Best Fullservice Restaurantsthat Podcasts (2025)

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Resilience and Reinvention With Cloak and Petal’s Cesar Vallin 52:09

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5d ago52:09

52:09

Cesar Vallin, co-founder of Michelin Guide recognized Cloak and Petal, joins host Sam Danley for a candid conversation on rebuilding a career—and a life—in hospitality. Vallin reflects on his first venture’s collapse and the hard lessons that reshaped how he approaches leadership. He opens up about addiction, recovery, and the shift from chasing st…

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Inside North Italia’s Culinary Engine With Chef Chris Curtiss 32:37

9d ago32:37

32:37

Chris Curtiss, Corporate Chef and Director of Culinary R&D at North Italia, breaks down how the modern Italian concept keeps raising the bar as it nears 50 locations nationwide. He reflects on his decades in the industry, his longtime affinity for pasta shapes, and what it takes to move beyond the chain-restaurant stigma. He also shares how he read…

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Nostalgia, Relevance, and How NORMS Stays Feisty After 76 Years, with CEO Mark Politzer 41:09

16d ago41:09

41:09

How does a legacy diner institution stay relevant after 76 years without losing its core identity? NORMS President & CEO Mark Politzer joins host Callie Evergreen to unpack a career that stretches from Michelin-star dining to leading one of Southern California’s most beloved legacy brands.By FSR magazine

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The Simple Math for More Sales: Popmenu Co-Founders on the Formula for Growth 48:59

26d ago48:59

48:59

Popmenu co-founders Brendan Sweeney (CEO) and Tony Roy (COO) join the show to talk about the restaurant tech company’s origin story—and why they were determined to put operators back in control of their digital presence. From ditching the static PDF menu to unlocking personalized guest marketing at scale, the duo shares how Popmenu helps more than …

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The Blueprint for Thoughtfully Designing Community-Centric Restaurants With Jeremy Walton 52:33

1M ago52:33

52:33

Jeremy Walton, owner and managing partner of Quest Hospitality Concepts, unpacks how he built three distinct yet community-driven restaurants along Florida’s scenic 30A. From launching The Citizen during the height of the pandemic to reviving a beloved local gathering place with Fonville Press, and now redefining the sports bar with Scout, Jeremy s…

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How Chad Offerdahl Turned a Two-Unit Diner into a Breakfast Powerhouse 38:59

1M ago38:59

38:59

Chad Offerdahl, Co-CEO of The Big Biscuit, sits down with FSR editors to share how he and his father transformed a beloved two-unit diner based outside of Kansas City, Missouri, into a 30-unit breakfast powerhouse that’s actively franchising. He unpacks how his QSR background and mindset inspired efficiency like six-minute ticket times, and how the…

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‘Top Chef’ Competitor Manny Barella on Balancing BBQ, Fatherhood, and the Roses and Thorns of Reality TV 49:26

2M ago49:26

49:26

After trading law books for chef whites, Manny Barella’s journey from Monterrey, Mexico, to the “Top Chef” Season 21 stage has been a whirlwind. Now, the James Beard Award semifinalist and fan‑favorite contestant is channeling his heritage and hustle into his new Denver restaurant, Riot BBQ—a Texas-style barbecue concept with Mexican flavor. In thi…

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How bartaco CEO Anthony Valletta Streamlined Ops With Behold Juice 43:59

2M ago43:59

43:59

While many food and beverage programs still rely on labor-intensive prep and volatile citrus prices, bartaco is taking a different approach. CEO Anthony Valletta found an unexpected innovation partner in Jiayou (Leon) Lin, a former bartender turned beverage entrepreneur. Lin is the founder of Foundry Libations and the creator of Behold Juice, a 100…

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Chef Gabriela Lopez’s Journey From Cleaning Houses to Living Her Culinary Dream 45:31

2M ago45:31

45:31

Before opening Casa Gabriela in 2023, chef Gabriela Lopez raised four children, cleaned houses, and never let go of her dream to cook professionally. In this heartfelt episode, she takes FSR editors through the journey of how she turned her childhood memories in Tijuana into a full-fledged culinary career rooted in elevated Mexican cuisine at her S…

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Adam Halberg’s Hospitality Hot Take: Why Barcelona Wine Bar is Doubling Down on People Over Tech 55:48

2M ago55:48

55:48

While many restaurant brands are cutting payroll and installing kiosks, Barcelona Wine Bar is taking a radically different path. CEO Adam Halberg is betting big on human connection—creating new roles like VP of Hospitality, maître d’s, and daytime guest services teams across all 24 locations. In this episode, Halberg shares his unfiltered hospitali…

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From ‘Chopped’ Champion to Barleymash and Beyond with Chef Kevin Templeton 35:41

3M ago35:41

35:41

Chef Kevin Templeton has come a long way since being named an FSR 40 Under 40 Rising Star in 2018. Since then, the San Diego-based chef has launched the Baja-inspired Hasta Mañana Cantina, expanded his coffee-and-bagel chain to five locations, and doubled down on sustainable sourcing across his restaurants—including Barleymash, now 13 years strong.…

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How Passerine Is Reimagining Indian Food in New York City 38:11

3M ago38:11

38:11

What does it take to reinvent Indian cuisine in New York City? In this episode, Passerine co-owners Maneesh Goyal and Alvina Patel Buxani share how they built a seasonally driven restaurant that blends heritage, hospitality, and innovation. From finding the right executive chef to carving out space in NYC’s competitive dining scene, they explore th…

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The Secret Sauce Behind Hawkers’ Cult Following and Savory Fund Deal with Kaleb Harrell & Andrew Smith 41:45

3M ago41:45

41:45

What happens when a cult-favorite restaurant brand and a powerhouse private equity firm join forces? In this episode, Hawkers Asian Street Food CEO and co-founder Kaleb Harrell and Savory Fund managing partner and co-founder Andrew Smith unpack the story behind Hawkers’ meteoric rise—and the strategic investment fueling its next chapter. From stand…

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How a New Catering Vision Reenergized a 50-Year Brand & Boosted Sales 85% in 90 Days 41:55

4M ago41:55

41:55

Laura Padrino of Padrino’s Cuban Restaurants and Sebastian Stahl of Breadth Marketing share how a bold catering initiative sparked new life into her family’s 50-year-old restaurant brand. As part of the third generation leading the South Florida-based group, Laura set out to carve her own path by transforming catering into a revenue-driving arm wit…

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The Secret to Building Restaurants That Last, According to Jamey Shirah 45:46

4M ago45:46

45:46

What does it really take to build restaurant concepts with staying power? In this episode, Jamey Shirah, CEO of Revival Restaurant Group, pulls back the curtain on how he’s evolved from launching high-volume nightlife venues to leading a portfolio of elevated, story-driven restaurants across the Southeast. Jamey shares the early lessons that shaped…

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Lessons on Growth, Grit, and Investing in People with Hi Neighbor’s Tai Ricci 40:08

4M ago40:08

40:08

From the theater stage to San Francisco’s restaurant scene, Tai Ricci brings a unique perspective to hospitality. In this episode, the Hi Neighbor Hospitality Group co-founder shares how her theater background shaped her leadership style and taught her the value of presence, empathy, and improvisation in the dining room and beyond. Tai reflects on …

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Why Daring to Do Things Differently Pays Off with Chef Jacob Stull of Rêve 30:21

4M ago30:21

30:21

From transforming an old chicken joint to a fine-dining French restaurant and breaking the mold on treating employees with the respect they deserve, chef Jacob Stull shares his candid lessons on creating Rêve—one of the first fine-dining (yet approachable) tasting-menu concept in the state of Alabama.…

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How Chris Piro Uses Fine Dining Pop-Ups to Fund Foster Dreams 35:23

5M ago35:23

35:23

Chef Chris Piro opens up about how his unconventional journey—from growing up in the foster care system to cooking in Michelin-starred kitchens—led him to launch Again., a fine dining pop-up with a mission. In this episode, Piro shares how 100% of ticket proceeds from his intimate tasting menus go directly toward The Again. Foundation, which provid…

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What Happens When a Finance Pro and a Chef Reimagine Italian Dining 40:04

5M ago40:04

40:04

What happens when a Goldman Sachs alum and a New Orleans-trained chef team up to launch a fine dining restaurant in Lexington, Kentucky? Meet Dallas Rose and Chef Alex Green of Mileta. In this episode, they share how they built a globally inspired, Italian-leaning concept rooted in Kentucky’s farming community, why they opened a no-menu tasting roo…

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Why Chef Chaz Brown Is Betting Big on Afro-Caribbean Food in D.C. 44:42

6M ago44:42

44:42

Chef Chaz Brown opens up about his journey from fine dining and reality TV to launching The Oxtail Exchange in D.C.—his most personal project yet. Blending two decades of experience with Caribbean roots and a clear mission, he shares why he’s done asking for permission to cook the food that defines him.…

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The Secrets of Seasonal Menu Transformation with Joel Reynders 40:55

6M ago40:55

40:55

Joel Reynders, the new VP of culinary and corporate executive chef at Another Broken Egg Cafe, shares his strategy for crafting daytime menus that balance creativity and consistency—and why operations and data play a key role in successful LTO development.By FSR magazine

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Top Chef’s Rasika Venkatesa on Breaking the Mold While Honoring Her Roots 40:10

6M ago40:10

40:10

Rasika Venkatesa, a recent cheftestant on Season 21 of “Top Chef” and owner of progressive South Indian concept Mythily, chats with FSR editors about blending heritage with innovation, redefining Tamil cuisine through a modern lens, the emotional roots behind her pop-up’s storytelling, and what it means to lead with identity, intention, and bold cr…

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Taking the Pulse of Culture and Wellness in Restaurants with Steve Palmer 42:09

6M ago42:09

42:09

The Indigo Road Hospitality Group Founder Steve Palmer joins FSR editors to talk about the current state of economics, labor, and mental health in the restaurant industry; the evolving definition of wellness in dining and hotels; and how positive leadership and gratefulness can shape a better culture and more sustainable future for hospitality.…

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How to Establish Your Restaurant Brand DNA with Joe Haubenhofer of The Plaid Penguin 44:57

6M ago44:57

44:57

Restaurateur and The Plaid Penguin owner Joe Haubenhofer chats about the hidden branding touchpoints that dramatically shape guest perceptions, the importance of prioritizing both your physical and digital branding, and tips for paying attention to the overlooked elements—from staff uniforms and napkins to bathroom designs.…

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Blending Identity and Innovation Behind the Bar 57:42

7M ago57:42

57:42

‘Best American Bartender’ Kevin Diedrich—owner of San Francisco staples Pacific Cocktail Haven and Kona’s Street Market—joins FSR associate editor Sam Danley for a conversation about identity, heritage, and innovation behind the bar. He shares how reconnecting with his Filipino roots has shaped his approach to bartending, how cultural storytelling …

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What Operators Need to Know about the State of Eggs and Avian Influenza 20:52

7M ago20:52

20:52

Nate Hedtke, VP of innovation & customer engagement at the American Egg Board, walks listeners through the state of the avian influenza and its impact on eggs; what restaurant operators need to know to navigate this challenge; and some unique ideas for integrating eggs onto menus in later dayparts. Thank you to AEB for sponsoring this episode. To l…

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How a Wealth Advisor Built a Thriving Restaurant Group 40:32

7M ago40:32

40:32

David Steele, founder of Flour + Water Hospitality Group and CEO of One Wealth Advisors, chats about bridging the worlds of finance and hospitality, building a mission-driven restaurant empire in San Francisco’s competitive market, and how creativity, community, and financial strategy all play a role in redefining what success looks like across mul…

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Michelin-Starred Chef on What Culinary School Doesn’t Teach You 49:58

7M ago49:58

49:58

Michelin-starred chef Brandon Sharp shares how his fine-dining background—from The French Laundry to Solbar—shaped the trio of restaurants he now leads in Chapel Hill: Hawthorne & Wood, Bluebird, and the newest, Próximo. He talks about his unlikely path from philosophy major to executive chef, the vision behind his culturally distinct concepts, and…

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Oakland Restaurateurs Paul Iglesias and Sophia Akbar on Food, Culture, and Community 1:02:07

8M ago1:02:07

1:02:07

Paul Iglesias and Sophia Akbar join FSR editors to talk about creating their Oakland restaurants—Colombian small plates concept Parche and the newly opened contemporary Afghan concept Jaji.By FSR magazine

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Boosting Guest Engagement and the Bottom Line with Ziosk CEO Rhonda Levene 42:28

8M ago42:28

42:28

As CEO of the revolutionary restaurant tech company Ziosk, Rhonda Levene sheds light on her unusual career trajectory; how she’s working with big brands like Chili’s, Texas Roadhouse, and Outback Steakhouse to improve operations and the guest experience; AI and its future outlook; and more.By FSR magazine

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Inside the Marketing Mind of Cai Palmiter and How Details Become Differentiators 56:13

8M ago56:13

56:13

Cai Palmiter—previous FSR cover star—joins editor Callie Evergreen to talk about what it takes to build restaurant brands people actually remember. From her game-changing work with JINYA Ramen Bar to her current role overseeing marketing for a multi-brand franchisee portfolio, Cai shares how storytelling, community connection, and a relentless eye …

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From Lawyer to CEO: Tony Roma’s CEO Mina Haque on Steering the 53-Year-Old Legacy Chain 40:01

8M ago40:01

40:01

With 86 restaurants on five continents, Tony Roma’s is evolving into the future with Mina Haque at the helm, the first woman CEO in its five-decade history. Haque shares her insights about global supply chain resilience, strategic market expansion strategies in a challenging economic climate, business leadership lessons; and more.…

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Inside the Journey from Tre Luna Catering to Brick-and-Mortar and Beyond 50:28

9M ago50:28

50:28

FSR editors chat with Brian & Erin Mooney of Tre Luna Bar & Kitchen, Catering, and Grocery about sketching their dream in sidewalk chalk and starting with $300; overcoming challenges and building an intentional, supportive restaurant community; adapting to consumer needs and shifting expectations; and more.…

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Inside Mellow Mushroom’s Data-Driven Strategy for Growth with Ahsan Jiva 42:56

9M ago42:56

42:56

Ahsan Jiva, Mellow Mushroom EVP of strategy and transformation, chats with FSR editors about using innovative tech to simplify operations for GMs; creating new restaurant formats to attract diverse customers and franchisees; and leveraging data-driven insights to enhance the overall experience for team members, guests, and operators.…

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Leadership and Longevity Lessons with Jack Gibbons, CEO of FB Society 44:05

9M ago44:05

44:05

Jack Gibbons, co-founder of Twin Peaks, Velvet Taco, and now CEO of FB Society, shares his key learnings after 40 years in the restaurant industry about community fueling creativity; taking time off as a competitive advantage; energy management and preventing burnout; and more.By FSR magazine

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How Boqueria Blends Tapas, Old-World Design, and Mindful Growth Ft. Founder Yann de Rochefort 47:25

9M ago47:25

47:25

Yann de Rochefort, founder of 11-unit Spanish tapas concept Boqueria, chats with FSR editors about scaling strategies while creating a distinct sense of place in different markets, how to give guests what they want to drive frequency, utilizing tech and data to make operations easier, and more.By FSR magazine

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Building Community through Storytelling with Chef Yia Vang of Vinai 55:06

10M ago55:06

55:06

Chef Yia Vang, owner of James Beard Award semi-finalist Vinai, chats with FSR editors about crafting culinary narratives with every dish, how food is “the great equalizer,” using a secret menu as a form of R&D, and more.By FSR magazine

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The State of AI, Franchising, and Diversity, Equity, and Inclusion with Patti Rother 47:16

10M ago47:16

47:16

Franchise growth expert Patti Rother chats with FSR editors about tangible ways restaurant operators can integrate AI to boost efficiencies, the business benefits of diversity, equity, and inclusion, leadership lessons throughout her career, and more.By FSR magazine

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Lessons on Opening a ‘Relationship-to-Table’ Restaurant with Chef Jake Potashnick of Feld 45:59

10M ago45:59

45:59

Chef Jake Potashnick joins FSR editors to talk about his journey of opening Feld, an intimate, tasting-menu restaurant in Chicago that earned a place on the 2024 MICHELIN Guide within five months; his unique approach to “relationship-to-table” sourcing; how he includes his team of chefs in the creative menu development process; and more.…

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Restaurant Resilience with Asheville’s Caroline Skinner of Tupelo Honey 41:42

10M ago41:42

41:42

Caroline Skinner, COO at rising NextGen Casual concept Tupelo Honey and a native of Asheville, North Carolina, joins FSR editors to talk about rebuilding after the devastating floods from Hurricane Helene, growth despite adversity, what it means to be a woman in restaurant leadership, and more.By FSR magazine

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From Club Kid to Building a Booming Hospitality Empire with Emi Guerra 51:05

11M ago51:05

51:05

Emi Guerra of Breakwater Hospitality Group joins FSR editors to talk about growing up in Miami’s vibrant entertainment community, his “failing forward” journey from filing personal bankruptcy to opening the successful concept The Wharf, and more.By FSR magazine

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From Employees to Restaurateurs with The Graceful Ordinary’s Megan & Chris Curren 43:57

11M ago43:57

43:57

Wife-and-husband duo Megan and Chris Curren join FSR editors to talk about their creative process behind opening The Graceful Ordinary, forming their new restaurant group O&D Hospitality and launching a new concept, investing in their team to prepare for new growth, and more.By FSR magazine

1
'Top Chef' Jeremy Ford on Farming and Growing a Restaurant Empire 44:54

11M ago44:54

44:54

Chef Jeremy Ford joins FSR editors to talk about his culinary journey from winning “Top Chef” to earning a Michelin star for Stubborn Seed, his new venture as a farmer with Ford Farms, and how he balances innovation, sustainability, and mentorship while expanding his restaurant portfolio.By FSR magazine

1
How Barry McGowan’s People-First Culture Drives Growth at Fogo de Chão 45:19

12M ago45:19

45:19

Fogo de Chão CEO Barry McGowan joins FSR editors to talk about the importance of investing in your people; insights into changing consumer preferences and trends, including the rising demand for authenticity and value in dining; leveraging technology to enhance operations while maintaining its human touch; and more.…

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Crafting Connections through Authentic Italian Dining with Eldredge Ropolo 47:24

12M ago47:24

47:24

Eldredge Ropolo of Washington Street Hospitality—the group behind Pasta Beach, Mr. R. Fusion, and Legami—joins FSR editors to talk about expanding his family’s Italian dining empire from New England to Charleston, crafting menus that reflect local tastes while staying true to their roots, and the family story behind their authentic hospitality.…

1
Secrets to Thriving in a High-Failure Industry with Restaurateur and Author John Felico 24:50

1y ago24:50

24:50

From creating a successful franchise with nearly 200 locations to opening a self-pour tap room and growing it from $200k to a $2M business, John Felico joins FSR editors to talk about the biggest mistakes entrepreneurs make, how to turn challenges into opportunities, insights from his book "Drafting a Dream," and more.…

1
Creating an Emotion-Filled Dining Experience with 22-Year-Old Chef Trevor Shankman 1:02:27

1y ago1:02:27

1:02:27

Chef Trevor Shankman joins FSR editors to talk about his journey of launching Atlanta’s most exclusive dining experience, Maria; creating a fine-dining menu driven by emotion and memories; building a brand and customer base; and more.By FSR magazine

1
Driving the Data-Forward Future of Competitive Social Entertainment Dining, with Mathew Focht 40:09

1y ago40:09

40:09

Mathew Focht, a Competitive Social Entertainment (CSE) innovator, talks to FSR editors about Topgolf’s spin off from Callaway, eatertainment trends, what makes a CSE concept attractive for investors, the importance of data and tech in driving decisions, and more.By FSR magazine

1
The Future of Restaurant Sensor Monitoring and Automation, with Jake Simon of ConnectedFresh 43:04

1y ago43:04

43:04

FSR editors chat with Jake Simon, co-founder & CEO of ConnectedFresh, about the biggest smart tech trends transforming the restaurant industry, the growing concern about vendor lock-in and data ownership, what questions operators should be asking when it comes to integrating sensor-based solutions, and more.…

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Cultivating Genuine Customer Interaction, with Shuckin’ Shack’s Jonathan Weathington 42:26

1y ago42:26

42:26

Jonathan Weathington, CEO of Shuckin’ Shack, joins FSR editors to talk about true hospitality and creating authentic dining experiences for guests, training and retaining employees, choosing the right franchise partners, and more.By FSR magazine