Chef Evelyn Garcia, owner and chef of Kin inside Politan Row, joins us this week via Zoom to talk about her move to New York, her travels around the world, and now opening her own concept. 

Kin - houston.politanrow.com/kin

Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible.

Boerne Brand www.boernebrand.com

Zero-Point Organics www.zero-pointorganics.com

This week Chef Conor talks with Chef Erin Feges of Feges BBQ via Zoom about the ever changing landscape for restaurants. 

Feges BBQ https://www.fegesbbq.com/

Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible.

Boerne Brand www.boernebrand.com

Zero-Point Organics www.zero-pointorganics.com

This week Alex Au-Yeung, owner and operator of Phat Eatery, talks with Producer Chef Conor and guest co-host Pitmaster Brett Jackson of Brett's BBQ Shop about his venture into the restaurant business.

Phat Eatery https://phateatery.com

Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible.

Boerne Brand www.boernebrand.com

Zero-Point Organics www.zero-pointorganics.com

This week Sherman Yeung, first year restaurateur of Tobiuo Sushi & Bar, talks about the move from cook to owner in just a short period of time.

Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible.

Boerne Brand www.boernebrand.com

Zero-Point Organics www.zero-pointorganics.com

Michelle Wallace, executive chef of Gatlin's BBQ, talks with us this week about finding a career in cooking and learning just how big barbecue is in Houston. There are a ton of stories and even more laughs in this week's episode.

Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible.

Boerne Brand https://www.boernebrand.com/

Zero-Point Organics https://www.zero-pointorganics.com/

Welcome back to our regularly scheduled podcasting! This week we sit down with John Reed, CEO of Bosscat Kitchen & Libations and much more, to talk about growing from one sports bar to 11 businesses across the US. John was gracious enough to talk about his sobriety, his struggles in the restaurant industry, surviving both hurricane Harvey and COVID-19 after opening up in the city of Houston, and so much more.

Bosscat Kitchen 

https://www.bosscatkitchen.com/

Thank you to our partner Boerne Brand Hot Sauce for making this podcast possible, make sure you grab a bottle of their new Red Sauce today at https://www.boernebrand.com/

Federico Cavatore opens 25% of his restaurant, Cavatore's, dining room tonight so we talk ahead of time to discuss policies and procedures he's taken to insure a safe environment for his guests and his staff.

Cavatore's: http://www.cavatores.com/

We reference the Texas Restaurant Promise: 

https://www.txrestaurant.org/sites/de...

Thank you Boerne Brand Hot Sauce for sponsoring this episode, check out what they have to offer here: https://www.boernebrand.com/

Eric Sandler joins Darren and Conor on an emergency podcast episode where we discuss the new COVID-19 regulations on restaurants and how this will impact the industry. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use.

If you can help by telling your story please message us on our Instagram @costofgoodstold

Ben Sassani, owner of one of the franchise locations of Kung Fu Tea (https://www.kungfutea.com/), joins us via the phone to talk about the different social media strategies and businesses tactics he has used to help his business during the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use.

If you can help by telling your story please message us on our Instagram @costofgoodstold

Mary Thorn, owner and operator of Thistle Draftshop (https://thistledraftshop.com/), and head chef Ernesto Villarreal, join us via phone to talk about how they have made significant pivots and changes to their business during the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use.

If you can help by telling your story please message us on our Instagram @costofgoodstold