The Restaurant Innovator
The Restaurant Innovator is a podcast from the editors of FSR magazine—the leading publication for full-service restaurants—that dives into the world of running restaurants and explores the latest trends, strategies, and technologies being used by today's NextGen operators. Each episode features insightful conversations with trailblazing restaurateurs who are leading the charge in creating new and memorable experiences. From cutting-edge menu design and front-of-house operations to back-of-house efficiencies and sustainability initiatives, The Restaurant Innovator offers listeners a behind-the-scenes look at what it takes to stay ahead of the curve in an ever-evolving industry. Whether you're a seasoned operator or just...
The Disney Playbook for Better Hospitality
In this episode, Disney Institute senior facilitator Zoe 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.
Inside Chef Kenny Gilbert’s Boot Camp for Future Culinary Leaders
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.
Why Cotton Patch Cafe Stopped Chasing Newness
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.
Why Chef Michael Campbell is Betting Big on Catering to Scale in California
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.
How Fiamma Turned Scarcity Into a Sellout Strategy (With Just 5 Burgers a Day)
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...
Chef Basil Dean’s Blueprint for Island Hospitality
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.
How Cracker Barrel Balances Nostalgia and Newness
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.
Disco Unicorns and Designing for the ‘Wow’ Factor
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.
Why “Brilliant at the Basics” Wins in Modern Dining
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.
Katie Button’s Recipe for Resilience Through Crisis and Competition
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.
How Keke’s is Scaling a Florida Favorite Nationwide
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.
How Paul Mangiamele Brought Iconic Brands Back from the Brink
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.
The Tools That Power Mise en Place: Why the Hidden Driver of Kitchen Efficiency is Cleanliness
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.
From ‘Chopped’ Champion to ‘Top Chef’ Contender: Anthony Jones
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.”
Inside the Gray Areas of Tipping, Wages, and Compliance
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...
Why Diners Aren’t Dead—They Just Need Disruption, According to Stratis Morfogen
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.
Rethinking Restaurant Tech with 7shifts’ Jordan Boesch
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.
The Dual Role Advantage: Fabien Jacob on Running the Floor and the Cellar
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.
Diana Geseking on Building an Impact-Driven Brand Without Greenwashing
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...
‘Top Chef’ Alum Dan Jacobs on Aging in an Industry Obsessed with Youth
In an industry that idolizes the “next young gun” and often rewards stamina over longevity, chef Dan Jacobs is pushing back and redefining what it means to be a chef. Jacobs, the co-owner of DanDan and EsterEv and runner-up on “Top Chef: Wisconsin,” opens up about navigating the kitchen after being diagnosed with Kennedy’s Disease, redefining leadership beyond the line, and how chefs can evolve as they age without walking away from the craft.
Purpose Over Pace With Mecha Noodle Bar’s Tony Pham
Tony Pham, co-founder of Mecha Noodle Bar, joins host Sam Danley to share how a local ramen shop in Connecticut grew into a multi-state, mission-driven restaurant group. Pham walks through his unconventional path into hospitality and why telling your own story matters as concepts scale. He gets into his “Eat Justice” initiative that ties every bowl sold to community impact and explains why he’s shifting his focus inward, prioritizing team development and personal fulfillment over rapid expansion.
How to Flip a Struggling Restaurant Into a Success Story
Heirloom Restaurant Group founder Kevin Santiago shares his lessons on revamping and revitalizing restaurant concepts, what he looks for in acquisition opportunities, and how to systematically optimize your business. He also talks about coaching people up and building confidence, giving kitchen staff ownership stakes, and how to weather the current challenges in the economy.
Resilience and Reinvention With Cloak and Petal’s Cesar Vallin
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 status to prioritizing purpose. Plus, he gets into Cloak and Petal’s design-forward philosophy and why he’s embracing AI tools to run a smarter, more resilient business.
Inside North Italia’s Culinary Engine With Chef Chris Curtiss
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 reads guest feedback in real time and keeps the menu current without losing the brand’s core identity.
Nostalgia, Relevance, and How NORMS Stays Feisty After 76 Years, with CEO Mark Politzer
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.
The Simple Math for More Sales: Popmenu Co-Founders on the Formula for Growth
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 10,000 restaurants drive sustainable growth. They also unpack what separates restaurants that are "crushing it" from those just getting by, how AI and guest data are evolving in 2025, and why consistency in marketing might be more important than perfection.
Thank you...
The Blueprint for Thoughtfully Designing Community-Centric Restaurants With Jeremy Walton
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 shares how thoughtful design, operational functionality, and a culture-first mindset shape every project.
How Chad Offerdahl Turned a Two-Unit Diner into a Breakfast Powerhouse
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 they’re scaling both company-owned and franchise units with purpose. From menu refreshes to launching third-party delivery and the value of oversized portions, Offerdahl reveals what it takes to win in the fast-moving world of full-service breakfast.
‘Top Chef’ Competitor Manny Barella on Balancing BBQ, Fatherhood, and the Roses and Thorns of Reality TV
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 this conversation, Barella opens up about the “roses and thorns” of how being on reality TV changed his life; the challenges of building a Mexican‑inspired barbecue concept from scratch; redefining work‑life balance as a new dad; and why true success means training and treating your staff well...
How bartaco CEO Anthony Valletta Streamlined Ops With Behold Juice
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% natural citrus alternative that's redefining what’s possible behind the bar and the kitchen. In this episode, the two share how Behold Juice went from elevator pitch to national rollout—reshaping bartaco’s food program in the process. From pre-batching to labor savings, they unpack how the pr...
Chef Gabriela Lopez’s Journey From Cleaning Houses to Living Her Culinary Dream
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 San Diego restaurants, La Doña and Casa Gabriela.
Adam Halberg’s Hospitality Hot Take: Why Barcelona Wine Bar is Doubling Down on People Over Tech
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 hospitality hot take with the editors at FSR. At Barcelona and its newer sister concept, Corsica, there are no QR codes, no tablet ordering, no flashy tech gimmicks—just real people connecting with real guests. From menu pricing to design philosophy, Halberg lays out a counter...
From ‘Chopped’ Champion to Barleymash and Beyond with Chef Kevin Templeton
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. Templeton also talks about competing on Chopped and Beat Bobby Flay, mentoring the next generation of culinary talent, and finding balance by playing guitar in a death metal band.
How Passerine Is Reimagining Indian Food in New York City
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 the creative and entrepreneurial vision behind their fresh concept.
The Secret Sauce Behind Hawkers’ Cult Following and Savory Fund Deal with Kaleb Harrell & Andrew Smith
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 standout AUVs and fanatical guest loyalty to the lessons learned during Chapter 11, Kaleb shares what makes Hawkers a category-defier, while Andrew reveals why Savory saw something special in the brand and how the partnership will accelerate growth while preserving its cultural DNA.
How a New Catering Vision Reenergized a 50-Year Brand & Boosted Sales 85% in 90 Days
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 with its own identity. They walk us through how they built the program from the ground up—developing travel-optimized menus, systems, and execution and marketing strategies that led to an 85% increase in catering sales in under 90 days.
The Secret to Building Restaurants That Last, According to Jamey Shirah
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 his leadership style, the thinking behind long-running staples, and how Revival approaches new concept development.
Lessons on Growth, Grit, and Investing in People with Hi Neighbor’s Tai Ricci
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 the pivotal decisions that defined Hi Neighbor’s culture, sharing candid lessons on how to lead with heart, build resilience in a high-pressure industry, and why the best investment a restaurant can make is in its people.
Why Daring to Do Things Differently Pays Off with Chef Jacob Stull of Rêve
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.
How Chris Piro Uses Fine Dining Pop-Ups to Fund Foster Dreams
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 provides scholarships and mentorship opportunities to kids in foster care systems. He discusses the inspiration behind his story-driven menus, the power of sourcing and foraging locally, and how food can be used as a vehicle for healing, connection, and social impact.
