We spoke with Molly Irani, co-founder of Chai Pani Restaurant Group, about building a different kind of restaurant culture while also creating a thriving, decorated restaurant group with five concepts across three cities and a popular CPG line.

Executive chef Edwin Gallardo and food and beverage manager Robin Janse of Seven Stars Resort and Spa join us to talk about their unique sustainability initiatives and how operators can think about sustainability in their own restaurants.

We talk with restaurateur Stratis Morfoogen about his contactless QSR concept, Brooklyn Dumpling, and where the QSR space in general is headed.

We talk with Fernando de Buen Lopez, a Director of Innovation at foodservice innovation hub, Relish Works, about how different generations relate to food and what that could mean for the future of restaurants.

We talk to Lauren Bailey, co-founder of Upward Projects, about what the future of full-service restaurants looks like as we emerge from the pandemic and look forward.

We’re bringing you an exciting crossover episode from our friends at Copper & Heat, which explores the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them. This episode deals with how people in the industry can support one another through mental health challenges. Check new episodes from Copper & Heat’s fourth season, which debuts September 15th.

We talk to Ellen Yin, co-owner of Philadelphia’s High Street Hospitality Group, about building an environment where staff feels valued and the role of restaurants in their communities.

We talk to chef Rodney “Rock” White of SuperChefs in Louisville about dealing with restaurant adversity, starting his own clothing line, and making a partnership work.

We talk to Upward Projects CEO and co-founder Lauren Bailey about how culture is foundational to her Arizona-based restaurant group, the role her concepts play in the communities they serve, and how it all started with a college job at P.F. Chang’s.

We talk to Gordon Food Service Corporate Consulting Chef Nick Gonring about the intensive process he goes through to keep up with culinary trends and what he sees being the next big thing.

We talk to Chicago restaurateur Brian Jupiter about launching a ghost kitchen, winning ‘Chopped’, and outside-the-box ways to market your restaurant.

We talk to Florida restaurateur Carlos Gazitua of Sergio’s Restaurants about his success deploying robot waiters in his locations, his world-record-setting croqueta, and more.

Rachel Cope’s Oklahoma City restaurant empire started with a single pizza place and has developed into a full-fledged restaurant group featuring five different concepts that continue to grow. We talk to her about how she built it and what she sees down the road.

We talk to decorated pastry chef Cynthia Wong about how her creative ice cream novelty truck Life Raft Treats evolved into an online sensation.

We talk to St. Louis chef Nick Bognar (Indo, Nippon Tei) about the impact of national recognition, what he learned in the pandemic and what has him excited for the future.

We talk to Kristen Barnett about creating a different kind of ghost kitchen and what’s next in the virtual restaurant space.

In the Season 2 premiere, we spoke to Federico Castellucci of Atlanta’s Castellucci Hospitality Group about embracing technology, turning around his family business, and more.

This is the final installment of our three-part series with guest co-host Kristen Hawley, freelance journalist and founder of weekly technology newsletter Expedite, in which we dig into how technology can help restaurants run a more efficient, cost-effective operation with MarginEdge founder and CEO Bo Davis.

With labor shortages top of mind for so many restaurant operators these days, automation and robotics is one avenue some are turning to for help. We sat down with Anthony Tayoun of Dexai Robotics to discuss how his company developed a robot sous chef, what robotic solutions look like in the industry today, and what’s next.

As a restaurant operator, you might have a CRM, you probably have a website, and you may even have an app. You're collecting so much information on your users, but what do you do with it all? Where does all this data go and how can restaurants be better utilizing customer data to help with operating costs, and to help grow their businesses? We’ll answer all of these questions and more in this episode featuring Kristen Hawley and Abhinav Kapur, CEO and Co-founder of Bikky.

Joann Spiegel joins us for our holiday episode to talk about the Miracle and Sippin’ Santa pop-up franchise, being in the Christmas business year round, and the acute attention to detail that goes into every holiday themed bar across the world. 

The Miracle pop up franchise was born in 2014 when Greg Boehm decided to pause construction of his cocktail bar, Mace, in the East Village of NYC. Greg transformed the space into a Christmas wonderland that became a huge hit and has continued to grow into international markets around the globe. 

Joann also helps to create cocktails for Sippin’ Santa, another Christmas themed location that acts as a companion to Miracle. Sippin’ Santa is the combination of two themes; tiki and Christmas. 

Spencer Rubin, Founder & CEO of Melt Shop, joins us for our final interview of Season 1. This tech savvy business - part of Aurify Brands - started in 2011 and has now grown to 15 locations in NYC and the Northeast. Spencer talks about how Melt Shop updated their tech stack in order to create better operational efficiencies and how they expanded their customer base through their launch of an SMS program and a loyalty program. We also talk about the virtual brands that worked for them (Melt Shop Wings) and the cheese steak brand that may not have taken off, but that taught them a ton. Spencer and his team also went on a fun culinary mission to update their packaging to ensure their products maintained maximum taste and texture on delivery. 

In this episode, Claudia and Zach also talk about the future of restaurant franchising in a post-pandemic world. 

Trust20’s new ANSI-accredited Food Handler training provides industry workers with an engaging and entertaining course that is digitally available on your phone, tablet or computer. Listeners can receive 50% off until October 31st 2021 by using code PODCAST50 at checkout.

Get Food Handler Certified today at Trust20.co!

Follow Melt Shop!:

Melt Shop Twitter

Melt Shop Facebook

Melt Shop Instagram

In this episode, we interview entrepreneur Joelle Parenteau, Founder and Owner of Wolf Down. With locations in both the USA and Canada, Wolf Down is known for its hyper-focused, Berlin inspired street food menu—especially their mouthwatering German Döner that can be made for meat-lovers or vegans.

Joelle shares how she’s managed to nimbly run her business like a tech startup, the technology she can’t live without and her love for third party delivery. She also dives into Wolf Down’s hiring practices (no resumes allowed) and the team-building culture she’s created at her restaurants. 

You’ll also get to hear hosts Zach and Claudia chat about the enormous impact of street food on eating culture and how it’s breaking down social and economic barriers for the food industry. 

Social 

Wolf Down Website: https://www.wolfdown.com/

Wolf Down: Twitter

Wolf Down: Instagram

Wolf Down: Facebook

Joelle Parenteau: Twitter

To read Joelle's Medium articles, click here

Alphabet City Beer Co. owner Zach Mack usually hosts So You Want to Run a Restaurant, but not this week! Producer Matt Lynch joins host Claudia Saric to interview Zach about the lessons he’s learned in the hospitality industry and how he applied them when opening his second concept, Taco Vista.

Daniel Frankel, Founder & CEO of Tap & Barrel Group joins us for a conversation exploring Canada’s craft beer scene. In just under ten years, Tap & Barrel Group has become the largest purchaser of craft beer in the B.C. province of Canada. The restaurants are well known for their marquee locations, environmental stewardship (they’ve eliminated a whopping 1 million bottles and their locations are built using 80% reclaimed materials), and commitment to supporting local purveyors of food, beverages, and art. If you love the craft beer world, you won’t want to miss this one! 

In this episode, Zach and Claudia also talk about the rise of booze-to-go, e-commerce and the ups and downs of alcohol delivery.  

Follow Tap & Barrel and Daniel Frankel on their socials!:

Tap & Barrel:

Twitter | Facebook | Instagram

Daniel Frankel:

Twitter | Instagram

Zach and Claudia discuss the landscape of restaurant online ordering including the pros and cons of third-party services, whitelabeled management programs, in-house delivery platforms, and the items that travel well (and those that don’t).

We’re then joined by Brandon Styll, Owner of Newlight Hospitality Group and the host of Nashville Restaurant Radio. Brandon has been in Nashville and the restaurant industry for over 30 years. He talks to us about how his restaurants are handling labor issues, innovation, customer expectations and tipping culture in a post-pandemic world. 

Social 

Nashville Restaurant Radio Website

Mère Bulles Restaurant Instagram

Brandon Styll Instagram

Nashville Restaurant Radio Instagram

Nashville Restaurant Radio Facebook

Nashville Restaurant Radio Youtube

References

Gordon Food Services

Wall Street Journal 

Bid on Equipment

Restaurant managers, owners and operators - you won’t want to miss this episode! Virtual brands vs. ghost kitchens are discussed in depth throughout this podcast episode. Zach and Claudia then interview Dave Miller, Owner of Chicago’s Baker Miller, on his experience running and scaling successful restaurants and a virtual brand. Dave is one of the original founders of Chicago’s wildly popular Bang Bang Pie and has launched his own virtual brand, Millers Bagels. This episode is loaded with operational, team building, and restaurant management tips for maximizing your business in 2021 and beyond. 

References 

Restaurant Business Online - How A Virtual Brand Turned A Chicago Brunch Spot Intro a Bagel Concept

Restaurant Hospitality - Meet the Newest Virtual Restaurant Brands From Indies and Celebrities Across the Country 

Restaurant Business Online - Just How Many Virtual Brands Are There?

FSR Magazine - 14 Restaurants Giving Virtual Brands A Shot

Restaurant Business Online - Virtual Brands Emerge From the Shadows

Block Club Chicago - Baker Miller is Letting Struggling Outside Chefs Use its Cafe to Make Packaged Dinners for Sale

Social 

Baker Miller Facebook

Baker Miller Instagram

Baker Miller Twitter

In this episode, TikTok, the power of social media and its ongoing influence over the foodie scene is discussed, including Chicago’s Beacon’s Donuts rise to instant success that all started from one viral video. 

Zach and Claudia then interview Michelin Star and Award Winning Pastry chef, Aya Fukai. Aya owns and operates Aya Pastry in Chicago’s West Town neighborhood which was listed as the Top 100 Best Bakeries in America by Food & Wine Magazine. Her other awards include Eater’s National Pastry Chef of the Year, a 2017 for James Beard Outstanding Pastry Chef nomination, and her award for Chicago Tribune’s Pastry Chef of the Year in 2018. 

Aya tells us how meeting Danny Grant, the current Chef/Owner of Maple & Ash and Etta, and David Pisor, eventually led to the creation of Aya Pastry. Although the bakery started out as a primarily wholesale business and a commissary kitchen for Maple & Ash, it has grown to be a huge success in both the B2B and B2C space. Learn how Aya scaled her business, grew her following, and how she’s creatively including Aya Pastry in each Maple & Ash location as the restaurant expands nationally. 

References

Back fo House

Chicago Reader

Oberlo

Beacon Doughnuts

Social Links 

Aya Pastry

https://www.facebook.com/ayapastry

https://www.instagram.com/ayapastry/

https://twitter.com/aya_pastry?lang=en

Aya Fukai 

https://twitter.com/chefayafukai

Maple & Ash

https://www.instagram.com/mapleandash/

https://www.facebook.com/mapleandash/ 

David Pisor

Twitter: @dpisor

Danny Grant

Twitter: @chefdannygrant

From online ordering to QR codes, Zach and Claudia talk about how omnichannel solutions are impacting the restaurant experience and what you can do to beef up your presence in this ever more important digital world. 

Sherree Goldstein, owner and operator of Pittsburgh’s Square Cafe, then joins us for an interview to talk about how her restaurant is supporting their local community - and how that community is giving back. While many restaurants were closing their doors during 2020, she and her team managed to crowdfund $250,000 during the pandemic in order to help fund her restaurant's move and expansion to a space 4x’s larger then her previous one. 

Social 

Insta: @squarecafepgh

FB: Square Cafe

Twitter: @TheSquareCafe

References

Square Cafe

FSR Magazine

Deliverect

Restaurant Business Online

Cuvva

In this episode, Zach and Claudia discuss the power of food service industry loyalty programs and how they’re helping businesses keep a steady flow of returning customers. 

Darel Ross, Co-Owner of Forty Acres Soul Kitchen, talks to us about how his restaurant is celebrating soul food’s authentically American heritage and history and what it represents by inviting everyone to come together to celebrate black culture. Darel also discusses how the team at Forty Acres is supporting a more inclusive and opportunistic environment to bring about real change through their local workforce efforts, hiring practices, and investing their time and energy into multiple socially responsible activities. 

Follow Forty Acres Soul Kitchen on Facebook, Instagram and Twitter.

References: 

QSR Magazine , Back of House , Restaurant Technology News , KXXV, Start Garden, Forty Acres, M Live

Zach and Claudia talk about the rise of restaurant pop-ups and then interview award-winning chef and owner of Atlanta’s critically acclaimed Buttermilk Kitchen, Suzanne Vizethann. Chef Suzanne talks about her experience building Buttermilk Kitchen, the advice she got from Guy Fieri, her cookbook, and her popular gourmet-style biscuit pop-up, Milkdrop. 

References: 

NPR

On the Line

The Balance

Auguste Escoffier

We’re kicking off Season 1 with a conversation on where the restaurant industry’s at today, and where we’re headed in the months and years ahead. 

In this episode, Zach and Claudia talk plant-based meats and then explore the future of restaurants with Mandy Tahvonen, VP & Managing Director of Relish Works. This Chicago-based foodservice innovation hub is exploring the future of the food and restaurant industry. Check out Relish Works’ recently released to the public report, “The Road Ahead: 2021 Food Industry Trend Report” that’s referenced throughout this episode. 

Additional References: 

Rutgers

Britannica

So You Want to Run a Restaurant (SYWTRAR) is a brand-new podcast exploring the trials, triumphs, and technical difficulties of running a successful restaurant in the always changing, ever-more-competitive North American food and beverage landscape. 

Powered by Back Of House, the leading independent platform for independent restaurant operators to find, filter, and save on the technology they need to succeed, this podcast, is dedicated to celebrating the work, wisdom, and innovation changing the way we’re eating and drinking—today, tomorrow, and beyond.

Host by Claudia Saric and Zach Mack, this first season will shine a light on restaurant owners, operators and industry thought leaders across the hospitality industry. The series first-ever episode will officially launch May 11th.

For more information on the podcast, co-hosts and more, click here!

We talk to Detroit restaurateur and entrepreneur Ping Ho about her journey from the music business to the restaurant business, and what she’s learned running several hybrid retail/restaurant concepts.

June Rodil of Goodnight Hospitality talks to us about the lessons she's learned launching a restaurant group just prior to the pandemic, starting her own private CPG label, and what has her excited for the future.

We talk with Anthony Collamati of Block House about his esports-focused restaurant concept and the importance of creating unique guest experiences.

We talk with Amanda Cohen of Dirt Candy in New York City about her groundbreaking restaurant Dirt Candy and more.

We talk with Chef Elyssa Kaplan, culinary operations lead at World Central Kitchen, about how she came to join the charity organization and her work feeding people in need all over the world.

We talk with Jasmine Sheth of Tasting India about where she sees the virtual concept space headed in the coming years.

In this episode of So You Want to Run a Restaurant, Claudia and Spencer sit down with Bridget Foy, third-generation owner of one of Philadelphia’s most iconic restaurants, Bridget Foy’s, to talk about resilience, reinvention, and community. 

Bridget shares what it was like growing up in the family business, surviving a devastating 2017 fire, launching her second concept Cry Baby Pasta, and navigating the pandemic’s challenges. She opens up about how she balances preserving her family’s legacy with evolving for modern diners - think earlier nights, mocktail menus, and deep personalization for guests. Plus, she dishes on Philly’s collaborative restaurant scene, lessons in leadership, and why the classic cheeseburger will never leave her menu.

From his Appalachian roots to becoming West Virginia’s first James Beard Award-winning chef, Chef Paul Smith is redefining what it means to cook with heart, heritage, and hospitality.

Chef Paul shares how family traditions shaped his culinary philosophy, the flavors and stories behind Appalachian cuisine, and how he balances refined dining with comfort food at his Charleston, West Virginia restaurant, 1010 Bridge. He also reflects on the power of mentorship, community, and local ingredients in shaping chefs and food culture.

In this episode:

• The soul of Appalachian food and ingredients
• What it means to represent West Virginia on a national stage
• How Paul blends fine dining with comfort classics
• The role of family and tradition in his cooking
• Lessons on mentorship, resilience, and hospitality

So You Want More? https://linktr.ee/soyouwanttorunarestaurant

We’re Back!

So You Want to Run a Restaurant, powered by Back of House, is back! And this time, with a new co-host! 

Claudia is joined by Spencer, a lifelong restaurant pro, as they pick up where the show left off: telling restaurateur stories across the nation, having real conversations about what’s changing in the industry, and sharing tips, insights, and inspiration you can actually use.

Whether you’ve been with us since day one or you’re just tuning in, get ready for new guests, same great vibes, and plenty of fresh stories from the people shaping the restaurant world.

Find us on Apple Podcasts, Spotify, YouTube, or wherever you got your

🔥 From finance to fire pits, Owner & Pitmaster of Umamicue, Charles Wong, shares how he left Wall Street behind for Chicago’s BBQ scene.

In this episode, Chef Charles opens up about growing up in Chicago, BBQ as a language, the life-changing moment he experienced at Austin Texas’ famous Franklin Barbecue, and the highs and lows of building a brand through pop-ups.

He dives into the art of flavor innovation - blending Central Texas–style smoke with Chinese and Vietnamese influences - and reflects on the role of failure in shaping great chefs. Whether you’re an aspiring pitmaster, a food entrepreneur, or simply love a good food story, Charles’ journey is packed with insight, resilience, and inspiration.

In this on-location episode of So You Want to Run a Restaurant, Claudia and Spencer sit down at the Gordon Food Service Food Show in Grand Rapids, MI with Gustavo Fuentes, owner of Dorados, and co-owner of multiple West Michigan restaurants.

Gustavo shares his incredible journey, from growing up in Guanajuato, Mexico, to washing dishes at 15, to building one of the highest-rated and reviewed Mexican restaurants in the region. 

You’ll hear how Gustavo turned community love into real momentum, why his restaurants maintain thousands of reviews with near-perfect ratings, and how he approached opening a brand-new concept, Delicias, blending Mexican, Italian, and American flavors with help from the culinary team at GFS.

Whether you’re a restaurant operator, a food entrepreneur, or just someone who loves a great origin story, Gustavo’s blend of humility, grit, and innovation is guaranteed to inspire.

Highlights:

 🍽️Growing up in Mexico and learning to cook from family

 🍽️ Climbing from dishwasher to owner/operator

 🍽️ The story behind the Dorados name

 🍽️ Expanding to new concepts without cannibalizing the brand

 🍽️ Partnering with GFS chefs to build a fusion menu

 🍽️ Why consistency, authenticity, and community loyalty drive real success

🔗 Learn More

Back of House: www.backofhouse.io

🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back ofHouse.io, a Gordon Food Service brand, wherever you get your podcasts.

Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators.

🔗 Sponsored by Localizer

Manage reviews, boost visibility, and get more guests in the door.

Listeners get 25% off the first 3 months: localyser.com/podcast

⭐ Follow Us

Podcast: https://linktr.ee/soyouwanttorunarestaurant

Claudia: https://www.instagram.com/claudia.saric/

Spencer: https://www.instagram.com/restaurantspenny/

🍸 Explore Dorados 

Website: https://doradosmexicangrill.com/

In this episode, recorded live at the Gordon Food Service Food Show in Grand Rapids, Claudia and Spencer sit down with Jon O’Connor, the co-founder of Long Road Distillers - the first distillery in Grand Rapids built on a grain-to-glass, no-shortcuts philosophy.

Jon shares how a few late-night whiskey conversations turned into a full-scale distilling operation, built on Michigan agriculture, craftsmanship, and a commitment to transparency. He talks about the leap from real estate to spirits, partnering with friends, and transforming a rundown historic building into a cornerstone of a now-thriving neighborhood cluster of breweries, restaurants, and makers.

This episode dives into:

🍽️ The origin story of Long Road Distillers and why Grand Rapids needed a distillery

🍽️ Michigan’s unique agriculture and how it shaped their approach

🍽️ The realities of risk-taking, failing fast, and building something from scratch

🍽️ Community building, neighborhood investment, and civic involvement

🍽️ The early make-or-break moments they survived

🍽️ How the craft spirits industry is evolving and where Jon sees it headed

If you’re interested in entrepreneurship, hospitality, spirits, or the behind-the-scenes of building a beloved local brand, this one’s packed with insight and heart.

-------------------------

🔗 Learn More

Back of House: www.backofhouse.io

🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back ofHouse.io, a Gordon Food Service brand, wherever you get your podcasts.

Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators.

-------------------------

🔗 Sponsored by Localizer

Manage reviews, boost visibility, and get more guests in the door.

Listeners get 25% off the first 3 months: localyser.com/podcast

-------------------------

⭐ Follow Us

Podcast: https://linktr.ee/soyouwanttorunarestaurant

Claudia: https://www.instagram.com/claudia.saric/

Spencer: https://www.instagram.com/restaurantspenny/

In this episode, Claudia and Spencer talk with Chef Carlos Lopez Muñoz, the creative force behind Istmo, one of Chicago’s most talked-about new Oaxacan restaurants 🌆. Carlos shares his inspiring journey from childhood kitchens in Oaxaca, Mexico 🇲🇽 to playing professional soccer in Finland, to coming back to his roots to lead the charge in modern Mexican fine dining.

He opens up about how his grandmother’s cooking sparked his lifelong love for food, the lessons he’s carried from sports to the kitchen, and how he balances authenticity with accessibility for new diners. From the soulful layers of mole 🌶️ to the global influences that shaped his craft, Carlos reveals the storytelling power behind every plate.

You’ll hear about:

🍽️ Going from pro-soccer star to Chef 

🍽️ Honoring heritage while redefining Mexican cuisine

🍽️ The art of building trust and partnerships in hospitality

🍽️ His upcoming book exploring Lebanese influences in Oaxacan cooking

🍽️ Why authenticity and creativity must go hand-in-hand in fine dining

Whether you’re a chef, foodie, or cultural storyteller, this conversation will leave you hungry for more, and inspired by the flavors of identity, memory, and innovation.

So You Want to Know More About Chef Carlos?

Website: https://www.istmochicago.com/

Follow So You Want to Run a Restaurant: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: https://www.instagram.com/claudia.saric/

Follow Spencer: https://www.instagram.com/restaurantspenny/

Learn more about Back of House: www.backofhouse.io

🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back of House.io, a Gordon Food Service brand, wherever you get your podcasts.

🔗 Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators.

Sponsors: Localyser https://soyouwanttorunarestaurant.short.gy/localyser

Mallory Squibb: So You Want to Open a Coffee, Wine & Cheese Café ☕🍷🧀

Ever dreamed of opening your own coffee shop, wine bar, or café? In this episode of So You Want to Run a Restaurant, hosts Claudia Saric and Spencer Michiel sit down with Mallory Squibb, co-owner of Squibb Coffee & Wine Bar in Grand Rapids Michigan, to share the real story behind launching a successful neighborhood café with multiple locations. 

Mallory walks us through how she turned her passion for coffee, wine, and community into a thriving small business she launched with her dad, and what she’s learned about leadership, hospitality, and brand building along the way.

We cover:

🍽️ How to open and grow a coffee and wine café

🍽️ Lessons in entrepreneurship and small business ownership

🍽️ Balancing creativity, operations, and customer experience in foodservice

🍽️ Tips for anyone dreaming of starting their own café or restaurant

If you’re passionate about the restaurant industry, entrepreneurship, or building community through food and drink, this conversation is packed with inspiration and practical advice.

Sponsor: Localyser https://www.localyser.com/podcast 

Watch the full podcast episode on our YouTube! 

So You Want to Know Squibb: https://www.squibbgr.com/ 

Follow So You Want to Run a Restaurant: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: https://www.instagram.com/claudia.saric/

Follow Spencer: https://www.instagram.com/restaurantspenny/

🎙️ So You Want to Reinvent an Iconic NYC Restaurant - The Lambs Club NYC

In this episode, we sit down with Executive Chef & Partner, Jack Logue and Partner, Chris Miller,  from New York City’s legendary Lambs Club 🗽 to talk about their incredible journeys in hospitality and what it takes to breathe new life into a classic. 

From their early days in the restaurant world 👨‍🍳 to leading one of Manhattan’s most storied dining destinations, they share how they’re honoring tradition while embracing innovation, including the creative “wine window” 🍷 that brings a touch of Tuscany to Times Square.

Chris and Jack open up about:

✨ Finding purpose in hospitality

🍽️ Crafting memorable dining experiences

💬 How to build a wine menu

📖 Building a loyal customer base

❤️ Keeping joy and care at the center of every meal

Whether you’re a foodie, hospitality pro, or just love NYC dining, this episode will inspire you.

This season of "So You Want to Run a Restaurant" is brought to you by Localyser. Head to localyser.com/podcast to learn more and get a 25% off discount!

🍕🍺 From Firehouse to Fan Favorite! We sit down with Chris Andrus, co-founder of The Mitten Brewing Company in Grand Rapids, Michigan at the Gordon Food Service Food Show - a baseball-themed brewery and pizzeria known for its motto: Eat Pizza, Drink Beer, Do Good.

Chris shares how he turned a 1900s firehouse into a thriving craft brewery, the challenges of scaling to multiple locations, and why community and philanthropy are baked into everything they do.

Plus… 👻 there might just be a ghost story or two from Engine House No. 9! From ghostly footprints to eerie late-night noises, Chris spills the spooky stories behind Engine House No. 9!

🔥 Topics:

– Building a brewery from scratch

– Balancing mission + business

– Keeping consistency across locations

– Craft beer trends

– The ghosts that continue to haunt the taproom?!

🔥 Mo Jessa, Earl’s Restaurants: So You Want to Go From Dishwasher to Executive 🍽️

In this episode, Mo Jessa shares his incredible 30-year journey at Earls Restaurants, where he started as a dishwasher and rose to become the first non-family President of the company. 💪

Mo dives into how he helped reimagine the Earls brand, expanding it to 70+ locations across North America 🌎 and leading a team of over 7,000 people. He reflects on what it takes to build a culture of ownership, accountability, and heart - and why investing in your people is always the best strategy for success. 🙌

🎯 Key takeaways:

✨ Build a culture where people treat it like their business

🍳 Culinary education and training matter

🌍 Authenticity is key when growing into new markets

🤝 Listen to your guests and adapt

💡 Equip young leaders - they’re your greatest asset

💬 “We have impeccable standards.”

💬 “Invest in your people.”