In this episode of Fancy Bread, Adrian, Ed, and guests Rachel & Kasey to dive into the world of cocktail running. They explore what the role entails, the pros and cons, the challenges faced on the job, and what makes a great cocktail runner. They also touch on some fun stories and the extra tips that come with the territory. Tune in for a behind the scenes look at this unique luxury role in the restaurant industry!

Follow Rachel:
www.shopmakeupbyrach.com
@makeupbyrach

Follow Kasey:
@bodybykaseyy

Chapters:
0:00 Ed's opener
4:00 Show start & pitch
4:27 What is a cocktail runner?
8:51 Cocktail runner duties
11:09 A drink you're tired of seeing
12:09 Do you judge a guy based on what he drinks
18:59 Men drinking from straws
22:35 Pro's of having a cocktail runner
27:25 A "personal" con of a cocktail runner
30:28 Rachel's hospitality story
31:47 Kasey's hospitality story
34:02 A skill that would make someone good at cocktail running
34:47 Workspace issues
35:43 Challenges you might encounter
38:56 How you deal with a male dominated environment?
39:50 Dating coworkers and or guest
42:54 Inappropriate attention from guests 
45:07 Cocktail runners & extra tips
51:43 Rachel's side hustle
52:15 Kasey's side hustle
52:51 Adrian's Closer


A podcast about the restaurant industry.
New episodes out on Fridays!

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife #FancyFriday

Send us a text

In this episode of FancyBread Adrian, Ed, and guest Juan dive into the different ways that “sharking” can be used as a skill and not just a cheeky tactic in a restaurant. You’ll get tips on how to recognize these sharks, understand their core traits, and even learn strategies for dealing with them and or be like them. Plus, we have some fun with the idea that fish are friends, not food...

Juan's previous appearance on the show (Audio Only Version):
Ep.12 Rebecca's got a phat ass (w/Guest Nicole & Juan)
https://fancybreadmiami.buzzsprout.com/1976751/episodes/10968384-ep-12-rebecca-s-got-a-phat-ass-w-guest-nicole-juan

Also available on our website:
https://www.fancybreadmiami.com

Chapters:
0:00 Ed's opener
3:20 Show Start 
3:50 What is a restaurant shark
5:55 Sharking as a skill
6:29 Nautical and or sea terms in a restaurant
6:55 Juan's version of a shark
8:18 The seasons of a shark
9:55 Shark Tips # 1 
15:29 When Adrian got sharked
19:11 When we are ASKED to shark
20:21 When some don't wanna shark no more
21:03 Shark Tips # 2
23:50 Shark Tips # 3
29:19 Rules of the shark (from the MEGALODON)
31:06 Some love swimming with sharks
34:39 Shark Question # 1
37:27 Shark Question # 2
38:40 Shark Question # 3
39:27 A guest tip to perhaps recognize a shark
40:10 A core trait of a shark
41:30 Shark Question # 4
42:04 Entrance and exit strategy & Team symbiosis  
44:46 A shark cage?! How can guest prepare themselves
47:24 Fish are friends, not food
49:22 A positive outlook for a shark
53:22 Last Call
54:42 Adrian's Closer


A podcast about the restaurant industry.
New episodes out on Fridays!

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife #FancyFriday

Send us a text

In this milestone 50th episode of FancyBreadMiami, Adrian and Ed celebrate and dive into the Miami off-season and how it’s impacting the restaurant scene. They discuss the effects of bad service, evolving laws, and share some behind-the-scenes lessons learned along the way. Expect some funny anecdotes, a sneak peek at upcoming merch, and a candid chat about guests with less-than-stellar palates! Tune in to celebrate with us and enjoy the ride!

Chapters:
0:00 Celebrating our 50th Episode!
1:20 Show start
2:05 Miami off-season
4:50 Bad service in low season
10:30 LAW Update! From HB535 to SB606
15:33 What we've learned so far with the show
16:30 Ed's "Gangster of the week"
18:42 How Adrian took this one, personal...
20:16 Something Ed is sick of!...
23:11 T-Shirts coming soon
23:48 Bad B****S vs Wing-Women 
26:41 Something Ed would like with the show
29:51 Something Adrian would like with the show
31:52 Something Adrian does hat Ed would never
33:40 You're not picky, your palate sucks!
35:38 You're not picky, you're cheap!
41:28 What is an accessible restaurant?
43:24 Ed's restaurant archetypes
46:43 Last Call
47:00 Adrian's closer


A podcast about the restaurant industry.
New episodes out on Fridays!

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife #FancyFriday

Send us a text

In this episode of Fancy Bread, Adrian & Ed chat with the 29-year-old chef Jimmy Chill who has made waves on reality television in Tel Aviv and even opened a still operating restaurant there "Milk & Honey". He takes us through his short but exciting culinary journey, including the story of Branja, the Miami-based restaurant that brought him to America, and the reasons behind its unfortunate close. Now, as he gears up to launch an exciting new pop-up, we get a glimpse into what’s next, what’s coming back, and invite you to be part of the adventure. Will you join in, or let this one slip away?

NO MANNERS
Dates:
   Every Monday Starting July 21st, 2025 - 6pm
Address:
   851 NE 79th St, Miami, FL 33138
Website:
   http://chillstable.com/nomanners
Instagram:
   http://instagram.com/jimmychillo 
Business contact: 
   mailto:[email protected]
Reservations through Resy 
   "will open 2 weeks prior"
Private chef services, events, catering - available on:
   http://chillstable.com

Chapters:
0:00 Ed's opener
3:15 Show Start & Pitch
4:06 Who is Jimmy Chill
5:08 What sparked his love for cooking
7:44 His first experience cooking
9:16 His culinary youth
11:30 What you cook to someone you care about?
14:11 Chef Chill on reality TV
16:37 Chefs cook studio in Tel Aviv 
18:22 A journey with Celebrity Chef Tom D Aviv
18:50 Coming to America
19:58 Chef's and restauranteurs 
22:06 Chill's places to eat
23:43 The story behind Branja
25:10 Tom D Aviv, Milk & Honey, and Branja
27:04 Chef Chill's role in Branja
27:55 Chef Chill's dishes and Branja's vision
32:47 What happened to Branja?
40:00 Overcoming failure
43:28 Chef's Pop Up Announcement!
49:42 How chef deals with criticism in such a high pressure environment?
52:16 The Crack Pie Tease...
54:21 NO MANNERS Pop Up details
55:45 Miami & Service Animals
57:30 Tahini Crack Pie Story
58:57 What chef wants with NO MANNERS?
1:01:00 What Movie character is chef Chill?
1:03:01 What character is Adrian?
1:04:57 What character is Ed?
1:06:06 What chef Chill wants you to feel with his food
1:06:44 Last Call
1:07:01 Adrian's Closer


A podcast about the restaurant industry.
New episodes out on Fridays!

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife #FancyFriday

Send us a text

In this special Father’s Day episode of Fancy Bread, we gather around the table four men, each bringing a unique perspective on fatherhood. From a 22-year-old new dad navigating the joys and challenges of his first year, to a seasoned father of three sharing his wealth of experience. And of course your two host Adrian and Ed who aren’t sure if fatherhood is for them, sparking a lively conversation about what fatherhood means and the lessons it teaches. Check out the chapters below to jump straight to the moments that interest you most!

Check out ATP Appraise the Phrase here:
www.AppraiseThePhrase.com

Follow Mauro:
@whoisruzo

Chapters:
0:00 Ed's opener
2:39 Show Start & Pitch
3:19 Who is Mauro?
4:37 Who is Chris?
8:27 What's a part of pre dad life you didn't know you'd miss?
10:45 What's a part of pre dad life you no longer miss?
15:41 Something you thought you were ready for but weren't?
17:18 An advice on how to balance fatherhood and restaurant life?
24:16 Do you have guilt when leaving your child to work?
25:30 What does father's day look like for you at home and work?
26:58 One thing your baby did that you hat to share with your co workers?
28:31 Checking ID vibe
31:33 What your kids do now that makes it worth it?
33:10 Current relationship with your father?
41:12 How does being a father help you do your job?
43:54 How does your father feel about your job?
49:20 What movie dad you best identify with? Question...
53:42 Chris answer
56:42 Mauro's answer
1:01:32 What actor reminds you of your dad?
1:07:09 Do you see your kids going to eat in a place like the one you work in?
1:08:22 How to stay connected with your kids as they grow older?
1:14:54 Advise for a future dad in the industry
1:18:27 Last Call: How do we feel about having kids?
1:22:39 ATP BOARD GAME coming soon!
1:23:15 @whoisruzo
1:23:55 Adrian's Closer


A podcast about the restaurant industry.
New episodes out on Fridays!

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife #FancyFriday

Send us a text

Join us for a deep dive into the world of ‘Fun Dining’ with our special guest, Amin, former Director of Operations at the iconic Barton G. restaurant. In this episode, we explore how Barton G. pioneered the ‘Fun Dining’ trend, blending whimsical presentations with top-tier cuisine. We chat about the evolution of the dining scene, the pros and cons of this playful approach, and what it means for the future of restaurants. If you’re curious about how to balance fun and flavor, this episode is a must-listen!

Chapters:
0:00 Ed's opener
2:37 Show Start & Guest Introduction
4:07 Barton G is a person?
5:12 Amin's role in Barton G
8:59 Is fun-dining still as popular?
10:15 Weakness and strengths of fun-dining
14:41 We = Our achievements
16:09 Who pays? What we give and should get in return
18:03 Personal views vs business views
20:30 Who is fun dining for?
26:01 A shift in the industry?
28:04 Costly vs Expensive
28:53 The Miami vibe formula
31:43 Miami locals & fun-dining
33:34 Coke, A**, & ?...
38:41 High end fun-dining / experience
43:03 How to balance fun-dining
46:07 Ed's view on fun-diners
49:03 If everyone's special, is anyone?
50:20 Fun-dining is a though operation
54:16 Fun-dining in the future
56:54 What is next for Amin
1:00:40 Adrian's Closer


A podcast about the restaurant industry.
New episodes out on Fridays!

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife #FancyFriday

Send us a text

In this episode of Fancy Bread, Adrian, Ed, along guests Kevin & Will dive into the discussion of bartenders vs servers. They discuss what makes each role unique, the similarities they share, and how they feel towards the other. Whether it’s the income potential, the differences in daily tasks, or the unique challenges of each position, this episode will help you find out which role suits you best.

Chapters:
0:00 Ed's opener
2:14 Show Start & Guest Introductions
4:19 Can servers memorize orders and should they?
7:31 Why choose one over the other?
14:19 Selling cocktails
19:50 I want you, but I'm not ready for you
22:29 A skill that makes someone great at your job
25:57 My bar vs the guest table
27:27 What role has the potential to make more money $$$
30:17 What role has the potential to make more regulars
31:16 Who is worse with food knowledge
34:06 50% Rule & Wrinkled Bills
36:54 What role has better chances to mate with guest
39:43 Physically & mentally taxing roles
43:47 Difficulties & battles
49:43 Time Management Skills
55:13 What role gets more support and can suffer from it
58:58 How to mess with the other role?
1:02:12 Last Call
1:05:27 Adrian's Closer


A podcast about the restaurant industry.
New episodes out on Fridays!

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife #FancyFriday

Send us a text

In this episode of Fancy Bread, Adrian and Ed reflect on Anthony Bourdain’s once belief; that the diner table is “the great equalizer.” They share appreciation for those working under Miami’s brutal sun and to those working in the dark. The conversation touches on military co-workers, the lessons loss can teach us, and the importance of gratitude. Ed being Ed, we also unpack some of the nuances of a world-renowned tasting menu, and the balance between being a personable server vs a technical server.

Chapters:
0:00 Ed's opener
4:13 Show start
5:17 Anthony Bourdain's table analogy
11:36 It's HOT in Miami!
12:52 Adrian's 2-day job experience at the Versace Mansion
18:56 Ed's world renown menu tasting experience and what he preffers
20:44 Another one of Ed's black and white questions
21:38 Our preferred burgers in Miami
25:38 When guest ask us for recommendations, and our preferred Lasagna in Miami
26:55 Memorial Day and military coworkers 
30:27 The gift of ignorance
33:34 Personable vs Technical
39:23 Loss... And the bright side of it
44:45 Last call
45:36 Adrian's closer


A podcast about the restaurant industry.
New episodes out on Fridays!

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife #FancyFriday

Send us a text

In this episode of FancyBread Adrian and Ed explore what it means to be a great employee versus a great coworker, the realities of being fired, and how workplace politics and networking shape restaurant careers. We’ll share insights on why people leave jobs, the importance of standing up for your team, and the value of always polishing your skills.

Chapters:
0:00 Ed's opener
2:28 Show start
3:02 Adrian's job count
3:58 Invincibility, and crossing lines
6:45 Employee vs coworker round 1
9:30 3 Point system?
11:22 Have we been fired? 24 Hour Rule
13:35 Preferred way to get fired
16:29 Those who fell from high places
18:00 That time Ed stood up for Adrian
22:50 The bright side of high turnover
25:32 Politics are a REAL thing EVERYWHERE...
26:40 Reasons people leave the restaurant industry
29:55 Self governance and what gets you fired
32:03 Poor performance
33:18 Violating company policies
34:00 Dishonesty or theft
36:21 Disrespect
37:07 Ed's pirate ship analogy
39:52 Backup plans, and the importance of networking
41:00 Employee vs coworker round 2
44:23 Network done wrong
48:42 Adrian's closer


A podcast about the restaurant industry.
New episodes out on Fridays!

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife #FancyFriday

Send us a text

In this special Mother’s Day episode of ‘FancyBread’ Adrian, Ed, and guest Maritza explore the unique experiences of moms in the restaurant industry. Not only working on Mother’s Day but balancing motherhood with this demanding career. We highlight some of the challenges and joys these incredible women face. Join us for stories of ridicule, support, and the special bond between motherhood and hospitality.

Chapters:
0:00 Ed's opener
3:52 Show Start
5:43 How does mom feel about working on mother's day?
7:00 Children in restaurants
8:30 Mothers day lunch / brunch
10:06 Educating and Mothering our guest
14:54 Ed's theory on a*hole diners
19:19 Serving Moms
25:00 Unicorn kids, empty nesters, and escapist parents
27:59 When parents hate their kids
29:08 Being served by a pregnant server (showing)
30:30 The importance of a supportive environment 
33:40 How does your kid feel about what you do?
34:43 Hollidays in the industry
38:11 Maternity leave
40:00 Just because you are pregnant doesn't mean...
44:40 Mother's on fine dining
45:50 Mom's schedule
46:53 Miami late night culture shock
50:00 It's OK, As long as you...
51:50 Moms and separation anxiety
52:53 Message to future mom's in the industry
57:57 Adrian's Closer


A podcast about the restaurant industry.
New episodes out on Fridays!

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife #FancyFriday #mothersday

Send us a text