433: Having bold humility with Joe Deloss

  In this episode with Joe Deloss, we discuss: Creating Social change with your business. The concept that your idea is bigger than any one person on the team. How the idea for Hot Chicken Takeover came into frame. The benefits of hiring people with a criminal record. Starting with the end experience you want … Listen Now…

432: Pushing through it with Brian Pekarcik

In this episode with Chef Brian Pekarcik, we discuss: How the team dynamic of a kitchen filled the void after Pekarcik’s baseball dreams ended. Making your employees feel valued. If you want to be the best you need to work for the best. Taking a step back in position, if it means being on a … Listen Now…

431: Part 2- It’s not about the food on the place with Justin Severino

In this episode with Chef Justin Severino we discuss: What it was like for Severino owning is first restaurant, Cure. What Severino meant by “opening his restaurant for himself” during the Anthony Bourdain, Parts Unknown Feature. The process of evolving Cure’s physical space. The process of evolving Cure’s people. Not lowering the standard for the … Listen Now…

429: Growth from within with Raji Sankar

  In this episode with Raji Sankar, we discuss: Freedom by way of discipline. Anything being possible. The story behind Choolaah. Creating jobs where people meet their full potential. Buying into a franchise model to learn the business. What Raji learned from operating a 5 Guys Burgers and Fries franchise. The result of growing too … Listen Now…

428: Don’t be a dick with Keith Fuller

In this episode with Chef Keith Fuller, we discuss how the people of this industry are what drew him in, establishing a culture of continuous work, never saying no to your guest, getting rid of the friends who pull you in the wrong direction, how being a dick gets you nowhere, properly pricing menus, being … Listen Now…

427: Put your nose down and shine- Bill Fuller

In this episode with Chef Bill Fuller, we discuss: how Chef Fuller got his start in the industry, where the culture of being “hard” in the restaurant industry comes from, correcting the behavior, not the person, as sous, how to handle an executive chef that is less qualified than you, being mindful of your mood … Listen Now…

425: Life is too short not to just do it with Joe Fontana

In this episode with Joe Fontana, we discuss the power of small daily improvements, how it all begins with making the choice to start, what Joe loves about the industry, advice on recruiting/staffing team members, finding and following your why, finding a mentor, how to start a business plan, going to experts for help, testing … Listen Now…

424: Today is the best day of your life with Brian & Brad Wasik

  In this episode with Brian and Brad Wasik, we discuss the history of Wasik’s Cheese Shop, what growing up in a family cheese shop was like, never “aim an unloaded gun”, the results of treating the assistants, secretaries, and┬átruck drivers of the world well, changing and evolving with time, improving with every day, taking … Listen Now…