional with over 20 years at Hard Rock Cafe. From Cardiff to Amsterdam, David shares his experiences, the challenges of kitchen life, and the camaraderie that makes the restaurant industry unique. Discover the stories behind the scenes, the evolution of kitchen technology, and the unforgettable memories from Hyde Park Calling.
Key Highlights:
David's journey from Cardiff to Amsterdam The impact of consistent training in hospitality Memorable experiences at Hyde Park Calling Innovations in kitchen technology The importance of music in the kitchen
Chapters
(00:00:00) - Restaurant Talks
(00:00:32) - The Hard Rock Cafe's 20-year employee
(00:01:33) - Hard Rock Cafe
(00:04:47) - Phil Collins on Hard Rock Training
(00:09:36) - The Hard Rock's Adam Ferguson
(00:15:09) - Gordon Ramsay on Leading the Kitchen
(00:18:16) - Working at Hard Rock Cafe: Hyde Park Festival
(00:22:31) - Rock and Roll
(00:26:33) - The Battle of the Nile
(00:27:26) - Working in the Kitchen for 20 years
(00:30:15) - Gordon Ramsay on the Kitchen Display System
(00:32:24) - Food and Music in The Kitchen
(00:35:45) - The Hard Rock's Exclusivity
Episode 5 : How to Successfully Open New Restaurants with Jae Lee
Tuesday, July 29, 2025 • Duration 52:23
Join us on the Restaurant Talk by Save Fry Oil as we dive into the inspiring journey of Jae Lee, a visionary chef and restaurateur who has successfully opened multiple restaurant locations. Discover how Jae's passion for Korean-American cuisine and his relentless drive have fueled his expansion from New York to Boston.
Key Highlights:
Jae's early beginnings and the inspiration behind his first restaurant, Nowan. The challenges and triumphs of opening three locations amidst a global pandemic. Insights into Jae's unique approach to blending Korean flavors with American classics. Jae's philosophy on leadership and maintaining a motivated team.
(00:17:26) - "I want people to get a paycheck they're happy with"
(00:19:49) - On Working With Managers
(00:22:30) - After COVID, The Restaurant's Family Dynamic
(00:25:56) - You're Confident, But Plainly Identical
(00:28:25) - Mental Health in the Culinary Industry
(00:31:18) - The Tipping Point For Drinking Alcohol
Episode 4 : Tradition vs Innovation with Great Fountain's Anna Ping
Friday, July 25, 2025 • Duration 48:58
In this episode of the Restaurant Talk by Save Fry Oil podcast, host Susan Tung interviews Anna, the daughter of the owners of Great Fountain, a Hong Kong-style fast food stall in Scarborough. They discuss the journey of the family business, the impact of social media on customer engagement, and the challenges of staffing and cost management in the restaurant industry. Anna shares her personal experiences working alongside her parents, navigating the pandemic, and her aspirations for the future of the business.
takeaways
Great Fountain serves Hong Kong-style fast food in Scarborough.
Anna's parents immigrated to Canada and started the business in 2015.
Social media has transformed their customer base and engagement.
Anna initially wanted to pursue a design career but chose to join the family business.
The restaurant's customer demographic has shifted to a younger audience due to social media.
Staffing challenges are prevalent in the restaurant industry, especially for skilled positions.
Cost management is crucial for maintaining profitability in a fluctuating economy.
Anna aims to open a sit-down restaurant as a thank you to her parents.
The importance of balancing customer satisfaction with cost control is emphasized.
Anna's journey reflects the challenges and rewards of running a family business.
Chapters
(00:00:00) - Restaurant Talk Podcast
(00:01:15) - Hong Kong chef working at a Canadian fast-food restaurant
(00:08:19) - What Was Your Dream Job Before The Lockdowns?
(00:12:00) - How to Get Out Of Working With Your Parents
(00:16:33) - Chinese Restaurant's Social Media Game
(00:22:32) - How Did You Reach 32,000 Followers?
(00:24:03) - How Instagram and TikTok Are Changing The Face of Hong Kong
(00:26:07) - Who runs a Cantonese restaurant in Macau?
(00:27:11) - What are your biggest challenges as an owner?
(00:32:52) - What else have you guys been doing to control costs
Related Shows Based on Content Similarities
Discover shows related to Restaurant Talk By Save Fry Oil, based on actual content similarities. Explore podcasts with similar topics, themes, and formats, backed by real data.