Best The Chefs Without Restaurants Network Podcasts (2025)

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How to Protect Your Brand While You Scaling 2:32

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21h ago2:32

2:32

As you expand locations and partnerships, brand consistency becomes everything. Lauren Fernandez breaks down how to define, document, and protect your brand DNA. Takeaways: Define your mission, tone, and core brand personality Go beyond basic brand books to capture voice, style, and story Align all vendors, agencies, and teams to one clear brand vi…

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How to Rethink the Biggest Misconceptions About Franchising 3:24

4d ago3:24

3:24

Franchising doesn’t mean losing your soul or your brand. Lauren Fernandez reframes franchising as mentorship and culture-building done right. Takeaways: Coach early franchisees as extensions of your internal team Set high standards with first franchise partners Build brand loyalty and peer accountability through franchise culture Want to connect di…

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How to Know If You’re Ready to Franchise 1:32

5d ago1:32

1:32

Franchising isn’t for every restaurant. Lauren Fernandez explains the ethical and financial standards that must be in place before you even consider it. Takeaways: Validate your model with multiple profitable locations first Prove consistency in both sales and operational performance Avoid franchising if your business isn’t reliably cash-flow posit…

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How to Build Systems That Support Scalable Growth 3:28

6d ago3:28

3:28

Growth doesn’t happen by accident. It requires documented, teachable processes. Lauren Fernandez shares how to build systems that scale across locations. Takeaways: Document daily operations with clear, actionable checklists Use digital, mobile-accessible training tools for younger staff Build systems that work even with high turnover and quick onb…

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How to Know When You’re Ready to Expand 2:42

7d ago2:42

2:42

Expansion sounds exciting, but Lauren Fernandez explains why adding locations before you’ve dialed in your model can destroy your business. Takeaways: Avoid expansion until your first unit is fully profitable Validate your model with multiple locations before franchising Use early expansion to experiment with formats and fine-tune operations Want t…

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How to Monitor Unit Economics for Long-Term Success 3:09

8d ago3:09

3:09

Strong unit-level economics are non-negotiable if you want investors or long-term stability. Lauren breaks down the numbers every operator should know inside and out. Takeaways: Know your trailing 12-month AUV, prime costs, and EBITDA Watch both top-line sales and bottom-line profitability trends Train your managers to monitor and own these core KP…

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How to Master P&L Literacy to Protect Profitability 2:15

11d ago2:15

2:15

Lauren Fernandez shares how restaurant operators must learn to “play P&L detective”—tracking every dollar to catch issues early and prevent financial leaks. Takeaways: Review your P&L monthly to catch issues before they escalate Investigate line items to identify waste, theft, or pricing shifts Use P&L insights to drive menu pricing, ordering, and …

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How to Build Strong Financial Systems from Day One 4:25

12d ago4:25

4:25

In this kickoff episode with Lauren Fernandez, we dive into the three systems every operator should put in place from day one, and how they set the foundation for long-term profitability. Takeaways: Establish clean accounting systems and P&L reporting early Implement easy, accurate inventory processes for key ingredients Build flexible labor schedu…

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How to Plan for Every ‘What If’ in a Business Partnership 2:15

13d ago2:15

2:15

Every partnership ends, so plan for that from day one. Attorney Michael Zalay shares legal steps to ensure your restaurant survives breakups, buyouts, and the unexpected. Takeaways: Include exit plans in your operating and partnership agreements. Define next steps in case of death, departure, or disputes. Limit investor risk by planning for “key pe…

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How to Decide Between a Lease and a Management Agreement 2:20

14d ago2:20

2:20

Attorney Michael Zalay compares traditional restaurant leases with management agreements, highlighting the pros, cons, and legal implications of each model. Takeaways: Decide who owns the space, licenses, and payroll obligations. Understand that leases offer higher upside, but carry higher risk. Use management agreements for lower-risk growth oppor…

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How to Choose the Right Location for Your Concept 1:59

15d ago1:59

1:59

In this episode, Attorney Michael Zalay outlines what to look for when signing a lease, from HVAC to neighbors to liquor laws, and how to avoid costly surprises. Takeaways: Hire a local broker and research neighborhood dynamics. Inspect infrastructure and negotiate key landlord responsibilities. Avoid lease terms that leave you footing major upgrad…

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How to Legally Prepare for Business Growth 2:59

18d ago2:59

2:59

Thinking of opening a second location? Attorney Michael Zalay shares the IP, entity, and licensing considerations every hospitality brand should prepare in advance. Takeaways: Separate IP ownership from the operating restaurant entity. License brand assets to each location through a holding company. Clarify investor rights and revenue participation…

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How to Raise Capital for a New Restaurant 6:53

19d ago6:53

6:53

Raising money isn’t just hard—it’s risky. Attorney Michael Zalay offers legal advice for attracting the right investors and structuring restaurant deals that work. Takeaways: Vet investors carefully and prioritize accredited backers. Create clear terms around returns and decision-making. Prepare a full business plan before pitching your concept. Wa…

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How to Structure Your Business to Protect Personal Assets 1:52

20d ago1:52

1:52

Attorney Michael Zalay explains how to protect your personal finances from restaurant liabilities using smart business structuring and proper insurance. Takeaways: Form an LLC or S-Corp and keep business formalities separate. Avoid personal guarantees unless clear limits are in place. Understand your insurance policy and what’s excluded. Want to co…

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How to Stay Compliant with Labor Laws When Hiring 3:07

21d ago3:07

3:07

Labor law violations are one of the most common—and costly—mistakes restaurants make. Attorney Michael Zalay shares how to protect your business and your staff. Takeaways: Understand local employment laws and tip pooling rules. Use HR and legal partners for guidance on agreements and disputes. Create employee handbooks to document procedures and pr…

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How to Avoid Common Mistakes in Licensing and Contracts 2:19

22d ago2:19

2:19

From signature dishes to content rights, attorney Michael Zalay highlights the most common contract mistakes made by chefs, and how to fix them before trouble hits. Takeaways: Clarify IP ownership in every licensing or media agreement. Retain control over personal recipes when appropriate. Consider trademarking famous dishes to protect their brand …

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How to Protect Your Name, Logo, and Recipes 5:44

25d ago5:44

5:44

Attorney Michael Zalay outlines how to secure your restaurant’s name, logo, and signature creations, and what legal protections actually work in hospitality. Takeaways: Trademark your restaurant’s names, logos, and concept assets early. Treat recipes as confidential info, not just creative output. Include IP protections in your employee handbooks a…

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How to Offer Equity Without Compromising Your Business 2:39

26d ago2:39

2:39

Giving equity can be a powerful retention strategy—but only if done right. Attorney Michael Zalay walks through vesting schedules, phantom equity, and avoiding tax pitfalls. Takeaways: Decide whether equity comes from investors or operators. Structure vesting schedules to reward long-term commitment. Consider phantom equity as a flexible alternativ…

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How to Negotiate a Partnership Agreement with Confidence 3:53

27d ago3:53

3:53

Attorney Michael Zalay explains what to look for in a strong partnership agreement, from capitalization and decision rights to expansion clauses. Takeaways: Define how your restaurant will be funded and by whom. Clarify who makes which decisions between partners and investors. Plan for future restaurant deals and investor participation. Want to con…

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How to Choose the Right Legal Structure for Your Restaurant 4:41

28d ago4:41

4:41

In this kickoff episode with attorney Michael Zalay, we break down whether you should start your restaurant as an LLC, S-Corp, or something else—and what legal and financial factors really matter. Takeaways: Understand how LLC and S-Corp structures affect restaurant ownership. Choose a structure based on flexibility, funding, and distribution plans…

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How to Execute Written Warnings the Right Way 1:53

29d ago1:53

1:53

What goes into a well-written disciplinary warning? HopDov’s Annie and Molly walk through the essential elements, from clarity to tone to exactly what you should say next. Takeaways: Be specific: vague terms like “disrespectful” won’t cut it. Include clear expectations for future conduct. Keep language simple enough for anyone to understand. Want t…

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How to Document Performance Issues Effectively 2:22

1M ago2:22

2:22

HopDov’s Annie and Molly explain why manager logs filled with complaints don’t hold up in legal disputes, and how switching to transparent written warnings is better for everyone. Takeaways: Replace vague manager notes with clear written warnings. Use documentation as a tool for support, not punishment. Flip your mindset: written feedback shows you…

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Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice 1:02:28

1M ago1:02:28

1:02:28

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path w…

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How to Protect Your Business from Wage and Hour Lawsuits 2:13

1M ago2:13

2:13

Wage and hour claims can bankrupt a restaurant overnight. HopDov’s Annie and Molly share how to protect yourself now, before a lawyer finds the cracks in your system. Takeaways: Stay current with wage laws in your specific state. Avoid tipping violations by following hospitality regulations closely. Proactively consult HR or legal experts to reduce…

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How to Handle Health Disclosures with Care and Compliance 1:45

1M ago1:45

1:45

Hop Dov’s Annie Eisemann outlines the legal and ethical responsibilities of restaurant operators when an employee brings up an ongoing health condition, and why avoiding this conversation is not an option. Takeaways: Treat long-term health issues as potential disabilities under the law. Engage in a clear interactive process before saying “no.” Avoi…

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How to Design a Bonus Structure Everyone Understands 3:34

1M ago3:34

3:34

If your bonus program can’t be explained to an 8-year-old, it’s probably not working. HopDov’s Annie and Molly explain how to build transparent, motivating bonus plans that align team goals with restaurant performance. Takeaways: Put your bonus criteria in writing—no exceptions. Include both operational and financial KPIs. Define terms clearly to a…

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How to Connect with Gen Z Employees 2:29

1M ago2:29

2:29

Tired of complaining about Gen Z? HopDov’s Annie and Molly challenge operators to stop criticizing and start engaging with this digitally native generation using a mix of app-based tools and real human interaction. Takeaways: Use digital systems like scheduling apps and payroll portals. Incorporate short, in-person training moments for hybrid learn…

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How to Train Teams That Want to Stay 2:21

1M ago2:21

2:21

HopDov’s Annie and Molly outline a three-tiered approach to training that helps restaurant teams stay sharp, compliant, and ready for growth. Takeaways: Standardize new hire onboarding across your restaurant. Provide ongoing training for long-term team development. Equip managers with tools for people management and performance reviews. Want to con…

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How to Use the Employee Handbook the Right Way 3:02

1M ago3:02

3:02

HopDov’s Annie and Molly explain why confusing your training manual with your employee handbook can put your restaurant at risk, and what each document actually needs to include. Takeaways: Separate training content from compliance documentation. Include required policies in your handbook to stay legally protected. Update training materials regular…

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How to Give Feedback That Lands 2:48

1M ago2:48

2:48

HopDov’s Annie and Molly walk through what makes feedback stick—from the right timing to the power of the “feedback sandwich.” Takeaways: Pair constructive feedback with meaningful praise. Use regular one-on-ones as a training and feedback loop. Practice consistent, real-time coaching to boost retention. Want to connect directly with industry thoug…

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How to Run One-on-Ones That Empower Employees 1:47

1M ago1:47

1:47

In this episode, HopDov’s Annie and Molly share why your one-on-ones should be employee-led, not top-down, and how that simple shift can boost engagement and trust across your team. Takeaways: Let employees lead meetings to surface real insights. Ask questions that invite honesty and initiative. Turn one-on-ones into a collaborative hospitality man…

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How to Plan for Succession on Your Team 1:51

1M ago1:51

1:51

What happens when your best GM leaves? HopDov’s Annie and Molly explain why your top performers should be actively training their replacements, and why that’s a sign of strong leadership, not weakness. Takeaways: - Rotate responsibilities to build team-wide competence. - Normalize leadership handoffs to reduce burnout. - Use succession planning as …

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How to Write Job Descriptions That Actually Work 1:19

2M ago1:19

1:19

HopDov’s Annie and Molly explain why every job description needs one key phrase, and how to future-proof your hiring documents. Takeaways: Include “other duties as assigned” in every description. Set expectations for flexibility in fast-paced environments. Use job descriptions as a core part of your hospitality HR strategy. Want to connect directly…

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Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars 40:27

2M ago40:27

40:27

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap fro…

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How to Talk About Compensation from Day One 1:49

2M ago1:49

1:49

Too many great candidates slip away due to unclear compensation expectations. HopDov’s Annie and Molly share why restaurant operators need to talk money upfront, and how to do it respectfully. Takeaways: Ask for pay expectations in the first interview. Clarify wage structure early to speed up hiring. Avoid misalignment that costs you top-tier talen…

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How to Always Be Hiring Like a Pro 2:26

2M ago2:26

2:26

HopDov’s Annie and Molly make the case that “fully staffed” is a myth. This episode breaks down proactive restaurant staffing strategies for long-term success. Takeaways: Keep recruiting systems active, even when you feel covered. Stay flexible with roles and schedules to attract top talent. Organize your hiring workflow using smart hospitality sof…

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How to Have Difficult Conversations with Staff 3:10

2M ago3:10

3:10

Difficult conversations don’t get easier with time—they get harder. HopDov’s Annie and Molly explain how restaurant leaders can communicate with transparency, empathy, and structure. Takeaways: Schedule feedback conversations ahead of service, not after. Prepare your messaging to reduce defensiveness. Commit to consistency. Don’t let busy days push…

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How to Create a Truly Safe and Respectful Workplace 2:05

2M ago2:05

2:05

Creating a culture of safety and accountability is no longer optional. It’s essential. HopDov’s Annie and Molly explain how proactive training can protect your people and your business. Takeaways: Train managers to identify and address inappropriate behavior. Respond quickly and thoroughly to any harassment claim. Use respectful workplace policies …

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How to Turn Exit Interviews into a Growth Tool 3:25

2M ago3:25

3:25

HopDov’s Annie and Molly explain why offboarding isn’t just about logistics—it’s your final chance to learn how to lead better, boost retention, and sharpen your restaurant management tools. Takeaways: Ask thoughtful questions to understand why people really leave. Use feedback to improve onboarding and company culture. Strengthen your employer bra…

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How to Fire Someone the Right Way 2:09

2M ago2:09

2:09

In this episode, HopDov’s Annie and Molly lay out how to handle terminations with professionalism—and how clear documentation can protect your business from legal headaches. Takeaways: Give written feedback early and consistently. Document disciplinary conversations to prevent surprises. Follow hospitality software solutions for fair, transparent p…

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How to Navigate Conflict with Confidence 3:15

2M ago3:15

3:15

Conflict is inevitable on restaurant teams. What matters is how you respond. HopDov’s Annie and Molly explain why ignoring drama backfires—and how proactive, empathetic leadership helps young workers thrive. Takeaways: Address small conflicts early to prevent escalation. Coach team members to work together respectfully, not perfectly. Offer actiona…

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How to Grow a Personal Chef Business with AirBnB and Vacation Rentals 9:47

2M ago9:47

9:47

Are you a personal chef looking to grow your business and get more clients without spending a ton on advertising? In this episode of the Personal Chef Business Startup Guide, part of the Chefs Without Restaurants podcast network, I’m sharing one of my most downloaded solo episodes, focused on a game-changing strategy that helped me scale my busines…

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How to Manage Teams Without Losing Your Mind 1:55

2M ago1:55

1:55

HopDov’s Annie Eisemann explains the surprisingly accurate parallels between managing restaurant employees and raising kids—or training dogs. The throughline? Affirmation and clarity. Takeaways: Offer consistent, positive feedback to reinforce trust. Address workplace drama with patience, not panic. Build a culture where constructive feedback is sa…

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A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook 48:46

2M ago48:46

48:46

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cook…

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How to Build a People-First Restaurant Culture 1:53

2M ago1:53

1:53

In this kickoff episode with HopDov’s Annie Eisemann and Molly Hopper Sandrof, we look at why even in a tech-driven industry, human connection is still the heart of hospitality. Takeaways: Design roles and responsibilities around people, not just systems. Use technology to elevate—not replace—team communication and service. Center Hospitality CRM t…

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How to Find Balance in a Business That Never Stops 2:52

2M ago2:52

2:52

Chef Lamar Moore gets real about how hard it is to find balance—and why creating space for your team to rest is just as important as creating space for yourself. Takeaways: Balance means saying no to the hustle 24/7. Create downtime rituals that are totally unrelated to food. Building a reliable team is the only way to build real freedom. Want to c…

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How to Open Your First Restaurant 4:04

2M ago4:04

4:04

Chef Lamar Moore breaks down the reality of opening a restaurant fast—and what you absolutely must plan for if you want to succeed. Takeaways: Budget for twice as much as you think you’ll need. Have a maintenance plan and professional support from day one. Know your numbers: P&L, average check, staffing runway, and more. Want to connect directly wi…

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How to Keep Calm When You’re In the Weeds 2:56

2M ago2:56

2:56

Chef Lamar Moore reflects on ego, communication, and composure—sharing a story of how he led his team through a rough service without ever raising his voice. Takeaways: Ego can disrupt teamwork—leaders must address it directly. Calm, collected leadership creates a safe space during chaos. Anchor your team with communication, not control. Want to co…

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How to Handle Dietary Restrictions With Hospitality 2:22

2M ago2:22

2:22

Chef Lamar Moore shares his honest take on dietary requests, when they can be honored, and how to set clear expectations with guests. Takeaways: Preparation is key—encourage guests to list restrictions in advance. Some requests may not be feasible, and that’s okay. Clear boundaries still support a great hospitality experience. Want to connect direc…

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Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking 44:48

2M ago44:48

44:48

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud…