The Restaurant Innovator

How does a 43-year-old steakhouse keep filling its dining room as national competitors move into town? Himmel Hospitality Group CEO Chris Himmel and chef-partner Robert Sisca join the podcast to discuss how Boston’s Grill 23 keeps longtime regulars coming back while attracting a new generation of guests. Along the way, they share what it takes to deliver on 800-cover nights, how they balance signature dishes with menu updates, and why decades of reinvestment and staff loyalty are helping set the stage for two new restaurants in 2027.

From shifting dining habits to an increasingly crowded marketplace, the relationship between full-service dining and off-premises technology has fundamentally transformed. In this episode of The Restaurant Innovator, FSR editor Callie Evergreen chats with DoorDash’s Jeff Frost about how operators can navigate this evolution to build an enduring, profitable off-premises strategy. We break down how restaurants can leverage marketplaces as top-of-funnel discovery channels while converting first-time guests into loyal direct-order regulars through tailored rewards and guest data ownership. Packed with candid insights on executive delivery dashes and back-of-house efficiency, this conversation offers full-service owners and operators a practical playbook fo...

On this episode of The Restaurant Innovator, FSR Editor Callie Evergreen sits down with Chef Dimitri Ponomarchuk, Director of R&D and Corporate Chef at The Krusteaz Company, to explore how full-service restaurant operators and menu developers can take pancakes and waffles far beyond the traditional breakfast plate. Chef Dimitri shares how these familiar products can support creative, operationally simple menu ideas across dayparts, with room for adding savory twists, global flavors, and even wellness-minded innovations. From savory and spicy aebleskivers to duck confit waffle stackers, pancake-batter coatings, waffle sandwiches, nacho-style silver dollar pancakes, and protein- and fiber-forward applications...

What changes when a restaurant surpasses the 10-unit threshold? Howard Greenstone, CEO of Emmy Squared Pizza, joins the podcast to discuss his return to the 30-plus-unit chain and what it takes to scale a neighborhood concept. Along the way, he shares how Emmy Squared is updating its menu for changing consumer habits and why listening to guests matters more than chasing every trend.

How do you build a restaurant group that earns Michelin recognition, attracts top culinary talent, and still makes financial sense? In this episode, Grove Bay Hospitality Group co-founder and CEO Ignacio Garcia-Menocal joins Callie Evergreen to unpack the strategy behind the company’s award-winning growth. From launching a first restaurant that lost money in its early months to operating chef-driven, Michelin-recognized restaurants, Ignacio shares the lessons that shaped Grove Bay’s approach—and why a culture of kindness is essential.  

Sean Marzan, executive chef of The Wharf at Sunset Walk and Lizzie’s Memphis Style BBQ, shares how he transformed the chaos of the kitchen into a culture built on consistency, collaboration, and care. He discusses his journey from food runner to executive chef, the mentors who shaped his leadership style, and why passion and a willingness to learn matter more than technique when building a team. Sean also explains how he orchestrates The Wharf’s fresh-catch approach with strong supplier relationships and Lizzie’s low-and-slow barbecue methods, all while creating memorable experiences for both locals and visitors. 

In our first collab episode with Women in Restaurant Leadership podcast, editors Callie Evergreen and Satyne Doner sit down with Caitlin Mateo, the director of kitchen operations and development at Founding Farmers—the farmer-owned, scratch-made restaurant group with locations across the DMV and Pennsylvania. We chat about her journey from anthropology to cooking and how she leads a kitchen team across multiple locations while keeping them engaged in the mission of the brand. Caitlin also shares her approach to menu innovation and how she balances flavor, ingredient sourcing, speed of execution, labor, and guest expectations.  

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How does an independent restaurant evolve without losing its identity? Cees Brinkman, founder of Nashville’s Pharmacy Burger, and director of operations Daniel Frazier share how scratch-made food, a distinctive beer garden, and a collaborative culture have helped the brand grow from one East Nashville restaurant to three locations. Along the way, they discuss the post-COVID restaurant landscape, rising costs, changing alcohol habits, the impact of GLP-1 drugs on menus, and why restaurants can still offer something increasingly rare: a place to put down the phone and connect with the people at the table.

With a culinary portfolio spanning more than 50 restaurant concepts, Resorts World Las Vegas has to deliver both scale and individuality. Executive chef David Werly and Kusa Nori executive chef Ryan Nuqui join the podcast to share how they protect each concept’s identity while driving consistency across the resort. They discuss making modern Japanese dining more approachable through tableside experiences, rethinking innovation beyond the plate, developing future culinary leaders, and creating the personalized hospitality that keeps guests coming back.

What does it take to turn a hotel amenity into a destination restaurant? Philip Bates of TMC Hospitality joins the podcast to discuss the strategy behind Maleza’s expansion from Drift Palm Springs to a standalone restaurant at The CAMP in Costa Mesa. Bates breaks down the importance of market fit, distinctive design, operational consistency, and knowing when not to grow too quickly. Along the way, he explains why better hotel food and beverage can create a virtuous cycle for both local diners and overnight guests.

In this episode of The Restaurant Innovator, host Callie Evergreen sits down with Jessica and Damien Zouaoui, co-founders of Oakwell Beer Spa, to talk about turning a 25-country journey and a chance discovery in Poland into a franchise-ready social wellness concept. The founders unpack Oakwell’s two Denver-area locations, where private beer-infused spa suites meet a hospitality-led tap wall featuring guided tastings of craft beer, wine, cider, and nonalcoholic beverages. Jessica and Damien also share how they built the operating systems, service standards, and market strategy to support national franchise growth across more than 100 potential U.S. markets. 

Chris Ives, CEO and president of Bubbakoo’s Burritos, chats with FSR editor Callie Evergreen about the 140-unit brand’s evolution from a founder-led Jersey Shore favorite to a high-growth, private equity-backed platform. Chris shares how his finance background helps him in his current role, and the lessons he learned along the way. He reveals his strategy to overhaul corporate infrastructure, simplify operations for franchisees, and target 300 units in five years by balancing bold menu innovation with data-driven decision-making. He also shares insights on leveraging grassroots marketing like micro-influencers to unlock new markets.

In the second segment of a two-part podcast, executive chef Sam Jett shares how he achieves sub-30% food costs in his zero-waste kitchen at the Michelin-recommended Audrey in Nashville—from the high-tech lab used to eliminate trash to whole-animal butchery. He also shares hot takes on why he believes your general manager is more important than your lead chef, and why he thinks restaurateurs are using AI all wrong.

In the first segment of a two-part podcast, executive chef Sam Jett shares how he and his team at the Michelin-recommended Audrey in Nashville are flipping the idea of “luxury” on its head. He explains why he rejects the standard fine-dining model by cooking entirely around what farmers are most excited about each week. Sam also argues why a humble Tennessee tomato has more "luxury" potential than French foie gras, and why he believes the most exclusive experience a restaurant can offer isn't imported caviar.

What happens when an engineering mindset meets the culinary arts? In this episode of The Restaurant Innovator, hosts Callie Evergreen and Sam Danley sit down with Nick Bracero, executive chef of Armour House in Birmingham, Alabama, to discuss his unconventional path to the top of the kitchen and his methodical approach to restaurant operations. Bracero shares the lessons he learned during 10 years in the front-of-house and how that perspective now helps him bridge the gap between service and the kitchen. 

In this episode, Disney Institute senior facilitator Zoë Bishop shares the leadership principles behind Disney's renowned service culture and how restaurant operators can apply them to their own businesses. She explains why culture must be reinforced every day, how meaningful guest moments drive long-term loyalty, and why empowering employees is the foundation of exceptional hospitality.

In this episode, “Top Chef” veteran Kenny Gilbert shares the leadership philosophy that has fueled his 35-year career—from the Ritz-Carlton and Oprah Winfrey’s kitchen to his current role as VP of Culinary for Grove Bay Hospitality Group. He argues why great restaurants and kitchens are built through “boot camp” cultures that prioritize coaching, accountability, and developing future leaders. He also dives into his data-driven approach to restaurant development, revealing why understanding local demographics is the key to building concepts that last. Along the way, he reflects on the importance of resilience, continual learning, and maintaining a competitive mindset. 

Cotton Patch Cafe CEO Brandon Coleman joins the podcast to share how the Texas-based chain is driving double-digit traffic growth without chasing constant menu innovation. Instead, Coleman explains how simplifying operations, lowering prices on key items, investing in team members, and building a culture of feedback helped unlock the brand’s latent equity. He also discusses why occasion-based thinking matters, what full-service operators can learn from Chili’s and Texas Roadhouse, and how Cotton Patch plans to expand across Texas.

In this episode, chef Michael Campbell shares how he’s expanding a multi-concept restaurant group in Southern California at a time when many operators are pulling back. From Pacific Pearl Café to White Rooster and his newest concept, Capo Leisure House, Campbell shares the strategy behind his post-COVID growth and how each concept is designed for today’s economic realities. He breaks down his approach to the “new math” of restaurants and shares how his team-first mindset is shaping the next phase of his business.

Chefs Britt Rescigno and Kinsey Leodler dive into the high-stakes first year of Fiamma, their live-fire destination restaurant in Sun Valley, Idaho. The duo shares how they successfully pivoted their concept from a pasta house to an Italian steakhouse, the operational genius behind their "five-burgers-a-day" exclusivity play, and the mindset shift required to move from micromanagement to empowered leadership. It’s a masterclass in adapting to an emerging market, building a sustainable team culture, and the "yin and yang" of a professional and personal partnership. 

Read Britt & Kinsey’s recent feature in FSR here, follow Fiamma’s Instagr...

Basil Dean, executive chef at Margaritaville Beach Resort Nassau, reflects on three decades in the hospitality industry. He shares what it takes to lead nine dining concepts at the island destination and how he uses his global experience to mentor the next generation of chefs. He also dives into the importance of trust and consistency in the kitchen, and why his legacy is built on giving back to the talent that supports him.

From line cook to leading innovation for a $3.2B brand, Chef Jeremy Lett breaks down what it really takes to create craveable food at scale. He shares how data, cross-functional teamwork, and real-world restaurant insight shape every dish at Cracker Barrel, plus how to balance nostalgia with fresh ideas without losing what guests love. 

With 25+ years in hospitality, Alan Roth—operating partner of The Restaurant People and the mind behind iconic venues like Rosa Sky and Giselle—is now launching Atlanta’s newest rooftop destination, Jagger Suite. In this episode, Alan discusses the strategy for expanding into the fast-growing Atlanta market and the Studio 54-inspired concept behind Jagger Suite. We dive into how headline-grabbing design, curated programming, and energy drive revenue beyond traditional food and beverage. Alan also breaks down the evolution of nightlife, sharing how operators can stay relevant by adapting to changing drinking habits.

Nick Kennedy and Greg Root, co-owners of Defined Hospitality, break down how they scaled a seven-concept restaurant group without losing sight of what matters most: the basics. From reading guest body language to something as simple as whether the trash can is placed correctly, they explain how small details reveal bigger operational standards. It’s a candid look at building authentic concepts, developing people from within, and why doing the fundamentals exceptionally well still wins in modern dining.

From biomedical engineering to the high-stakes kitchen of “America’s Culinary Cup,” chef Katie Button has spent 15 years building Cúrate into an Asheville icon. In this episode, she breaks down the systems that sustain a decade-plus legacy, the reality of Asheville’s recovery, and a critical "operator’s warning" on the gaps in business interruption insurance. We explore how her scientific background fuels her culinary precision and why she believes restaurants remain the most beautiful—and vulnerable—cornerstones of our economy.

Jenna Law from Keke’s Breakfast Cafe joins host Sam Danley to trace the chain’s evolution from a regional favorite to a growing leader in the $15 billion brunch segment. She unpacks what it’s like “flying the plane while building it” at nearly 100 units, why loyalty is about more than earning points, and how AI should support decisions instead of making them. She also explains how the brand is entering new markets without built-in awareness, refreshing its cafe design to reflect its made-to-order promise, and leveraging Denny’s scale while staying distinct.

In this episode, Paul Mangiamele shares the remarkable story of rescuing Bennigan’s from the brink and leading the triumphant return of the iconic Steak and Ale under his Legendary Restaurant Brands umbrella. Celebrating the 50th anniversary of Bennigan’s, Paul breaks down his "NEWstalgia" strategy—balancing five decades of brand heritage with modern guest expectations—and explains why emotional connections are the ultimate driver of guest frequency.

Greg Georges, Major Accounts Manager for Hospitality & Gaming at Cintas, joins host Callie Evergreen to explore the operational side of cleanliness in restaurant kitchens. With more than two decades working alongside hospitality teams, Greg shares how the right tools and systems can improve prep efficiency, enhance safety, and help teams stay consistent during high-volume service. From the role of cleanliness in mise en place to innovations helping operators streamline workflow, this conversation looks at the practical ways kitchen leaders are building faster, safer, and more reliable operations. 

Thank you to Cintas for sponsoring this episode.

Anthony Jones is having a breakout moment. The James Beard Emerging Chef semifinalist, Marcus DC executive chef, “Chopped” champion, and “Top Chef” season 23 contestant joins FSR editors for a candid conversation on competitive cooking, evolving kitchen culture, and cooking with purpose. Jones dives into his flavor-first philosophy, the evolution of Marcus DC’s Mel’s Crab Rice, and how global influences and fermentation are shaping his culinary voice. He also discusses leading today’s kitchen teams, mentoring young talent, and how you can’t be afraid to make mistakes and “burn the bacon.”

Tipping in restaurants is becoming more complex, more regulated, and far more consequential for operators. In this episode, Kirk Grogan, COO and co-founder of TipHaus, joins the podcast for a candid conversation about how tipping, wages, and compliance are evolving as the industry looks ahead to 2026. Rather than focusing on theory or headlines, this discussion centers on the real questions operators are asking right now—where confusion lives, where risk is growing, and how tipping decisions affect everything from payroll to employee trust. Kirk shares practical insight on navigating overlapping federal and state rules, managing wage pressure and tip di...

Veteran New York restaurateur Stratis Morfogen joins host Callie Evergreen to break down how Diner 24 NYC grew without big marketing budgets by mastering search behavior and SEO, social sharing, and modern attention spans. Morfogen shares how “diner near me” became a traffic engine, why six-page menus no longer work, how viral food design beats perfection, and why authenticity consistently outperforms polish.

Jordan Boesch, founder and CEO of 7shifts, joins host Sam Danley to unpack how restaurant operators can take a more intentional, less overwhelming approach to technology. He shares insights from the company’s “Digital Prep List” report on how restaurants typically progress through stages of tech adoption. Along the way, he explains why there’s no universal finish line for building a tech stack, why operators should start by attacking their single biggest pain point, and how strong leadership and culture ensure that technology enhances the human side of hospitality.

A Frenchman with Texas roots and a passion for personal connection, Fabien Jacob brings warmth and wisdom to everything he touches—from the wine list to the dining room floor. In this episode, the Brasserie Mon Chou Chou GM and sommelier reflects on his leadership philosophy, the evolving guest palate, and what really makes a wine program successful in today’s competitive dining scene. 

What if sustainability didn’t feel like another box to check—but instead made your kitchen safer, more efficient, and more profitable? In this episode, Diana Geseking of Restaurant Technologies breaks down how automation in the back of house is helping restaurants reduce risk, improve food quality, and lower environmental impact at the same time. From emissions tracking to insurance savings, Diana shares why sustainability works best when it’s rooted in real operational value—and where operators should start if they want impact without overwhelm. 

Thank you to Restaurant Technologies for sponsoring this episode. Visit rti...