You may have heard the term "virtual kitchen"  or "virtual restaurant" quite a bit lately, but what does it mean? A virtual kitchen or ghost kitchen, is a restaurant that has no dining room, no storefront, and exists only online, where customers can order their food for delivery only. On this episode I am joined by Jon Brennan, the founder of Flavorism, a virtual restaurant in Stamford, CT.

Ian Christopher is the co-founder of Galley Solutions. Galley is a  food tech start up that empowers restaurant brands and food entrepreneurs to take control of their back-of-the house operations, in order to help maximize margins, and scale confidently with data-driven decisions.

As a restaurant operator you are making decisions all day long in a high stress environment. But are those decisions based in practicality or are they emotion based? In this episode I discuss how emotionally based decisions can really impact your business.

It's well documented that the restaurant business is time consuming and stressful, and if you have a family, it can be a real challenge to manage the demands of both the business and your family commitments. On this episode, Mike Androw from E&D Pizza Company in Avon, Connecticut joins me to talk about he manages his time with a wife and two young boy and a busy pizzeria.

Eddie is a commercial real estate broker in Phoenix, Arizona, and on this episode we talk about building a personal brand and what it can mean to your business,

I was just talking to a restaurant owner who wasn’t quite “sold” on the idea of social media - and I feel like I had to get a few things off my chest.

Walter’s Hot Dogs is a Westchester institution that has been serving their signature hot dog & mustard for 100 years! Gene sat down with me and gave some great historical insight into the brand, and explains what it’s like to be part of a true family business.

On this episode I talk with George Kringas - the chef/owner of Nikos Taverna and the Souvlaki Truck. He discusses growing up in the family business and then buying the family business! George also provides valuable insight into what it takes to operate a food truck business.

My name is Kyle Inserra and I am a 15yr restaurant veteran who wants to help restaurant owners avoid making some of the mistakes I have made.

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