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

Chris Nikolas, owner and chef of JUST GRK (https://www.justgrk.com/), takes time to talk with us via the phone about how his business is changed by 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

Thomas Nguyen, co-owner of Peli Peli and Peli Peli Kitchen, talks to us via the phone to talk about what steps he and his team are taking 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 

Lance Eaker, Pitmaster and owner of Eaker Barbecue (https://www.eakerbarbecue.com/), talks to us via the phone about how his food truck business has changed since 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

Chef Austin Simmons of TRIS (https://triswoodlands.com/) and The Kitchen (https://thekitcheninthewoodlands.com/) talks to us via the phone about what he and his team are doing during these unprecedented times. 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 

A very special episode this week as we are joined by two amazing pitmasters, Wayne Mueller of Louie Mueller Barbecue (https://www.louiemuellerbarbecue.com/) and Ara Malekian of Harlem Road Texas BBQ. We cover a range of topics this episode and left the mics recording for a little longer, but listen all the way through as both Wayne and Ara drop some serious knowledge.

Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and to Harlem Road Texas BBQ for hosting us this week (http://www.harlemroadtexasbbq.com/).

Brothers Don and Theo Nguyen join us this week to talk about their barbecue pop ups and combining great bbq with some traditional Vietnamese dishes.

Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new restaurant partner Buffalo Bayou Brewing.

Eric Sandler, Food Editor of CultureMap (http://houston.culturemap.com/author/eric-sandler/articles/) joins us this week to discuss what it takes to host a podcast and write about the food scene in and around Houston.  Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new restaurant partner Buffalo Bayou Brewing (https://www.buffbrew.com/).

Ronnie and Linda Nguyen, co-owners of one of Houston’s most popular bánh mì establishments Roostar Vietnamese Grill, join us this week to talk about their humble beginnings to opening their second location and now expanding their original locations footprint. 

Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new restaurant partner Buffalo Bayou Brewing.

Chef Arash Kharat joins us this week to discuss the opening of the new Buffalo Bayou Brewery building and what it takes to run a three story establishment. 

Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new restaurant partner Buffalo Bayou Brewing.