Best Expert Interviews For Restaurateurs Podcasts (2025)

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Bruce Bromberg on the Fundamentals of Scaling 39:14

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17h ago39:14

39:14

Chef Bruce Bromberg is not the typical restaurant magnate that comes to mind when you think of a national restaurant group. More than anything, he’s a chef, leveraging the universal truths he’s learned over the years in innovative ways. His ability to translate the fundamentals of cooking to the fundamentals of business has led to his meteoric succ…

1
Office Hours: Stop Chasing Customers & Start Programming Behavior 7:21

1d ago7:21

7:21

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

1
The Meathead Method: The Art, Soul and Science of Outdoor Cooking 19:23

16h ago19:23

19:23

"I like to think that whatever you cook indoors. you can cook it even better outdoors" Meathead Goldwyn. On this special episode of Kitchen Chat, host Margaret McSweeney visits the living legend of grilling in his kitchen for an insightful conversation and a Masterclass on one of America’s most revered traditions. She is joined by the celebrated pi…

1
Lisa Dahl on Building an Empire and a Legacy 32:07

4d ago32:07

32:07

I always looked at the big restaurant groups out there with envy. How amazing must it be to own 6, 8, or more locations? At what point do you get rich? At what point do you go from backup dishwasher to brand evangelist. Chef Lisa Dahl has grasped the brass ring. Over the last two decades, she’s built a restaurant empire. In today’s conversation, we…

1
Rebuilding Through Hospitality: Robért LeBlanc on Culture, Storytelling & Second Chances 41:03

8d ago41:03

41:03

What if a restaurant wasn’t a business—but a way to rebuild a broken city? That’s how Robért LeBlanc saw it after Hurricane Katrina. He didn’t just open a venue—he created a space to reconnect a fractured community. In this episode, we go deep on how Robért has used hospitality to heal, unite, and inspire. From the ethos behind his post-Katrina nig…

1
Office Hours: How to know when it’s time to open the next location 7:03

9d ago7:03

7:03

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

1
From Fine Dining to Fast Casual: John Karangis on Scaling Taste Without Losing Soul 37:24

11d ago37:24

37:24

What if you could take the precision of fine dining and scale it to millions of people—without diluting the magic? That’s the challenge John Karangis has spent a lifetime solving. From the kitchens of Paris and Gramercy Tavern to leading culinary innovation at Shake Shack, John has mastered the art of translating high-end experience into high-volum…

1
Fashion Icon Nigel Barker Launches an Espresso Martini 13:22

10d ago13:22

13:22

Step onto the runway of flavor and fashion in this special episode of Kitchen Chat: A Taste of Luxury, History and Hospitality. Host Margaret McSweeney joins world-renowned fashion photographer and TV personality Nigel Barker at a Chicago philanthropic fashion show benefiting WINGS Program Inc. Discover how Nigel turned his creative eye from coutur…

1
Why He Refuses to Market and Still Sells Out: Giancarlo Pagani on Experience-First Restaurants 37:58

15d ago37:58

37:58

What if the best restaurant marketing isn’t digital—it’s emotional? Giancarlo Pagani has built some of the most talked-about restaurants in LA, not with ads or gimmicks, but with atmosphere. In this episode, we get into the blueprint behind Mother Wolf’s success, why frequency—not first-timers—is the real metric to chase, and how to design concepts…

1
The Market at Pepper Place: A Culinary Renaissance 5:04

16d ago5:04

5:04

On this very special episode of Kitchen Chat: A Taste of Luxury, History and Hospitality, host Margaret McSweeney takes us on a sweet, very personal journey home. Broadcasting from the vibrant culinary heart of her beloved hometown, Birmingham, Alabama, Margaret has a Kitchen Chat with Leigh Sloss-Corra, the dynamic Executive Director of The Market…

1
Retirement Is a Trap: Derek Coburn on Redefining Success, Health & Legacy 35:08

18d ago35:08

35:08

What if the goal wasn’t retirement—it was alignment? Derek Coburn spent decades helping high-net-worth clients chase the dream of early retirement. Today, Derek argues for a radical new philosophy: build a life so meaningful, you wouldn’t want to retire from it. In this conversation, we dig into the emotional and financial toll of deferring joy, ho…

1
How to Compete in Today’s Restaurant Market: Mark Politzer on Reinventing a Legacy Brand 32:43

22d ago32:43

32:43

What if the hardest part of change isn’t strategy—it’s psychology? Mark Politzer walked away from fine dining to lead Norms, a 76-year-old family-style chain deeply rooted in Southern California. Now he’s balancing evolution with preservation, trying to modernize a beloved brand without breaking what makes it work. In this episode, we talk about ho…

1
Office Hours: Why Your Staff Can’t Sell & Why It’s Your Fault 8:55

23d ago8:55

8:55

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

1
Great British Tea Party and Kitchen Chat: A Taste of Luxury, History and Hospitality 10:21

22d ago10:21

10:21

Through their shared passion for the rich traditions of afternoon tea, Margaret and Claire celebrate the global success of the GBTP, a global community Myers-Lamptey built which now connects nearly 300,000 enthusiasts worldwide, and to make a very important announcement. Kitchen Chat will now also air on Great British Tea Party's Facebook page. The…

1
The Caterer Who Built a Creative Empire: Cooper Vaughan on Margin, Meaning, and the Power of Reinvention 39:19

25d ago39:19

39:19

Cooper Vaughan didn’t plan on being a caterer—he was trying not to be. But what started as a side gig in Lexington, Kentucky, turned into Apiary: one of the most creative and complex hospitality companies in the South. And the key to its success? Reinvention. From fine dining drop-offs during the pandemic to immersive, ticketed culinary experiences…

1
From Nightlife to High-End Dining: Jamey Shirah on Pivoting, Branding, and Building Revival Restaurant Group 39:35

29d ago39:35

39:35

Most people don’t make it out of nightlife. Jamey Shirah didn’t just make it out—he turned the lessons from late nights and crowded bars into a powerhouse hospitality group that’s redefining what Southern restaurants can be. As the founder of Revival Restaurant Group, Jamey shares how he navigated the leap from nightlife to high-end dining, what he…

1
Office Hours: Marketing campaigns that are guaranteed to work 9:18

30d ago9:18

9:18

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

1
Scaling a Mission, Not Just a Menu: Dean Neff on Profitability, Purpose, and Leading with Story 33:57

1M ago33:57

33:57

Dean Neff didn’t set out to build the biggest seafood restaurant—he set out to build the most meaningful. At Seabird in Wilmington, North Carolina, Dean’s created a model where purpose isn’t a marketing angle—it’s the operating system. From sourcing to storytelling to team education, his restaurant is a case study in how to scale impact without sac…

1
Who Gets to Be the Best? William Drew on Power, Politics, and the Future of Fine Dining 36:13

1M ago36:13

36:13

What if the most powerful list in restaurants isn’t about food—it’s about influence? William Drew runs the World’s 50 Best Restaurants, the ranking that can transform a chef’s life overnight. But behind the glitz is a story of politics, pressure, and purpose. In this episode, we go deep on how the list really works, who gets included, and what it r…

1
Office Hours: Your Loyalty Program is your Sales Engine 7:27

1M ago7:27

7:27

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

1
Built on Purpose, Powered by Profit: Derrick Hayes’ Path from Gas Station to National Brand 37:29

1M ago37:29

37:29

Derrick Hayes didn’t open a restaurant—he made a promise. Big Dave’s Cheesesteaks started in a gas station as a tribute to his father. Today, it’s one of the fastest-growing restaurant brands in the country. But the road wasn’t easy. Derrick had the demand, the brand, the lines out the door—but not the systems. And without systems, profitability ne…

1
Why Slowing Down Built a Stronger Brand: John Paterson on Trust, Turnover, and Frankie’s Secret Sauce 38:58

1M ago38:58

38:58

John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on one—and built a brand that runs deep instead of wide. Raised inside family-run restaurants in Alabama, John’s path to ownership wasn’t fast—but it was intentional. And at Frankie’s in Nashville, that i…

1
From Unknown to Unstoppable: How Ivan Iricanin Made Balkan Cuisine Go Viral in America 33:20

2M ago33:20

33:20

What does it take to introduce an entire country to a cuisine they’ve never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled it off with AMBAR, turning an obscure idea into one of the most successful and unique restaurant groups in the country. In today’s episode, Ivan breaks down how he created product-market fit wher…

1
The Book That Changes Everything: Gavin Kaysen on Legacy, Collaboration, and Scaling for Impact 36:58

2M ago36:58

36:58

Most chefs build restaurants. Gavin Kaysen built a legacy. With his Synergy Series book, Gavin captures years of mentorship, collaboration, and lessons from 25 of the country’s top chefs—all while scaling his own hospitality empire. In this episode, we explore how he turned six years of curated dinners into a blueprint for future generations, the p…

1
Office Hours: Dominate Google without writing a single blog post 8:58

2M ago8:58

8:58

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

1
Forget the Hustle: Scott Crawford on Transparency, Boundaries, and Building a Healthier Restaurant Culture 34:43

2M ago34:43

34:43

Most chefs wear burnout as a badge of honor. Scott Crawford wears balance and transparency. After years of struggling with addiction, Scott made a radical shift—not just in his own life, but in how he runs his restaurants. From zero-tolerance harassment policies to no-shift-drinks rules, Scott’s approach flips the industry’s toxic culture on its he…

1
Baccarat New York: A Taste of Luxury, History and Hospitality 16:05

2M ago16:05

16:05

Join Kitchen Chat host Margaret McSweeney as she visits the truly sparkling Baccarat Hotel New York. Margaret is known to spotlight the brightest and most brilliant examples of Luxury, History, and Hospitality, and this hotel, a stunning blend of heritage and modern opulence aptly fits this description. Opened in 2015, this Manhattan gem is the fir…

1
Forget Loyalty—Build Fandom: Chris Smith on Growing Zunzibar with Simplicity, Purpose, and Relationships 34:43

2M ago34:43

34:43

Forget the loyalty programs and outdated marketing tricks. Chris Smith, CEO of Zunzibar, has a different approach—one that turns customers into fans, simplifies operations, and scales with soul. From flipping burgers in college to building a franchise model with a clear mission, Chris shares how focusing on simplicity, relationships, and purpose ha…

Expert Interviews For Restaurateurs Podcasts

1
Kitchen Chat

Margaret McSweeney

1
FULL COMP: The Voice of the Restaurant Industry Revolution

Josh Kopel

1
Supersonic Hospitality Marketing Podcast Sponsored by NFS Hospitality feat. Mark McC

Mark McCulloch

1
Bruce Bromberg on the Fundamentals of Scaling 39:14

1
Office Hours: Stop Chasing Customers & Start Programming Behavior 7:21

1
The Meathead Method: The Art, Soul and Science of Outdoor Cooking 19:23

1
Lisa Dahl on Building an Empire and a Legacy 32:07

1
Rebuilding Through Hospitality: Robért LeBlanc on Culture, Storytelling & Second Chances 41:03

1
Office Hours: How to know when it’s time to open the next location 7:03

1
From Fine Dining to Fast Casual: John Karangis on Scaling Taste Without Losing Soul 37:24

1
Fashion Icon Nigel Barker Launches an Espresso Martini 13:22

1
Why He Refuses to Market and Still Sells Out: Giancarlo Pagani on Experience-First Restaurants 37:58

1
The Market at Pepper Place: A Culinary Renaissance 5:04

1
Retirement Is a Trap: Derek Coburn on Redefining Success, Health & Legacy 35:08

1
How to Compete in Today’s Restaurant Market: Mark Politzer on Reinventing a Legacy Brand 32:43

1
Office Hours: Why Your Staff Can’t Sell & Why It’s Your Fault 8:55

1
Great British Tea Party and Kitchen Chat: A Taste of Luxury, History and Hospitality 10:21

1
The Caterer Who Built a Creative Empire: Cooper Vaughan on Margin, Meaning, and the Power of Reinvention 39:19

1
From Nightlife to High-End Dining: Jamey Shirah on Pivoting, Branding, and Building Revival Restaurant Group 39:35

1
Office Hours: Marketing campaigns that are guaranteed to work 9:18

1
Scaling a Mission, Not Just a Menu: Dean Neff on Profitability, Purpose, and Leading with Story 33:57

1
Who Gets to Be the Best? William Drew on Power, Politics, and the Future of Fine Dining 36:13

1
Office Hours: Your Loyalty Program is your Sales Engine 7:27

1
Built on Purpose, Powered by Profit: Derrick Hayes’ Path from Gas Station to National Brand 37:29

1
Why Slowing Down Built a Stronger Brand: John Paterson on Trust, Turnover, and Frankie’s Secret Sauce 38:58

1
From Unknown to Unstoppable: How Ivan Iricanin Made Balkan Cuisine Go Viral in America 33:20

1
The Book That Changes Everything: Gavin Kaysen on Legacy, Collaboration, and Scaling for Impact 36:58

1
Office Hours: Dominate Google without writing a single blog post 8:58

1
Forget the Hustle: Scott Crawford on Transparency, Boundaries, and Building a Healthier Restaurant Culture 34:43

1
Baccarat New York: A Taste of Luxury, History and Hospitality 16:05

1
Forget Loyalty—Build Fandom: Chris Smith on Growing Zunzibar with Simplicity, Purpose, and Relationships 34:43